Espresso brown butter toffee cookies have lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!
This recipe gives an upgrade to my family's favorite chocolate chipper recipe by using brown butter and espresso powder. Coffee and cookie fans are going to go crazy for this cookie!
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You get the nutty and caramelized flavor from the brown butter, which is perfectly accented by the espresso. Then we add in some sweetness in the way of toffee bits {although homemade toffee would be phenomenal here as well!}. The finishing touch is a light sprinkle of flakey sea salt and what you get is cookie nirvana!
what does brown butter do to cookies?
Brown butter adds richness and extra flavor to cookies. By browning the butter, it creates a whole other depth to the cookie's taste. The butter is no longer just a background ingredient, but instead takes on a leading role.
If you have never baked with brown butter, you are in for a treat! Your house will smell amazing and your taste buds are going to love the nutty taste!
do I need special ingredients for espresso brown butter toffee cookies?
Yes, this cookie recipe gets the espresso flavor from instant espresso powder. Instant espresso powder is readily available in most supermarkets in the coffee aisle. It can also be ordered online.
You also need toffee bits, which can be purchased in the baking aisle of most markets. I used Heath Milk Chocolate Toffee Bits and purchased them from Target. You could also chop a Heath bar or a Hershey's Skor candy bar, if you have trouble finding the baking bits.
let's bake cookies!
The first thing you need to do is brown the butter and allow it to solidify. I find it takes about an hour to firm back up at room temperature. The process can be sped along in the refrigerator, but the brown butter should be room temperature before using it. I have more detailed directions on how to brown butter in this post.
Once the brown butter is solid and room temperature, add it to your mixer bowl with the granulated and brown sugars. Cream these three ingredients together for 4-5 minutes. No skimping on this step, okay??
While the butter and sugars are creaming, add the dry ingredients to a bowl and whisk them all together. Next, you will add the eggs and vanilla {after testing this recipe several times, I like adding the eggs one at a time}. Followed by the dry ingredients {in three additions}. Stop mixing when the flour in the cookie dough is still showing just a few streaks. Then use a spatula to fold in the toffee bits.
how to prepare the cookies for baking
Scoop the completed dough into 24 equal portions. I use a size 30 scoop, which is just a little over two tablespoons. Chill the portioned dough for one hour.
Preheat the oven after the dough portions are chilled and bake the cookies. When you remove the cookies from the oven, drop them hard on the counter one time to help give the crinkly edges. Then sprinkle the tops with a flakey sea salt and allow the cookies to cool on the pan for 2 minutes before removing to a wire cooling rack to cool completely.
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Remember to snap a picture and tag me on Instagram if you make these Espresso Brown Butter Toffee Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more coffee and brown butter desserts to try ~
- Browned Butter Cupcakes with Salted Caramel Frosting
- Espresso Cheesecake
- Brown Butter Peppermint Blossoms
- No Bake Mini Peanut Butter Espresso Cheesecakes
- Salted Caramel Espresso Bars
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Espresso Brown Butter Toffee Cookies
Lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!
Ingredients
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (170g), browned and returned to room temperature {solidified}
- 1 cup dark brown sugar* (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup toffee bits** (85g)
- Flakey sea salt, optional for sprinkling on finished cookies
Instructions
- To brown the butter: place the unsalted butter in a saucepan over low heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 7-10 minutes}. Pour melted butter and all the browned bits into a heat proof bowl to cool and solidify back to room temperature {about 1 hour}.
- In a medium size bowl, whisk flour, baking soda, cornstarch, espresso powder and kosher salt. Set aside.
- Cream brown butter and both sugars on medium high with a stand mixer fitted with the paddle attachment {6 on a Kitchen Aid), or a hand mixer, until light and fluffy. Go for 4-5 minutes.
- Scrape down your bowl and add one egg and vanilla. Mix until well combined, 30-60 seconds. Scrape up and down the bowl and add the remaining egg and mix another 30-60 seconds or until well combined.
