Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Crispy on the outside, chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt Topping are the ultimate dessert. After making these many times, I’ve learned that the key to the perfect texture is chilling the dough. The coffee and toffee flavors are irresistible, making these a cozy fall treat. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Caprese Stuffed Avocado Bites Recipe and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Is Pure Comfort
- The perfect balance of crispy and chewy texture
- Rich coffee and toffee flavors that shine in every bite
- Easy to make and perfect for fall or any time you want a cozy treat
- Better than any store-bought cookie
What You'll Need for Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Instant coffee granules
- Toffee bits
- Sea salt
- Instant coffee granules
- Toffee bits
- Sea salt
- Optional: Additional sea salt for topping
đź“ť Ingredient Notes
- Instant coffee granules: Do not use espresso powder. Instant coffee granules are more readily available and provide the best flavor.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the dough a breeze → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Step 1: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 2: In a large bowl, cream together butter and sugars until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 3: In a small bowl, dissolve instant coffee granules in 1 tablespoon of hot water. Stir coffee mixture into butter mixture.
- Step 4: Gradually add flour mixture to butter mixture, mixing just until combined. Fold in toffee bits.
- Step 5: Chill dough in the refrigerator for at least 1 hour or up to 3 days.
- Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, about 2 inches apart.
- Step 8: Bake for 9-11 minutes, or until edges are golden brown and centers are set. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: Sprinkle cookies with sea salt before serving.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Pro Tip: Chilling the dough is crucial for preventing the cookies from spreading too much and maintaining a chewy texture.
- Common mistake and fix: If your cookies are spreading too much, try chilling the dough for longer or adding a little more flour to the dough.
- Pro Tip: For an extra crunchy cookie, try baking the cookies for an additional minute or two.
- Pro Tip: Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
Freezing Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Freeze baked cookies in an airtight container 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 or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat and make the cookies soggy.
Recipe Notes
- Chef tip: For an extra boost of coffee flavor, try using espresso powder instead of instant coffee granules.
- Best substitution: If you don't have toffee bits, you can use chocolate chips or chopped nuts instead.
- Make-ahead: The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for longer or adding a little more flour to the dough.
Want to level up this recipe?
KitchenAid Stand Mixer — Makes mixing the dough a breeze → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Instant coffee granules
- Toffee bits
- Sea salt
Seasonings
- Instant coffee granules
- Toffee bits
- Sea salt
Optional Toppings
- Additional sea salt for topping
Instructions
- Step 1: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 2: In a large bowl, cream together butter and sugars until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 3: In a small bowl, dissolve instant coffee granules in 1 tablespoon of hot water. Stir coffee mixture into butter mixture.
- Step 4: Gradually add flour mixture to butter mixture, mixing just until combined. Fold in toffee bits.
- Step 5: Chill dough in the refrigerator for at least 1 hour or up to 3 days.
- Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, about 2 inches apart.
- Step 8: Bake for 9-11 minutes, or until edges are golden brown and centers are set. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: Sprinkle cookies with sea salt before serving.
Notes
- Chef tip: For an extra boost of coffee flavor, try using espresso powder instead of instant coffee granules.
- Best substitution: If you don't have toffee bits, you can use chocolate chips or chopped nuts instead.
- Make-ahead: The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for longer or adding a little more flour to the dough.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze baked cookies in an airtight container 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 or until warmed through.
- Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat and make the cookies soggy.
- Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 15g
- Fiber: 0.5g
- Sugar: 8g
- Sodium: 120mg
- Cholesterol: 25mg
- 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 Topping FAQs
Yes, the dough can be made ahead of time and stored in the refrigerator for up to 3 days. Baked cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Cookies may turn out flat if the dough was not chilled long enough, the oven temperature was too high, or the dough was overmixed. Try chilling the dough for longer, reducing the oven temperature, or mixing the dough just until combined.
Yes, using espresso powder will give the cookies an extra boost of coffee flavor. However, instant coffee granules are more readily available and provide a good flavor base.
No, these cookies are best baked in the oven. The air fryer may not provide the same even baking and could result in unevenly cooked cookies.
Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Frozen cookies can be stored 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 Topping 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!
