Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine the richness of browned butter, the deep flavor of espresso, and the sweetness of toffee bits. The result is a perfect harmony of nutty, sweet, and coffee flavors, making these cookies an irresistible treat for any occasion.

Why You’ll Love This Recipe

These cookies are the ultimate indulgence for coffee lovers and dessert enthusiasts alike. The browned butter brings a nutty, toasty depth to the dough, while the espresso powder enhances the coffee flavor without being overwhelming. The Heath toffee bits add a sweet and chewy bite, creating a delightful texture that pairs beautifully with the rich, buttery flavor. Plus, the finishing touch of flaked sea salt elevates the overall taste, balancing the sweetness perfectly. These cookies are simple to make, yet they taste like a gourmet treat from your favorite bakery.

Ingredients

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
½ tablespoon vanilla extract
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it past the boiling and foaming stages until it turns golden brown with a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and brown bits into a glass bowl. Add the espresso powder to the hot butter, stirring until dissolved. Refrigerate until the butter solidifies to a soft consistency, about 1-2 hours.
Prepare the Dough: In a stand mixer with a paddle attachment, combine the solidified browned butter and both sugars. Beat on medium-high speed for 3-4 minutes until light and fluffy.
Add Egg and Vanilla: Add the egg and beat on low speed until smooth, about 30 seconds. Then, beat in the vanilla extract.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and flour. Mix on low speed until just combined. Be careful not to overmix. Some flour remnants around the bowl are fine.
Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed in the dough.
Chill the Dough: Scoop the dough into large balls using a ¼ cup cookie scoop. Place the dough balls on a baking sheet and refrigerate for at least a few hours (preferably 24 hours) to allow the flavors to meld and prevent excessive spreading during baking.
Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Bake the Cookies: Place up to 8 chilled cookie dough balls on the prepared baking sheet, spacing them adequately. Sprinkle each with a pinch of flaked sea salt. Bake for 11-13 minutes, or until the edges are golden brown.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy with a cup of coffee or as a delightful snack.

Servings and Timing

Prep Time: 20 minutes (plus chilling time)
Cooking Time: 13 minutes
Total Time: 33 minutes (plus chilling time)
Servings: 8 cookies

Variations

Add Nuts: For an extra crunch, fold in some chopped walnuts, pecans, or almonds along with the toffee bits.
Chocolate Lovers: Add a handful of semi-sweet or dark chocolate chips to the dough for a richer, more decadent treat.
Cinnamon Twist: Add a pinch of cinnamon to the dough for a warm, spiced note that pairs well with the coffee flavor.
Dairy-Free: Swap the butter for a dairy-free alternative like coconut oil or plant-based butter for a dairy-free version.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The cookies will stay soft and chewy if stored properly.
Freezing: You can freeze the dough balls before baking. Simply scoop the dough, place it on a baking sheet to freeze, then transfer the dough balls to a freezer bag for up to 3 months. Bake directly from the freezer, adding an extra 1-2 minutes to the baking time.
Reheating: To reheat the cookies, place them on a baking sheet in a preheated 350°F (175°C) oven for 3-5 minutes, until warm and soft.

FAQs

1. Can I skip browning the butter?

Brown butter adds a rich, nutty flavor to the cookies. If you're in a hurry, you can skip this step, but the cookies won’t have the same depth of flavor.

2. Can I use instant coffee instead of espresso powder?

Espresso powder is ideal for a stronger coffee flavor, but instant coffee can be used as a substitute. Just keep in mind that the flavor may be slightly different.

3. How long should I chill the dough?

Chilling the dough for at least a few hours is recommended to allow the flavors to develop. For best results, chill the dough for 24 hours.

4. Can I make these cookies without the toffee bits?

Yes! If you’re not a fan of toffee, you can replace them with other mix-ins like chocolate chips, dried fruit, or chopped nuts.

5. How can I make the cookies more chewy?

For a chewier texture, slightly underbake the cookies and let them rest on the baking sheet for a few minutes to set before transferring them to a wire rack.

6. Can I use salted butter instead of unsalted butter?

Yes, but if you do, reduce or omit the salt in the recipe to avoid overly salty cookies.

7. What’s the best way to measure flour?

For accuracy, spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the flour container, as it can pack the flour and lead to incorrect measurements.

8. Can I bake these cookies in a convection oven?

Yes, if using a convection oven, reduce the temperature by 20°F (about 10°C) and keep an eye on them as they may bake faster.

9. Why do my cookies spread too much?

This can happen if the dough is too warm before baking or if the cookies are not chilled long enough. Make sure to chill the dough thoroughly to help prevent excessive spreading.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine. Just make sure to beat the dough thoroughly to incorporate air and create a light, fluffy texture.

Conclusion

These Brown Butter Coffee Toffee Cookies are a delightful treat that blends the rich flavors of browned butter, espresso, and toffee in every bite. The balance of sweet and salty, with just the right amount of coffee flavor, makes them the perfect indulgence for any occasion. Whether you’re enjoying a cup of coffee or sharing them with friends, these cookies are sure to become a favorite in your baking repertoire.