Butter Toffee Cookies

Butter Toffee Cookies are one of my all-time favorite drop cookie so it is the perfect way to end this very eventful year of 2014. And to make it extra special, I added coffee, in two forms - coffee grounds and espresso powder.


The recipe... developed during my business days... if this resembles one found elsewhere, it is purely coincidental.

Butter Toffee Cookies


  • 12.5 ounces (2 1/2 cups) all-purpose flour

  • 1 teaspoon baking soda

  • 4 ounces (1/2 cup) unsalted butter

  • 5 ounces (3/4 cup) granulated sugar

  • 5 ounces (3/4 cup) brown sugar, lightly packed

  • 1/2 teaspoon sea salt

  • 1 tablespoon vanilla extract

  • 2 ea large eggs

  • 10 ounces (2 cups) toffee bits or pieces, plus more for topping

  • optional:  1/2 tablespoon espresso powder, dissolved with the vanilla extract

  • optional:  1 teaspoon finely ground coffee beans


  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and baking soda.
  3. In the bowl of an electric mixer, using the paddle attachment, beat the sugars, butter, sea salt, dissolved espresso powder, and ground coffee (if using) at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl before each addition. At low speed, beat in the dry ingredients and toffee bits.
  4. Use a size 40 ice cream scoop or larger to portion out the dough. Drop the scooped dough onto prepared baking sheets, spacing them at least 1 inch apart. Flatten and top with more toffee bits. Refrigerate for at least 30 minutes before baking.
  5. Bake the cookies, one sheet at a time, for 10-12 minutes, until golden around the edges. Cool the cookies on the baking sheet for 15 minutes, then transfer them to a wire rack and cool completely.