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Brown Butter Coffee Toffee Cookies

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Brown Butter Coffee Toffee Cookies are rich, nutty, and indulgent, featuring browned butter, a hint of espresso, and sweet toffee bits wrapped in a soft, slightly chewy texture. Topped with flaky sea salt, these cookies are perfect for pairing with a cup of tea or coffee.

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)

Instructions

  1. Brown the butter in a saucepan over medium heat, swirling until it turns amber and smells nutty. Pour into a bowl to cool to room temperature.
  2. Whisk together the flour, espresso powder, and baking powder (or soda) in a bowl and set aside.
  3. Cream the cooled brown butter with granulated and brown sugars until light and fluffy.
  4. Beat in the egg and vanilla extract until smooth.
  5. Add the dry flour mixture on low speed and mix until just a few streaks of flour remain.
  6. Fold in the toffee bits gently, keeping them intact.
  7. Chill the dough for at least 30 minutes.
  8. Preheat the oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11–14 minutes until edges are golden and centers are still soft.

Notes

Use instant coffee powder if espresso isn’t available.

Try adding chocolate chips along with the toffee bits for extra richness.

Chill the dough overnight for a thicker, chewier cookie.

Store cookies in an airtight container for up to 3–4 days or freeze dough balls for up to 3 months.

Nutrition

Find it online: https://yumntasty.com/brown-butter-coffee-toffee-cookies/