Why You’ll Love Brown Butter Coffee Toffee Cookies Recipe

These Brown Butter Coffee Toffee Cookies are the ultimate indulgence for coffee and cookie lovers. Nutty brown butter adds depth, espresso or instant coffee gives a subtle kick, and crunchy toffee bits make each bite irresistible. Soft, chewy, and full of flavor — perfect with your morning coffee or as a decadent treat any time of day.

Ingredients

1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp instant coffee or espresso powder
1 tsp baking soda
½ tsp salt
1 cup toffee bits (store-bought or chopped toffee bars)
Optional: ½ cup chocolate chips for extra indulgence

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Brown the butter: In a medium saucepan over medium heat, melt butter and cook until it turns golden brown and smells nutty, about 5–7 minutes. Let cool slightly.
In a large bowl, whisk brown butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing well.
In another bowl, whisk flour, instant coffee, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
Fold in toffee bits (and chocolate chips if using).
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set. Do not overbake for maximum chewiness.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings & Timing

Servings: ~24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 25–30 minutes

Variations

Chocolate lovers: Add ½ cup chopped dark or milk chocolate.
Nutty crunch: Fold in ½ cup chopped pecans or walnuts.
Mocha twist: Increase espresso powder to 1 tbsp for a stronger coffee flavor.
Salted caramel: Sprinkle flaky sea salt on top before baking.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 2 months; thaw at room temperature.
Reheat briefly in the microwave (10–15 seconds) for a soft, warm cookie experience.

FAQs

Q: Can I use regular butter instead of browning it?
A: You can, but browning the butter gives a nutty, caramel-like flavor that elevates the cookies.

Q: Can I make these gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking flour.

Q: Can I skip the coffee flavor?
A: Yes, omit the instant coffee for a classic brown butter toffee cookie.

Conclusion

Brown Butter Coffee Toffee Cookies are rich, chewy, and packed with nutty, coffee-infused flavor. Perfect for cookie lovers looking for a unique twist on classic treats — indulgent enough for dessert, but paired with coffee, they’re irresistible for breakfast too!

Brown Butter Coffee Toffee Cookies

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These Brown Butter Coffee Toffee Cookies are rich, buttery, and packed with a deep, nutty flavor thanks to browned butter. Infused with a hint of coffee and studded with crunchy toffee bits, they’re the perfect combination of chewy, crisp, and indulgent. Ideal for dessert, afternoon coffee, or gifting!

Author: Emily
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 55–60 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Brown the butter: In a medium saucepan over medium heat, melt butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
Mix wet ingredients: In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until combined.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and instant coffee granules.
Combine: Gradually fold dry ingredients into wet until just combined. Stir in toffee bits (and chocolate chips, if using).
Chill dough: For best results, chill the dough for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and bake: Scoop dough onto baking sheets (about 1–2 tbsp per cookie) and bake for 10–12 minutes, until edges are lightly golden.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Use high-quality toffee for the best flavor.
Chilling the dough helps prevent spreading and enhances texture.
Store cookies in an airtight container at room temperature for up to 5 days.
Pair with coffee or milk for the ultimate treat!