Brown Butter Coffee Toffee Cookies Recipe
If you’re a lover of rich, bold flavors and the magical aroma of browned butter, these Brown Butter Coffee Toffee Cookies are going to become your newest obsession. Imagine chewy, golden cookies packed with toffee bits, luscious chocolate chips, and an irresistible punch of coffee flavor—each bite offers a perfect harmony of sweet, nutty, and robust notes. These treats are as perfect for sharing with friends over coffee as they are for indulging in a midnight snack run. Trust me, once you make a batch, you’ll be hooked!
Ingredients You’ll Need
The beauty of Brown Butter Coffee Toffee Cookies is how they transform everyday pantry staples into something truly extraordinary. Every ingredient plays its own special role in making these cookies uniquely delicious, from golden brown butter to toasty espresso powder.
- Unsalted Butter (1 cup): Browning the butter unlocks a deeply nutty, caramel-like flavor that elevates these cookies.
- Brown Sugar, packed (1 1/4 cups): Adds moisture and a rich, molasses depth for that irresistible chew.
- Granulated Sugar (1/2 cup): Balances the sweetness, helping create perfectly crisp edges.
- Large Eggs (2): Bind everything together and provide structure, ensuring each cookie bakes up tender.
- Vanilla Extract (2 teaspoons): Brings warmth and enhances the coffee and chocolate flavors.
- All-Purpose Flour (2 1/2 cups): The backbone of the dough, creating the ideal cookie texture.
- Baking Soda (1 teaspoon): Ensures just the right amount of spread and softness.
- Baking Powder (1/2 teaspoon): Lends a subtle lift for the perfect cookie dome.
- Salt (1/2 teaspoon): Brings together the sweetness and amplifies the flavor complexity.
- Instant Espresso Powder (1 tablespoon): For that addictive coffee kick and lingering aroma.
- Toffee Bits (1 cup): Nestle into every bite, melting just enough to offer a caramelized crunch.
- Semi-Sweet Chocolate Chips (1 cup): Classic choice for gooey pockets of chocolatey bliss.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
Start by melting the butter in a medium saucepan over medium heat. Keep stirring frequently; after a few minutes, you’ll see it foam and hear it sizzle. Watch for the golden specks forming at the bottom—once the butter darkens to a warm amber color and develops that unmistakable nutty aroma (about 5 to 7 minutes), quickly pour it into a heatproof bowl to cool. This step is where a lot of the magic happens, so don’t rush it!
Step 2: Combine Sugars and Browned Butter
Meanwhile, grab a large mixing bowl and add your brown sugar and granulated sugar. Pour in the cooled brown butter (make sure it’s not piping hot), and whisk vigorously until the sugars and butter are seamlessly blended. This foundation gives the cookies their incredibly chewy texture and rich flavor.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, then add the vanilla extract. Whisk until the mixture turns creamy and smooth. Taking a few seconds here to fully incorporate everything ensures tender cookies with a beautiful crumb.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and instant espresso powder. Mixing these dry ingredients ensures the leaveners and espresso are evenly dispersed, so every cookie gets the right flavor and lift.
Step 5: Bring Dough Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—the moment you see the last streaks of flour disappear, stop. This keeps the cookies soft rather than tough.
Step 6: Add Toffee and Chocolate
Now for the fun part: fold in the toffee bits and chocolate chips. Each scoop of dough should be generously studded with both. Every bite will offer that crunchy caramel hit alongside gooey, melty chocolate.
Step 7: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This step helps the flavors meld and ensures your cookies bake up thick and chewy instead of thin and flat.
Step 8: Scoop and Bake
Preheat your oven to 350°F and line a few baking sheets with parchment paper. Scoop out 2-tablespoon portions of chilled dough, placing them about 2 inches apart on the sheets. Bake for 10 to 12 minutes—edges should look set, but the centers may seem soft. That’s exactly what you want!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This helps them finish setting up so they’re irresistibly chewy and gooey. The hardest part? Waiting to dive in!
