Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Crispy on the outside, chewy on the inside, these Brown Butter Coffee Toffee Cookies with Sea Salt Topping are the ultimate fall treat. After making these many times, I’ve discovered the trick to perfect toffee cookies every time. The warm, nutty brown butter and rich coffee flavors will make your kitchen smell amazing. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce and Crispy Feta Fried Eggs Easy Breakfast Recipe.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Is Pure Comfort
- Crispy edges with a chewy center
- Rich brown butter and coffee flavors
- Easy to make with simple ingredients
- Perfect for fall and holiday gatherings
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
- brown sugar
- granulated sugar
- unsalted butter
- coffee grounds
- vanilla extract
- salt
- baking soda
- toffee bits
- brown butter
- coffee
- vanilla
- sea salt
- Optional: additional sea salt for topping
📝 Ingredient Notes
- all-purpose flour: Measure accurately for best results.
- brown sugar: Packed light brown sugar works best.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes cookie dough quickly and evenly. → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and browning too quickly. → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns brown and smells nutty, about 5-7 minutes. Remove from heat and stir in coffee grounds. Let steep for 10 minutes, then strain and discard grounds.
- Step 3: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 4: In another large bowl, cream together brown butter (cooled slightly), brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla extract.
- Step 5: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing about 2 inches apart. Sprinkle with additional sea salt if desired.
- Step 7: Bake for 9-11 minutes, or until edges are golden brown and centers are set. Allow cookies to 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: Be careful not to overbake cookies. They may look underdone but will firm up as they cool.
- Pro tip: For extra crispy edges, chill dough balls for 15 minutes 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 at room temperature for up to 5 days. Make-ahead tip: 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 Topping
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 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a stronger coffee flavor, use espresso powder instead of coffee grounds.
- Best substitution: Replace toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, chill dough balls for 15 minutes before baking.
Want to level up this recipe?
Cuisinart Food Processor — Makes quick work of chopping toffee bits for even distribution in cookies. → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Ingredients
Main Ingredients
- all-purpose flour
- brown sugar
- granulated sugar
- unsalted butter
- coffee grounds
- vanilla extract
- salt
- baking soda
- toffee bits
Seasonings
- brown butter
- coffee
- vanilla
- sea salt
Optional Toppings
- additional sea salt for topping
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns brown and smells nutty, about 5-7 minutes. Remove from heat and stir in coffee grounds. Let steep for 10 minutes, then strain and discard grounds.
- Step 3: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 4: In another large bowl, cream together brown butter (cooled slightly), brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla extract.
- Step 5: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing about 2 inches apart. Sprinkle with additional sea salt if desired.
- Step 7: Bake for 9-11 minutes, or until edges are golden brown and centers are set. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a stronger coffee flavor, use espresso powder instead of coffee grounds.
- Best substitution: Replace toffee bits with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, chill dough balls for 15 minutes before baking.
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 5-7 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 refrigerated for up to 3 days, or frozen for up to 3 months.
Nutrition Per Serving
- Calories: 140
- Protein: 1g
- Fat: 7g
- Carbs: 18g
- Fiber: 0g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 25mg
- Sat. Fat: 4g
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
Overmixing the dough or using too much flour can cause cookies to spread too much and turn out flat. Be careful not to overmix and measure flour accurately.
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months. You can also bake the cookies ahead of time and freeze them for up to 3 months.
You can substitute an equal amount of chocolate chips or chopped nuts for toffee bits.
Cookies may not be crispy if they are underbaked or if the dough was not chilled before baking. Be sure to bake cookies until the edges are golden brown and consider chilling dough balls for 15 minutes before baking.
Yes, you can use instant coffee instead of coffee grounds. Dissolve 1 teaspoon of instant coffee in 1 tablespoon of hot water and use that in place of the coffee grounds.
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!
