Description
These Brown Butter Coffee Toffee Cookies combine rich, nutty brown butter with bold coffee and melty toffee bits for a bakery-worthy treat you can make at home. With chewy centers, crisp edges, and a sophisticated flavor, they’re perfect for coffee lovers and cookie fans alike.
Ingredients
- 1 cup (227g) unsalted butter
- 1 cup (200g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (10g) instant coffee or espresso powder
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2g) salt
- 1 cup (170g) toffee bits
- 1/2 cup (85g) mini chocolate chips (optional)
Instructions
- Add 1 cup unsalted butter to a medium saucepan over medium heat. Let it melt, then stir constantly as it foams and turns golden brown (about 5–7 minutes). When you see dark flecks and it smells nutty, remove from heat. Pour into a heatproof bowl and let cool for 10 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine cooled browned butter, brown sugar, and granulated sugar. Beat until smooth (2–3 minutes with a mixer or 4 minutes by hand).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and instant coffee or espresso powder until fully combined.
- In a medium bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
- Fold in toffee bits and mini chocolate chips (if using). Batter will be thick.
- Use a 2-tablespoon cookie scoop or spoon to drop dough balls onto prepared baking sheets, spacing about 2 inches apart. Optionally, press extra toffee bits or chocolate chips on top.
- Bake for 10–12 minutes, rotating pans halfway through. Cookies should have golden edges and slightly soft centers.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Let the browned butter cool before mixing to avoid scrambling the eggs. For extra flavor, sprinkle flaky sea salt on top before baking. If dough is too sticky, chill for 10 minutes. Cookies spread, so space them well. For gluten-free, use a 1:1 gluten-free flour blend. Dough balls freeze well for future baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 2
Keywords: brown butter cookies, coffee cookies, toffee cookies, cafe cookies, easy cookie recipe, homemade cookies, chewy cookies, espresso cookies, nut-free cookies, bake sale cookies