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Brown Butter Coffee Toffee Cookies Easy Gourmet Dessert

Brown Butter Coffee Toffee Cookies

These Brown Butter Coffee Toffee Cookies are rich, nutty, and full of caramelized flavor with a hint of espresso. Each cookie has crisp edges, a chewy center, and bits of melty toffee throughout — topped with a sprinkle of flaky sea salt for the perfect sweet-salty balance. Ideal for coffee lovers and cookie enthusiasts alike!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 37 minutes
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 0.5 cup (113.5 g) Unsalted butter
  • 1 tablespoon Espresso powder
  • 0.75 cup (165 g) Brown sugar
  • 0.25 cup (50 g) Granulated sugar
  • 1 Large egg
  • 0.5 tablespoon Vanilla extract
  • 0.25 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1.25 cups (175 g) All-purpose flour
  • 0.5 cup (80 g) Heath toffee bits with chocolate
  • for topping Flaked sea salt

Method
 

  1. Step 1: In a medium saucepan over medium heat, melt the butter and cook until golden brown and fragrant, stirring constantly. Once browned, transfer to a bowl and stir in espresso powder. Refrigerate for 1–2 hours, until firm.
  2. Step 2: In a stand mixer, beat the solidified brown butter with brown sugar and granulated sugar for 3–4 minutes, until light and fluffy.
  3. Step 3: Add the egg and vanilla extract, mixing until smooth and fully incorporated.
  4. Step 4: Add baking powder, baking soda, salt, and flour. Mix on low until just combined; do not overmix.
  5. Step 5: Gently fold in the Heath toffee bits until evenly distributed throughout the dough.
  6. Step 6: Scoop dough into large balls and refrigerate for at least 2 hours or up to 24 hours for best flavor.
  7. Step 7: Preheat oven to 350°F (175°C). Place dough balls on parchment-lined baking sheets, sprinkle with flaky sea salt, and bake for 11–13 minutes, until edges are golden and centers are set.
  8. Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For deeper flavor, chill the dough overnight. You can substitute the espresso powder with instant coffee granules if desired. Store cookies in an airtight container at room temperature for up to 4 days.