Brown Butter Coffee Toffee Cookies Recipe
If you’re a fan of bold flavors and crave a cookie that’s a little out of the ordinary, you’re going to fall in love with these Brown Butter Coffee Toffee Cookies. With their irresistibly chewy centers, nutty brown butter, a jolt of espresso, and pockets of crunchy toffee, every bite is pure bliss. The secret? Deeply caramelized butter and just the right amount of coffee to wake up your taste buds. These cookies are the perfect midday pick-me-up, after-dinner treat, or edible gift for any occasion!
Ingredients You’ll Need
Don’t let the ingredient list fool you—each item is chosen for a reason, and together they create a cookie that’s complex, comforting, and downright addictive. From the aromatic browned butter to the robust espresso and sweet toffee, these essentials are what make Brown Butter Coffee Toffee Cookies truly special.
- Unsalted Butter: Browning the butter brings a rich, nutty flavor that sets these cookies apart from the start.
- Packed Brown Sugar: Adds deep molasses notes and chewy texture.
- Granulated Sugar: Balances the moisture and provides crispy edges.
- Large Eggs: Bind the dough and add richness.
- Vanilla Extract: Rounds out the flavor and enhances the coffee and toffee notes.
- All-Purpose Flour: The foundation for structure and chew.
- Instant Espresso Powder: Infuses every bite with a bold coffee kick—feel free to adjust the amount for your caffeine preferences!
- Baking Soda: Helps the cookies spread just the right amount.
- Baking Powder: Adds a gentle lift for a tender center.
- Salt: Essential for balancing sweetness and highlighting the other flavors.
- Toffee Bits: Crunchy, sweet morsels that melt into pockets of caramel magic.
- Semisweet Chocolate Chips (optional): For classic gooey goodness—dark chocolate works beautifully, too, or leave them out for pure coffee-toffee delight.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
This is where the magic begins! Melt your unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter foams, then watch for golden, nutty-smelling flecks to appear after about 5 to 7 minutes. Once browned, remove from the heat and let it cool for 10 minutes—this step deepens the flavor and is absolutely worth it.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your rich, slightly cooled brown butter with both the brown sugar and granulated sugar. Beat until the mixture is smooth and glossy, then add in the eggs and vanilla extract. Whisk until everything is fully combined and the mixture looks luscious and unified.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, instant espresso powder, baking soda, baking powder, and salt. This ensures even distribution so your Brown Butter Coffee Toffee Cookies have that subtle coffee flavor and perfect rise in every bite.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over-mix—this keeps your cookies tender. Fold in the toffee bits and, if using, the semisweet chocolate chips. At this point, you’ll have a dough that smells absolutely heavenly.
Step 5: Chill the Dough
Cover the bowl and chill your cookie dough in the refrigerator for at least 1 hour. Chilling is key for thick, chewy cookies, as it allows the flavors to meld and prevents excessive spreading during baking.
Step 6: Shape and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop tablespoon-sized mounds of dough, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. They’ll firm up as they cool, so resist the urge to overbake!
Step 7: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest keeps them chewy and prevents breakage. Once cool, your Brown Butter Coffee Toffee Cookies are ready to devour.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
For a café-worthy finish, sprinkle your cookies with a pinch of flaky sea salt while they’re still warm. A light dusting of espresso powder or a drizzle of melted chocolate can also add that extra-special touch.
Side Dishes
Pair your Brown Butter Coffee Toffee Cookies with a hot cup of coffee, a frothy cappuccino, or even a tall glass of cold milk. For dessert platters, serve them alongside fresh berries or a scoop of vanilla ice cream for the ultimate treat.
Creative Ways to Present
Stack a few tied with twine for a charming homemade gift, or arrange them in a rustic basket lined with parchment. For parties, try sandwiching a scoop of espresso ice cream between two cookies for the ultimate Brown Butter Coffee Toffee Cookies ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, and the flavors will continue to develop, making day-two cookies even more delicious!
Freezing
Both the baked cookies and the unbaked dough freeze beautifully. Freeze cooled cookies in a zip-top bag for up to 3 months, or scoop the dough onto a baking sheet, freeze until solid, and then store the dough balls in a freezer bag to bake fresh cookies whenever the mood strikes.
Reheating
To enjoy that fresh-baked magic, warm cookies in a 300°F oven for 3 to 5 minutes or zap them in the microwave for about 10 seconds. This brings back their gooey, just-out-of-the-oven texture—especially irresistible with melty toffee bits!
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder is highly concentrated and dissolves completely, giving a robust coffee flavor without adding extra moisture. Regular ground coffee won’t quite do the trick for these cookies, so stick to instant espresso for the best results.
What if I don’t have toffee bits?
If you’re out of toffee bits, try chopping up a Heath bar or similar toffee candy. You can also swap in butterscotch chips for a slightly different twist, though nothing quite matches the caramel crunch of classic toffee.
Are chocolate chips required in Brown Butter Coffee Toffee Cookies?
Not at all! The chocolate chips are completely optional. If you’re a purist, leave them out and let the coffee and toffee flavors shine. Or, feel free to use dark chocolate or even white chocolate chips for a fun variation.
How can I make the cookies gluten-free?
Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Make sure the rest of your ingredients (especially toffee bits) are gluten-free, and you’ll still get delicious results.
Why do I need to chill the dough?
Chilling the dough firms up the fat, allowing the cookies to bake up thick and chewy rather than thin and crispy. It also helps the flavors meld together, resulting in a deeper, more complex cookie.
Final Thoughts
There’s just something magical about the combination of nutty brown butter, coffee, and toffee in these cookies. Whether you bake them for a special occasion or just because you deserve a treat, Brown Butter Coffee Toffee Cookies are sure to become a household favorite. Give them a try—you’ll be amazed at how quickly they disappear!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and sweet crunch of toffee bits. These chewy cookies are perfect for coffee lovers looking for an indulgent yet easy-to-make dessert, featuring optional chocolate chips for added decadence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
Add-ins
- 1 1/2 cups toffee bits
- 1 cup semisweet chocolate chips (optional)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat and cook until it begins to brown and smell nutty, about 5–7 minutes. Remove from heat and let cool for 10 minutes.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth. Add the eggs and vanilla extract and beat until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant espresso powder, baking soda, baking powder, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toffee bits and chocolate chips, if using.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour to allow flavors to meld and dough to firm up for easier scooping.
- Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and Bake: Scoop tablespoon-sized portions of dough and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 tablespoon.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Chocolate chips can be swapped for chopped dark chocolate or omitted entirely to suit preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
