Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt are the perfect cozy treat for fall. After making these many times, I’ve discovered the trick to getting that perfect crispy edge and chewy center. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler Cheesecake Bars Recipe for Summer Dessert and Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- The rich, nutty flavor of brown butter
- The perfect crispy edge and chewy center
- The easy, one-bowl method
- The stunning presentation with sea salt topping
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
- sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- coffee toffee bits
- sea salt
- brown butter
- coffee toffee bits
- sea salt
- Optional: additional sea salt for topping
📝 Ingredient Notes
- unsalted butter: Use high-quality butter for the best flavor.
🛒 Tools & Equipment I Recommend
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking. → See on Amazon
- Parchment Paper — Makes it easy to lift cookies off the baking sheet. → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Step 1: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty, about 5-7 minutes.
- Step 2: Remove from heat and let it cool slightly. In a large bowl, combine brown sugar and cooled brown butter. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 3: Add flour to the butter mixture and mix until just combined. Fold in coffee toffee bits.
- Step 4: Chill the dough for at least 1 hour. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Step 5: Scoop dough onto prepared baking 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 baking sheets 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: Be careful not to let the butter brown too much, as it can burn. If it starts to smell nutty and turn golden, it's ready.
- Pro tip: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven.
- Pro tip: For an extra touch, sprinkle additional sea salt on top of the cookies after they've cooled for a few minutes.
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 5 days. Make-ahead tip: The dough can be made ahead and chilled for up to 24 hours.
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 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a deeper coffee flavor, add 1-2 tablespoons of instant coffee granules to the dough.
- Best substitution: Substitute the coffee toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: The dough can be made ahead and chilled for up to 24 hours.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the cookies are spreading too much, try chilling the dough for longer or adding a little more flour.
Want to level up this recipe?
Stand Mixer — Makes it easy to cream butter and sugar, ensuring a smooth, even dough. → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- unsalted butter
- sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- coffee toffee bits
- sea salt
Seasonings
- brown butter
- coffee toffee bits
- sea salt
Optional Toppings
- additional sea salt for topping
Instructions
- Step 1: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty, about 5-7 minutes.
- Step 2: Remove from heat and let it cool slightly. In a large bowl, combine brown sugar and cooled brown butter. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 3: Add flour to the butter mixture and mix until just combined. Fold in coffee toffee bits.
- Step 4: Chill the dough for at least 1 hour. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Step 5: Scoop dough onto prepared baking 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 baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a deeper coffee flavor, add 1-2 tablespoons of instant coffee granules to the dough.
- Best substitution: Substitute the coffee toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: The dough can be made ahead and chilled for up to 24 hours.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the cookies are spreading too much, try chilling the dough for longer or adding a little more flour.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- 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: The dough can be made ahead and chilled for up to 24 hours.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 8g
- Carbs: 18g
- Fiber: 0g
- Sugar: 12g
- Sodium: 80mg
- 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
Yes, the dough can be made ahead and chilled for up to 24 hours. Baked cookies can be frozen for up to 3 months.
This could be due to overmixing the dough or using too much flour. Be careful not to overmix and measure your flour accurately.
Yes, you can substitute the coffee toffee bits with an equal amount of chocolate chips or chopped nuts.
Chilling the dough is crucial for preventing the cookies from spreading too much in the oven.
No, these cookies are best baked in the oven. The air fryer may not provide the same crispy texture.
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!
