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Brown Butter Coffee Toffee Cookies (Easy, Chewy & Irresistible)

Bake the ultimate brown butter coffee toffee cookies — chewy, nutty, and perfectly sweet with espresso richness. Easy, impressive, and full of flavor!
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies
Calories 230 kcal

Ingredients
  

  • 1 cup (2 sticks) unsalted butter
  • 1¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp instant espresso powder
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup toffee bits (like Heath or Skor)
  • ½ cup chopped walnuts or pecans (optional)
  • Flaky sea salt, for sprinkling

Optional Add-Ins:

  • ½ cup chocolate chips (for a mocha twist)
  • 1 tsp cinnamon (for cozy warmth)

Instructions
 

  • Brown the Butter
    Place butter in a light-colored saucepan over medium heat. Let it melt completely — it’ll start to foam and sizzle. Swirl the pan occasionally until the butter turns amber and smells nutty (about 5–8 minutes). Remove immediately and pour into a heatproof bowl. Let cool 10–15 minutes.
  • Mix the Wet Ingredients
    Whisk the cooled brown butter, brown sugar, and granulated sugar together until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and espresso powder — the kitchen should already smell incredible.
  • Combine Dry Ingredients
    In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix — soft cookies come from gentle hands.
  • Add the Toffee and Nuts
    Fold in the toffee bits and chopped nuts (if using). Every scoop of dough should have a mix of chewy and crunchy.
  • Chill the Dough
    Cover and refrigerate for at least 30 minutes — or up to 24 hours for deeper flavor. Chilling keeps the cookies thick and gooey.
  • Bake
    Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop out rounded tablespoons of dough, spacing them 2 inches apart. Lightly flatten tops and sprinkle with flaky sea salt. Bake 9–11 minutes, until the edges are golden but centers look slightly underbaked.
  • Cool and Serve
    Let cookies rest on the baking sheet for 2–3 minutes before transferring to a rack. This sets their chewy center.