Name: Espresso Brown Butter Toffee Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, browned and cooled slightly; 1 cup packed dark brown sugar; 1/2 cup granulated sugar; 2 teaspoons instant espresso powder; 2 large eggs at room temperature; 2 teaspoons pure vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup toffee bits (like Heath); 1/2 cup semisweet or dark chocolate chips (optional)

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Espresso Brown Butter Toffee Cookies are the kind of treat that instantly transforms a regular day into something special. Imagine the deep richness of brown butter mingling with a punch of espresso, all wrapped up in a cookie that’s chewy at the center and delightfully crisp at the edges. Bits of sweet, buttery toffee and pockets of melty chocolate make every bite a little celebration. Whether you’re a coffee lover, a toffee enthusiast, or simply in the mood for something unforgettable, these cookies check all the boxes and then some.

Espresso Brown Butter Toffee Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple yet essential these ingredients are for creating Espresso Brown Butter Toffee Cookies. Each one brings something unique—whether it’s depth of flavor, perfect texture, or that irresistible aroma that fills your kitchen as they bake.

Unsalted butter: Browning the butter is the secret to a deep, nutty flavor that sets these cookies apart.
Dark brown sugar: Adds a molasses-like richness and chewiness to every bite.
Granulated sugar: Balances out the deep notes with just the right amount of sweetness.
Instant espresso powder: Brings a bold coffee flavor that perfectly complements the toffee and chocolate.
Large eggs: Bind everything together and help the cookies rise beautifully.
Pure vanilla extract: Enhances all the flavors and adds a comforting aroma.
All-purpose flour: The sturdy base that gives these cookies their classic structure.
Baking soda: Ensures your cookies puff up and don’t fall flat.
Salt: Just a hint to balance sweetness and highlight all the flavors.
Toffee bits (like Heath): Little pockets of buttery crunch scattered throughout each cookie.
Semisweet or dark chocolate chips (optional): For extra decadence, these melt into gooey perfection.

How to Make Espresso Brown Butter Toffee Cookies

Step 1: Brown the Butter

This step is pure culinary magic! Melt your unsalted butter in a saucepan over medium heat, stirring constantly. Watch as it transforms from yellow to golden brown and releases an irresistibly nutty aroma—this takes about 5 to 7 minutes. Once browned, remove it from the heat and let it cool for 10 to 15 minutes. The flavor boost from this step is worth every second!

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the browned butter, dark brown sugar, granulated sugar, and instant espresso powder. Whisk until everything is well blended—the espresso will dissolve into the sugars, infusing the mixture with that signature coffee kick. Next, add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution, so your cookies bake up perfectly every time. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. The dough will look rich and smell absolutely amazing at this point!

Step 4: Add Mix-Ins and Chill

Fold in the toffee bits and chocolate chips (if you’re using them). These add incredible texture and bursts of flavor. Cover the bowl and chill the dough for at least 1 hour—this step is crucial for thick, chewy Espresso Brown Butter Toffee Cookies that don’t spread too much in the oven.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop the dough into 1 1/2 tablespoon-sized balls and place them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges are golden and the centers look set. Let them cool on the baking sheet for 5 minutes before moving to a wire rack. The aroma alone will have everyone circling the kitchen!

How to Serve Espresso Brown Butter Toffee Cookies

Garnishes

For a finishing touch, try sprinkling a pinch of flaky sea salt over the cookies as soon as they come out of the oven. It highlights the toffee and espresso flavors and adds a wonderful contrast. If you want to get fancy, drizzle with a bit of melted chocolate or a dusting of espresso powder for a bakery-worthy look.

Side Dishes

These cookies are delightful alongside a hot cup of coffee or a tall glass of cold milk. For an extra-special treat, pair them with a scoop of vanilla ice cream or affogato—pour a shot of hot espresso over ice cream and serve with a warm cookie for the ultimate dessert experience.

Creative Ways to Present

Stack a few cookies and tie them with twine for a charming homemade gift. Arrange them on a beautiful platter with chocolate-covered espresso beans scattered around for a coffee-lovers’ dessert tray. Or, tuck them into lunchboxes and picnic baskets for a sweet surprise wherever you go!

Make Ahead and Storage

Storing Leftovers

After your Espresso Brown Butter Toffee Cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days—though they rarely last that long! A slice of sandwich bread in the container can help keep them extra soft.

Freezing

These cookies are freezer-friendly! You can freeze the baked cookies or the unbaked dough balls. For cookies, layer them with parchment paper in a freezer-safe container and store for up to 3 months. For dough, scoop into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding a minute or two to the bake time.

Reheating

If you want that fresh-from-the-oven experience, warm the cookies in a 300°F oven for 3 to 5 minutes or microwave for about 10 seconds. They’ll regain that soft center and melty chocolate, making them taste like they were just baked.

FAQs

Can I make Espresso Brown Butter Toffee Cookies without chocolate chips?

Absolutely! The chocolate chips are optional, and the cookies are just as delicious with only the toffee bits. You can even swap in white chocolate or chopped nuts for a twist.

How do I keep my cookies chewy?

Chilling the dough is the secret! It helps prevent the cookies from spreading too much and keeps them thick and chewy. Also, don’t overbake—pull them from the oven when the centers are just set.

What kind of espresso powder should I use?

Look for instant espresso powder in the baking aisle or coffee section of your grocery store. It dissolves easily and gives that bold coffee flavor. Avoid using ground coffee, as it won’t blend as smoothly.

Can I double the recipe?

Yes, this recipe doubles beautifully if you’re baking for a crowd or want to freeze extra dough for later. Just make sure to chill the dough well and use multiple baking sheets for even baking.

Are Espresso Brown Butter Toffee Cookies suitable for vegetarians?

Yes, they’re completely vegetarian as written. Just be sure to check that your toffee bits and chocolate chips don’t contain any hidden animal-derived ingredients if you’re serving strict vegetarians.

Final Thoughts

If you’re searching for a cookie that’s a little bit sophisticated and a whole lot of fun, Espresso Brown Butter Toffee Cookies are your new go-to. The combination of bold espresso, nutty brown butter, and melty toffee is truly irresistible. I can’t wait for you to try them and share the joy—don’t be surprised if they disappear faster than you expect!

Espresso Brown Butter Toffee Cookies Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight in these Espresso Brown Butter Toffee Cookies, a deliciously chewy treat combining the rich, nutty flavor of browned butter with espresso’s bold note and crunchy toffee bits. Perfect for coffee lovers and dessert enthusiasts seeking a unique twist on classic cookies.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, browned and cooled slightly
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons instant espresso powder
2 large eggs at room temperature
2 teaspoons pure vanilla extract

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup toffee bits (like Heath)
1/2 cup semisweet or dark chocolate chips (optional)

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Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, stirring constantly, until it turns golden brown and smells nutty, about 5 to 7 minutes. Remove from heat and let cool for 10 to 15 minutes.
Mix Wet Ingredients: In a large bowl, whisk together the browned butter, dark brown sugar, granulated sugar, and espresso powder until combined. Add eggs and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Form Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the toffee bits and chocolate chips if using.
Chill Dough: Chill the dough for at least 1 hour to help the cookies stay thick and chewy.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Bake: Scoop the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
Cool: Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.