Brown Butter Coffee Toffee Cookies
These brown butter coffee toffee cookies combine nutty brown butter, bold espresso, sweet toffee bits, and a sprinkle of flaky sea salt for the ultimate bakery-style treat. Soft, chewy, and packed with rich flavor — they’re a coffee lover’s dream cookie!
Ingredients
- ½ cup (113.5g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (175g) all-purpose flour
- ½ cup (80g) Heath toffee bits with chocolate
- flaked sea salt, for topping
Instructions
- In a saucepan over medium heat, melt butter. Continue cooking, stirring constantly, for 5–7 minutes until golden brown and nutty in aroma. Immediately remove from heat and stir in espresso powder until dissolved. Chill until soft-set (about 1–2 hours).
- Once cooled, transfer brown butter to a mixer bowl. Add brown and granulated sugars; beat 3–4 minutes until light and fluffy.
- Mix in egg and vanilla extract until smooth and creamy.
- Add baking powder, baking soda, salt, and flour. Mix on low just until combined; do not overmix.
- Stir in Heath toffee bits until evenly distributed.
- Portion dough into 1/4 cup scoops and refrigerate 2–3 hours or up to 24 hours for deeper flavor.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment. Place chilled dough balls 3 inches apart, sprinkle with flaky sea salt, and bake 11–13 minutes until golden at edges and soft in center.
- Cool cookies on sheet 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
For the best flavor, chill the dough for 24 hours before baking — it deepens the nutty brown butter and espresso notes.