If you’re looking for a cookie that perfectly balances rich, nutty flavors with a subtle caffeine kick, you’re in for a treat with these Brown Butter Coffee Toffee Cookies. The deeply caramelized brown butter adds an irresistible warmth and depth, while the espresso powder gives a whisper of coffee that brightens every bite. Crunchy Heath toffee bits stud the dough with sweet, buttery surprises, and a sprinkling of flaky sea salt finishes them off with that perfect touch of contrast. These cookies aren’t just delicious—they’re an experience that will have you reaching for one after another, sharing smiles and savoring each moment.

Brown Butter Coffee Toffee Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Brown Butter Coffee Toffee Cookies comes from simple ingredients that each play a critical role in building their unique flavor and texture. From the brown sugar’s molasses richness to the espresso powder’s subtle coffee punch, these basics turn into something unforgettable.

Unsalted butter (½ cup / 113.5 g): Browning the butter develops that famous nutty flavor which is the heart of these cookies.
Espresso powder (1 tablespoon): Adds a lovely coffee note without overpowering the sweetness.
Brown sugar (¾ cup / 165 g): Provides moisture and deep caramel undertones for chewy softness.
Granulated sugar (¼ cup / 50 g): Balances sweetness and helps with the cookie’s crisp edges.
Egg (1 large, room temperature): Binds ingredients and adds richness for tender crumb.
Vanilla extract (½ tablespoon): Enhances all flavors, adding warmth and complexity.
Baking powder (¼ teaspoon): Helps the cookies rise slightly for a light texture.
Baking soda (½ teaspoon): Works with acidic ingredients to provide a good spread.
Salt (½ teaspoon): Balances sweetness and intensifies flavor.
All-purpose flour (¼ cups / 175 g): The foundation that gives structure to the cookies.
Heath toffee bits with chocolate (½ cup / 80 g): Adds buttery crunch and a delightful chocolate-toffee contrast.
Flaked sea salt (for topping): Offers a gorgeous finishing touch that highlights the sweet and savory interplay.

How to Make Brown Butter Coffee Toffee Cookies

Step 1: Brown the Butter and Infuse Coffee

Start by gently melting your unsalted butter in a medium saucepan over medium heat. Keep stirring constantly to prevent burning until it turns a beautiful golden brown and releases a wonderfully nutty aroma. This step is key—it transforms plain butter into the star flavor of your Brown Butter Coffee Toffee Cookies. Once browned, remove it from the heat and stir in the espresso powder while still warm so it dissolves perfectly. Transfer the mixture to a bowl and pop it in the refrigerator until it firms up, which takes about 1 to 2 hours. This chilling not only solidifies the butter but lets those coffee flavors fully meld in.

Step 2: Cream Browned Butter with Sugars

Once your brown butter is firm, grab a stand mixer and beat it together with brown sugar and granulated sugar on medium-high speed. This whipping step incorporates air to make the dough light and fluffy, building the perfect texture foundation for your Brown Butter Coffee Toffee Cookies. Expect it to take about 3 to 4 minutes to get to that ideal creamy stage where everything is smooth and slightly pale in color.

Step 3: Add Egg and Vanilla

Next, mix in your room temperature egg along with vanilla extract until you have a smooth, homogenous mixture. The egg adds moisture and provides structure, while the vanilla enhances the overall warmth and brings out the subtle caramel notes from the brown butter and sugar. Take your time to fully integrate these ingredients before moving on.

Step 4: Combine Dry Ingredients Gently

In a separate bowl, whisk together baking powder, baking soda, salt, and all-purpose flour. Slowly add this dry mix to your wet ingredients while mixing on a low speed. The goal here is to just combine everything without overmixing, which can toughen the cookies. When the dough comes together and looks soft but cohesive, you’re ready for the next exciting step.

Step 5: Fold in the Toffee Bits

Gently fold in the Heath toffee bits with chocolate, distributing those crunchy sweet morsels evenly throughout the dough. These little bits are what make Brown Butter Coffee Toffee Cookies delightfully textured, providing bursts of caramel and chocolate with every bite.

Step 6: Chill the Dough

Once your dough is ready, scoop it into large balls and refrigerate for a few hours or even overnight—up to 24 hours. This chilling step firms up the dough and helps the cookies bake into soft-centered, slightly crisp-edged treats. Plus, waiting that extra time allows the flavors to deepen and meld, making your Brown Butter Coffee Toffee Cookies even more irresistible.

Step 7: Preheat Oven and Bake

When you’re ready, preheat the oven to 350°F (175°C). Arrange your dough balls on a parchment-lined baking sheet, giving them enough space to spread. Sprinkle each cookie lightly with flaked sea salt to add that wonderful contrast and burst of flavor. Bake for 11 to 13 minutes until the edges turn a gorgeous golden brown but the centers remain soft. This timing is crucial to achieve the perfect balance between chewy and crisp.

