Brown Butter Coffee Toffee Cookies: A Cozy Treat
There’s something utterly magical about the moment when warm, golden cookies emerge from the oven, filling your home with irresistible scents that wrap around you like a cozy blanket. Today, I’m excited to share my Brown Butter Coffee Toffee Cookies, a delightful recipe that’s perfect for any time of year, but particularly fitting as we inch toward the cooler months. With the hint of rich coffee and the crunch of chocolate-covered toffee bits, these cookies bring a smile and a warm cup of coffee to mind, creating those blissful cozy moments we all crave.
I’ll never forget the first time I tasted brown butter. There was a vivid nutty aroma enveloping my kitchen, and as I took that first bite of a freshly baked cookie, it felt like a warm hug. This is the kind of recipe that transforms any ordinary day into a celebration — perfect for special occasions or just because you deserve a little treat. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of brown butter and espresso powder creates a creamy, nutty depth of flavor that’s absolutely delightful.
- Quick Preparation: These cookies come together quickly, so you can whip them up for unexpected guests or a last-minute treat.
- Crowd-Pleasing Treat: Perfect for gatherings; they’re sure to impress everyone from kids to adults alike.
- Flexible Dough: Chill the dough for a few hours to up to 24 hours; the longer it rests, the richer the flavors will be!
- Perfectly Sweet: With the sweetness of toffee bits balanced by just the right amount of sea salt, each bite is a delightful contrast in flavors.
What You’ll Need
Gather these simple ingredients for your Brown Butter Coffee Toffee Cookies:
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
How to Make Brown Butter Coffee Toffee Cookies
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Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter into a bowl and stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
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Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with both sugars on medium-high for 3-4 minutes until light and fluffy.
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Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the mixture is smooth.
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Incorporate Dry Ingredients: Add in the baking powder, baking soda, salt, and flour. Mix on low speed until just combined, taking care not to overmix.
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Fold in Toffee Bits: Gently fold in the Heath toffee bits until they are evenly distributed throughout the dough.
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Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours, or up to 24 hours for deeper flavor.
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Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
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Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Variations & Creative Twists
- Nutty Addition: Add chopped walnuts or pecans for a rich, crunchy texture that complements the toffee beautifully.
- Dark Chocolate Chunks: Swap out the Heath bits for dark chocolate chunks for a rich, indulgent twist.
- Spicy Cinnamon: Add a dash of cinnamon for a warm, spicy note that pairs perfectly with the coffee flavor.
- Caramel Drizzle: Finish with a drizzle of caramel sauce for an extra touch of decadence.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the dough in advance and keep it in the fridge for up to 3 days — perfect for when you need cookies on short notice!
- Ingredient Swaps: If you don’t have espresso powder, instant coffee granules can work in a pinch, giving you that delightful coffee essence.
- Storage Suggestions: Store any leftover cookies in an airtight container at room temperature for up to a week, although they’re unlikely to last that long!
- Chill for Flavor: Don’t skip the chilling step! Chilling the dough enhances the flavors and gives you that chewy texture we all love.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 19g
- Sugar: 8g
- Fat: 7g
- Protein: 1g
- Sodium: 100mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The dough can be made ahead and refrigerated for up to 24 hours or frozen for future use.
Can I use different ingredients?
Yes! Feel free to customize the type of toffee or add in your favorite nuts or chocolate flavors.
How do I store leftovers?
Store in an airtight container at room temperature for a week or in the freezer for up to three months.
How long does it last?
These cookies can last about a week at room temperature and even longer if frozen.
Final Thoughts
These Brown Butter Coffee Toffee Cookies not only satisfy your sweet tooth but they also create those cozy moments that make life sweeter. Whether you’re enjoying them with a cup of coffee on a crisp morning or sharing them with friends on a lazy weekend, they’re sure to create smiles and memories. Save this Brown Butter Coffee Toffee Cookies recipe to your cozy treats board so it’s ready when you need a warm hug in cookie form!
Brown Butter Coffee Toffee Cookies
Ingredients
For the Cookie Dough
- ½ cup unsalted butter to be browned
- 1 tablespoon espresso powder for rich coffee flavor
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate for mixing into cookie dough
- to taste flaked sea salt for topping
Instructions
Preparation
- In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter into a bowl and stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
- Using a stand mixer, beat the solidified browned butter along with both sugars on medium-high for 3-4 minutes until light and fluffy.
- Mix in the egg and vanilla extract, beating until the mixture is smooth.
- Add in the baking powder, baking soda, salt, and flour. Mix on low speed until just combined, taking care not to overmix.
- Gently fold in the Heath toffee bits until they are evenly distributed throughout the dough.
- Scoop the dough into large balls and refrigerate for a few hours, or up to 24 hours for deeper flavor.
Baking
- Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
