Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with the bold flavor of espresso and sweet crunch from toffee bits. They offer a delightful balance of textures and tastes, perfect for coffee lovers looking for a unique treat.

The image shows a close-up of a single round cookie with a cracked surface, sitting on a white marbled texture. The cookie is light brown with darker brown spots from chocolate chips scattered throughout. Small pieces of walnut are also visible on the cookie's surface. Around the main cookie, parts of other cookies can be seen blurred in the background. There are a few coffee beans placed near the cookies on the white marble. The texture looks soft and slightly chewy with a crunchy edge. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Brown the butter by melting it in a medium saucepan over medium heat. Cook, stirring constantly, until it turns golden brown and emits a nutty aroma. Transfer the browned butter and any browned bits to a bowl and stir in the espresso powder. Refrigerate until firm, about 1 to 2 hours.
Step 2: Using a stand mixer, beat the solidified browned butter with the brown and granulated sugars on medium-high speed for 3 to 4 minutes, until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until smooth and fully incorporated.
Step 4: Add baking powder, baking soda, salt, and flour to the bowl. Mix on low speed just until combined, taking care not to overmix the dough.
Step 5: Gently fold in the toffee bits until they are evenly distributed throughout the dough.
Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to chill and firm up.
Step 7: Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11 to 13 minutes until the edges are golden brown.
Step 8: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
Swap Heath toffee bits for your favorite chocolate chips or chopped nuts if preferred.
Chilling the dough longer enhances flavor and prevents spreading during baking.
Use flaked sea salt sparingly to balance the sweetness without overpowering the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a low oven or microwave to restore softness.

How to Serve

The image shows a close-up of a cracked, round chocolate cookie with a slightly crunchy texture on top. The cookie has a light brown color with darker brown areas and small shiny chocolate chips scattered on its surface. There are coffee beans and pieces of walnut around the cookies on a white marbled surface. A woman's hand is gently holding the cookie in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular instant coffee instead of espresso powder?

While espresso powder provides a rich, concentrated coffee flavor, you can substitute with finely ground instant coffee. Use slightly less and taste the dough to avoid bitterness.

Do I have to chill the dough before baking?

Chilling the dough helps develop flavor and prevents the cookies from spreading too much while baking. It’s recommended but if you’re short on time, you can bake immediately—just expect thinner cookies.