Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy on the outside and chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt are the ultimate cozy treat. After making these many times, I’ve discovered the trick to the perfect toffee cookie is all in the brown butter. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto No Bake Lemon Cheesecake Cups Recipe and Creamy Garlic Mushroom Stuffed Shells for Easy Dinner.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- Crispy edges with a chewy center
- Rich coffee and toffee flavors
- Perfect balance of sweet and salty
- Easy to make and always a crowd-pleaser
What You'll Need for Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup toffee bits
- 1 large egg
- 1 tablespoon instant coffee granules
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse sea salt, for sprinkling
- Optional: Additional toffee bits, for topping
📝 Ingredient Notes
- Instant coffee: You can substitute with 1 tablespoon of strong brewed coffee.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents cookies from sticking and ensures even baking. → See on Amazon
- Parchment paper — Easily lines baking sheets for quick cleanup. → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Brown the butter: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry ingredients: In a large bowl, mix browned butter, sugars, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add toffee bits and coffee: Fold in toffee bits and instant coffee granules.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 1 hour or up to 2 days.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Form cookies: Using a tablespoon or small cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool and sprinkle with salt: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with coarse sea salt before serving.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Common mistake and fix: Be careful not to overbake the cookies. They may seem underdone, but they will firm up as they cool. If they're overbaked, they'll be dry and crumbly.
- Pro tip: For extra crispy edges, use a slotted spoon to scoop the dough onto the baking sheet, allowing some of the butter to drip off.
- Pro tip: To make the cookies ahead of time, scoop the dough onto the baking sheet, freeze, then transfer to an airtight container. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Pro tip: For a fun variation, press a few extra toffee bits into the top of each cookie dough ball before baking.
Storing & Reheating Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 2 days.
Freezing Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: Using browned butter adds a rich, nutty flavor to these cookies.
- Best substitution: You can substitute the toffee bits with chocolate chips or chopped nuts.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Want to level up this recipe?
High-quality baking sheets — Ensures even heat distribution and prevents hot spots for perfectly baked cookies. → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup toffee bits
- 1 large egg
- 1 tablespoon instant coffee granules
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse sea salt, for sprinkling
Optional Toppings
- Additional toffee bits, for topping
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry ingredients: In a large bowl, mix browned butter, sugars, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add toffee bits and coffee: Fold in toffee bits and instant coffee granules.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 1 hour or up to 2 days.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Form cookies: Using a tablespoon or small cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool and sprinkle with salt: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with coarse sea salt before serving.
Notes
- Chef tip: Using browned butter adds a rich, nutty flavor to these cookies.
- Best substitution: You can substitute the toffee bits with chocolate chips or chopped nuts.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 15g
- Fiber: 0g
- Sugar: 8g
- Sodium: 80mg
- Cholesterol: 20mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt FAQs
Overbaking is the most common reason for dry cookies. Be sure to check them at the minimum baking time and remove them from the oven when the edges are golden brown and the centers are set.
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. You can also freeze the baked cookies for up to 3 months.
If your cookies are not spreading, it's likely that the dough was not chilled long enough. Chill the dough for at least 1 hour before baking to help the cookies spread evenly.
Yes, you can use instant espresso powder or strong brewed coffee in place of the instant coffee granules.
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies for up to 3 months.
A Warm Final Note
I can’t wait for you to try Crispy Brown Butter Coffee Toffee Cookies with Sea Salt and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
