If you love a cookie that’s rich and buttery, yet packs a jolt of coffee flavor and toasty caramel crunch, say hello to your new obsession: Brown Butter Coffee Toffee Cookies. This recipe takes classic cookies up a notch with nutty browned butter, punchy espresso, and pockets of melty toffee bits. Each bite is a delightful balance of chewy center, crisp edges, and an irresistible toffee-chocolate swirl. If you want a show-stopping dessert to impress a crowd, or just an upgraded afternoon pick-me-up, these gems will have you dipping into the cookie jar before they’re even cool. Let’s dive in!
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredients; every one of them has a starring role in creating the signature taste, texture, and look of these cookies. Gather these pantry staples and a few fun mix-ins before you start, because the magic really is in the details.
- Unsalted butter: Browning brings out deep, nutty notes that make these cookies extraordinary.
- Brown sugar: Adds that chewy, caramelized bite and a subtle molasses richness.
- Granulated sugar: Balances the brown sugar and helps crisp up the edges for that perfect texture contrast.
- Large eggs: Bind everything together and keep the cookies delightfully tender.
- Vanilla extract: Rounds out all the flavors with a warm, sweet aroma.
- All-purpose flour: Provides just the right structure to keep these cookies thick and soft.
- Instant espresso powder: The secret weapon for bold coffee flavor—don’t skip this!
- Baking soda: Gives your cookies a little lift so they bake up puffy and soft in the center.
- Salt: Enhances and balances all the sweet, nutty, and toasty flavors.
- Toffee bits: Speckle each cookie with chewy caramel crunch (and pure joy).
- Semisweet chocolate chips (optional): For a melty, chocolatey bonus—highly recommended!
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
This step is what sets Brown Butter Coffee Toffee Cookies apart. Melt the unsalted butter over medium heat, stirring often. Watch it foam and then settle into a beautiful golden color, giving off a nutty, toasty fragrance. Once you see browned specks at the bottom, remove from heat and let it cool for 10 to 15 minutes—this prevents scrambling your eggs later!
Step 2: Combine Wet Ingredients
In a large mixing bowl, blend the cooled browned butter with the brown sugar and granulated sugar. Mix until the mixture looks glossy and smooth—this helps dissolve the sugars and sets you up for that chewy, tender bite. Add the eggs and vanilla, then beat until fully combined and creamy.
Step 3: Mix Dry Ingredients
Grab another bowl and whisk together the flour, espresso powder, baking soda, and salt. This ensures that the espresso (and everything else) distributes evenly, giving each bite a coffee-powered punch.
Step 4: Create the Dough
Gradually add the dry ingredients into your wet mixture, stirring gently just until everything is combined. Overmixing can toughen the cookies, so as soon as you see no dry streaks, stop. Fold in the toffee bits and chocolate chips if you’re using them—watch as the dough transforms into a party of textures and flavors!
Step 5: Chill the Dough
Cover and chill the dough for at least 1 hour. Trust me, this simple wait boosts the caramel notes and keeps the cookies from spreading too much while baking. It’s the secret to thick, bakery-style cookies with complex, developed flavors.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment. Scoop heaping tablespoons of dough and place them a couple of inches apart. Bake for 10 to 12 minutes until the edges turn golden but the centers still look slightly soft. Let them cool on the pan for 5 minutes, then finish cooling on a wire rack for cookies with irresistibly chewy middles and crisp edges.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
You can’t go wrong with a quick sprinkle of flaky sea salt just before baking; it highlights the sweetness and adds a gourmet touch. For a café-style effect, dust a little extra espresso powder on top of warm cookies, or drizzle with melted chocolate for a showy finish.
Side Dishes
Pair these cookies with a chilled glass of milk, a hot latte, or even a scoop of vanilla bean ice cream for an unforgettable dessert. The coffee and toffee flavors also shine next to fresh berries or a dollop of whipped cream.
Creative Ways to Present
Stack Brown Butter Coffee Toffee Cookies in a tall jar with a ribbon for a charming gift, or plate them in a tidy spiral with chocolate-dipped strawberries for an elegant dessert board. You can also crumble them over parfaits, or use them to sandwich espresso ice cream for your next celebration.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay tender and flavorful without losing their fabulous texture. If you’re prepping for an event, you can bake them a day ahead, and they’ll be just as delicious.
Freezing
Brown Butter Coffee Toffee Cookies freeze beautifully! Once baked and cooled, pop them into a freezer-safe bag or sealed container and freeze for up to 2 months. You can also freeze the unbaked dough as individual scoops—just add an extra minute or two to your bake time from frozen.
Reheating
To bring cookies back to that “just baked” magic, warm them in a 300°F (150°C) oven for about 3–4 minutes. If you’re in a hurry, a quick 10-second zap in the microwave works too, reviving the gooey toffee and melty chocolate.
FAQs
Can I use regular coffee instead of instant espresso powder?
For the most intense and even coffee flavor, instant espresso powder is the way to go. Regular coffee grounds can give you a gritty texture, but if you’re in a pinch, try dissolving very fine instant coffee in a tablespoon of hot water and adding it to the dough.
What type Dessert
Store-bought toffee bits (like Heath) are perfect for this recipe. If you only have toffee bars, just chop them into small chunks—the melty bits will swirl through each cookie!
Can I make Brown Butter Coffee Toffee Cookies gluten-free?
Yes, you can swap the all-purpose flour for a quality 1:1 gluten-free baking flour. The texture may be slightly softer, but the flavor remains outstanding.
What if I don’t chill the dough?
If you skip chilling, the cookies will spread more and lose some of their chewiness and depth of flavor. For thick, rich cookies, resist the urge to bake right away!
How do I know the butter is browned properly?
Your butter is ready when it foams and bubbles, then changes from yellow to a deep golden with brown bits at the bottom. It will smell intensely nutty—remove it from heat at this point, or it may burn quickly.
Final Thoughts
I can’t wait for you to sink your teeth into these Brown Butter Coffee Toffee Cookies! They’re the ultimate treat for coffee lovers, toffee fans, or anyone looking to up their cookie game. Gather your ingredients, embrace the magic of brown butter, and watch these cookies become an instant favorite in your kitchen!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter, coffee, and toffee with these chewy and delicious cookies. Perfect for any occasion, these treats are sure to satisfy your sweet tooth!
Ingredients
For the cookies:
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 3/4 cup semisweet chocolate chips (optional)
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter until golden brown. Let cool.
- Mix the sugars: Combine the browned butter, brown sugar, and granulated sugar in a bowl.
- Add eggs and vanilla: Beat in the eggs and vanilla extract.
- Combine dry ingredients: Whisk flour, espresso powder, baking soda, and salt in a separate bowl.
- Combine wet and dry: Gradually mix dry ingredients into wet until combined.
- Add mix-ins: Fold in toffee bits and chocolate chips.
- Chill the dough: Cover and refrigerate for at least 1 hour.
- Bake: Scoop dough onto baking sheets and bake at 350°F (175°C) for 10–12 minutes.
- Cool and enjoy: Cool on a wire rack before serving.
Notes
- Chilling the dough enhances flavor and prevents spreading.
- Sprinkle flaky sea salt for extra crunch.
- Cookies freeze well after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
