If you adore the perfect balance of rich, nutty flavor combined with a delightful crunch and a hint of coffee, you’re going to fall head over heels for this Brown Butter Coffee Toffee Cookies Recipe. Imagine the warm aroma of browned butter mingling with espresso and sweet toffee bits in every bite — these cookies are an absolute showstopper that will quickly become your new go-to treat for any occasion.
Ingredients You’ll Need
This recipe is all about simple, thoughtfully chosen ingredients that come together to create extraordinary flavors and textures. Each plays a vital role: from the nutty depth of browned butter to the irresistible crunch and caramel notes of toffee bits, you’ll want to make sure you have everything ready before you start baking.
- Unsalted butter (½ cup): Browning this butter unlocks rich, nutty flavors that form the cookie’s base.
- Espresso powder (1 tablespoon): Adds a subtle coffee punch that balances sweetness without overpowering.
- Brown sugar (¾ cup): Brings moistness and a hint of molasses for depth.
- Granulated sugar (¼ cup): Helps create the perfect cookie texture and slight crispness.
- Large egg (1): Binds everything together and adds moisture.
- Vanilla extract (½ tablespoon): Enhances all other flavors with warm notes.
- Baking powder (¼ teaspoon): Leavens the cookies gently for a soft rise.
- Baking soda (½ teaspoon): Works with the acid in brown sugar to lighten texture.
- Salt (½ teaspoon): Balances sweetness and heightens overall flavor.
- All-purpose flour (¼ cup): Forms the structure without weighing down the cookies.
- Heath toffee bits with chocolate (½ cup): Provide irresistible crunch and hits of caramel chocolate goodness.
- Flaked sea salt (for topping): A final sprinkle that sharpens sweetness and adds texture contrast.
How to Make Brown Butter Coffee Toffee Cookies Recipe
Step 1: Brown the Butter and Add Espresso
Start by melting the unsalted butter slowly in a medium saucepan over medium heat. Keep stirring until it turns golden brown and releases that heavenly nutty aroma — this step packs serious flavor. Then stir in the espresso powder, which will dissolve into the butter, giving your cookies a subtle, sophisticated coffee boost. Once combined, cool this mixture in the refrigerator until firm enough to work with.
Step 2: Cream Browned Butter with Sugars
Using a stand mixer, beat the chilled browned butter with both brown sugar and granulated sugar until the mixture becomes light, fluffy, and beautifully aerated. This will give your cookies a tender softness and a lightly caramelized sweetness that’s absolutely addictive.
Step 3: Incorporate Egg and Vanilla
Next, add in the large egg and vanilla extract, mixing on medium speed until the batter becomes smooth and cohesive. This step helps bind everything while introducing a fragrant, comforting warmth to the dough.
Step 4: Add Dry Ingredients Gently
It’s time to bring in the dry ingredients: baking powder, baking soda, salt, and flour. Add them all at once on low speed, mixing just until everything is incorporated to avoid overworking the dough, ensuring your cookies remain tender instead of tough.
Step 5: Fold in Toffee Bits and Chill
Gently fold the Heath toffee bits with chocolate into the dough, distributing these delectable pockets of caramel and chocolate evenly. Then pop the dough into the fridge for several hours or overnight. Chilling solidifies the dough, intensifies flavors, and helps maintain cookie shape during baking.
Step 6: Prepare to Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. This is your cookie’s runway, so make sure it’s ready for those beauties!
Step 7: Shape and Salt
Scoop the chilled dough into about 24 cookie-sized balls and place them evenly spaced on your lined baking sheet. Lightly sprinkle each cookie with flaked sea salt — this salt flakes topping perfectly counterbalances the sweetness and adds a luxurious finishing touch.
Step 8: Bake to Golden Perfection
Bake in the preheated oven for 11 to 13 minutes until the edges turn a gorgeous golden brown, while the centers stay soft and chewy. Let the cookies cool fully on a wire rack before digging in to savor every flavor-packed bite.
How to Serve Brown Butter Coffee Toffee Cookies Recipe
Garnishes
Sprinkling a bit of extra flaked sea salt just before serving elevates each cookie with an unexpected pop of flavor. You might also add a light dusting of finely ground espresso or a drizzle of melted dark chocolate if you’re feeling fancy and want to impress your guests.
