Brown Butter Toffee Cookies

These Brown Butter Toffee Cookies are rich, chewy, and full of flavor, thanks to the nutty depth of browned butter and the sweet crunch of toffee bits. With a perfectly golden edge and a soft, chewy center, these cookies are the ultimate indulgence. They’re quick to make, with only 20 minutes from start to finish, and they’re guaranteed to satisfy any sweet tooth!

Why You’ll Love This Recipe

The magic of these Brown Butter Toffee Cookies lies in the brown butter. When butter is browned, it transforms into a nutty, caramel-like flavor that adds richness to the cookies. Paired with the sweetness of toffee bits, the result is a cookie that’s crispy on the outside and soft and chewy on the inside. These cookies are perfect for dessert, a snack, or sharing with friends!

Ingredients

8 tablespoons unsalted butter
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup packed brown sugar
¾ cup granulated sugar
9 tablespoons unsalted butter, softened
1 large egg (room temperature)
1 egg yolk (room temperature)
½ teaspoon vanilla extract
6 ounces toffee bits

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

Make the Brown Butter:

1. In a saucepan over medium heat, melt 8 tablespoons of unsalted butter.

2. Continue heating until the butter turns brown and develops small brown bits. Be careful not to walk away, as it can burn quickly.

3. Once the butter is brown, remove it from the heat and set it aside to cool completely.

Mix Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, baking soda, and salt.

Mix Wet Ingredients:

1. In a separate large bowl, whisk together the brown sugar, granulated sugar, softened butter, and cooled brown butter until smooth.

2. Add the whole egg and beat for about 1 minute. Scrape down the sides of the bowl, then add the egg yolk and vanilla extract. Beat for another 1-2 minutes until the mixture becomes fluffy.

Combine and Add Toffee:

1. Gradually add the dry ingredients to the wet ingredients, stirring until no streaks of flour remain. Be careful not to overmix.

2. Gently fold in the toffee bits.

Shape and Bake the Cookies:

1. Use a large cookie scoop to portion out equal-sized dough portions. Arrange the dough balls on the prepared baking sheet.

2. Bake for 9-10 minutes or until the edges are golden brown.

Cool and Serve:

1. Allow the cookies to cool on a wire rack before serving.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add chocolate chips: For an extra chocolatey twist, add ½ cup of chocolate chips to the dough along with the toffee bits.

• Use different toffee bits: You can swap out the traditional toffee bits for chocolate-covered toffee or other variations for added flavor.

• Add nuts: Chopped pecans or walnuts would make a great addition for extra texture and flavor.

• Make them smaller: For smaller cookies, simply use a smaller cookie scoop and adjust the baking time accordingly (about 7-8 minutes).

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.

• Reheating: To reheat, place the cookies in the microwave for about 10 seconds to restore their softness, or heat in the oven for 2-3 minutes at 300°F.

FAQs

Can I make the brown butter ahead of time?

Yes, you can make the brown butter ahead of time and store it in the refrigerator for up to 3 days. Let it come to room temperature before using it in the recipe.

What’s the secret to soft, chewy cookies?

The key to soft, chewy cookies is using both an egg and an egg yolk, as the yolk provides extra moisture. Don’t overmix the dough either, as this can make the cookies tough.

Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet to freeze, then transfer them to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.

Can I use salted butter instead of unsalted butter?

If you use salted butter, reduce the added salt in the recipe by half to avoid making the cookies too salty.

How do I prevent over-baking the cookies?

The cookies should be golden around the edges but still slightly soft in the middle when you remove them from the oven. They will continue to set up as they cool, ensuring they stay chewy.

Conclusion

These Brown Butter Toffee Cookies are an irresistible treat that combines rich, nutty brown butter with sweet toffee bits for a perfectly chewy cookie. With just a few simple ingredients and only 20 minutes of prep and baking, these cookies are quick, easy, and totally delicious. Whether you’re baking for a special occasion or just a sweet snack, these cookies will be sure to satisfy your cravings!

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