Name: Brown Butter Coffee Toffee Cookies
Prep time: 20 min
Cook time: PT-488258H47M34S
Total time: PT-488258H47M34S
Cuisine: American
Ingredients: 1 cup unsalted butter (browned and cooled); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder (or baking soda); 1 tablespoon espresso powder (or instant coffee powder); 1/2 cup toffee bits; Flaked sea salt (for topping)

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I bake rich, nutty cookies where brown butter meets a bold hint of coffee and sweet crunch from toffee bits, all wrapped in a soft, slightly chewy texture.

Why I’ll Love This Recipe

I love how the browned butter gives the cookies a deep, caramel‑nut aroma while the espresso powder adds a subtle yet complex coffee note. The toffee bits give delightful, sweet crunches that balance perfectly with flaky salt on top. Each bite feels indulgent and perfect with a cup of tea or coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (browned and cooled)
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking powder (or baking soda)
espresso powder (or instant coffee powder)
toffee bits
flaked sea salt (for topping)

Directions

I brown the butter in a saucepan over medium heat, swirling until it turns amber and smells nutty, then pour it into a bowl to cool and solidify to room temperature.
I whisk together flour, espresso powder, and baking powder (or soda) in a bowl and set it aside.
I cream the cooled brown butter with granulated and brown sugars until light and fluffy.
I beat in the egg and vanilla extract until smooth.
I add the dry flour mixture on low speed and mix just until a few streaks of flour remain.
I fold in the toffee bits gently, keeping them intact.
I chill the dough for at least 30 minutes.
I preheat the oven to 350°F (175°C), scoop dough onto a parchment-lined baking sheet, sprinkle with flaked salt, and bake for about 11–14 minutes until edges are golden and centers still soft.

Servings and timing

This makes about 12 cookies. Prep takes around 20 minutes, chilling takes at least 30 minutes, and bake time is 11–14 minutes—so I’m ready to enjoy in just over an hour.

Variations

I like to:

Use instant coffee powder if espresso isn’t on hand.
Swap or add chocolate chips along with toffee bits for extra decadence.
Sprinkle extra toffee or flaky salt right after baking for texture.
Chill dough longer—overnight—for more depth of flavor and a thicker, chewier cookie.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 3–4 days. If I want to save dough, I freeze the scooped dough balls for up to 3 months and bake fresh from frozen when craving hits.

Brown Butter Coffee Toffee Cookies

FAQs

Do I have to brown the butter?

No—but I prefer it. Browning the butter gives a toasty, caramel‑like flavor that’s hard to replicate—but plain butter will still yield tasty cookies.

Can I substitute espresso powder?

Yes, I often use instant coffee powder instead—it melts into the butter, giving a gentle coffee undertone.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes helps, and chilling overnight makes them even thicker and chewier.

What if I don’t have toffee bits?

I’ve used chopped toffee candy or even crushed toffee bars—it still gives the delicious bites I love.

Are these kid-friendly?

Absolutely—the sweet toffee and cookie sweetness make them a hit, and the coffee flavor is mild enough that kids enjoy them too.

Conclusion

Brown Butter Coffee Toffee Cookies are one of my favorite indulgent treats that feel special but are totally easy to make. The nutty brown butter, subtle coffee flavor, and sweet, crunchy toffee bits come together for a cookie that always dazzles. I never mind sharing—but I also don’t mind making extra!