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 treat. After making these many times, I’ve discovered the trick to the perfect coffee flavor is using instant espresso powder. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Summer Peach Chia Pudding with Almonds and Crispy Dill Pickle Fritters Easy Snack Recipe.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Is Pure Comfort
- Crispy edges with a soft, chewy center
- Intense coffee flavor with a hint of sweetness
- Easy to make with simple ingredients
- Perfect for satisfying your coffee craving
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.
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Instant Espresso Powder
- Baking Soda
- Salt
- Toffee Bits
- Sea Salt
- Instant Espresso Powder
- Vanilla Extract
- Sea Salt
- Optional: Additional Sea Salt
📝 Ingredient Notes
- Butter: Using browned butter adds a rich, nutty flavor to these cookies.
- Instant Espresso Powder: This is the secret to a strong coffee flavor. Don't skip it!
🛒 Tools & Equipment I Recommend
- Instant Espresso Powder — Boosts coffee flavor → See on Amazon
- Toffee Bits — Adds a sweet, crunchy texture → 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, stirring occasionally, until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, instant espresso powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together cooled browned butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Toffee Bits: Fold in toffee bits.
- Chill Dough: Chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and Bake: Scoop dough onto 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 Topping
- Common mistake and fix: Don't overmix the dough. This can lead to tough cookies. Mix just until combined.
- Pro tip: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven.
- Pro tip: For an extra crunch, press a few toffee bits onto the tops of the cookies before baking.
- 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: Dough can be made ahead and chilled 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 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: Using browned butter adds a rich, nutty flavor to these cookies.
- Best substitution: You can substitute the instant espresso powder with strong brewed coffee, but the flavor won't be as intense.
- Make-ahead: Dough can be made ahead and chilled in the refrigerator for up to 3 days.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period or adding a bit more flour.
Want to level up this recipe?
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Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Ingredients
Main Ingredients
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Instant Espresso Powder
- Baking Soda
- Salt
- Toffee Bits
- Sea Salt
Seasonings
- Instant Espresso Powder
- Vanilla Extract
- Sea Salt
Optional Toppings
- Additional Sea Salt
Instructions
- Brown the 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 and let it cool.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, instant espresso powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together cooled browned butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Toffee Bits: Fold in toffee bits.
- Chill Dough: Chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and Bake: Scoop dough onto 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: Using browned butter adds a rich, nutty flavor to these cookies.
- Best substitution: You can substitute the instant espresso powder with strong brewed coffee, but the flavor won't be as intense.
- Make-ahead: Dough can be made ahead and chilled in the refrigerator for up to 3 days.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period or adding a bit more flour.
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 5-10 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 chilled in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1.5g
- Fat: 6g
- Carbs: 15g
- Fiber: 0.5g
- Sugar: 10g
- 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 and chilled in the refrigerator for up to 3 days. Baked cookies can be frozen for up to 3 months.
This could be due to overmixing the dough or not chilling it long enough. Try mixing just until combined and chilling the dough for at least 30 minutes.
Yes, but the flavor won't be as strong. You may need to use more instant coffee to achieve the same level of coffee flavor.
No, this recipe contains all-purpose flour. To make gluten-free cookies, you can substitute the all-purpose flour with a gluten-free flour blend.
Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
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!
