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Brown Butter Coffee Toffee Cookies Recipe
Ash Tyrrell

Brown Butter Coffee Toffee Cookies Recipe

I just finished baking a batch of Brown Butter Coffee Toffee Cookies and I’m still savoring every last crumb. The warm nuttiness of browned butter, the subtle coffee kick, and that sweet toffee crunch made my kitchen smell heavenly. This recipe turned out better than I expected—and honestly, I can’t wait to share it with you.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup 113.5 g unsalted butter – Browning the butter creates a deep, nutty caramel flavor that sets these cookies apart.
  • ¾ cup 165 g brown sugar – Adds moisture and a rich sweetness from the molasses.
  • ¼ cup 50 g granulated sugar – Helps form lightly crisp edges while balancing the brown sugar’s depth.
  • 1 large egg room temperature – Binds ingredients and adds richness for that perfect chewy texture.
  • ½ tablespoon vanilla extract – Enhances all the flavors and gives a comforting aroma.
  • ¼ teaspoon baking powder – Lifts the cookies just enough without making them cakey.
  • ½ teaspoon baking soda – Works with the brown sugar’s acidity for the ideal rise and browning.
  • ½ teaspoon salt – Brings out the sweetness and balances all the flavors.
  • 1¼ cups 175 g all-purpose flour – Provides structure and stability to the dough.
  • 1 tablespoon espresso powder – Infuses a subtle coffee flavor that complements the toffee beautifully.
  • ½ cup 80 g toffee bits with chocolate (like Heath bits) – Adds a buttery crunch and melty chocolate pockets.
  • Flaked sea salt – A finishing touch that makes every bite more complex and delicious.

Method
 

  1. Melt the butter in a medium saucepan over medium heat. Stir constantly as it foams and turns golden brown. When it smells nutty and you see brown bits at the bottom, remove from heat. Pour into a bowl, scraping in all those flavorful browned bits, and stir in the espresso powder while warm.
  2. Let the browned butter cool slightly, then beat it with brown and granulated sugars until light and fluffy. This step is key to achieving that perfect chewy-crisp balance in the finished cookies.
  3. Mix in the egg and vanilla extract until smooth and glossy. This creates a creamy, cohesive base for your dough and enhances the buttery flavor.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep your cookies tender.
  5. Gently fold in the toffee bits using a spatula. The goal is to distribute them evenly throughout the dough without breaking them up too much.
  6. Scoop the dough into balls and place them on a tray. Chill for at least an hour (or overnight for deeper flavor). Chilling prevents excess spreading and helps the flavors develop fully.
  7. Preheat the oven to 350 °F (175 °C). Arrange dough balls on a parchment-lined baking sheet, leaving enough space between each. Sprinkle lightly with flaked sea salt. Bake for 11–13 minutes, until the edges are golden and the centers look slightly soft.
  8. Allow the cookies to rest on the baking sheet for 2–3 minutes, then transfer to a cooling rack. They’ll firm up as they cool while staying perfectly chewy inside.

Notes

  • Chill the dough overnight if possible—the flavor gets deeper and the cookies bake more evenly.
  • Don’t rush browning the butter; stir constantly until you see amber specks at the bottom.
  • Always use good-quality espresso powder for a smoother coffee taste.
  • Add sea salt right before baking—it creates those Instagram-worthy sparkles and balances sweetness.
  • Pull cookies from the oven while the centers still look soft—they’ll finish cooking as they cool.