- With the mixer on low, add the flour mixture in three additions, scraping up and down the bowl before the last amount of flour is added. Blend until just a few streaks of flour remain.
- Fold in the toffee bits with a spatula.
- Use a size 30 scoop {just a little over 2 tablespoons} and portion the dough into 24 equal scoops. Chill the dough for one hour.
- Preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking mat. Place cookie dough on prepared baking sheet, spacing about 2 inches apart. The cookies should not spread a lot and I can fit 12 on a half sheet pan.
- Bake 8-10 minutes, until edges are lightly browned and crisped. They may look slightly underdone in the centers. Once the pan is removed from the oven, drop the pan hard on the counter one time. This helps to give the edges a little crinkle and deflates the cookie a little. If the cookies are more puffy than you would like, use the flat bottom of a cup to lightly press the cookies down. Sprinkle with flakey sea salt while still hot, if desired.
- Allow to cool on the pan for 2 minutes and then transfer to a cooling rack to cool completely.
Notes
*I use dark brown sugar, but light brown will also work.
**I used Heath Milk Chocolate Toffee Bits. If you have trouble finding them, you can also chop up a Heath or Skor candy bar. I haven't tested the recipe with homemade toffee, but I imagine it would be amazing!
Cookies will remain fresh in an airtight container at room temperature for 4-5 days. They also freeze well for up to three months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 113mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen
All of my very favorite things! Nutty browned butter, espresso, chocolate and TOFFEE! I am in cookie heaven!
Tasia
Yay! You will definitely love this cookie recipe then! Thanks Kathleen!
A Reeder
Hi! I am wondering if instant coffee powder would work instead of the espresso? Thank you!
Tasia
Hello! You could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute; I would start with the same amount, but you may need to add a little bit more for the flavor to shine. Please let me know how it goes!
Katherine | Love In My Oven
Mmm isn't browned butter just the best in cookies!? These look SO good Tasia! Amazing! I would love a dozen right now!
Tasia
Yes, brown butter adds sooooo much delicious flavor! I know you'll love this recipe, Katherine! Thank you!
Michelle | Sift & Simmer
Oooh you had me at espresso! These cookies look so delicious! Love the brown butter addition too 🙂 Yum!
Tasia
Yay! The espresso definitely makes these cookies extra delish! Thanks Michelle!
Holly
Cookies made with brown butter is never disappointing. I love the nutty fragrance. You cookies look gorgeous and I can almost smell the espresso smell floating out of my monitor. Just lovely!
Tasia
I couldn't agree more! Thank you Holly, I know you'll love this recipe!
Leanne
Love cookies with crispy edges so the texture sounds and looks perfect to me! And so does the flavour! I need to add these to the cookie baking list!
Tasia
Thanks Leanne! I know you will love this cookie recipe!
Amanda
Can I freeze cookie dough longer than said time? I was hoping to make this cookie dough this upcoming Sunday and would bake the cookies on Tuesday.
Tasia
Hi Amanda, I have not frozen the dough ahead on this cookie recipe before, but I have with many other cookies. I would scoop and chill the dough in the refrigerator until firm and then transfer to an airtight container or zip top bag for the freezer. If baking from frozen, they may need a little extra time to bake. Let me know how it goes!
Laurie Brazil
I make and freeze these cookies all the time and come out perfect every time. I scoop the out on a cookie sheet and cover with Saran Wrap and then in a couple of hours get them and put them in ziplock freezer bags. I write the cookie instructions on the bag. I cook them frozen for maybe a minute or to longer but they come out perfect every time!!
Tasia
Hi Laurie, thank you for sharing; I know it will be helpful for others. I'm so happy to hear you love these cookies!
sonia
hi there! would it be possible to replace the eggs with flax eggs in this recipe?
Tasia
Hi Sonia, I have not tested this recipe with flax eggs so I am not sure of the outcome. If you try it, I'd love to know your experience.
Gail Moore
They seemed like a bit of work but once I had my first bite, I said to my family “worth it”. Best cookies I have ever had
Tasia
Aww, thanks Gail! Your comment made my morning.☺️. I'm so happy to hear you love this recipe!
