Introduction

Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a subtle espresso kick and crunchy toffee bits for a delightful treat. These cookies offer a perfect balance of sweetness and depth, topped with a sprinkle of flaky sea salt for sophistication.

Brown Butter Coffee Toffee Cookies Recipe - Recipe Image

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
2 ¼ cups (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and emits a nutty aroma. Remove from heat and let it cool slightly.
Step 2: In a stand mixer, beat the cooled browned butter with both the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until the batter is smooth and well combined.
Step 4: Gradually incorporate the baking powder, baking soda, salt, and all-purpose flour. Mix just until the ingredients are combined; avoid overmixing.
Step 5: Gently fold in the Heath toffee bits, distributing them evenly throughout the dough.
Step 6: Cover and chill the dough for at least 2 hours or overnight to deepen the flavors and firm up the dough.
Step 7: Preheat your oven to 350°F (175°C). Scoop the chilled dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Sprinkle each cookie generously with flaked sea salt.
Step 8: Bake the cookies for 11-13 minutes, until the edges are golden brown but the centers remain soft. Transfer to wire racks and allow to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder by ½ teaspoon.
Substitute Heath toffee bits with your favorite chocolate-covered toffee or chopped caramel candy for a different twist.
Chilling the dough overnight enhances flavor and helps control spreading during baking.
If you don’t have flaked sea salt, a light sprinkle of coarse kosher salt works well too.

Storage

Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, warm cookies briefly in a 300°F (150°C) oven for 5–7 minutes to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is preferred because it dissolves easily and provides a concentrated coffee flavor without adding liquid. If using regular coffee, use finely ground instant coffee and reduce added liquids slightly to maintain dough consistency.

Why do I need to chill the dough?

Chilling solidifies the fats in the dough, which prevents excessive spread during baking and helps develop richer flavors. It also makes the dough easier to handle and results in chewier, thicker cookies.

Brown Butter Coffee Toffee Cookies Recipe

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4.8 from 136 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a hint of espresso and crunchy Heath toffee bits. Finished with a sprinkle of flaked sea salt, these cookies offer a delightful balance of sweet, salty, and deep coffee notes, making them perfect for an indulgent treat or special occasion snack.

Author: Lila
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours 28 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup (113.5 g) unsalted butter
1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

1 tablespoon espresso powder
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cups (175 g) all-purpose flour

Add-ins and Toppings

½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden with a nutty aroma, then remove from heat and let it cool slightly.
Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter with brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this mixture to the wet ingredients and mix until just combined, being careful not to overmix.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the cookie dough until evenly distributed.
Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours, or overnight for improved flavor and texture.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop and Top: Scoop dough onto the prepared baking sheet in evenly sized portions. Sprinkle each cookie with flaked sea salt to enhance flavor.
Bake Cookies: Bake for 11 to 13 minutes, or until the edges start to turn golden brown. Remove from oven and transfer cookies to wire racks to cool completely.

Notes

Chilling the dough overnight significantly improves the depth of flavor and texture of the cookies.
Be careful not to overbake to maintain a chewy center with crisp edges.
Use flaked sea salt sparingly to avoid overpowering the sweet and nutty flavors.
Room temperature egg helps the dough come together smoothly.
Espresso powder can be substituted with instant coffee granules for similar flavor.

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, Heath toffee cookies, flaked sea salt cookies, homemade dessert, chewy cookies, nutty cookie recipe