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

Brown Butter Toffee Cookies


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5 from 1 review

  • Author: Maria Pagiotas
  • Total Time: 32 minutes + 4 hours chill
  • Yield: 12 cookies 1x

Description

Chewy, buttery, and loaded with delicious chocolate covered toffee bits, theseย Brown Butter Toffee Cookiesย 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!


Ingredients

Scale
  • 1 cup (220g) + 2 tablespoons unsalted butter
  • 2 cups (260g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 yolk, room temp
  • 2 teaspoons pure vanilla extract
  • 1 cup (160g) chocolate toffee bits + more for topping
  • Flaky sea salt, for topping (optional)

Instructions

  1. In a small saucepan, melt the butter over medium heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
  2. In a medium bowl, whisk the flour, cornstarch, baking soda, and salt.
  3. Once the butter is cooled, add the sugars and whisk to combine.
  4. Add the vanilla, egg, and yolk and whisk together for 1 minute until the mixture is light in color.
  5. Add the dry ingredients and fold everything together using a rubber spatula until almost combined. Add the toffee bits and continue folding them until they are combined.
  6. Line a plate or small sheet pan with parchment paper. Using a 2oz scoop (or 1/4 cup), scoop the dough and arrange it on the plate (touching is okay). Add some toffee bits to the top of each cookie.
  7. Refrigerate covered for at least four hours or preferably overnight.
  8. Preheat the oven to 350ยฐF/177ยฐC. Line two sheet pans with parchment paper.
  9. Arrange the cookies on the pans, leaving 3 inches of space between each cookie.
  10. Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers are light and puffed.
  11. Remove the cookies from the oven, sprinkle with sea salt, and allow them to cool for 5 minutes on the hot pan. Then transfer them to a cooling rack to cool completely.

Notes

Make-Ahead:ย ย You can make the cookie dough and chill it in the refrigerator for up to 3 days.

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

Freezing:ย ย Freeze unbaked cookie balls for up to 3 months. Bake the cookies straight from the freezer. Add an additional 2-3 minutes of baking time.

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking