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 best way to satisfy your sweet and salty cravings. After making these cookies dozens of times, I’ve discovered the trick to perfect toffee bits every time. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy Red Velvet Brownies with White Chocolate Drizzle and Refreshing Spring Celery Apple Juice Recipe for Easy Mornings.

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.

• All-purpose flour
• Brewed coffee
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Baking soda
• Salt
• Toffee bits
• Sea salt
• Coffee
• Toffee
• Sea salt
• Vanilla
• Optional: Chocolate chips
• Optional: Nuts

How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns brown and gives off a nutty aroma, about 5-7 minutes.
4. Step 4: Remove the saucepan from the heat and stir in the sugars, coffee, and vanilla extract. Let the mixture cool for 5 minutes.
5. Step 5: Add the eggs to the cooled butter mixture, one at a time, beating well after each addition.
6. Step 6: Gradually add the flour mixture to the butter mixture, mixing just until combined. Stir in the toffee bits.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Step 8: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Sprinkle with sea salt immediately after removing from the oven.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before baking.

Freezing Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping

Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container and freeze 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, as this can make the cookies tough.

Recipe Notes

• Chef tip: For a deeper coffee flavor, use espresso powder instead of brewed coffee.
• Best substitution: You can substitute the toffee bits with an equal amount of chopped nuts or chocolate chips.
• Make-ahead: The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before baking.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, let the dough sit at room temperature for 10-15 minutes before baking.

Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

24 cookies

Ingredients

Main Ingredients

• All-purpose flour
• Brewed coffee
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Baking soda
• Salt
• Toffee bits
• Sea salt

Seasonings

• Coffee
• Toffee
• Sea salt
• Vanilla

Optional Toppings

• Chocolate chips
• Nuts

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns brown and gives off a nutty aroma, about 5-7 minutes.
4. Step 4: Remove the saucepan from the heat and stir in the sugars, coffee, and vanilla extract. Let the mixture cool for 5 minutes.
5. Step 5: Add the eggs to the cooled butter mixture, one at a time, beating well after each addition.
6. Step 6: Gradually add the flour mixture to the butter mixture, mixing just until combined. Stir in the toffee bits.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Step 8: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Sprinkle with sea salt immediately after removing from the oven.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chef tip: For a deeper coffee flavor, use espresso powder instead of brewed coffee.
• Best substitution: You can substitute the toffee bits with an equal amount of chopped nuts or chocolate chips.
• Make-ahead: The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before baking.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, let the dough sit at room temperature for 10-15 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container and freeze 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, as this can make the cookies tough.
• Make ahead: The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before baking.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 6g
• Carbs: 15g
• Fiber: 0g
• Sugar: 8g
• Sodium: 100mg
• 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 Topping FAQs

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!