Dessert

Brown Butter Coffee Toffee Cookies Recipe

BySarah Summers February 3, 2026February 3, 2026

Introduction

Imagine biting into a warm, chewy cookie where rich brown butter meets delightful coffee undertones and crunchy toffee bits. These Brown Butter Coffee Toffee Cookies offer a perfect balance of nutty flavor and sweet texture, making them an irresistible treat for any occasion. Easy to make and quick to disappear, they’re sure to become a new favorite.

The image shows a close-up of a stack of two soft cookies with cracked surfaces and a light golden brown color. The top cookie has a slightly sunken center filled with melted, glossy chocolate chips that are dark brown and shiny. The cookies have a textured, slightly crinkled edge, and small chocolate chips are scattered on the top. The cookies are placed on a dark baking tray with a subtle worn texture, all set on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, browned
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup toffee bits
½ cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter by melting it in a saucepan over medium heat, stirring frequently. Cook until it turns golden brown and releases a nutty aroma, about 5 to 7 minutes.
Step 3: In a mixing bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until the mixture is smooth and well blended.
Step 4: Add the egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until creamy and fully incorporated.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
Step 7: Fold in the toffee bits and chocolate chips evenly throughout the dough.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 9: Bake for 10 to 12 minutes, until the cookies are golden brown on the edges but still soft in the center.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, sprinkle a bit of instant espresso powder into the batter along with the dry ingredients.
Try swapping the chocolate chips for white chocolate or butterscotch chips for a different twist.
Make your own toffee bits by chopping up your favorite store-bought toffee bars for a fresher taste.
Chill the dough for 30 minutes before baking to prevent excessive spreading and enhance flavor depth.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies in a sealed bag or container for up to 3 months. When ready to enjoy, thaw at room temperature and warm slightly in a microwave or oven for a soft, just-baked feel.

How to Serve

The image shows a stack of two light brown cookies with a slightly cracked and rough texture. The top cookie has a glossy, darker brown center where several shiny chocolate chips melt and cluster together. The cookies appear soft and chewy with raised edges and a slight sheen on the surface. They sit on a dark baking tray with a blurred background featuring more cookies. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use browned butter made in advance?

Yes, you can brown the butter ahead of time and store it in the refrigerator for up to a week. Just bring it back to room temperature before using to make mixing easier.

What if I don’t have toffee bits?

If toffee bits aren’t available, substitute with chopped caramel candies or crushed butterscotch chips to maintain a similar sweet and crunchy texture.

Sarah Summers