It always takes me back to childhood whenever I smell coffee and browned butter together. My mom used to bake coffee cake every Sunday morning, and the aroma would fill the entire house. It was the perfect way to start a relaxing day with family.
These brown butter coffee toffee cookies are an ode to those cherished memories. They combine the comforting taste of coffee with the nutty richness of browned butter and the sweet, crunchy delight of toffee. It’s like a warm hug in every bite.
Why you’ll love this Brown Butter Coffee Toffee Cookies
- The brown butter adds a depth of flavor that elevates these cookies to a whole new level. It’s nutty, rich, and utterly irresistible.
- The combination of coffee and toffee creates a symphony of flavors that will tantalize your taste buds. These brown butter coffee toffee cookies are the perfect pick-me-up.
- This recipe is surprisingly easy to follow, even for beginner bakers. You’ll be enjoying warm, homemade cookies in no time.
- The recipe yields a generous batch of cookies, making them perfect for sharing with friends and family or freezing for later.
- You can easily customize these cookies by adding different types of toffee or even chocolate chips. Get creative and make them your own!
- These brown butter coffee toffee cookies are a delightful treat for any occasion, from a casual afternoon snack to a special celebration.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Directions
Step 1
Brown butter coffee toffee cookies makes every moment feel sunny. In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter is golden brown and has a nutty aroma. This process takes about 5-7 minutes. Remove from heat and let cool slightly.
Step 2
In a large bowl, cream together the browned butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and instant coffee granules.
Step 3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 4
Stir in the toffee bits.
Step 5
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin.
Step 6
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 7
Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8
Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations, pairings, and serving ideas
Variations
For a chocolatey twist, add 1/2 cup of chocolate chips to the dough along with the toffee bits. Dark chocolate, milk chocolate, or even white chocolate would all be delicious. You could also experiment with different types of toffee, such as salted toffee or almond toffee, to change up the flavor profile.
If you prefer a stronger coffee flavor, use espresso powder instead of instant coffee granules. Start with 1 teaspoon and adjust to your liking. You can also add a pinch of cinnamon or nutmeg to the dough for a warm, spicy note.
For a festive touch, consider adding crushed peppermint candies to the dough during the holiday season. The combination of peppermint, coffee, and toffee is incredibly delightful. Alternatively, consider adding chopped pecans or walnuts for added texture and nutty flavor.
Pairings
These brown butter coffee toffee cookies are fantastic on their own, but they also pair well with a variety of beverages. A cup of hot coffee or tea is a classic choice, enhancing the coffee flavor of the cookies. A glass of cold milk or a scoop of vanilla ice cream would also be delightful.
For a more sophisticated pairing, consider serving these cookies with a sweet dessert grape juice. The sweetness of the grape juice complements the richness of the brown butter and the sweetness of the toffee. They are also a fantastic addition to any dessert board or party platter.
These cookies are also delicious alongside a warm bowl of soup. I particularly enjoy them with a hearty bowl of Creamy Steak and Potato Soup. The savory soup and sweet cookies create a delightful contrast that’s perfect for a cozy night in. You can find a great recipe for it here: Creamy Steak and Potato Soup.
Serving ideas
Arrange the cookies on a decorative platter and dust them with powdered sugar for an elegant presentation. You can also drizzle melted chocolate over the cookies for an extra touch of indulgence. Serve them with a variety of dips, such as chocolate sauce or caramel sauce, for a fun and interactive treat.
Package the cookies in cellophane bags and tie them with a ribbon for a thoughtful homemade gift. They’re perfect for holidays, birthdays, or any special occasion. These cookies also make a wonderful addition to a cookie exchange.
For a simple yet elegant presentation, stack the cookies on a tiered stand and garnish with fresh berries. The vibrant colors of the berries will complement the golden brown hue of the cookies. You could also serve them alongside other sweet treats, like brownies or cake slices, for a dessert buffet.
Storage and make-ahead tips
Storage
Store cooled brown butter coffee toffee cookies in an airtight container at room temperature for up to 5 days. This will help them stay fresh and prevent them from drying out. Make sure the cookies are completely cool before storing them to avoid condensation.
For longer storage, you can freeze the cookies for up to 2 months. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw the cookies at room temperature before serving.
To refresh slightly stale cookies, you can warm them in the oven for a few minutes. Preheat the oven to 300°F (150°C) and bake the cookies for 3-5 minutes. This will help restore their soft, chewy texture.
Make-ahead
The dough for these brown butter coffee toffee cookies can be made ahead of time and stored in the refrigerator for up to 2 days. This is a great way to break up the baking process and save time. Just make sure to wrap the dough tightly in plastic wrap to prevent it from drying out.
You can also freeze the cookie dough for up to 2 months. Roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, simply thaw the dough balls slightly and bake as directed.
Browning the butter can also be done ahead of time. Browned butter can be stored in the refrigerator for up to a week. Just make sure to let it cool completely before storing it in an airtight container.
Common mistakes when making Brown Butter Coffee Toffee Cookies
- Overmixing the dough can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
- Not chilling the dough can cause the cookies to spread too thin during baking. Chill the dough for at least 30 minutes to prevent this.
- Overbaking the cookies can make them dry and crumbly. Bake until the edges are golden brown, but the centers are still slightly soft.
- Using old baking soda can affect the texture of the cookies. Make sure your baking soda is fresh for best results.
- Not measuring ingredients accurately can lead to inconsistent results. Use a kitchen scale for precise measurements.
Final notes
These brown butter coffee toffee cookies are more than just a dessert; they’re a delightful experience. The combination of flavors and textures is simply irresistible. Don’t be intimidated by the browned butter; it’s easier than you think and adds a wonderful depth of flavor.
I encourage you to give this recipe a try and share these delicious cookies with your loved ones. They’re perfect for any occasion and sure to bring a smile to everyone’s face. Enjoy the process and savor the moment!
Loved this Brown Butter Coffee Toffee Cookies? Try these next
- Butterscotch pie recipe
- Grinch punch recipe
- Chewy cranberry orange cookies
- Creamy steak and potato soup
- Slow cooker christmas jam
Brown Butter Coffee Toffee Cookies
Indulge in these irresistible brown butter coffee toffee cookies, where nutty brown butter meets the rich aroma of coffee and the delightful crunch of toffee. A perfect treat for coffee lovers and cookie enthusiasts alike.
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Instructions
- In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter is golden brown and has a nutty aroma. This process takes about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, cream together the browned butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and instant coffee granules.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the toffee bits.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a deeper coffee flavor, use espresso powder instead of instant coffee granules. Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg