These Brown Butter Coffee Toffee Cookies are a sophisticated twist on classic chocolate chip cookies. Rich brown butter combines with coffee and buttery toffee bits to create an irresistible treat that’s perfect for coffee lovers and cookie enthusiasts alike.
Why You’ll Love This Recipe
These cookies strike the perfect balance between sophisticated flavor and comforting sweetness. The nutty depth from brown butter elevates them beyond ordinary cookies, while the coffee adds complexity without overwhelming. They’re crisp at the edges but delightfully chewy in the center, with pockets of melted toffee in every bite. Plus, they’re simple to make with basic pantry ingredients, requiring no special equipment or techniques beyond browning butter, which is much easier than it sounds!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter forms the foundation of these cookies, but we’re taking it to the next level by browning it first. This simple step transforms ordinary butter into a fragrant, nutty ingredient that adds incredible depth and complexity to the cookies.
Brown sugar brings moisture and a rich molasses note that complements the brown butter perfectly. It’s responsible for that wonderful chewy texture and caramel undertones.
Granulated sugar works with the brown sugar to create the ideal cookie texture—crisp edges with a soft center. It also helps the cookies spread properly during baking.
Eggs bind everything together and provide structure to the cookies. They also contribute to the rise and texture, ensuring the cookies aren’t too dense.
Vanilla extract adds warmth and enhances the other flavors in the cookie. It’s particularly harmonious with the coffee and toffee notes.
All-purpose flour provides the structure for our cookies. Be careful not to overmix once you add the flour, as this can develop gluten and make the cookies tough.
Baking soda serves as the leavening agent, helping the cookies rise slightly and achieve the perfect texture. It also promotes browning for that beautiful golden color.
Salt balances the sweetness and enhances all the other flavors. Even this small amount makes a huge difference in the final taste.
Instant coffee granules infuse these cookies with coffee flavor without adding additional liquid to the dough. Choose a good quality instant coffee for the best flavor result.
Toffee bits add buttery, caramelized crunch and little pockets of sweetness throughout the cookies. They also develop lovely caramelized edges where they melt at the cookie perimeter.
Directions
- Preheat oven to 350°F (175°C).
- In a small saucepan, melt butter over medium heat and cook until golden brown and nutty, about 3-4 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, then mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and coffee granules.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the toffee bits.
- Scoop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes until golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields 12 cookies. Each cookie contains approximately 250 calories.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Variations
Chocolate Chip Coffee Toffee Cookies: Add 1/2 cup of semi-sweet chocolate chips along with the toffee bits for a mocha-inspired cookie.
Espresso Toffee Cookies: Replace the instant coffee with 2 tablespoons of espresso powder for a more intense coffee flavor.
Nutty Brown Butter Toffee Cookies: Add 1/2 cup of chopped toasted pecans or walnuts for additional texture and flavor.
Salted Brown Butter Coffee Cookies: Sprinkle flaky sea salt on top of the cookies immediately after baking for a sophisticated sweet-and-salty treat.
Spiced Coffee Toffee Cookies: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm spice note.
Storage/Reheating
Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft.
Freezer Storage: These cookies freeze beautifully. Store baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months.
Cookie Dough: You can freeze the unbaked cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
Reheating: To refresh stored cookies, warm them in a 300°F oven for 3-4 minutes, or microwave individual cookies for 10-15 seconds. For the ultimate treat, warm a cookie and serve it with a scoop of vanilla ice cream.
FAQs
How do I know when the butter is properly browned?
Watch the butter carefully as it melts and begins to foam. Stir occasionally, and you’ll notice the color changing from yellow to golden to a nutty brown. You’ll also smell a distinctive nutty aroma. Once you see amber brown bits at the bottom of the pan and smell that nutty fragrance, it’s ready. Be careful not to burn it—there’s a fine line between browned and burnt butter!
Can I use regular butter instead of brown butter?
Yes, you can use regular melted butter if you’re short on time. However, browning the butter adds significant depth of flavor that makes these cookies special, so it’s worth the extra few minutes if possible.
What if I don’t have instant coffee granules?
You can substitute espresso powder or very finely ground coffee beans. Alternatively, you can omit the coffee entirely for a plain brown butter toffee cookie, though you’ll lose that distinctive flavor profile.
My cookies spread too much. What went wrong?
Several factors could cause this. Your butter might have been too warm when you added other ingredients, or your baking sheets might have been warm. Try chilling the dough for 30 minutes before baking, and always use cool baking sheets.
Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days before baking, or frozen for up to 3 months. You can also bake the cookies and store them as directed in the storage section.
What are toffee bits and where can I find them?
Toffee bits are small pieces of buttery toffee candy. You can find them in the baking aisle of most grocery stores, often near chocolate chips. Popular brands include Heath and Skor bits. You can also make your own by finely chopping toffee bars.
Why did my cookies turn out hard?
Overbaking is the most common reason for hard cookies. Remember that cookies continue to bake slightly on the hot baking sheet after removal from the oven. Take them out when they’re just golden around the edges but still look slightly underdone in the center.
Can I double this recipe?
Yes, this recipe doubles beautifully. Just make sure to maintain the same size of cookie dough portions and baking time.
Are there any dairy-free alternatives for this recipe?
You can try using plant-based butter alternatives, but the brown butter flavor is difficult to replicate. If using dairy-free alternatives, skip the browning step and just melt the plant-based butter. Also look for dairy-free toffee bits or substitute with dairy-free chocolate chips.
How full should I fill my measuring cups for the flour?
For accurate results, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly with the measuring cup. This prevents packing too much flour into the cup, which can result in dry cookies.
Conclusion
These Brown Butter Coffee Toffee Cookies represent the perfect marriage of sophisticated flavors and classic cookie comfort. The combination of nutty brown butter, aromatic coffee, and sweet toffee creates a cookie that feels both familiar and special. They’re ideal for enjoying alongside your morning coffee, serving at gatherings, or packaging as a thoughtful homemade gift. The extra step of browning the butter elevates these cookies from good to unforgettable, proving that sometimes the simplest additions make the biggest impact. Whether you’re an experienced baker or trying something new, these cookies offer a rewarding baking experience with delicious results that will have everyone asking for the recipe.
Print
Brown Butter Coffee Toffee Cookies
Delicious and nutty Brown Butter Coffee Toffee Cookies made with coffee granules and toffee bits for a rich and flavorful treat.
- Total Time: 22 minutes
- Yield: 12 cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup instant coffee granules
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350°F (175°C).
- In a small saucepan, melt butter over medium heat and cook until golden brown and nutty, about 3-4 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, then mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and coffee granules.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the toffee bits.
- Scoop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes until golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the brown butter is cooled slightly before mixing with sugar, to prevent cooking the egg.
- Adjust baking time depending on desired cookie texture: less time for softer cookies and more for crispier ones.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
