These thick, fudgy Coffee Toffee Cookies are loaded with dark chocolate chunks and buttery toffee bits, with just enough espresso to bring out all that deep, rich flavor. I first made these on a rainy Saturday when I was craving something bold and indulgent, and they've been my go-to ever since. They bake up with crispy edges and soft, chewy centers, and they're surprisingly easy to put together with ingredients you probably already have.
If you love cookies with big flavor and a little coffee kick, try pairing them with my Millionaire Cheesecake for an over-the-top dessert spread, or enjoy them alongside a slice of Lemon Tiramisu for a cozy coffee-shop vibe at home.
Why You'll Love These Coffee Toffee Cookies
These Coffee Toffee Cookies are thick, rich, and packed with flavor. The espresso powder brings out the chocolate without making them taste like coffee cake, and the toffee bits add a sweet, buttery crunch that balances everything perfectly. They're simple enough for a weeknight but impressive enough to share at a party. Plus, they stay soft for days if you store them right.
If you're looking for more cozy, indulgent recipes to try, check out my Zucchini Bread for a simple snack or my Kentucky Sawdust Pie for a sweet, nostalgic dessert.
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Coffee Toffee Cookies Ingredients
Here's everything you'll need to make these rich, chewy Coffee Toffee Cookies.
See Recipe Card Below This Post For Ingredient Quantities
- Butter: Room-temperature salted butter creates the soft, tender texture and adds a slight savory note that balances the sweetness.
- Granulated sugar: Sweetens the dough and helps the edges crisp up.
- Brown sugar: Adds moisture and a deeper, caramel-like flavor that pairs perfectly with the toffee.
- Eggs: Bind the dough together and add richness.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- All-purpose flour: Forms the structure of the cookies and keeps them thick and chewy.
- Unsweetened cocoa powder: Gives the cookies their rich, fudgy chocolate base.
- Espresso powder: Deepens the chocolate flavor without making the cookies taste like coffee. It just makes everything bolder.
- Baking soda: Helps the cookies rise slightly and spread just enough.
- Salt: Balances the sweetness and brings out the toffee and chocolate.
- Heath toffee bars, chopped: These add buttery, caramelized crunch throughout the cookies. I like to press extra pieces on top before baking.
- Dark chocolate bar, chopped: Use a good-quality bar for big, melty chocolate chunks.
How to Make Coffee Toffee Cookies
Follow these steps to make thick, bakery-style Coffee Toffee Cookies at home.
Preheat oven: Preheat your oven to 350ºF and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, use a stand mixer or electric hand mixer to cream together the room-temperature butter, granulated sugar, and brown sugar for about 4 minutes until the mixture looks light and fluffy.
Add eggs and vanilla: Mix in the eggs and vanilla extract and beat for another minute until smooth.
Mix in dry ingredients: Add the flour, cocoa powder, espresso powder, baking soda, and salt. Mix on low speed for about 30 seconds until everything is just combined and no dry streaks remain.
Fold in mix-ins: Gently mix in the chopped toffee and chopped dark chocolate on low speed until evenly distributed.
Scoop the dough: Use a 2-inch cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra toffee pieces onto the top of each cookie for a pretty, crunchy finish.
Bake: Bake for 10 minutes, or until the edges look set but the centers still appear slightly soft. Don't overbake if you want chewy cookies.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Substitutions and Variations
No espresso powder? You can use instant coffee granules or leave it out entirely. The cookies will still taste great, just a little less bold.
Switch the chocolate: Milk chocolate or semi-sweet chocolate chips work well if you prefer something sweeter.
Use different mix-ins: Try chopped pecans, white chocolate chips, or even caramel bits instead of toffee.
Make them smaller: Use a tablespoon-sized scoop and bake for 8 to 9 minutes for smaller cookies.
Equipment For Coffee Toffee Cookies
You don't need anything fancy, just a few basic tools.
- Stand mixer or electric hand mixer: Makes creaming the butter and sugar quick and easy.
- Cookie scoop: A 2-inch scoop helps you get evenly sized cookies that bake at the same rate.
- Parchment paper: Keeps the cookies from sticking and makes cleanup easier.
- Baking sheets: Use two so you can bake a full batch without waiting.
- Wire rack: Lets the cookies cool evenly without getting soggy on the bottom.
Storage and Make-Ahead Tips
Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if you seal them well.
Freeze baked cookies: Let them cool completely, then freeze in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Freeze the dough: Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes.
Chill for thicker cookies: If you want extra-thick cookies, chill the dough for 30 minutes before scooping and baking.
Serving Suggestions
These Coffee Toffee Cookies are delicious on their own, but here are a few ways to make them even better.
With coffee or espresso: The espresso flavor pairs perfectly with a hot cup of coffee or a latte.
As an ice cream sandwich: Press a scoop of vanilla or coffee ice cream between two cookies for an indulgent treat.
With a glass of cold milk: Classic and comforting, especially when the cookies are still warm.
On a dessert platter: Serve them alongside Caramel Crunch Brownies or Greek Yogurt Cake Donuts for a fun variety.
Expert Tips
Use room-temperature butter: Cold butter won't cream properly, and melted butter will make the Coffee Toffee Cookies spread too thin.
Don't overbake: The cookies will look slightly underdone in the center when you pull them out, but they'll firm up as they cool.
Chop the toffee bars yourself: Pre-chopped toffee bits work, but chopping your own Heath bars gives you bigger, more dramatic chunks.
Press toffee on top: Adding extra toffee pieces to the tops before baking makes them look bakery-style and adds extra crunch.
FAQ
What's the secret to making soft coffee toffee cookies?
Don't overbake them. Pull them out when the edges are set but the centers still look a little soft. They'll finish cooking on the pan as they cool.
How do I get thick cookies like Levain's?
Use a large cookie scoop, don't flatten the dough, and chill it before baking. The cold dough spreads less in the oven, so the cookies bake up tall and thick.
Can I make coffee toffee cookies ahead of time?
Yes. You can bake them up to 5 days ahead and store them in an airtight container, or freeze the dough and bake fresh whenever you want.
What can I substitute for espresso powder in cookies?
Instant coffee granules work just as well. If you don't have either, you can leave it out, but the chocolate flavor won't be quite as deep. Liam once asked if we could use his hot chocolate mix instead don't do that.
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Pairing
These are my favorite dishes to serve with Coffee Toffee Cookies
Coffee Toffee Cookies
Ingredients
Method
- Preheat the oven to 350ºF (175ºC). Line cookie sheets with parchment paper.
- Cream together the room-temperature butter, granulated sugar, and brown sugar using an electric mixer for about 4 minutes until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat for 1 minute until fully combined.
- Gradually add the dry ingredients (flour, cocoa powder, espresso powder, baking soda, and salt) and mix for about 30 seconds, just until combined.
- On low speed, fold in the chopped toffee bars and dark chocolate pieces until evenly distributed.
- Using a 2-inch cookie scoop, drop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra pieces of toffee on top of each cookie.
- Bake the cookies for about 10 minutes, or until they are set but still soft in the center. Do not overbake to keep them chewy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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