Indulging in Brown Butter Coffee Toffee Cookies is like treating myself to the perfect blend of coffeehouse richness and homemade comfort. These cookies are packed with nutty browned butter, deep espresso flavor, melty chocolatey toffee bits, and a delicate sprinkle of flaked sea salt. They’re chewy, decadent, and incredibly easy to make — the kind of cookie I crave with an afternoon coffee or as a late-night reward. Brown Butter Coffee Toffee Cookies

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something luxurious and memorable. The browned butter adds a rich, toasty base, while espresso powder infuses every bite with bold coffee flavor. I find the toffee bits give a surprise crunch and sweetness that complements the slight saltiness on top. Best of all, they’re made in just a few easy steps — and the dough chills beautifully for make-ahead baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
½ tablespoon vanilla extract
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all‑purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

directions

Brown the Butter: I start by melting the butter in a saucepan over medium heat. I cook it past the foaming stage until it turns golden with a nutty aroma. Then I stir in the espresso powder while it’s still hot. I refrigerate the mixture until it firms up, about 1–2 hours.
Make the Dough: Once the butter is solid yet soft, I beat it with both sugars for 3–4 minutes until fluffy.
Add Wet Ingredients: I mix in the egg until smooth, then stir in the vanilla.
Combine Dry Ingredients: I add baking powder, baking soda, salt, and flour. I mix gently until just combined — a few streaks of flour are okay.
Add Toffee: I fold in the toffee bits to get that chocolatey crunch in every bite.
Chill: I scoop out ¼ cup-sized dough balls and chill them on a baking sheet. A few hours is good, but chilling overnight makes them even better.
Bake: I bake them at 350°F (175°C) for 11–13 minutes, after sprinkling a bit of sea salt on each dough ball. They come out with crisp edges and chewy centers.
Cool: I let the cookies sit on the tray a few minutes before transferring them to a wire rack. Then, I dig in — preferably with coffee in hand.

Servings and timing

Yield: 8 large cookies
Prep time: 20 minutes (plus chilling time)
Cook time: 13 minutes
Total time: 33 minutes (plus chilling time)

Variations

I sometimes use dark chocolate toffee bits for a more intense flavor.
Swapping the espresso powder with instant coffee gives a milder coffee taste.
I’ve added chopped pecans or walnuts for extra crunch and it works beautifully.
I occasionally make smaller cookies (1.5 tbsp scoops) and reduce the bake time to 9–10 minutes.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. When I want that fresh-from-the-oven texture, I warm them up in a 350°F oven for 3–5 minutes. I also like freezing the dough balls — I just scoop and freeze them on a tray, then transfer to a freezer bag. When I bake them straight from the freezer, I add a couple of extra minutes to the baking time.

FAQs

How do I know when the butter is browned enough?

I look for golden color and a nutty smell — it should be just past the foamy stage with brown bits forming at the bottom. I take it off the heat right away to avoid burning.

Can I skip the chilling step?

I wouldn’t. Chilling helps develop flavor and keeps the cookies from spreading too much. If I’m short on time, I chill for at least an hour.

What if I don’t have espresso powder?

Instant coffee granules can work in a pinch, though I find the flavor isn’t quite as deep. I sometimes dissolve them in a teaspoon of hot water before adding.

Can I make these cookies gluten-free?

Yes, I’ve used a good 1:1 gluten-free flour blend and they turned out great. Just make sure it’s a brand meant for baking.

Why do I need to sprinkle sea salt on top?

That little pinch of salt enhances the toffee and coffee flavors. It adds balance and gives the cookies a gourmet touch I really enjoy.

Conclusion

These Brown Butter Coffee Toffee Cookies are my go-to when I want something rich, chewy, and unforgettable. The combination of browned butter, espresso, and toffee is pure magic — and that sea salt finish seals the deal. Whether I’m baking for a crowd or treating myself, this recipe never lets me down.