If you’re craving the ultimate pick-me-up cookie experience, look no further than these delightful Brown Butter Coffee Toffee Cookies. With their rich, nutty aroma from browned butter, punchy espresso undertones, chewy toffee bits, and (if you wish!) a melty burst of semisweet chocolate, these cookies deliver layers of flavor in every single bite. They’re the kind of treat that transforms an ordinary afternoon into something special, and you’re guaranteed to wow anyone lucky enough to grab one off the plate.
Ingredients You’ll Need
It’s amazing how simple ingredients, when used thoughtfully, can turn into something unforgettable. Each element in these Brown Butter Coffee Toffee Cookies plays an important role, from texture to taste to dreamy golden color.
- Unsalted butter: Browning the butter deepens the flavor, giving the cookies a super nutty, toasty richness that you just can’t get any other way.
- Packed brown sugar: Provides moisture and a deep caramel flavor that pairs perfectly with toffee.
- Granulated sugar: Adds sweetness and helps give the edges just the right amount of chew.
- Large eggs: Bring everything together, making the cookies tender and helping them rise just enough.
- Vanilla extract: Rounds out the flavors and melds beautifully with the coffee and brown butter.
- Instant espresso powder: The secret to that rich, roasted coffee undertone—adjust for more or less intensity!
- All-purpose flour: Gives structure while keeping the cookies soft and chewy.
- Baking soda: Ensures just enough lift for a pillowy center.
- Salt: A small touch that makes all the flavors pop.
- Toffee bits: Little pockets of chewy, buttery sweetness throughout every cookie.
- Semisweet chocolate chips (optional): For melty, gooey contrast with the crisp toffee—highly recommended if you’re a chocolate lover!
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
You’ll start by transforming simple butter into the star ingredient. Melt the butter in a medium saucepan over medium heat, swirling occasionally. After it foams, keep a close eye (and nose) out for when it turns deep golden brown and smells irresistibly nutty—this usually takes about 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to stop the cooking; let it cool for about 10 minutes.
Step 2: Combine Sugars and Butter
Once the browned butter is just warm (not hot), whisk in the brown sugar and granulated sugar. You’re looking for a smooth, glossy mixture with all the rich aroma you’d expect from these Brown Butter Coffee Toffee Cookies.
Step 3: Incorporate the Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and espresso powder, watching as the dough darkens and the coffee scent blooms—this step sets the stage for the cookies’ signature flavor!
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the cookies tough, so fold carefully for the perfect chewy bite.
Step 5: Fold in the Goodies
This is where the magic happens: fold in the toffee bits and the semisweet chocolate chips (if using). Each addition brings a little burst of joy in every bite, giving these Brown Butter Coffee Toffee Cookies so much texture and flavor.
Step 6: Chill the Dough
Patience pays off here! Cover the dough and let it chill in the refrigerator for at least 1 hour. This resting time allows the flavors to deepen and ensures your cookies bake up thick and chewy.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. For that signature fresh-from-the-oven texture, cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
A swipe of flaky sea salt on top right after baking takes these cookies straight to another level—trust me, that little pop of salt enhances every bite. If you’re feeling extra festive, drizzle with melted chocolate or a dusting of cocoa powder for a pretty finish.
Side Dishes
There’s nothing like enjoying these cookies with a big mug of coffee or even a creamy cappuccino. For a more indulgent treat, pair with a scoop of vanilla bean ice cream or a glass of cold milk to balance the rich flavors.
Creative Ways to Present
Stack the cookies in a glass jar tied with a ribbon for the perfect edible gift, or arrange them on a rustic wooden board with chocolate bark and dried fruit for a stunning dessert platter at your next gathering. For parties, serve warm alongside espresso martinis for an adults-only delight!
Make Ahead and Storage
Storing Leftovers
After completely cooling, store your Brown Butter Coffee Toffee Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days—if they even last that long before being devoured!
Freezing
These cookies are fantastic for freezing. Place the cooled cookies in layers separated by parchment in an airtight container or freezer bag. They’ll keep their flavor and texture perfectly for up to 2 months, ready for whenever your cookie craving strikes.
Reheating
To bring back that freshly baked warmth, pop a cookie in the microwave for about 10-15 seconds or heat in a 300°F oven for a few minutes. The toffee will turn gooey again, and the chocolate (if you added it) will get all melty and irresistible!
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to three days in advance. Keep it well covered in the fridge until you’re ready to scoop and bake, or freeze portions to bake on demand.
How can I intensify the coffee flavor?
If you want a bolder coffee punch, add an extra teaspoon of espresso powder to the dough. You can also sprinkle a little finely ground espresso on top just after baking for an extra hit.
Are these cookies chewy or crisp?
The Brown Butter Coffee Toffee Cookies shine for their chewy edges and soft, tender centers, especially with proper chilling. If you prefer a crisper cookie, bake them a bit longer or flatten the dough balls slightly before baking.
Can I make these cookies gluten-free?
Yes, simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The cookies may bake up slightly differently but should still hold great flavor and texture.
What can I use if I don’t have toffee bits?
If toffee bits are unavailable, chopped heath bars or homemade toffee work perfectly, or just increase the amount of chocolate chips for an extra chocolatey version.
Final Thoughts
I can’t recommend these Brown Butter Coffee Toffee Cookies enough—they truly check every box for anyone who loves a cookie that’s both a bit grown-up and utterly comforting. Gather your ingredients, fire up the oven, and treat yourself (and your lucky friends) to a batch. Once you taste that nutty brown butter mingling with coffee and pockets of toffee, you’ll be making these on repeat!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes (including chill time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter, coffee, and toffee with these delectable cookies. The nutty aroma of browned butter combined with the sweetness of toffee bits and chocolate chips creates a chewy and satisfying treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 3/4 cup semisweet chocolate chips (optional)
Instructions
- Brown the Butter: Melt butter in a saucepan until golden brown with a nutty aroma.
- Prepare the Dough: Mix sugars with browned butter, add eggs, vanilla, and espresso powder. Combine dry ingredients and fold in toffee and chocolate.
- Chill and Bake: Chill dough, then scoop and bake at 350°F (175°C) until golden.
Notes
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- These cookies freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
