Coffee Toffee Cookies

Cookies, espresso powder and cup of espresso
These coffee toffee cookies are a riff on one of my favorite desserts.  Does anyone else have a Ben & Jerry’s addiction?  Yes, I know, I know — we’ve all moved on.  To fancy gelatos and sorbets. To granitas and strange flavors of small batch ice creams like charcoal and avocado. Sorry, I’m just not that cool. Plus, I’m old. So there’s that.
Ben & Jerry’s will always have a special place in my heart and on my spoon.  Maybe it’s the memories I associate with it. Food is such a powerful link to the past, isn’t it?  I’m no Proust but I remember biking to a local convenience store with my neighborhood best friend in sixth grade to buy a pint of Ben & Jerry’s chocolate chip cookie dough to share.  We thought we were so bad-ass biking there by ourselves.  Ah, the 90’s. A quieter, gentler time.
In high school I’d moved on to the more “mature” flavor that has been one of my favs ever since — Coffee Toffee.  What do you need that can’t be found in a good pint of Coffee Toffee?  Rich coffee ice cream? Check.  Big hunks of buttery toffee? Check.  Some chocolate to round things out? Check and check.  One of my best friends and I used to share a pint after swim practice on the regular.
One of the few fights we ever got in?   She showed me the huge piece of toffee she’d pulled out of the pint we were sharing and I proceeded to eat off her spoon it before she could stop me.  I can still feel the dead leg she gave immediately after.  But it was worth it.
For some reason last week when I had to make something to send to school with one of my daughters for a staff appreciation lunch, coffee toffee ice cream popped into my head.  Don’t know why but I thought, what if I put those flavors into a cookie?  The result?  Heaven.
These coffee toffee cookies?  Legit delicious.  If you love toffee or coffee or any combination of the two make these stat. I can personally vouch that every one of my family members — even the non-coffee drinkers — loved them.  And I got several emails for the recipe from people at my daughter’s school.  That’s alway the sign of hit.
Best of all these coffee toffee cookies are super easy to pull together.  I made the dough in about 20 minutes between when my girls got home from school and when I had to take make a  soccer practice run.  I baked them off after I put the kids to bed that night.  Done and done.  Ready to send to school the next morning.  With, of course, a dozen or so put aside for us to eat later.  I’m not giving away all the goods.
After I finish this post I may even grab one of them, with a cup of coffee and daydream about the other Ben & Jerry’s flavors I can translate into cookies.  Chubby Hubby?  Cherry Garcia?  This could get dangerous . . .

Coffee Toffee Cookies

  • Author: closeenoughcook
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 dozen 1x


These cookies are a coffee lover’s version of heaven.  Filled with chunks of toffee and chocolate in an espresso flavored cookie dough they are perfect for anyone who loves Ben & Jerry’s Coffee Toffee Ice Cream.  Enjoy with a big glass of milk or, for the coffee obsessed, a nice cup of coffee.

Adapted from The Wood and Spoon



1 cup unsalted butter softened

11/2 cups brown sugar packed

3/4 cup sugar

11/2 tablespoons espresso powder

2 large eggs

2 teaspoons vanilla extract

3 cups (400 gm) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

10 ounces bittersweet chocolate chips

1 1/2 cup toffee bits


  1. Preheat the oven to 350 degrees.
  2. Using a stand or handheld mixer, cream together the butter, sugars, and espresso powder on medium speed.
  3. Add the eggs and vanilla extract and mix to combine.
  4. Add the flour, baking soda, baking powder, and salt. Mix until just incorporated.
  5. Add chocolate and toffee chips and stir to with spatula to combine.
  6. Refrigerate the dough for 30 minutes.
  7. Using a medium-sized cookie scoop, scoop onto a large baking sheet lined with parchment paper keeping rounds approx. two inches apart.
  8. Bake for 9-11 minutes or until edges of cookies begin to brown.
  9. Place on cooling rack and let cool briefly before eating.

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