Introduction

Brown Butter Coffee Toffee Cookies offer a rich and chewy delight with a nutty flavor from browned butter, subtle coffee notes, and sweet, crunchy toffee bits. Topped with flaky sea salt, these cookies strike the perfect balance between sweet and savory, making them an irresistible treat for any occasion.

Three large cookies are stacked on a white plate with a brown rim, placed on a white marbled surface. Each cookie has a cracked light brown outer layer with a soft, chewy texture. The top of the cookie is covered in melted milk chocolate patches mixed with small crunchy toffee bits and sprinkled with coarse sea salt crystals that add a shiny texture. In the front, a silver spoon lays beneath the cookie, slightly visible on the right side. The background is softly blurred with a glass of milk faintly seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon instant espresso powder
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup toffee bits (such as Heath or Skor)
1/2 cup chopped walnuts or pecans (optional)
Flaky sea salt, for sprinkling

Instructions

Step 1: Brown the butter by placing it in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown with brown bits forming at the bottom (about 5-8 minutes). Remove from heat and pour into a heatproof bowl to stop cooking. Let it cool for 10-15 minutes.
Step 2: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and creamy.
Step 3: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and espresso powder.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Step 5: Fold in toffee bits and nuts, if using. Cover the dough and chill in the refrigerator for at least 30 minutes, up to 24 hours.
Step 6: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 7: Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Slightly flatten each cookie and sprinkle with flaky sea salt.
Step 8: Bake for 9-11 minutes until edges are golden and centers remain slightly soft. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Don’t skip browning the butter; it adds essential nutty flavor.
Chill dough to prevent excessive spreading and boost flavor.
Use high-quality toffee bits for best taste.
Adjust espresso powder to match your preferred coffee intensity.
Try different nuts like almonds or hazelnuts for varied texture.
For chewier cookies, substitute bread flour for all-purpose flour.
Chocolate Chip Variation: Replace half the toffee bits with chocolate chips.
Make blondies by pressing dough into a pan and baking for 25-30 minutes.
Create ice cream sandwiches by sandwiching ice cream between two cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. You can freeze the cookie dough for up to 2 months; thaw overnight in the refrigerator before baking. If reheating cookies, warm briefly in a low oven or microwave for a soft, fresh-baked texture.

How to Serve

The image shows three rounded cookies stacked on a white tray with a brown rim, placed over a white marbled surface. Each cookie has one thick layer with a golden-brown edge that looks crisp and cracked. The center is filled with melted chocolate patches, caramel pieces scattered on top, and topped with crystals of coarse salt. The closest cookie is partially resting on a silver fork, and a few caramel bits are scattered on the tray near it. In the background, there's a blurred view of a glass filled with a light-colored drink. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is browning the butter important?

Browned butter gives the cookies a deep, nutty flavor that can’t be achieved with regular melted butter. It adds complexity and richness to every bite.

Can I skip chilling the dough?

While you can bake the cookies without chilling, chilling helps prevent excessive spreading and enhances the cookie’s flavor and texture. It’s highly recommended for best results.