Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Recipe

Introduction

Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping offer a delightful combination of rich, nutty flavor and a satisfying crunch. The brown butter adds depth, while the coffee and toffee bits create a unique and irresistible taste. These cookies are perfect for coffee lovers looking for a sweet treat with a salty finish.

Ingredients

• 1 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup brewed coffee
• 2 teaspoons instant coffee granules
• 1 1/2 cups toffee bits
• Sea salt, for topping

Instructions

1. Step 1: Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, cream together the cooled browned butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Stir in the brewed coffee, instant coffee granules, and toffee bits until evenly distributed throughout the dough.
7. Step 7: Cover the dough and refrigerate for at least 1 hour, or up to 3 days to develop flavor and make shaping easier.
8. Step 8: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
9. Step 9: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of sea salt if desired.
10. Step 10: Bake for 10 to 12 minutes, until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, chill the dough overnight before baking.
• Substitute toffee bits with chopped caramel or chocolate chips for a different flavor profile.
• If you prefer a stronger coffee taste, add an extra teaspoon of instant coffee granules.
• Use a light hand with the sea salt topping to balance the sweetness without overpowering the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in a low oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of brewed coffee?

Brewed coffee adds moisture and subtle flavor, but you can substitute it with strong espresso or skip it, although the coffee flavor will be milder.

What type of butter works best for browning?

Unsalted butter is best for controlling salt levels and achieving the nutty aroma needed for brown butter. Avoid margarine or spreads.

Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping Recipe

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★★★★★

4.6 from 118 reviews

• Author: Zoe
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x

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Description

These Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping combine the rich, nutty flavor of browned butter with the boldness of coffee and the sweetness of buttery toffee bits. Finished with a sprinkle of sea salt, these cookies offer a perfect balance of sweet and savory with a crisp texture and chewy center, making them an irresistible treat for coffee lovers and cookie fans alike.

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Ingredients

Scale 1x2x3x

Butter Mixture

• 1 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar

Wet Ingredients

• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup brewed coffee
• 2 teaspoons instant coffee granules

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Add-ins and Topping

• 1 1/2 cups toffee bits
• Sea salt, for topping

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Instructions

1. Brown the Butter: Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool completely.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large bowl, cream together the cooled browned butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring proper incorporation of air for texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the brewed coffee, instant coffee granules, and toffee bits evenly.
6. Chill Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour and up to 3 days. Chilling helps develop flavor and prevents excessive spreading during baking.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and facilitate even baking.
8. Form Cookies: Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Sprinkle the tops with additional sea salt if desired for a salty contrast.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. This achieves the ideal crispy outside and soft inside texture.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to slightly firm up. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Be sure to monitor the butter closely when browning to prevent burning; it should be golden brown and fragrant.
• Chilling the dough is essential to prevent the cookies from spreading too much during baking and helps the flavors develop.
• Adjust the amount of sea salt topping to your taste preference; it adds a lovely balance to the sweetness.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Using freshly brewed coffee and instant coffee granules intensifies the coffee flavor, but you can omit the instant granules if you prefer a milder taste.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter cookies, coffee cookies, toffee cookies, crispy cookies, sea salt cookies, dessert, homemade cookies