Brown Butter Coffee Toffee Cookies Recipe
If there’s one flavor-packed treat I can never resist, it’s Brown Butter Coffee Toffee Cookies. Imagine a cookie that has the rich warmth of brown butter, the subtle kick of coffee, pockets of melty chocolate, and irresistible toffee bits throughout. Every bite delivers chewy edges, gooey centers, and that drool-worthy balance between sweet and complex. Whether you need something special for a gathering or simply crave a little luxury alongside your coffee, these cookies are guaranteed to steal the show and disappear faster than you can say “save me one!”
Ingredients You’ll Need
What makes these cookies spectacular is the list of simple, familiar ingredients that come together so perfectly. Each one has a role to play: some bring chewiness, others add crunch or a touch of bitterness, but together, they transform into something truly memorable.
- Unsalted butter: Browning the butter is what adds that signature nutty aroma and depth — don’t skip this step!
- Brown sugar, packed: For a moist, caramel-like sweetness that combines beautifully with the butter.
- Granulated sugar: Adds crispness to the edges and balances the chewiness.
- Large eggs: Bind the dough and add richness, creating a tender structure.
- Vanilla extract: Brings a floral sweetness that rounds out the other flavors.
- Instant coffee granules or espresso powder: Infuses the cookies with that subtle, aromatic coffee kick.
- All-purpose flour: The backbone of the cookie, creating the perfect base for the mix-ins.
- Baking soda: Gives just the right lift and wonderful texture.
- Salt: Enhances every flavor and keeps the sweetness in check.
- Toffee bits: Those crunchy, buttery jewels are the surprise in every bite.
- Semisweet or dark chocolate chips: Melt into dreamy little pools, balancing the toffee’s sweetness.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
This is what elevates Brown Butter Coffee Toffee Cookies above your basic cookie recipe. Melt the butter in a saucepan over medium heat, swirling and stirring until it becomes golden, fragrant, and develops little brown flecks after about 5–7 minutes. Immediately pour it into a large mixing bowl — letting it sit in the pan can burn it. Cool for a few minutes before moving on.
Step 2: Mix the Wet Ingredients
Once your browned butter isn’t scalding, whisk in the brown sugar and granulated sugar until well combined and glossy. Add the eggs one at a time, mixing patiently to incorporate each completely. Now, add the vanilla extract and instant coffee — you’ll notice the heavenly aroma develop as you stir until the mixture is smooth and still a bit shiny.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Don’t skip this! Whisking first ensures even distribution of leavening and salt, which means each cookie bakes up just right — never a flat or bland bite in sight.
Step 4: Bring It All Together
Now comes the fun part: gently stir the dry ingredients into the wet mixture until just combined. Overmixing can make your cookies tough, so stop as soon as you don’t see any more dry flour. Fold in those magical toffee bits and chocolate chips, reserving a little to press on top of the dough balls if you like pretty, bakery-style cookies.
Step 5: Chill the Dough
Resting the dough in the fridge for at least 30 minutes is key. This helps develop the Brown Butter Coffee Toffee Cookies’ deeper flavors and ensures thicker, chewier cookies that won’t spread all over your pan. Don’t rush it — your patience will be rewarded!
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment. Scoop out tablespoon-sized balls of dough, giving enough room between each for a bit of spreading. Bake for 10–12 minutes, just until the edges are golden and the centers look barely set — they’ll finish cooking as they cool.
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheet for about 5 minutes (they’ll firm up!), then transfer them to a wire rack. This little pause lets the chocolate finish melting and the cookies become just the right balance of crisp and chewy.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
If you’re feeling extra, a light shower of flaky sea salt right out of the oven makes the coffee and chocolate flavors pop. For a hint of glamour, you can even sprinkle a dusting of cocoa powder or espresso powder on top — it gives these cookies a “wow” look and a punchier bite.
Side Dishes
Of course, these Brown Butter Coffee Toffee Cookies are perfect solo, but they’re delightful with a glass of cold milk, a frothy cappuccino, or a mug of hot chocolate. They also make an amazing addition to an ice cream sundae — just break a few cookies into vanilla ice cream for a dessert everyone will talk about for days!
Creative Ways to Present
Stack your cookies and tie them with a ribbon for gifting, or nestle them in a pretty tin with parchment dividers for extra flair. Layer them between sheets of wax paper in a big jar and display on the counter — they won’t last long! For parties, serve them as giant cookie sandwiches with coffee ice cream in the middle. The possibilities are as fun as they are delicious.
Make Ahead and Storage
Storing Leftovers
Once completely cool, pop your Brown Butter Coffee Toffee Cookies into an airtight container. They’ll stay wonderfully chewy and flavorful at room temperature for up to five days. You might find the coffee aroma intensifies just a bit as they sit!
Freezing
For longer storage, freeze the baked cookies between layers of parchment in a container or zip-top bag for up to three months. You can also freeze portioned, unbaked dough balls — just add an extra minute or two to your bake time straight from the freezer for that just-made taste any time.
Reheating
Nothing perks up a cookie like a quick warm-up. Pop a cookie in the microwave for 10 seconds or let it rest in a low oven for a few minutes to bring back that fresh-baked experience. The toffee and chocolate will be deliciously gooey all over again!
FAQs
Can I use different kinds of chocolate in these cookies?
Absolutely! Semisweet, dark, or even milk chocolate chips work beautifully. You can also chop up your favorite chocolate bar for delicious pockets of gooey chocolate throughout the Brown Butter Coffee Toffee Cookies.
How do I know when the butter is browned?
Keep a close eye on it: once the butter turns a deep golden hue and smells nutty, with brown flecks forming at the bottom, it’s ready. Remove from the heat promptly to prevent burning and pour into your mixing bowl immediately.
Can I leave out the coffee?
Coffee is a signature flavor for this cookie, but if you prefer less coffee kick, reduce the amount or substitute with a bit of cinnamon for a warm, spiced twist. But I encourage you to give the coffee a try — it adds incredible depth!
What’s the purpose of chilling the dough?
Chilling gives the flour time to hydrate and the flavors to meld, making the cookies thicker and richer. Your patience pays off with superior texture and an even better-tasting batch of Brown Butter Coffee Toffee Cookies.
How do I prevent my cookies from spreading too much?
Make sure to chill the dough as instructed and use cool baking sheets each batch. If you notice spreading, you can also add an extra tablespoon of flour to the dough or bake a test cookie before committing to the whole sheet.
Final Thoughts
There’s something truly magical about baking up a batch of Brown Butter Coffee Toffee Cookies and sharing them with people you love. Their irresistible flavor combo and glorious texture make them an instant favorite in any cookie jar. Set aside a little time, follow each step, and watch these cookies become your new baking go-to — you’ll be glad you did!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter, coffee, toffee bits, and chocolate chips all combined in a delightful cookie. These Brown Butter Coffee Toffee Cookies are a perfect treat for any occasion.
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 tablespoons instant coffee granules or espresso powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 3/4 cup semisweet or dark chocolate chips
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter until golden brown and fragrant, about 5–7 minutes.
- Mix Wet Ingredients: Transfer the browned butter to a mixing bowl, let cool slightly, then mix in sugars, eggs, vanilla, and instant coffee until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture until just combined.
- Finalize Dough: Fold in toffee bits and chocolate chips. Chill dough for at least 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto lined sheets and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on the pan before transferring to a wire rack.
Notes
- Chilling the dough enhances flavor and texture.
- For a stronger coffee taste, increase instant coffee to 1 tablespoon.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
