Coffee toffee cookies are chewy and so delicious. Filled with toffee bits and a hint of coffee that adds a wonderful layer of flavor. 

If you are cookie lovers like us, be sure to check out butterscotch cookies, cranberry chocolate chip crunch cookies, and lemon butterball cookies. 

There is something about a chewy cookie that is irresistible to me, especially these coffee toffee cookies.

Even if you are not a coffee drinker, I encourage you to not to leave out the coffee in these cookies. The coffee taste is not super strong, instead it adds this extra layer of flavor that brings these toffee cookies to another level. 

These coffee toffee cookies also make a great gift. I like to package them up in a nice cookie tin or bag along with a coffee mug and give them to neighbors, friends and family. 

Ingredients

• Toffee chips – I used Heath Bar English Bits O’Brickle.
• Instant coffee granules – Use your favorite instant coffee.
• Flour – Use all-purpose flour.
• Baking soda
• Cinnamon
• Salt
• Brown sugar – Light brown sugar is needed.
• Sugar – Granulated sugar.
• Unsalted butter
• Eggs
• Vanilla extract

How to make coffee toffee cookies

To view the full recipe and ingredients, visit Dixie Crystals Coffee Toffee Cookies. 

1. Stir together coffee granules and warm water to dissolve the coffee. Set aside.
2. Whisk together flour, baking soda, cinnamon, and salt in a bowl and set aside.
3. Using an electric mixer, beat together butter, brown sugar and sugar until creamy. Mix in eggs, vanilla and coffee. 
4. Slowly mix in flour mixture until combined. Stir in toffee bits. 
5. Place tablespoon of batter on lined cookie sheet. Bake at 375 degrees F for about 8 minutes. Let the cookies cool on the baking sheet for about 5 minutes and then transfer to wire rack. Enjoy!

Recipe tips

• I love using a cookie scoop or small ice cream scoop for the batter to help make uniform sized cookies. 
• For a little variation, try adding in 1/2 cup mini chocolate chips or 1/2 cup chopped nuts. They would even be delicious with a little sprinkle of course salt on top of the cookie dough balls. 
• Try not to let the cookies over cook. Once they cool, they become nice and chewy.

How to store

Store: These cookies keep well in an airtight container at room temperature for up to 5 days. 

Freeze: To freeze the cookies let them completely cool. Place them on a parchment lined cookie sheet in the freezer for about an hour. Place frozen cookies in a freezer safe bag or container. They will be good for 3 months. 

More delicious dessert recipes

• Gingerbread apple bars – Gingerbread bars with diced apple and streusel topping. 
• Peach cream pie – Peaches in a custard topped with cream. 
• Espresso brownie bites – Brownie bites with a hint of espresso and topped with espresso icing. 
• Black forest brownies – Amazing brownies with cherries. 
• Blueberry lemon crumb pie – Lemon cookie crust filled with blueberries.