Description
These brown butter coffee toffee cookies combine nutty browned butter, rich espresso flavour, and crunchy toffee bits into a soft-chewy cookie that’s perfect for coffee lovers and dessert fans alike.
Ingredients
1 cup (2 sticks) unsalted butter
1 cup light brown sugar (packed)
½ cup granulated sugar
2 Tbsp instant espresso powder
1 teaspoon vanilla extract
2 large eggs, room temperature
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup toffee bits (or chopped toffee bar)
Optional: Flaky sea salt for sprinkling
Instructions
Brown the butter in a saucepan until golden brown and nutty-smelling. Transfer to a bowl and let cool to room temperature.
In a mixing bowl, whisk flour, baking soda, and salt.
In another bowl, combine cooled browned butter, brown sugar, granulated sugar. Cream until smooth. Add eggs one at a time, then vanilla, then espresso powder.
Gradually add dry ingredients to wet mixture until just combined. Fold in toffee bits.
Cover dough and chill at least 1 hour. Preheat oven to 350 °F and line baking sheets with parchment.
Scoop ~2-3 Tbsp dough balls, place 2-3 inches apart. (Press extra toffee bits on top if desired.)
Bake for 10-12 minutes until edges are set and centre slightly under-baked. Remove, let sit 2 minutes on sheet, transfer to wire rack. Optional: sprinkle flaky sea salt while warm.
Cool completely. Store in airtight container; enjoy with a cup of coffee or cold milk.
Notes
For best texture, don’t over-bake; room temperature eggs help consistency; if dough spreads too much, chill longer or use lighter baking sheets.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
Nutrition
- Serving Size: Makes about 24 cookies (using ~2-3 Tbsp dough per cookie)