Dessert

Brown Butter Coffee Toffee Cookies Recipe

ByOlivia Monroe February 3, 2026February 3, 2026

Introduction

Imagine biting into a warm, chewy cookie that melts in your mouth, with rich notes of brown butter and delightful coffee undertones. These Brown Butter Coffee Toffee Cookies offer a perfect balance of nutty flavors and crisp toffee bits. They’re easy to make and guaranteed to disappear quickly at any gathering or snack time.

A close-up of two stacked cookies on a dark baking tray sitting on a white marbled surface, each cookie showing a golden-brown cracked outer layer with a soft, glossy center that is slightly darker and smoother, topped with a small cluster of shiny milk chocolate chips in the middle, the texture of the cookies looks chewy and fresh, with more blurred cookies and some chocolate chip pieces scattered in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, browned
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup toffee bits
½ cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter by melting it over medium heat, stirring frequently until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
Step 3: In a mixing bowl, whisk the browned butter with brown sugar and granulated sugar until smooth and well combined.
Step 4: Add the egg and vanilla extract to the butter-sugar mixture and mix until creamy and fully incorporated.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6: Gradually fold the dry ingredients into the wet ingredients with a spatula, mixing until just combined. Avoid overmixing.
Step 7: Fold in the toffee bits and chocolate chips evenly throughout the dough.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, until cookies are golden brown around the edges but still soft in the center.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use high-quality toffee bits for the best flavor and crunch.
For a stronger coffee flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients.
Swap chocolate chips for chopped nuts if you prefer extra texture.
Make sure the butter is browned but not burned to avoid bitterness.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds to enjoy warm cookies.

How to Serve

A close-up image of a stack of three soft, golden-brown cookies with slightly cracked edges and a smooth, shiny center filled with melted chocolate chips. The top cookie has a small cluster of glossy, melted chocolate chips in the middle. The cookies rest on a dark baking tray, placed on a white marbled surface that is slightly visible at the corner. The texture of the cookies shows both chewy and slightly crispy parts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I brown butter properly?

Melt butter over medium heat, stirring frequently. Watch carefully as it foams, then turns golden brown and smells nutty. Remove from heat immediately to prevent burning.