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
Give your Brown Butter Coffee Toffee Cookies a fabulous finishing touch with a sprinkle of flaky sea salt right after baking. It creates a glorious contrast with the sweet toffee and chocolate. Fancy a drizzle? Warm a spoonful of caramel or chocolate sauce and zigzag it over the top for bakery-level appeal.
Side Dishes
These cookies pair beautifully with a cup of strong coffee or a glass of cold milk. For a special treat, serve them alongside a scoop of vanilla or coffee ice cream. If you’re hosting brunch, a fruit platter or espresso drinks on the side make them irresistible.
Creative Ways to Present
Stack your Brown Butter Coffee Toffee Cookies high on a rustic cake stand or arrange them in vintage tins lined with colorful parchment for a cozy, homespun vibe. For gifting, tie up a stack with twine and tuck in a handwritten note about their addictive flavors, or tuck them into small cellophane bags with a ribbon. They’re perfect for bake sales, cookie swaps, or even as a surprise favor for coffee-loving friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brown Butter Coffee Toffee Cookies in an airtight container at room temperature for up to five days. They’ll stay perfectly chewy, and the flavors deepen over time, making them even more tempting on day two or three.
Freezing
For longer storage, these cookies freeze beautifully! You can freeze the baked cookies—just let them cool completely, then pop them into a zip-top bag or airtight container. For even fresher cookies on demand, freeze dough balls and bake straight from the freezer with just an extra minute or two of baking time.
Reheating
To recapture that straight-from-the-oven magic, microwave individual cookies for 10 to 15 seconds or warm several on a baking sheet in the oven at 300°F for about five minutes. The toffee gets a little gooey again, and the chocolate softens up exactly the way you want.
FAQs
Can I make the dough ahead of time?
Absolutely! Preparing the dough for Brown Butter Coffee Toffee Cookies up to 48 hours in advance not only fits better into your schedule but also allows flavors to further develop. Simply chill the dough as directed, then bake at your convenience.
What if I don’t have instant espresso powder?
If you’re out of instant espresso powder, you can substitute with finely ground instant coffee or even a shot of cooled, very strong coffee (reduce other liquids slightly). Keep in mind the flavor may be milder, but you’ll still get that lovely coffee essence.
Can I use different types of chocolate?
Yes! Feel free to swap in dark or milk chocolate chips, or use a chopped chocolate bar for larger pools of chocolate in your cookies. Each type Dessert, Cookies.
Why is chilling the dough necessary?
Chilling the dough is key to soft, thick Brown Butter Coffee Toffee Cookies. It solidifies the fat, giving the cookies that bakery-style texture and rich flavor. Skipping this step may make your cookies spread too thin as they bake.
How can I make the cookies even more coffee-forward?
If you want to intensify the coffee kick, add an extra teaspoon of instant espresso powder directly into the dough. Or sprinkle just a dusting on top of the scooped dough before baking for an extra punch on the palate.
Final Thoughts
Whether you’re baking for a celebration or just because you crave something extraordinary, Brown Butter Coffee Toffee Cookies deserve a spot in your cookie jar. There’s just something irresistible about their chewy texture, toasty brown butter flavor, and that beautiful hint of coffee. I hope you’ll try them soon—you just might find yourself baking another batch before the first one is gone!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter, coffee, toffee bits, and chocolate chips with these delectable Brown Butter Coffee Toffee Cookies. Perfectly chewy and packed with a delightful blend of sweet and nutty notes, these cookies are sure to become a favorite in your baking repertoire.
Ingredients
For the cookies:
- 1 cup unsalted butter
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup toffee bits
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter until golden brown and fragrant, about 5–7 minutes. Transfer to a bowl and cool for 10 minutes.
- Mix wet ingredients: In a large bowl, whisk together browned butter, brown sugar, and granulated sugar. Add eggs and vanilla, mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and espresso powder. Gradually add to wet ingredients.
- Finish the dough: Fold in toffee bits and chocolate chips. Chill dough for 1 hour.
- Bake: Preheat oven to 350°F. Scoop dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
Notes
- Enhance coffee flavor with extra espresso powder.
- Store cookies in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
