Chewy, buttery, and loaded with delicious chocolate covered toffee bits, these Brown Butter Toffee Cookies are pure indulgence in every bite. Made with rich, nutty brown butter and soft centers that melt in your mouth, they’re the ultimate treat for cookie lovers!

Overhead shot of toffee cookies layered on a black wire cooling rack.

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What Makes These The Best Toffee Cookies?

When I think of toffee cookies, I picture soft and chewy cookies with crispy edges that spread to a semi-thin thickness, creating the ideal balance in every bit. And these cookies are exactly that (very similar to my cookie butter cookies). The toffee melts into little pockets of sweetness, while the brown butter brings out a deep, nutty flavor, with a pinch of sea salt adding the final touch.

While I’m all about maximizing flavor, I also prioritize simplicity in my cookie recipes, and these toffee cookies are as easy as they are so delicious. You won’t need a mixer or any special equipment to make them. And with just 10 basic ingredients (plus a pinch of salt), this dough comes together quickly. It’s an easy recipe that delivers great results.

Overhead shot of large flat toffee cookies layered on a black wire cooling rack.

Ingredient Notes

Butter. I always recommend using unsalted butter for baking. If you prefer salted butter, I would reduce the salt to ¼ teaspoon.
Cornstarch. The cornstarch helps give the cookies a lighter and more chewy texture and prevents them from spreading too much.
Brown sugar. I use dark brown sugar for this recipe to create a delicious caramelized flavor, but you can swap it with light brown sugar if you prefer.
Eggs. Bring the egg and yolk to room temperature. If you forget to set your eggs out, place them in a small bowl with warm water for 5 to 10 minutes.
Toffee. I like using chocolate covered toffee pieces, like the Heath English version in the grocery baking aisle. Feel free to swap with your favorite toffee. If using a toffee bar, chop it into small pieces.

Step-By-Step Instructions

Step 1 - Brown the butter. Heat the butter over medium heat. Once it starts to sizzle, swirl the pan occasionally for even browning. Cook the butter while stirring until it turns a dark golden brown. It’s OK if you have burnt-looking specks of butter. They will add a ton of flavor to your cookies. Transfer the butter into a large bowl to stop the cooking.

Step 2 - Combine the dry ingredients. In a medium bowl, give everything a good whisk.

Step 3 - Combine sugar and butter. Whisk together so that the sugar and butter are thoroughly combined.

Overhead shot of brown butter in a sauce pan set on a flat grey surface.

Brown butter combined with granulated and brown sugar in a glass mixing bowl.

Step 4 - Add the remaining wet ingredients. Vigorously whisk the egg, yolk, and vanilla into the sugar mixture for 1-2 minutes. You’ll want the mixture to get lighter in color.

Step 5 - Fold in dry ingredients. Mix until almost combined. Stop mixing when you still see a few streaks of flour, and add in the toffee bits. Mix until just combined to avoid over mixing.

Whisked butter, sugar, eggs, and vanilla in a glass mixing bowl until a light brown color.

Brown butter toffee cookie dough in a glass miixng bowl.

Step 6 - Shape the cookies and refrigerate. I use a large cookie scoop to measure my cookies evenly. A 2-ounce scoop will give you nice big cookies! Place the dough balls on a parchment-lined plate. I love pressing some extra toffee bits into the top of each cookie.

Scooped brown butter toffee cookie dough balls arranged on a parchment lined sheet pan.

Step 7 - Bake. Place the chilled dough on two parchment-lined baking sheet pans and space the dough 3 inches apart. Bake each pan for 12-14 minutes. You’ll know they’re done when the edges are lightly golden brown, and the centers have puffed up. Let cool on the hot pan, then transfer to a cooling rack.