Espresso Brown Butter Toffee Cookies – Rich, Chewy & Coffee-Infused Bliss

🎉 Introduction

These Espresso Brown Butter Toffee Cookies are everything a grown-up cookie should be — warm, rich, deeply flavorful, and irresistibly chewy. The magic begins with brown butter, which adds a nutty caramel-like depth. Then comes espresso powder, bringing a subtle coffee flavor that enhances the chocolatey warmth of the cookie. Finally, sweet, buttery toffee bits melt into gooey pockets that make every bite indulgent and unforgettable.

If you love:

• Cookies with depth and warmth
• Soft and chewy texture
• Coffee flavor in desserts
• Caramel notes and cozy vibes

…these cookies are your new signature treat.

Perfect for fall gatherings, gifting, or enjoying quietly with a warm drink. These are cookies made for slow mornings, candlelit evenings, and comforting moments.

🧰 Equipment Needed

• Saucepan (for browning butter)
• Mixing bowls
• Whisk or hand mixer
• Rubber spatula
• Measuring cups & spoons
• Baking sheet
• Parchment paper
• Cooling rack

🛒 Ingredients

• ¾ cup (170g) unsalted butter
• 1 cup (200g) dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 4 teaspoons instant espresso powder
• ½ cup toffee bits (about 85g)
• Flaky sea salt, for sprinkling on top

👩‍🍳 Directions

Step 1:
Add the unsalted butter to a saucepan over medium heat. Melt and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.

Step 2:
In a mixing bowl, combine the dark brown sugar and granulated sugar. Pour in the cooled brown butter and mix until smooth.

Step 3:
Add the eggs and vanilla extract. Mix again until fully incorporated and glossy.

Step 4:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.

Step 5:
Stir the espresso powder into the dry ingredients to distribute evenly.

Step 6:
Add dry ingredients to wet ingredients. Use a spatula to fold together gently until cookie dough forms.

Step 7:
Fold in the toffee bits evenly throughout the dough.

Step 8:
Scoop dough into balls and place on a parchment-lined baking sheet.

Step 9:
Bake at 350°F (180°C) for 9–13 minutes.
Cookies should be soft in the center — they will continue to set as they cool.

Step 10:
While warm, sprinkle lightly with flaky sea salt.
Let cool on the sheet for 2 minutes, then transfer to a cooling rack.

🍽️ Servings & Timing

• Servings: About 18–24 cookies
• Prep Time: 12 minutes
• Bake Time: 9–13 minutes
• Total Time: ~25 minutes

🧊 Storage & Reheating

• Store in an airtight container for 4–6 days.
• Refrigerate dough up to 3 days before baking.
• Freeze dough balls for 2 months — bake from frozen (add 1–2 minutes).
• To re-soften cookies, microwave 6 seconds for gooey centers.

🥄 Variations

• Mocha Lover: Add ½ cup chocolate chips.
• Salted Caramel Dream: Drizzle cookies with caramel after cooling.
• Nutty Twist: Add ½ cup chopped pecans or walnuts.
• Double Espresso: Add +1 teaspoon espresso for stronger flavor.
• Vanilla Espresso Sugar Dust: Mix sugar + espresso and dust warm cookies.

❓ 10 FAQs

1. Do I have to brown the butter?
   Yes — it gives the signature caramel flavor.
2. Can I use instant coffee instead of espresso powder?
   Yes, but flavor will be milder.
3. Why add cornstarch?
   It keeps cookies extra soft and chewy.
4. Can I skip the salt on top?
   You can, but it balances sweetness beautifully.
5. Do these spread a lot?
   Slightly — chilling the dough 20 minutes makes them thicker.
6. Can I use light brown sugar instead of dark?
   Yes, but dark brown gives deeper flavor.
7. Can I make larger bakery-style cookies?
   Yes — bake 2–4 minutes longer.
8. Can these be made gluten-free?
   Yes — use a 1:1 GF flour blend.
9. Are they very coffee-flavored?
   Subtle — the espresso enhances the toffee and brown butter.
10. Can I double the batch?
    Always. Always double the batch. 😉

🏁 Conclusion

These Espresso Brown Butter Toffee Cookies are warm, rich, layered in flavor, and perfectly chewy. The browned butter adds depth, the espresso adds warmth, and the toffee melts into golden caramel pockets. They feel luxurious, comforting, and thoughtfully handmade.

