The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you love cookies that are crispy at the edges, soft and chewy in the center, with a sophisticated coffee twist, Brown Butter Coffee Toffee Cookies are your next obsession.
This recipe elevates the classic cookie with nutty brown butter, aromatic coffee, and sweet, buttery toffee bits for an irresistible flavor combination. The brown butter adds depth and richness, while coffee amplifies the sweetness of the toffee and creates a subtle, gourmet flavor that pairs beautifully with a hot cup of morning coffee or tea.
Perfect for cozy mornings, holiday cookie trays, or gifting, these cookies are easy to make yet impressively delicious.
Why Brown Butter and Coffee Are Perfect Together
- Brown butter: Adds nutty, caramel-like richness
- Coffee granules: Intensifies the chocolatey and sweet flavors of toffee without overpowering
- Toffee bits: Provide crunchy sweetness and texture
- Soft, chewy cookie base: Balances richness with chew
Together, they create a cookie that’s complex, comforting, and addictive.
Why You’ll Love These Cookies
- Buttery, caramel-like flavor from browned butter
- Subtle coffee aroma that enhances sweetness
- Chewy yet crisp texture
- Perfect for gift-giving or special occasions
- Simple ingredients, big flavor
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp instant coffee granules or finely ground espresso
- 1 cup toffee bits (like Heath or Skor)
Optional:
- Flaky sea salt for sprinkling on top
Instructions
- Brown the butter:
Melt butter in a medium saucepan over medium heat. Stir frequently until butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly. - Mix wet ingredients:
In a large bowl, whisk together browned butter and sugars. Add eggs one at a time, then stir in vanilla extract. - Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and coffee granules. - Form cookie dough:
Gradually add dry ingredients to wet, stirring until just combined. Fold in toffee bits. - Chill (optional but recommended):
Chill dough in the refrigerator for 30 minutes for thicker cookies. - Bake:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are golden but centers remain soft. - Cool and serve:
Let cookies cool on baking sheets 5 minutes, then transfer to wire racks. Sprinkle with flaky sea salt if desired.
Flavor Profile
- Nutty & Caramelized: From brown butter and toffee
- Coffee-kissed: Subtle warmth and aroma
- Sweet & Crunchy: Toffee bits contrast chewy cookie
- Slightly Salty: Enhances sweetness
Pro Tips for the Best Brown Butter Coffee Toffee Cookies
- Don’t rush browning butter—it develops essential nutty flavor.
- Stir constantly to prevent burning.
- Instant coffee or espresso powder dissolves better than ground coffee.
- For chewier cookies, slightly underbake by 1–2 minutes.
- Chill dough for thicker cookies and more controlled spreading.
Variations
Chocolate Coffee Toffee: Add 1/2 cup mini chocolate chips for mocha goodness.
Nutty Twist: Mix in chopped pecans or walnuts.
Spiced Coffee Cookies: Add 1/2 tsp cinnamon or cardamom.
Dipped Cookies: Dip half of the cooled cookie in melted chocolate.
Make-Ahead & Storage
- Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months.
- Store baked cookies in an airtight container at room temperature for 5–7 days.
- Freeze extras for longer storage; reheat briefly in the oven to restore crisp edges.
Perfect Occasions
- Morning coffee or afternoon tea
- Holiday cookie trays or gift boxes
- Weekend baking sessions
- Cozy dessert for chilly evenings
Frequently Asked Questions
Can I skip browning the butter?
Yes, but the cookies will lose the nutty caramel richness that makes them special.
Do the cookies taste strongly of coffee?
No—the coffee enhances sweetness subtly without dominating flavor.
Can I use dark chocolate chips instead of toffee?
Yes, but the cookie will shift from caramelized sweetness to chocolatey richness.
Are these cookies chewy or crisp?
Edges are crisp; centers remain soft and chewy.
Final Thoughts
Brown Butter Coffee Toffee Cookies are the ultimate cozy treat. Nutty, buttery, coffee-kissed, and filled with crunchy toffee bits, they deliver gourmet flavor in a simple, approachable cookie. Once you try them, they’ll become a go-to for baking mornings, special occasions, or whenever a perfect cookie is needed.
Brown Butter Coffee Toffee Cookies
Nutty brown butter cookies with a subtle coffee flavor and crunchy toffee bits, crispy edges and chewy centers.
Ingredients
Equipment
Method
- Melt butter in a saucepan over medium heat until browned, then let cool slightly.
- Whisk browned butter with brown sugar and granulated sugar. Add eggs one at a time, then vanilla.
- In a separate bowl, mix flour, baking soda, salt, and coffee granules.
- Gradually fold dry ingredients into wet, then fold in toffee bits.
- Optional: Chill dough 30 minutes for thicker cookies.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto sheets, bake 10–12 minutes until edges are golden.
- Cool 5 minutes on sheets, transfer to wire rack, sprinkle sea salt if desired.
Notes
Chill dough for thicker cookies. Brown butter adds nutty richness.