Cat
These are INSANELY good. I've been having some health problems lately and had to use King Arthur's 1:1 Gluten Free flour instead of regular flour, so I have not yet tried them with AP flour. However, they make the chewiest nuttiest toasted cookies with the GF flour and they stay soft forever. Got many compliments from folks who couldn't even tell they were GF and I myself have made two batches in one week. I can't wait to try them with regular AP flour to see if there's a change in texture/softness/etc. but this recipe is absolute perfection with a GF flour.
Tasia
Hi Cat, you made my morning! Thank you for this lovely comment. I am so glad you enjoy this recipe! Thank you for sharing your experience with the 1:1 gluten free flour, it will definitely be helpful to others.
Candice Quadros
Hi Cat - THANK YOU for testing these out with GF flour!!! So helpful to know 🙂
Nicole
Really enjoyed making these! I did try using your homemade toffee recipe though and I never got the toffee to harden fully so I think it melted during baking and the cookies lost most of their shape. They were messy but they still tasted amazing and now I know for next time!
Tasia
Hi Nicole, thank you for making them and sharing your results. I'm glad you enjoyed them even though they were messy!
Kelly Stacey
These were soooooo good. Next time, I’ll brown the butter just a little bit more. Taking them to a Christmas Cookie Exchange on Friday!
Tasia
Hi Kelly, thank you for leaving a review! I'm so happy to hear you loved these cookies!!
Crystina
Hi I was wondering if the kosher salt is coarse or fine in the batter?
Also what brand do you use for the flaky salt on top?
Tasia
Hi Crystina, I use Morton kosher salt for my baking, I find it isn't too coarse. If you prefer a table salt, start with half the amount. I have been using Murray River salt flakes {affiliate link}, but have also used Maldon sea salt flakes.
Ang
I don't know what I did wrong but my cookies turned out really poofed up and almost tatsed like pancakes lol. I wanted to try make it less sweet so I added half a cup less of sugar which maybe did it. I also left my cookie dough balls in the fridge over night instead of an hour, and I replaced the cornstarch with arrow root powder. What did I do wrong? I am trying to learn, would love advice, thankyou!
Tasia
Hi Ang, I'm sorry to hear your changes to the recipe didn't result in a tasty cookie. Sugar definitely has a science role in baking; it helps to keep the cookies tender and also assists with spreading and browning. Lack of sugar can also lead to a drier cookie. I have not tested this with arrow root powder, so I can't say if that contributed. I don't think chilling them longer would have affected your results negatively {when I freeze or have really chilled dough I often put the cookie dough on the baking pan while the oven preheats so it isn't quite as cold going in the oven}. Let me know if you have more questions, I'm happy to help!
Kate
I make many varieties of cookies, and these have become one of the most popular cookies I make! I prefer to use chopped up Heath Bars even though it's a little more work. I also place a few pieces of Heath on top of each cookie when they come out of the oven, and add some extra Espresso powder as some reviewers have mentioned. They're outstanding. Thanks so much for the recipe!
Tasia
Hi Kate, I'm so happy to hear this cookie recipe is well loved! The addition of chopped candy bar pieces on top of the finished cookies is a great idea.
Bailey T.
These are without a doubt the best cookies I’ve ever made! WOW, definitely a new staple in my house. Thanks for the recipe!
Tasia
Hi Bailey, I am so happy to hear you love these cookies! Thank you for coming back to leave a review.
Ali
Is it possible to decrease the amount of espresso powder?
And, if I do, do I have to sub with something else, to make up the difference?
Thank you!
Tasia
Hi Ali, yes if you prefer less espresso flavor you can decrease the espresso powder by half with no other changes.
Trish
these are dangerously good to have around! they are probably my favorite cookie and everyone that tries them loves them!
Tasia
Hi Trish, your comment made me smile! I am happy to hear they are loved {and I find them just as dangerous to have around!}