Introduction

Imagine biting into a warm, chewy cookie that melts in your mouth with rich notes of brown butter and delightful coffee undertones. These Brown Butter Coffee Toffee Cookies offer a perfect balance of nutty flavors and crisp toffee bits, making each bite memorable and irresistible. They’re quick to whip up and perfect for any occasion.

Brown Butter Coffee Toffee Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter, browned
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup toffee bits
½ cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter by melting it in a saucepan over medium heat, stirring frequently until golden brown and fragrant, about 5-7 minutes.
Step 3: In a large bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until smooth and well blended.
Step 4: Add the egg and vanilla extract to the butter-sugar mixture and mix until creamy and fully incorporated.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Avoid overmixing.
Step 7: Fold in the toffee bits and chocolate chips evenly throughout the dough.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, until cookies are golden brown around the edges but still soft in the center.
Step 10: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, try adding 1 teaspoon of instant espresso powder to the dry ingredients.
You can substitute chocolate chips with chopped nuts for added crunch.
Using room temperature egg helps the dough mix evenly and improves texture.
Don’t overbake; cookies should be soft in the center to keep them chewy.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a warm oven or microwave for a few seconds to regain their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid over-salting your cookies.

What if I don’t have toffee bits?

You can substitute with crushed caramel candies or even chopped caramel-filled chocolates for a similar sweet crunch.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.9 from 102 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the subtle bitterness of coffee undertones, complemented by crunchy toffee bits and melty chocolate chips. The cookies are warm, chewy, and packed with a perfect balance of textures and flavors, making them an irresistible treat for any occasion. Easy to prepare and bake, they pair wonderfully with a hot cup of coffee or tea and are sure to become a beloved favorite.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, browned
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Add-ins

1 cup toffee bits
½ cup chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir it frequently until it turns a golden brown color and emits a nutty aroma, which should take about 5 to 7 minutes. Be careful not to burn it.
Mix Sugars and Butter: In a mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Whisk them together until the mixture is smooth and well blended.
Add Egg and Vanilla: Add the large room-temperature egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until creamy and fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold and mix until just combined. Avoid overmixing to keep the cookies tender.
Fold in Toffee and Chocolate: Carefully fold the toffee bits and chocolate chips into the dough, ensuring they are evenly distributed throughout.
Form Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown but the center remains soft.
Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Ensure the egg is at room temperature to help the batter mix smoothly and evenly.
Watch the butter closely while browning to avoid burning, which can affect the flavor.
Do not overmix the dough to keep the cookies soft and tender.
If you prefer a stronger coffee flavor, consider adding 1–2 teaspoons of instant espresso powder when mixing dry ingredients.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: brown butter cookies, coffee toffee cookies, chewy cookies, toffee cookies with chocolate chips, homemade cookies, dessert recipes