Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a subtle espresso kick and crunchy toffee bits for a delightful treat. Perfectly balanced with a sprinkle of sea salt, they offer a sophisticated twist on a classic cookie.

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
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 unsalted butter in a medium saucepan over medium heat until it turns golden and smells nutty. Remove from heat and let it cool slightly.
Step 2: Using a stand mixer, beat the cooled brown butter with both the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Mix in the egg and vanilla extract until the dough is smooth and fully combined.
Step 4: Gradually add the baking powder, baking soda, salt, and all-purpose flour. Mix until just combined to avoid overworking the dough.
Step 5: Gently fold in the Heath toffee bits with chocolate until evenly distributed.
Step 6: Chill the cookie dough in the refrigerator for at least 2 hours, or overnight for a deeper flavor and better texture.
Step 7: Preheat your oven to 350°F (175°C). Scoop the chilled dough onto a parchment-lined baking sheet, spacing cookies at least 2 inches apart. Sprinkle each cookie with flaked sea salt.
Step 8: Bake for 11 to 13 minutes, or until the edges turn golden brown. Allow the cookies to cool on wire racks before serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons or add a teaspoon of instant coffee granules.
Substitute Heath toffee bits with any chocolate-covered toffee or chopped caramel candies for a different texture.
Use salted butter instead of unsalted and reduce added salt to ¼ teaspoon if you prefer a more balanced saltiness.
For a softer cookie, reduce the chilling time or bake for a minute less.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in the oven at 300°F (150°C) for 5 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a rich, nutty flavor that makes these cookies special. While you can use melted regular butter, the overall taste will be less complex.

What if I don’t have Heath toffee bits?

You can substitute with any toffee bits, chopped chocolate bars, or even crushed toffee candies. Just be mindful of different sweetness levels and adjust sugar if needed.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

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4.4 from 124 reviews

Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring browned butter, espresso powder, and crunchy Heath toffee bits. These cookies offer a perfect balance of sweet, salty, and a subtle coffee kick, ideal for an afternoon treat or sharing with friends.

Author: Maya
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours 28 minutes
Yield: About 24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Butter and Sugars

½ cup (113.5 g) unsalted butter
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar

Flavorings and Leavening

1 tablespoon espresso powder
1 large egg, room temperature
½ tablespoon vanilla extract
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Dry Ingredients

¼ cups (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate

Topping

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 brown and releases a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs when mixed.
Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter together with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until the batter is smooth and homogenous.
Combine Dry Ingredients: Gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture, gently mixing until just combined. Avoid over-mixing to keep the cookies tender.
Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, evenly distributing them throughout the dough.
Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight. This step enhances the flavors and improves the dough’s texture for baking.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Shape and Add Topping: Scoop the chilled dough into cookie-sized portions onto the prepared baking sheet, spacing them to allow for spreading. Sprinkle each cookie with flaked sea salt to add a delightful salty contrast.
Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are golden brown but the centers remain soft.
Cool: Remove from the oven and transfer the cookies to wire racks to cool completely. This prevents sogginess and helps them set properly.

Notes

Using browned butter adds a rich, nutty flavor different from regular melted butter.
Chilling the dough is important for flavor development and to prevent cookie spread.
Feel free to substitute the Heath toffee bits with your favorite toffee or chocolate pieces.
Make sure the egg is at room temperature to ensure even mixing and smooth batter.
Scooping uniform portions will help the cookies bake evenly.

Keywords: brown butter cookies, coffee toffee cookies, Heath toffee, espresso cookie, chocolate toffee cookies, homemade cookies