The rich and irresistible aroma of freshly baked cookies fills the air, transporting you to a cozy coffee shop. Among my favorite recipes, these Brown Butter Coffee Toffee Cookies truly stand out. They’re the perfect companions to your morning brew or afternoon break, packing a punch of flavor with every bite. What makes them so special? The deep, nutty notes of browned butter meld beautifully with the coffee’s subtle vibrance, all while the toffee bits add a delightful crunch. These cookies are ideal for everything from casual weeknight treats to festive gatherings, making them a versatile addition to your baking repertoire.

Why you’ll love this dish

Why should you consider whipping up a batch of these Brown Butter Coffee Toffee Cookies? For starters, they’re quick and easy to prepare! With just a handful of ingredients and straightforward steps, this cookie recipe caters to both novice bakers and seasoned pros. The toffee bits combined with the deep flavors of browned butter and espresso create a fabulous blend that’s both decadent and unexpected. Plus, they can satisfy that sweet tooth any time of the day—be it breakfast, a midday snack, or after dinner.

Here’s what one happy baker had to say about these cookies:

"I never knew how much I needed coffee and toffee in my cookies until now! The texture is perfection, and the flavor is incredible. A new favorite in our home!"

The cooking process explained

Creating these Brown Butter Coffee Toffee Cookies is a delightful journey that begins with browning butter and ends with golden, chewy cookies that are simply divine. The process is broken down into easy-to-follow stages:

Brown the Butter: This step creates a nutty flavor base.
Prepare the Dough: Combine the delicious browned butter with sugars for a light and fluffy mixture.
Mix Egg and Vanilla: This imbués the mix with richness.
Incorporate Dry Ingredients: These come together to form the dough.
Fold in Toffee Bits: To add texture and sweetness.
Chill: A crucial step for the perfect cookie shape.
Bake: Finally, the baking transforms the dough into golden cookies!

What you’ll need

Here’s your shopping list to get started:

½ cup (113.5 g) unsalted butter (essential for that rich flavor)
1 tablespoon espresso powder (for a bold coffee kick)
¾ cup (165 g) brown sugar (adds moisture and depth)
¼ cup (50 g) granulated sugar (for sweetness)
1 large egg (binds the ingredients)
½ tablespoon vanilla extract (to enhance sweetness)
¼ teaspoon baking powder (for lift)
½ teaspoon baking soda (for browning)
½ teaspoon salt (to balance flavors)
¼ cup (175 g) all-purpose flour (the base)
½ cup (80 g) Heath toffee bits with chocolate (the secret crunch)
Flaked sea salt (for that fancy finish)

Step-by-step instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, stirring constantly, until it turns golden brown and has a nutty aroma. Transfer it to a bowl, add the espresso powder, and let it chill in the fridge for about 1-2 hours until firm.
Prepare the Dough: Use a stand mixer to beat the solidified browned butter and both sugars together on medium-high for about 3-4 minutes, or until the mixture is light and fluffy.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until everything is well combined and smooth.
Incorporate Dry Ingredients: Carefully add the baking powder, baking soda, salt, and flour. Stir on low speed until just combined—avoid overmixing.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until evenly distributed.
Chill the Dough: Scoop large balls of dough onto a plate or baking sheet and refrigerate for at least a few hours, or up to 24 hours for best results.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle lightly with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
Cool & Serve: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Best ways to enjoy it

These cookies can stand alone as a delightful treat, but you can elevate the experience by serving them warm with a generous scoop of vanilla ice cream for an indulgent dessert. For a little extra flair, drizzling melted chocolate over them right before serving adds a personal touch that guests will love. Pair them with a hot cup of coffee or a glass of cold milk for the ultimate comfort food experience!

Keeping leftovers fresh

Storing your delicious Brown Butter Coffee Toffee Cookies is simple. Place them in an airtight container at room temperature for up to one week. If you’d like to keep them longer, you can freeze the cookies. Just layer them between parchment paper and store them in a freezer-safe bag. They will maintain their deliciousness for up to three months! Always make sure to let them cool completely before sealing away.

Tricks for success

To ensure perfect cookies every time, here are a few pro tips:

Don’t Rush the Butter: Take your time browning the butter. This crucial step enhances the flavor significantly.
Chill the Dough: The chilling step is non-negotiable if you want thick, chewy cookies. Don’t skip this!
Use Quality Ingredients: Opt for high-quality chocolate and toffee bits to elevate the flavor profile.
Don’t Overmix: Stir until just combined after adding dry ingredients to achieve a tender cookie.

Creative twists

Feeling adventurous? Consider swapping out the toffee bits for your favorite mix-ins such as dark chocolate chunks, chopped nuts, or even dried fruit for a unique flavor profile. You could also add a hint of spice—like cinnamon or nutmeg—to switch things up seasonally. There’s always room for creativity in the kitchen!

Common questions

Q: How long will these cookies last?
A: When stored properly in an airtight container, they’ll stay fresh for about a week. You can also freeze them for longer storage.

Q: Can I use regular coffee instead of espresso powder?
A: Yes, you can use instant coffee if that’s what you have on hand, but make sure it’s finely ground to blend seamlessly into the dough.

Q: What if I don’t have Heath toffee bits?
A: No worries! You can substitute chopped up chocolate-covered toffee bars or even your favorite chocolate chips if you prefer.

This recipe for Brown Butter Coffee Toffee Cookies is not just a treat; it’s a delightful experience. With the perfect blend of flavors and textures, they’re sure to become a favorite in your household! Happy baking!

Brown Butter Coffee Toffee Cookies

Indulge in the rich, nutty flavor of these Brown Butter Coffee Toffee Cookies, perfectly paired with your favorite beverage.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 13

Total Time 30

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 150 kcal

Ingredients

For the Dough

½ cup unsalted butter, browned Essential for that rich flavor
1 tablespoon espresso powder For a bold coffee kick
¾ cup brown sugar Adds moisture and depth
¼ cup granulated sugar For sweetness
1 large egg Binds the ingredients
½ tablespoon vanilla extract To enhance sweetness
¼ teaspoon baking powder For lift
½ teaspoon baking soda For browning
½ teaspoon salt To balance flavors
¼ cup all-purpose flour The base
½ cup Heath toffee bits with chocolate The secret crunch
to taste flaked sea salt For that fancy finish

Instructions

Preparation

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, stirring constantly, until it turns golden brown and has a nutty aroma. Transfer it to a bowl, add the espresso powder, and let it chill in the fridge for about 1-2 hours until firm.
Prepare the Dough: Use a stand mixer to beat the solidified browned butter and both sugars together on medium-high for about 3-4 minutes, or until the mixture is light and fluffy.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until everything is well combined and smooth.
Incorporate Dry Ingredients: Carefully add the baking powder, baking soda, salt, and flour. Stir on low speed until just combined—avoid overmixing.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until evenly distributed.
Chill the Dough: Scoop large balls of dough onto a plate or baking sheet and refrigerate for at least a few hours, or up to 24 hours for best results.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle lightly with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
Cool & Serve: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.