Description
These Crispy Brown Butter Coffee Toffee Cookies with a Sea Salt Topping combine the rich, nutty flavor of browned butter with the bold essence of coffee and sweet toffee bits. The addition of sea salt on top perfectly balances the sweetness, creating a delightful texture and taste that’s crispy on the edges and tender in the center. Ideal for coffee lovers looking for a sophisticated twist on classic cookies.
Ingredients
Scale
Main Ingredients
- 1 cup (227g) unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup brewed coffee (cooled)
- 1 teaspoon instant coffee granules
- 3/4 cup toffee bits
- 1 teaspoon sea salt
Seasonings
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (included above with wet ingredients)
Optional Toppings
- Additional sea salt for sprinkling on top of cookies
Instructions
- Brown the butter: Melt the butter in a saucepan over medium heat. Stir occasionally until it turns a golden brown color and emits a nutty aroma. Remove the pan from heat and allow the browned butter to cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Set this mixture aside.
- Mix wet ingredients: In a large bowl, cream together the cooled browned butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract thoroughly.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Stir in the brewed coffee, instant coffee granules, and toffee bits evenly.
- Chill dough: Cover the dough bowl and refrigerate for at least 1 hour, or up to 3 days, to firm up the dough and enhance the flavors.
- Preheat oven: Set the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Form cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle additional sea salt on top if desired for an extra burst of flavor.
- Bake: Place the baking sheets in the oven and bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers have set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browning the butter adds a depth of flavor that can’t be achieved with melted butter alone, enriching the cookie’s taste.
- For a nut-free option, substitute the toffee bits with chocolate chips.
- Baked cookies can be prepared up to 3 days in advance and stored in an airtight container at room temperature.
- This recipe can be easily doubled or halved depending on the desired batch size.
- If cookies burn on the bottom, lower the oven temperature to 325°F (165°C) and monitor closely.
- Store leftover baked cookies in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Reheat cookies in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds to warm.
- Dough can be made ahead and refrigerated for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, sea salt topping, crispy cookies, baked cookies, coffee flavored cookies, dessert, snack
