Dessert

Brown Butter Coffee Toffee Cookies Recipe

BySarah Summers February 28, 2026February 28, 2026

Introduction

Indulge in the rich, nutty flavor of brown butter combined with the bold kick of espresso and the sweet crunch of toffee bits. These Brown Butter Coffee Toffee Cookies are a perfect treat for coffee lovers seeking a unique twist on a classic cookie.

A close-up image of a cracked chocolate cookie with a soft, slightly wrinkled top layer showing a mix of light and dark brown shades with small chocolate chips embedded on the surface. The cookie rests on a white marbled surface with a few coffee beans and some walnut pieces scattered around, adding texture and contrast. The edges of the cookie are slightly darker, indicating a crispy texture, while the middle looks soft and chewy. The photo taken with an iphone --ar 4:5 --v 7

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 Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and emits a nutty aroma, stirring constantly to prevent burning. Transfer the browned butter to a bowl and stir in the espresso powder. Refrigerate until firm, about 1–2 hours.
Step 2: Prepare the Dough: Using a stand mixer, beat the solidified browned butter with both sugars on medium-high speed for 3–4 minutes, until the mixture is light and fluffy.
Step 3: Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and combined.
Step 4: Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and flour. Mix on low speed just until combined, taking care not to overmix.
Step 5: Fold in Toffee Bits: Gently fold the toffee bits into the dough until evenly distributed.
Step 6: Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to firm up.
Step 7: Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11–13 minutes until the edges turn golden brown.
Step 8: Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

For extra espresso flavor, sprinkle a small pinch of espresso powder on top before baking.
Substitute Heath toffee bits with your favorite chocolate chips or butterscotch chips for a different twist.
Chilling the dough longer will enhance the cookie’s texture and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies briefly in a warm oven to restore their soft texture.