Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt are the ultimate indulgence. After making these many times, I’ve discovered the trick to perfectly crispy edges and chewy centers. The coffee toffee bits add a delightful crunch, and the sea salt topping balances the sweetness. Try them with a glass of cold milk or a hot cup of coffee. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner and Easy Zuppa Toscana Casserole Recipe for Comfort Dinner.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- Perfect balance of crispy and chewy
- Irresistible coffee toffee crunch
- Easy to make with simple ingredients
- Great for gifting or enjoying at home
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.
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- all-purpose flour
- coffee toffee bits
- sea salt
- vanilla extract
- baking soda
- salt
- Optional: additional sea salt for sprinkling
📝 Ingredient Notes
- unsalted butter: Ensure butter is browned properly for maximum flavor.
🛒 Tools & Equipment I Recommend
- Silicone Baking Mats — Prevents cookies from sticking and burning → See on Amazon
- Stand Mixer — Makes cookie dough preparation a breeze → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Brown Butter: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma. Remove from heat.
- Mix Dough: In a large bowl, cream together browned butter and sugars until light and fluffy. Beat in eggs and vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in coffee toffee bits.
- Chill Dough: Chill dough in the refrigerator for at least 1 hour to prevent cookies from spreading too much.
- Bake Cookies: Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Sprinkle with additional sea salt. Bake for 9-11 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Common mistake and fix: Underbaking can lead to soft, cake-like cookies. Ensure cookies are lightly golden around the edges and the centers are set.
- Pro tip: For extra crispy cookies, use a silicone baking mat or parchment paper to prevent sticking and burning.
- Pro tip: Chilling the dough helps prevent cookies from spreading too much and maintains their chewy texture.
- Pro tip: For a more even bake, use a cookie scoop to portion out the dough.
Storing & Reheating Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Short-Term Storage
Store in an airtight container in the fridge. Store cookies in an airtight container at room temperature for up to 1 week. Make-ahead tip: Dough can be made ahead and stored in the refrigerator for up to 3 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 cookies in a 350°F (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat cookies in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
Recipe Notes
- Chef tip: For a more intense coffee flavor, add 1-2 tablespoons of instant coffee granules to the dough.
- Best substitution: Substitute coffee toffee bits with chocolate chips or chopped nuts for a different flavor twist.
- Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for an additional 30 minutes or using less butter.
Want to level up this recipe?
Cookie Scoop — Ensures evenly sized cookies for even baking → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- all-purpose flour
- coffee toffee bits
- sea salt
Seasonings
- vanilla extract
- baking soda
- salt
Optional Toppings
- additional sea salt for sprinkling
Instructions
- Brown Butter: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma. Remove from heat.
- Mix Dough: In a large bowl, cream together browned butter and sugars until light and fluffy. Beat in eggs and vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in coffee toffee bits.
- Chill Dough: Chill dough in the refrigerator for at least 1 hour to prevent cookies from spreading too much.
- Bake Cookies: Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Sprinkle with additional sea salt. Bake for 9-11 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a more intense coffee flavor, add 1-2 tablespoons of instant coffee granules to the dough.
- Best substitution: Substitute coffee toffee bits with chocolate chips or chopped nuts for a different flavor twist.
- Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for an additional 30 minutes or using less butter.
Storage
- Fridge: Store cookies 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 cookies in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat cookies in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
- Make ahead: Dough can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 8g
- Carbs: 18g
- Fiber: 0g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 30mg
- Sat. Fat: 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
Cookies may turn out flat if the dough was not chilled properly or if the baking soda was not fresh. Ensure dough is chilled and use fresh baking soda for best results.
Yes, baked cookies can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
Store cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Yes, you can substitute brown sugar with granulated sugar or vice versa. The flavor may vary slightly, but the cookies will still be delicious.
Cookies may burn on the bottom if the oven temperature is too high or if the baking sheet is not lined with parchment paper or a silicone baking mat. Ensure oven temperature is accurate and use proper baking liners for best results.
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!
