Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy on the outside, soft and chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt are the ultimate treat. After making these many times, I’ve discovered the trick to the perfect crispy edge is to slightly underbake them. They’re perfect for a light dessert or a cozy snack on a chilly winter evening. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Keto Egg Roll in a Bowl Recipe and Crispy Dill Pickle Parmesan Chicken Recipe.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- Crispy edges with a soft, chewy center
- Rich coffee and buttery toffee flavor
- Easy to make with simple ingredients
- Perfect for a cozy winter treat
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
- Instant coffee
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Toffee bits
- Sea salt
- Instant coffee
- Vanilla extract
- Sea salt
- Optional: Additional toffee bits for topping
📝 Ingredient Notes
- Instant coffee: Using instant coffee gives these cookies a rich, coffee flavor without making them taste like coffee.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes cookie dough quickly and evenly → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and burning → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Step 1: Preheat oven to 375°F (190°C). In a small bowl, dissolve instant coffee in 1 tablespoon of hot water. Set aside.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3: 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 mixture.
- Step 4: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 5: Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Sprinkle with sea salt and additional toffee bits if desired.
- Step 6: Bake for 9-11 minutes, or until edges are golden brown but centers are still soft. Let cool on 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: Don't overbake the cookies. They may seem underdone, but they'll firm up as they cool. If you overbake them, they'll be dry and crumbly.
- : For extra crispy edges, chill the dough for 30 minutes before baking.
- : To make the cookies ahead, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
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: Cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
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 an extra layer of flavor, use browned butter in this recipe. Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma. Let it cool before using in the recipe.
- Best substitution: You can substitute the toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. If they're not spreading enough, try adding a tablespoon or two of milk to the dough.
Want to level up this recipe?
Silicone Spatula — Helps scoop and drop cookie dough without leaving behind any precious bits → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- All-purpose flour
- Instant coffee
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Toffee bits
- Sea salt
Seasonings
- Instant coffee
- Vanilla extract
- Sea salt
Optional Toppings
- Additional toffee bits for topping
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a small bowl, dissolve instant coffee in 1 tablespoon of hot water. Set aside.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3: 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 mixture.
- Step 4: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 5: Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Sprinkle with sea salt and additional toffee bits if desired.
- Step 6: Bake for 9-11 minutes, or until edges are golden brown but centers are still soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For an extra layer of flavor, use browned butter in this recipe. Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma. Let it cool before using in the recipe.
- Best substitution: You can substitute the toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. If they're not spreading enough, try adding a tablespoon or two of milk to the dough.
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: Cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 16g
- Fiber: 0g
- Sugar: 10g
- Sodium: 90mg
- Cholesterol: 20mg
- 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 FAQs
Yes, using decaf instant coffee will still give you a hint of coffee flavor without the caffeine.
Overbaking is the most common reason for dry cookies. Make sure to take them out of the oven when the edges are golden but the centers are still soft.
Yes, you can freeze the cookie dough for up to 3 months. See storage notes for details.
Instant coffee is the best choice for this recipe because it dissolves easily and gives a strong coffee flavor. Other types of coffee may not work as well.
Yes, you can omit the toffee bits if you prefer. The cookies will still be delicious.
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!