Side Dishes
These cookies make a perfect companion to a steaming cup of coffee or a creamy latte, echoing the coffee notes in the dough. For a cozy dessert plate, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream, which contrasts the cookie’s buttery crunch beautifully.
Creative Ways to Present
For serving at a party, try sandwiching two cookies together with coffee-flavored buttercream or chocolate ganache. Or arrange them on a dessert platter with fresh berries and nuts for a stunning visual and flavor contrast. Wrapping a few cookies in parchment paper tied with twine makes a thoughtful, homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
Store your cooled Brown Butter Coffee Toffee Cookies in an airtight container at room temperature, where they’ll stay fresh for up to five days. This is perfect for keeping them crisp around the edges and soft inside without losing any of that toffee crunch.
Freezing
If you want to keep them longer, wrap individual cookies tightly and freeze in a sealed container or zip-top bag. They freeze beautifully for up to two months and thaw quickly at room temperature without losing any flavor or texture.
Reheating
To enjoy them warm, reheat cookies in a preheated oven at 300°F for 5 to 7 minutes. This restores that freshly-baked vibe with melty toffee bits and a buttery, coffee-scented aroma that’s honestly irresistible.
FAQs
Can I substitute the espresso powder with instant coffee?
Yes, you can use instant coffee granules if espresso powder isn’t available, but make sure to use a fine powder to blend evenly so the coffee flavor remains smooth and not gritty.
What if I don’t have Heath toffee bits? What can I use instead?
Feel free to swap in any chocolate-covered toffee bits or even chopped chocolate bar pieces with toffee. For a fun twist, you can try chopped nuts or butterscotch chips to keep a similar texture and sweetness.
Is it necessary to chill the dough? What happens if I skip that step?
Chilling the dough helps the flavors develop and prevents the cookies from spreading too much during baking. Skipping this step might result in thinner, crispier cookies rather than soft and chewy centers with gooey toffee.
How big should I make the cookie dough balls?
About one tablespoon of dough per cookie is perfect to yield 24 nicely sized cookies that bake evenly. Using a cookie scoop helps keep them uniform in size for consistent baking.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, ensuring it contains a binder like xanthan gum. The texture might be slightly different, but the flavor remains delicious.
Final Thoughts
I truly hope you give this Brown Butter Coffee Toffee Cookies Recipe a whirl the next time you crave a cookie that’s anything but ordinary. The warmth of browned butter combined with the coffee kick and crunchy toffee bits is a guaranteed crowd-pleaser. Once you taste these cookies fresh from the oven, I can promise they’ll become a treasured staple in your baking repertoire.
Print
Brown Butter Coffee Toffee Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus chilling time (several hours to overnight recommended)
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with bold espresso and crunchy toffee bits, creating a delightful balance of deep coffee notes and sweet, buttery crunch. Perfectly soft and chewy with a hint of sea salt on top, these cookies make a sophisticated treat for any coffee lover.
Ingredients
Brown Butter Base
- ½ cup unsalted butter
- 1 tablespoon espresso powder
Wet Ingredients
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
Add-ins and Topping
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt (for topping)
Instructions
- Brown the Butter and Add Espresso: In a medium saucepan over medium heat, melt and cook the unsalted butter until golden brown and fragrant, stirring occasionally to prevent burning. Once browned, stir in the espresso powder thoroughly. Transfer the mixture to the refrigerator and chill until firm.
- Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter along with brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until smooth and homogenous.
- Combine Dry Ingredients: On low speed, gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix only until just combined to avoid overworking the dough.
- Fold in Toffee Bits and Chill Dough: Gently fold the Heath toffee bits with chocolate into the dough. Cover and refrigerate the dough for several hours or overnight to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies and Add Topping: Form the chilled dough into balls about 1 to 1.5 inches in diameter and place them spaced evenly on the prepared baking sheet. Lightly sprinkle each cookie with flaked sea salt to enhance flavor.
- Bake and Cool: Bake the cookies for 11 to 13 minutes, or until the edges turn golden brown but the centers still appear slightly soft. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense coffee flavor, you can increase the espresso powder to 1.5 tablespoons.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and to ensure even baking.
- Chilling the dough overnight helps develop the flavors and creates a better texture.
- If Heath toffee bits are unavailable, substitute with other chocolate toffee pieces or chopped chocolate-covered toffee candies.
- Store cookies in an airtight container to keep them fresh for up to a week.