A cookie to slow down with.
A cookie to savor.
A cookie to remember.

Adam

Espresso Brown Butter Toffee Cookies – Rich, Chewy & Coffee-Infused Bliss

These Espresso Brown Butter Toffee Cookies are everything a grown-up cookie should be — warm, rich, deeply flavorful, and irresistibly chewy. The magic begins with brown butter, which adds a nutty caramel-like depth. Then comes espresso powder, bringing a subtle coffee flavor that enhances the chocolatey warmth of the cookie. Finally, sweet, buttery toffee bits melt into gooey pockets that make every bite indulgent and unforgettable. If you love: Cookies with depth and warmth Soft and chewy texture Coffee flavor in desserts Caramel notes and cozy vibes …these cookies are your new signature treat. Perfect for fall gatherings, gifting, or enjoying quietly with a warm drink. These are cookies made for slow mornings, candlelit evenings, and comforting moments.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

bake time 13 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup 170g unsalted butter
• 1 cup 200g dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 4 teaspoons instant espresso powder
• ½ cup toffee bits about 85g
• Flaky sea salt for sprinkling on top

Equipment

• Saucepan (for browning butter)
• Mixing bowls
• Whisk or hand mixer
• Rubber spatula
• Measuring cups & spoons
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

Step 1:

1. Add the unsalted butter to a saucepan over medium heat. Melt and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.

Step 2:

1. In a mixing bowl, combine the dark brown sugar and granulated sugar. Pour in the cooled brown butter and mix until smooth.

Step 3:

1. Add the eggs and vanilla extract. Mix again until fully incorporated and glossy.

Step 4:

1. In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.

Step 5:

1. Stir the espresso powder into the dry ingredients to distribute evenly.

Step 6:

1. Add dry ingredients to wet ingredients. Use a spatula to fold together gently until cookie dough forms.

Step 7:

1. Fold in the toffee bits evenly throughout the dough.

Step 8:

1. Scoop dough into balls and place on a parchment-lined baking sheet.

Step 9:

1. Bake at 350°F (180°C) for 9–13 minutes.
2. Cookies should be soft in the center — they will continue to set as they cool.

Step 10:

1. While warm, sprinkle lightly with flaky sea salt.
2. Let cool on the sheet for 2 minutes, then transfer to a cooling rack.

Notes

🧊 Storage & Reheating

Store in an airtight container for 4–6 days.

Refrigerate dough up to 3 days before baking.

Freeze dough balls for 2 months — bake from frozen (add 1–2 minutes).

To re-soften cookies, microwave 6 seconds for gooey centers.

🥄 Variations

Mocha Lover: Add ½ cup chocolate chips.

Salted Caramel Dream: Drizzle cookies with caramel after cooling.

Nutty Twist: Add ½ cup chopped pecans or walnuts.

Double Espresso: Add +1 teaspoon espresso for stronger flavor.

Vanilla Espresso Sugar Dust: Mix sugar + espresso and dust warm cookies.

❓ 10 FAQs

Do I have to brown the butter?
Yes — it gives the signature caramel flavor.

Can I use instant coffee instead of espresso powder?
Yes, but flavor will be milder.

Why add cornstarch?
It keeps cookies extra soft and chewy.

Can I skip the salt on top?
You can, but it balances sweetness beautifully.

Do these spread a lot?
Slightly — chilling the dough 20 minutes makes them thicker.

Can I use light brown sugar instead of dark?
Yes, but dark brown gives deeper flavor.

Can I make larger bakery-style cookies?
Yes — bake 2–4 minutes longer.

Can these be made gluten-free?
Yes — use a 1:1 GF flour blend.

Are they very coffee-flavored?
Subtle — the espresso enhances the toffee and brown butter.

Can I double the batch?
Always. Always double the batch. 😉

🏁 Conclusion

These Espresso Brown Butter Toffee Cookies are warm, rich, layered in flavor, and perfectly chewy. The browned butter adds depth, the espresso adds warmth, and the toffee melts into golden caramel pockets. They feel luxurious, comforting, and thoughtfully handmade.

A cookie to slow down with.
A cookie to savor.
A cookie to remember.