Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Crispy on the outside and chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt Topping are the ultimate coffee lover’s dessert. After making these many times, I’ve perfected the recipe to give you the best coffee toffee cookies every time. The crispy edges and melty toffee bits will make your kitchen smell amazing and your family beg for more. Start by browning the butter for a rich, nutty flavor, then mix in the coffee and toffee bits for a unique twist on classic chocolate chip cookies. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Mango Coconut Rice Pudding Recipe and Fresh Thai Mango Green Papaya Salad with Chili Lime Dressing.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Is Pure Comfort
- Crispy edges with a chewy center
- Rich, nutty brown butter flavor
- Perfect blend 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 Topping
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Instant coffee granules
- Baking soda
- Salt
- Toffee bits
- Sea salt, for topping
- Brown butter
- Coffee
- Toffee
- Sea salt
- Optional: Additional toffee bits
📝 Ingredient Notes
- Instant coffee granules: Use instant coffee, not ground coffee beans.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes dough preparation a breeze → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Brown the butter: Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Make dough: In a large bowl, cream together browned butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients, mixing just until combined. Stir in coffee granules and toffee bits.
- Chill dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Bake cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop chilled dough onto sheets, leaving about 2 inches between cookies. Sprinkle with sea salt. Bake for 10-12 minutes, or until edges are golden brown. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Pro Tip: Browning the butter is crucial for the rich, nutty flavor in these cookies. Don't skip this step!
- Common mistake and fix: If your cookies turn out flat, it's likely because the dough was too warm. Make sure to chill the dough for at least 1 hour before baking.
- Pro Tip: For extra crispy edges, use silicone baking mats or line your baking sheets with parchment paper.
- Pro Tip: To make these cookies ahead, scoop the dough onto baking sheets, freeze until solid, then transfer to an airtight container. Bake from frozen, adding a few minutes to the baking time.
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 at room temperature for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.
Freezing Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
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 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a stronger coffee flavor, use 2 tablespoons of instant coffee granules.
- Best substitution: Substitute toffee bits with an equal amount of chopped Heath or Skor bars.
- Make-ahead: Cookies can be made ahead and frozen. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Want to level up this recipe?
Good quality instant coffee — Ensures a rich coffee flavor in your cookies → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Ingredients
Main Ingredients
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Instant coffee granules
- Baking soda
- Salt
- Toffee bits
- Sea salt, for topping
Seasonings
- Brown butter
- Coffee
- Toffee
- Sea salt
Optional Toppings
- Additional toffee bits
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Make dough: In a large bowl, cream together browned butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients, mixing just until combined. Stir in coffee granules and toffee bits.
- Chill dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Bake cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop chilled dough onto sheets, leaving about 2 inches between cookies. Sprinkle with sea salt. Bake for 10-12 minutes, or until edges are golden brown. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Chef tip: For a stronger coffee flavor, use 2 tablespoons of instant coffee granules.
- Best substitution: Substitute toffee bits with an equal amount of chopped Heath or Skor bars.
- Make-ahead: Cookies can be made ahead and frozen. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If 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 5-10 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 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 16g
- Fiber: 0g
- Sugar: 12g
- Sodium: 100mg
- 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
The dough was likely too warm. Always chill the dough for at least 1 hour before baking.
Yes, you can make the dough ahead and refrigerate for up to 3 days, or freeze the baked cookies for up to 3 months.
You can substitute an equal amount of chopped Heath or Skor bars.
Use silicone baking mats or parchment paper to prevent sticking and promote even baking. Also, make sure not to overbake the cookies.
No, ground coffee beans will not dissolve properly and may make your cookies gritty. Always use instant coffee granules.
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!