Step 8: Cool and Enjoy

Let the cookies cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period allows them to set perfectly and makes sure you get the ideal texture when you bite in. Now, the only thing left is to enjoy your Brown Butter Coffee Toffee Cookies fresh, paired with your favorite drink or just on their own.

How to Serve Brown Butter Coffee Toffee Cookies

Garnishes

While the cookies themselves are beautifully finished with flaked sea salt, you can elevate your presentation by dusting a light sprinkle of cocoa powder or finely ground espresso on top. This adds a subtle extra layer of aroma and looks stunning if you’re serving guests.

Side Dishes

Brown Butter Coffee Toffee Cookies are fantastic alongside a creamy glass of milk or a frothy cappuccino, which complements the coffee elements in the cookie. For something special, try pairing them with a scoop of salted caramel ice cream—the sweet and salty combo is pure bliss.

Creative Ways to Present

Impress friends by stacking a few cookies with a thin layer of coffee-infused buttercream in between for a makeshift cookie sandwich. Alternatively, crumble the cookies over vanilla pudding or frozen yogurt for a delightful crunch and flavor punch. These cookies are versatile enough to star in your favorite desserts or shine all on their own.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Butter Coffee Toffee Cookies fresh by storing them in an airtight container at room temperature. They’ll stay perfectly chewy and flavorful for up to 5 days, making them a delicious treat ready whenever you want a little indulgence.

Freezing

You can freeze baked cookies by layering parchment paper between them in a freezer-safe container or bag. When properly stored, they keep beautifully for up to 3 months. To bake from frozen dough balls, simply add a few extra minutes to your baking time for fresh-from-the-oven goodness on demand.

Reheating

Warm your Brown Butter Coffee Toffee Cookies in a preheated oven at 300°F (150°C) for about 5 minutes to bring back that freshly baked warmth and melty toffee texture. Avoid microwaving as it can make them chewy or tough. Reheating is the perfect way to revive that soft-center magic.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is preferred because it dissolves completely and provides a more intense and clean coffee flavor without bitterness. However, finely ground instant coffee can work in a pinch, but it might affect texture slightly.

What if I don’t have Heath toffee bits?

If Heath toffee bits aren’t available, chopped toffee bars or caramelized nuts can substitute nicely. Just be sure to add enough for that signature crunch and sweetness that balances the cookie’s flavors.

Why is the dough chilled before baking?

Chilling solidifies the browned butter and sugars, which helps control spreading in the oven. It also lets flavors meld and develop, resulting in richer, chewier Brown Butter Coffee Toffee Cookies.

Can I make the cookie dough vegan?

To adapt the recipe, you could use vegan butter and an egg substitute like flaxseed or chia gel. Keep in mind the brown butter flavor will be less pronounced and texture might be slightly different, but it’s worth experimenting!

Are these cookies gluten-free?

The original recipe calls for all-purpose flour, which contains gluten. You can try substituting a gluten-free flour blend designed for baking; however, texture and rise might vary. Use blends that include xanthan gum for better results.

Final Thoughts

Sharing these Brown Butter Coffee Toffee Cookies feels like sharing a little piece of joy. They warm the soul with their inviting aroma and perfectly balanced flavors, making every bite an experience you’ll want to relive again and again. Whether you’re baking for yourself, a loved one, or a gathering, these cookies will undoubtedly become a beloved staple. So go ahead—whip up a batch, pour yourself a cup of coffee, and savor the magic in every bite.

Brown Butter Coffee Toffee Cookies Recipe

★★★★★

4.7 from 21 reviews

Author: Harry
Total Time: Approximately 2 hours 30 minutes including chilling
Yield: About 18 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these rich and crunchy Brown Butter Coffee Toffee Cookies with a perfect balance of nutty browned butter, bold espresso flavor, and sweet Heath toffee bits. Topped with a sprinkle of flaky sea salt, these cookies are a delightful treat with a hint of sophistication, perfect for coffee lovers and dessert enthusiasts alike.

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and continue cooking while stirring constantly until it turns golden brown and emits a nutty aroma. Immediately transfer the browned butter and solids to a bowl and stir in the espresso powder. Refrigerate until the butter firms, about 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the chilled browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture and beat until fully combined and smooth.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the bowl. Mix on low speed just until combined to avoid overmixing the dough.
Fold in Toffee Bits: Gently fold in the Heath toffee bits so they are evenly distributed throughout the dough.
Chill the Dough: Scoop the dough into large balls and place them in the refrigerator to chill for a few hours or up to 24 hours for best flavor and texture.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, sprinkle the tops lightly with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown but the centers remain soft.
Cool & Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with your favorite coffee or milk.

Notes

Be sure to stir the butter constantly while browning to prevent burning.
Chilling the dough improves the flavor and helps prevent spreading during baking.
Use flaked sea salt for a delicate crunch and burst of saltiness that complements the sweet toffee.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes plus 1-2 hours chilling time
Cook Time: 12 minutes per batch
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 40 g)
Calories: 190 kcal
Sugar: 14 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath bar cookies, homemade cookies, dessert recipe