Espresso Brown Butter Toffee Cookies – Rich, Chewy & Packed With Deep Caramel Coffee Flavor

🎉 Introduction

These Espresso Brown Butter Toffee Cookies are a true gourmet-level treat — chewy, deeply flavorful, slightly crisp on the edges, and loaded with melty toffee pieces and warm espresso notes. Browning the butter gives these cookies a nutty, caramelized richness, while espresso powder enhances the toffee and chocolate flavors for a sophisticated, café-style cookie that tastes like something straight from an artisan bakery.

They’re perfect for holidays, coffee lovers, gifting, cookie boxes, or cozy evenings when you want a grown-up chocolate chip cookie with a caramel twist. Thick, indulgent, aromatic, and impossible to resist — these cookies are guaranteed to become a new favorite.

🧰 Equipment Needed

• Saucepan (for browning butter)
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper
• Cooling rack

🛒 Ingredients

• 1 cup (226 g) unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toffee bits (Heath or Skor)
• 1 cup chocolate chunks or chips (optional but recommended)
• Optional: flaky sea salt for topping

👩‍🍳 Directions

Step 1: Brown the Butter

In a saucepan over medium heat, melt butter.
Continue cooking until it crackles, foams, and turns golden brown with a nutty aroma.
Remove from heat and cool 15 minutes.

Step 2: Mix Wet Ingredients

In a mixing bowl, combine browned butter, brown sugar, and granulated sugar.
Beat 2 minutes until creamy.

Add eggs and vanilla; mix again.

Step 3: Combine Dry Ingredients

In another bowl, whisk together:

• flour
• espresso powder
• baking soda
• salt

Add dry mixture to wet mixture.
Mix gently until a thick dough forms.

Fold in:

• toffee bits
• chocolate chunks (if using)

Chill dough 45–60 minutes for thick, chewy cookies.

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).
Line baking sheet with parchment.

Scoop 2–3 tablespoon dough balls.
Place 2 inches apart.

Bake 10–12 minutes, until edges are set and centers look soft.
Sprinkle lightly with flaky sea salt if desired.

Cool on the tray for 10 minutes — this helps set the toffee.

🍽️ Servings & Timing

• Yield: 18–22 cookies
• Prep Time: 20 minutes
• Chill Time: 45–60 minutes
• Bake Time: 10–12 minutes
• Total Time: ~1 hour 20 minutes

🧊 Storage & Reheating

Room Temperature: 5–6 days
Fridge: 1 week
Freeze (dough or baked cookies): 2 months

Warm a baked cookie for 6–8 seconds to soften the toffee and chocolate.

🥄 Variations

1. Mocha Toffee Cookies – Add 2 tbsp cocoa powder.
2. Salted Caramel Espresso – Add caramel bits + sea salt.
3. Chocolate Espresso Toffee – Use dark chocolate chunks.
4. Nutty Version – Add chopped pecans or walnuts.
5. Double Espresso – Increase espresso powder to 1½ tbsp.
6. White Chocolate Toffee – Swap chocolate for white chocolate.
7. Toffee Crunch – Roll dough balls lightly in extra toffee crumbs.
8. Gluten-Free Option – Use a 1:1 GF baking flour.
9. Holiday Spice – Add a pinch of cinnamon.
10. Brown Sugar Only – Use all brown sugar for extra chewiness.

❓ 10 FAQs

1. Why brown the butter?
   It adds deep caramel flavor that pairs perfectly with espresso and toffee.
2. Can I skip chilling?
   Not recommended — cookies will spread too much.
3. Can I use instant coffee instead of espresso powder?
   Yes, but espresso enhances the flavor more.
4. Do toffee bits melt completely?
   No — they create caramelized pockets.
5. Why are my cookies flat?
   Dough was too warm — chill longer.
6. Can I make these without chocolate?
   Absolutely — toffee + espresso is amazing on its own.
7. Can I use salted butter?
   Yes — reduce added salt to ½ teaspoon.
8. What’s the best chocolate to use?
   Dark chocolate chunks or chopped bars melt beautifully.
9. Can I make jumbo cookies?
   Yes — bake 13–15 minutes.
10. Why did my toffee burn?
    Bake on parchment and avoid overbaking.

🏁 Conclusion

These Espresso Brown Butter Toffee Cookies are bold, luxurious, and deeply flavorful — the perfect grown-up cookie that still delivers all the nostalgic comfort you expect from homemade baking. With their nutty brown butter base, rich espresso aroma, and pockets of melty toffee, every bite feels warm, cozy, and gourmet.

