Brown Butter Coffee Toffee Cookies Recipe
The moment you bite into a Brown Butter Coffee Toffee Cookie, you know you’re enjoying something truly special. These treats combine the rich, nutty depth of browned butter, the sophisticated yet subtle kick of espresso, and the irresistible sweetness of toffee bits—all in a perfectly chewy, melt-in-your-mouth cookie. Whether you’re baking for holidays, gifting a batch to a friend, or simply craving an upgrade from your standard chocolate chip, Brown Butter Coffee Toffee Cookies hit every delicious note!
Ingredients You’ll Need
When it comes to Brown Butter Coffee Toffee Cookies, every ingredient pulls its weight. From the deep flavor of browned butter to the crunch of toffee bits or pecans, each one creates a harmony of sweet, nutty, and coffee-infused perfection. Don’t skip or swap anything unless you have to—they’re each essential to the full cookie experience!
- Unsalted butter: Browning the butter unlocks a toasty, nutty flavor you simply can’t get from regular melted butter.
- Packed brown sugar: Adds moisture and deeper caramel notes that complement both coffee and toffee flavors.
- Granulated sugar: Helps the cookies spread just right and keeps their texture light.
- Large eggs: Bind all the ingredients together while adding richness and chewiness.
- Vanilla extract: Enhances the warm, aromatic backbone of the cookies.
- All-purpose flour: Provides just enough structure so the cookies don’t flatten out but stay tender.
- Instant espresso powder: The secret to that subtle coffee kick that makes these cookies unforgettable.
- Baking soda: Leavens the dough for tender, chewy centers and those perfect crispy edges.
- Salt: Balances all the sweetness while boosting the flavors of butter, coffee, and toffee.
- Toffee bits: Lend pops of crunchy, caramelized sweetness with every bite—use chocolate-covered if you’re feeling extra decadent!
- Chopped pecans (optional): Add buttery crunch and extra nutty flavor if you’re a fan, or skip for a nut-free batch.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
Start by melting your unsalted butter in a saucepan over medium heat. Watch it carefully as it foams, sizzles, and then slowly turns a beautiful golden-brown and releases a dreamy, nutty aroma. This process should take about 5 to 7 minutes. Remove the pan from heat the moment you see little brown bits forming on the bottom—they’re delicious flavor gold! Let the browned butter cool for about 10 minutes before using.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your cooled browned butter with packed brown sugar and granulated sugar. Beat the mixture until it’s perfectly smooth. Add the eggs and vanilla extract, giving everything a thorough mix until your dough is creamy and well-blended. This step sets the stage for an ultra-luscious dough base—the secret to that signature Brown Butter Coffee Toffee Cookies chew.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, instant espresso powder, baking soda, and salt. Adding the espresso right to the dry mixture ensures even flavor distribution throughout every single cookie.
Step 4: Bring the Dough Together
Gradually stir the dry ingredients into your wet mix, just until combined—avoid overmixing, which can toughen the cookies. Next, gently fold in those irresistible toffee bits and pecans (if you’re using them). You’ll notice the dough turning studded, thick, and aromatic. At this point, excitement is totally justified!
Step 5: Chill the Dough
Cover the dough bowl and refrigerate it for at least one hour. Chilling dramatically enhances the flavors and keeps your cookies from spreading too much during baking, ensuring that coveted chewy center. If you can wait overnight, even better—the taste is worth the anticipation!
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out generous tablespoon-sized mounds of dough and space them at least two inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set (don’t overbake—soft centers make magical cookies!). Let them cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
For an extra flourish, sprinkle your warm cookies with a pinch of flaky sea salt right out of the oven. This enhances their complexity and makes the browned butter and toffee flavors pop. A light dusting of cocoa powder or a drizzle of melted chocolate also turns them into showstoppers for dessert platters.
Side Dishes
Pair Brown Butter Coffee Toffee Cookies with a scoop of vanilla bean ice cream or a creamy cappuccino—both echo the main flavors beautifully. They also shine alongside a platter of fresh berries or a glass of cold milk for a comforting, nostalgic treat.
Creative Ways to Present
Stack these cookies in glass jars tied with ribbon for easy gifting, or arrange them artfully on tiered cake stands at a brunch table. For special occasions, serve ice cream sandwiches made with these cookies and coffee ice cream—you’ll be the star of any gathering!
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 stay soft and tender, so you can sneak one for breakfast, dessert, or a midday pick-me-up whenever the craving strikes.
Freezing
Want cookies on demand? Shape the dough into balls and freeze them on a baking sheet until solid, then transfer to a zip-top bag. You can bake directly from frozen—just add an extra minute or two to the bake time. Baked cookies also freeze well; just cool completely and store in a freezer-safe container.
Reheating
If you love warm, gooey cookies, a quick 10-second zap in the microwave brings these beauties back to their fresh-from-the-oven glory. You can also reheat them in a low oven (about 300°F or 150°C) for a few minutes to refresh their texture.
FAQs
Can I substitute regular coffee for instant espresso powder?
While freshly brewed coffee can add a little flavor, instant espresso powder gives a much bolder, deeper coffee note that’s essential for truly standout Brown Butter Coffee Toffee Cookies. Using regular coffee could water down your dough, so stick with espresso powder for best results!
Are the pecans absolutely necessary?
Absolutely not! The pecans are completely optional. If you have allergies or just prefer your cookies without nuts, simply omit them. The cookies will still be packed with fantastic flavor and texture.
Can I make the dough in advance?
Yes! In fact, chilling the Brown Butter Coffee Toffee Cookies dough overnight deepens the flavors and makes for an even better bake. You can refrigerate the dough up to 48 hours in advance; just let it soften slightly before scooping if it’s very firm.
What should I do if I don’t have toffee bits?
If toffee bits are nowhere to be found, you can chop up toffee candy bars or even try butterscotch chips for a similar vibe. While not quite the same as true toffee bits, these substitutions still make delicious cookies with plenty of caramel-y sweetness.
How do I achieve chewy centers every time?
The secret is slightly underbaking and letting the cookies finish setting on the baking sheet for a few minutes before moving to a rack. Also, be sure not to skip the dough chilling, as it really helps give Brown Butter Coffee Toffee Cookies their signature chewy texture!
Final Thoughts
Once you try these Brown Butter Coffee Toffee Cookies, they’ll earn a permanent spot in your baking repertoire. They’re everything you want in a homemade treat: rich, chewy, a touch sophisticated, and truly unforgettable. Give them a try—your cookie jar (and your friends!) will thank you.
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 1 hour 32 minutes (includes chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Brown Butter Coffee Toffee Cookies. The nutty aroma of brown butter pairs perfectly with the sweetness of toffee bits, creating a delectable treat for any occasion.
Ingredients
Ingredients:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1/2 cup chopped pecans (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter until golden brown and fragrant, about 5-7 minutes. Let cool for 10 minutes.
- Mix Wet Ingredients: Combine browned butter with sugars in a large bowl. Add eggs and vanilla, mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, espresso powder, baking soda, and salt. Gradually add to wet mixture.
- Add Mix-ins: Fold in toffee bits and pecans. Chill dough for at least 1 hour.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto lined sheets, bake for 10-12 minutes. Cool on wire rack.
Notes
- Chilling enhances flavor and prevents spreading.
- Try chocolate-covered toffee for a richer cookie.
- Omit pecans for a nut-free option.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
