Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy on the outside, chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt are the perfect blend of sweet and salty. After making this recipe dozens of times, I’ve discovered the trick to the best texture is chilling the dough. These cookies are my family’s favorite, and they’re better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mushroom Spinach Lasagna for a Cozy Dinner and Crispy Baked Chickpea Patties with Fresh Herbs Recipe.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- Crispy edges and chewy centers
- Perfect blend of sweet and salty
- Easy to make and better than takeout
- Great for gifting or sharing
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.
- All-purpose flour
- Brewed coffee
- Dark brown sugar
- Light brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Toffee bits
- Sea salt
- Vanilla extract
- Brewed coffee
- Salt
- Sea salt
- Optional: Additional sea salt for sprinkling
📝 Ingredient Notes
- Dark brown sugar: Packed
- Light brown sugar: Packed
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents overmixing → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- 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. Beat in eggs one at a time, then stir in vanilla extract and coffee.
- Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 4: Chill dough in the refrigerator for at least 2 hours or up to overnight.
- Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Scoop chilled dough onto prepared sheets, leaving about 2 inches between cookies.
- Step 6: Bake for 10-12 minutes or until edges are golden brown. Sprinkle with sea salt immediately after removing from oven. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Common mistake and fix: Don't overmix the dough. This can lead to tough cookies. Mix just until combined.
- Tip: Chilling the dough is crucial for preventing flat cookies. At least 2 hours is recommended.
- Tip: For even baking, use a cookie scoop to ensure consistent dough balls.
- Tip: To prevent cookies from sticking, use parchment paper or silicone mats.
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 chilled 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 in a 350°F (175°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.
Recipe Notes
- Chef tip: For a deeper coffee flavor, use espresso powder instead of brewed coffee.
- Best substitution: Substitute dark brown sugar with light brown sugar, but reduce the amount by 2 tablespoons.
- Make-ahead: Dough can be made ahead and chilled for up to 3 days.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for longer or using less butter.
Want to level up this recipe?
Cookie scoop — Ensures consistent cookie size and prevents overmixing → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- All-purpose flour
- Brewed coffee
- Dark brown sugar
- Light brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Toffee bits
- Sea salt
Seasonings
- Vanilla extract
- Brewed coffee
- Salt
- Sea salt
Optional Toppings
- Additional sea salt for sprinkling
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. Beat in eggs one at a time, then stir in vanilla extract and coffee.
- Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 4: Chill dough in the refrigerator for at least 2 hours or up to overnight.
- Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Scoop chilled dough onto prepared sheets, leaving about 2 inches between cookies.
- Step 6: Bake for 10-12 minutes or until edges are golden brown. Sprinkle with sea salt immediately after removing from oven. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Chef tip: For a deeper coffee flavor, use espresso powder instead of brewed coffee.
- Best substitution: Substitute dark brown sugar with light brown sugar, but reduce the amount by 2 tablespoons.
- Make-ahead: Dough can be made ahead and chilled for up to 3 days.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for longer or using less butter.
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 350°F (175°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.
- Make ahead: Dough can be made ahead and chilled for up to 3 days.
Nutrition Per Serving
- Calories: 140
- Protein: 1.5g
- Fat: 7g
- Carbs: 18g
- Fiber: 0.5g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt FAQs
This is likely due to overmixing the dough or not chilling it long enough. Be sure to mix just until combined and chill for at least 2 hours.
Yes, the dough can be made ahead and chilled for up to 3 days. Baked cookies can be frozen for up to 3 months.
This could be due to overbaking. Keep an eye on them and remove from the oven when the edges are golden brown.
Yes, you can use instant coffee. Dissolve 1 teaspoon in 2 tablespoons of hot water and let cool before using.
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your toffee bits are gluten-free as well.
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!