Whether you’re baking for the holidays, gifting, or indulging in a coffeehouse-style treat at home, these cookies are guaranteed to impress.

Espresso Brown Butter Toffee Cookies – Rich, Chewy & Packed With Deep Caramel Coffee Flavor

These Espresso Brown Butter Toffee Cookies are a true gourmet-level treat — chewy, deeply flavorful, slightly crisp on the edges, and loaded with melty toffee pieces and warm espresso notes. Browning the butter gives these cookies a nutty, caramelized richness, while espresso powder enhances the toffee and chocolate flavors for a sophisticated, café-style cookie that tastes like something straight from an artisan bakery. They’re perfect for holidays, coffee lovers, gifting, cookie boxes, or cozy evenings when you want a grown-up chocolate chip cookie with a caramel twist. Thick, indulgent, aromatic, and impossible to resist — these cookies are guaranteed to become a new favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

• 1 cup 226 g unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toffee bits Heath or Skor
• 1 cup chocolate chunks or chips optional but recommended
• Optional: flaky sea salt for topping

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Saucepan (for browning butter)
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

Step 1: Brown the Butter

1. In a saucepan over medium heat, melt butter.
2. Continue cooking until it crackles, foams, and turns golden brown with a nutty aroma.
3. Remove from heat and cool 15 minutes.

Step 2: Mix Wet Ingredients

1. In a mixing bowl, combine browned butter, brown sugar, and granulated sugar.
2. Beat 2 minutes until creamy.
3. Add eggs and vanilla; mix again.

Step 3: Combine Dry Ingredients

1. In another bowl, whisk together:
2. flour
3. espresso powder
4. baking soda
5. salt
6. Add dry mixture to wet mixture.
7. Mix gently until a thick dough forms.
8. Fold in:
9. toffee bits
10. chocolate chunks (if using)
11. Chill dough 45–60 minutes for thick, chewy cookies.

Step 4: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Line baking sheet with parchment.
3. Scoop 2–3 tablespoon dough balls.
4. Place 2 inches apart.
5. Bake 10–12 minutes, until edges are set and centers look soft.
6. Sprinkle lightly with flaky sea salt if desired.
7. Cool on the tray for 10 minutes — this helps set the toffee.

Notes

🧊 Storage & Reheating

Room Temperature: 5–6 days
Fridge: 1 week
Freeze (dough or baked cookies): 2 months

Warm a baked cookie for 6–8 seconds to soften the toffee and chocolate.

🥄 Variations

Mocha Toffee Cookies – Add 2 tbsp cocoa powder.

Salted Caramel Espresso – Add caramel bits + sea salt.

Chocolate Espresso Toffee – Use dark chocolate chunks.

Nutty Version – Add chopped pecans or walnuts.

Double Espresso – Increase espresso powder to 1½ tbsp.

White Chocolate Toffee – Swap chocolate for white chocolate.

Toffee Crunch – Roll dough balls lightly in extra toffee crumbs.

Gluten-Free Option – Use a 1:1 GF baking flour.

Holiday Spice – Add a pinch of cinnamon.

Brown Sugar Only – Use all brown sugar for extra chewiness.

❓ 10 FAQs

Why brown the butter?
It adds deep caramel flavor that pairs perfectly with espresso and toffee.

Can I skip chilling?
Not recommended — cookies will spread too much.

Can I use instant coffee instead of espresso powder?
Yes, but espresso enhances the flavor more.

Do toffee bits melt completely?
No — they create caramelized pockets.

Why are my cookies flat?
Dough was too warm — chill longer.

Can I make these without chocolate?
Absolutely — toffee + espresso is amazing on its own.

Can I use salted butter?
Yes — reduce added salt to ½ teaspoon.

What’s the best chocolate to use?
Dark chocolate chunks or chopped bars melt beautifully.

Can I make jumbo cookies?
Yes — bake 13–15 minutes.

Why did my toffee burn?
Bake on parchment and avoid overbaking.

🏁 Conclusion

These Espresso Brown Butter Toffee Cookies are bold, luxurious, and deeply flavorful — the perfect grown-up cookie that still delivers all the nostalgic comfort you expect from homemade baking. With their nutty brown butter base, rich espresso aroma, and pockets of melty toffee, every bite feels warm, cozy, and gourmet.

Whether you’re baking for the holidays, gifting, or indulging in a coffeehouse-style treat at home, these cookies are guaranteed to impress.