Best 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 getting that perfect texture every time. The warm, rich flavors of brown butter and coffee toffee are irresistible, making these cookies a family favorite. If you love recipes like this, you’ll also enjoy Easy Creamed Spinach and Artichokes Recipe for Dinner and Herb Butter Sautéed Mushrooms Recipe for Easy Dinner Sides.
Why This Best Brown Butter Coffee Toffee Cookies with Sea Salt Topping Is Pure Comfort
- Crispy on the outside, chewy on the inside
- Rich, warm flavors of brown butter and coffee toffee
- Easy to make with simple ingredients
- Perfect blend of sweet and salty
What You'll Need for Best 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
- Instant coffee granules
- Baking soda
- Salt
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Toffee bits
- Sea salt
- Instant coffee granules
- Vanilla extract
- Optional: Sea salt
📝 Ingredient Notes
- Instant coffee granules: Don't skip this! It adds depth of flavor.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents overmixing → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Best Brown Butter Coffee Toffee Cookies with Sea Salt Topping
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a small bowl, dissolve instant coffee granules in 1 tablespoon of hot water. Set aside.
- Step 3: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 4: In a separate large bowl, melt butter in a saucepan over medium heat until it turns golden brown, about 5-7 minutes. Stir in sugars and mix until combined. Let it cool for 5 minutes.
- Step 5: Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and dissolved coffee.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheet, about 2 inches apart.
- Step 8: Bake for 9-11 minutes, or until the edges are golden brown. Remove from the oven and sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Best 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.
- Tip: For an extra touch of sweetness, dip the cooled cookies in melted chocolate and sprinkle with additional toffee bits.
- Tip: Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Best 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. Bake as directed.
Freezing Best 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 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds. This may soften the cookies.
Recipe Notes
- Chef tip: For a deeper coffee flavor, use espresso powder instead of instant coffee granules.
- Best substitution: Substitute the toffee bits with an equal amount of chocolate chips for a chocolate version of these cookies.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking.
Want to level up this recipe?
Silicone baking mat — Prevents cookies from sticking and promotes even baking → Check price on Amazon
Best Brown Butter Coffee Toffee Cookies with Sea Salt Topping
Ingredients
Main Ingredients
- All-purpose flour
- Instant coffee granules
- Baking soda
- Salt
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Toffee bits
- Sea salt
Seasonings
- Instant coffee granules
- Vanilla extract
Optional Toppings
- Sea salt
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a small bowl, dissolve instant coffee granules in 1 tablespoon of hot water. Set aside.
- Step 3: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 4: In a separate large bowl, melt butter in a saucepan over medium heat until it turns golden brown, about 5-7 minutes. Stir in sugars and mix until combined. Let it cool for 5 minutes.
- Step 5: Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and dissolved coffee.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheet, about 2 inches apart.
- Step 8: Bake for 9-11 minutes, or until the edges are golden brown. Remove from the oven and sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a deeper coffee flavor, use espresso powder instead of instant coffee granules.
- Best substitution: Substitute the toffee bits with an equal amount of chocolate chips for a chocolate version of these cookies.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for 30 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 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds. This may soften the cookies.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days. Bake as directed.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 90mg
- Cholesterol: 30mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Brown Butter Coffee Toffee Cookies with Sea Salt Topping FAQs
Yes, the dough can be made ahead and refrigerated for up to 3 days. Baked cookies can be frozen for up to 3 months.
This could be due to overmixing the dough or using too much flour. Make sure to measure your flour accurately and mix just until combined.
Yes, instant coffee can be used as a substitute for espresso powder. It will provide a milder coffee flavor.
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
While you can try baking cookies in the air fryer, the results may not be as consistent as baking in the oven. The air fryer may cause the cookies to cook unevenly.
A Warm Final Note
I can’t wait for you to try Best 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!
