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Brown Butter Coffee Toffee Cookies

Three chewy brown butter coffee toffee cookies stacked on a small white plate near a bright window.
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Make rich, gourmet cookies featuring the nutty depth of brown butter, a hint of coffee flavor, and sweet, chewy toffee pieces. These bakery style toffee cookies deliver big on flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup toffee bits (or crushed Skor/Heath bars)

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then sizzles, and brown bits form at the bottom. The butter will smell nutty. This takes about 5 to 8 minutes. Remove from heat immediately and pour into a heatproof bowl to cool for 20 minutes.
  2. Whisk the instant espresso powder into the slightly cooled brown butter until dissolved.
  3. In a large bowl, whisk together the brown sugar and granulated sugar. Add the brown butter mixture and mix until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the toffee bits.
  6. Cover the dough and chill for at least 30 minutes. Chilling helps prevent spreading and deepens the flavor.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly soft for a chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best coffee flavor, dissolve the espresso powder in the warm brown butter before mixing with the sugars.
  • If you prefer a crispier edge, bake for an additional 1 to 2 minutes.
  • You can substitute 1/2 teaspoon of coffee extract for the espresso powder, but reduce the chilling time slightly.
  • Toffee bits melt slightly during baking, creating pockets of caramel flavor.

Nutrition

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

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