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Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.

Brown Butter Toffee Cookies


  • Author: Maria
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 13 hours (including chilling time)
  • Yield: 3 dozen cookies 1x

Description

Brown Butter Toffee Cookies are chewy and packed with tons of flavor.  They have a delicious combination of vanilla, easy-to-make brown butter, and chocolate-covered toffee pieces that are sure to be a hit!


Ingredients

Scale
  • 226 g (1 cup) unsalted butter
  • 280 g (2 cups) all-purpose flour
  • 4.8 g (3/4 teaspoon) baking soda
  • 4.2 g (3/4 teaspoon) salt
  • 1 large egg + 1 large yolk, at room temperature
  • 165 g (3/4 cup) light brown sugar
  • 110 g (1/2 cup) granulated sugar
  • 8 g (2 teaspoons) pure vanilla extract
  • 150 g (1 cup) chocolate toffee bits

Instructions

  1. In a small saucepan, melt the butter over medium-high heat.  Continue to heat, while occasionally stirring, until the butter has brown specks throughout.  Careful not to burn the butter.  Remove from heat and transfer to a large bowl.  Set aside to cool, but not thicken.
  2. In a medium bowl, sift together the flour, baking soda, and salt.
  3. Once the butter is at room temperature, add the egg, egg yolk, both sugars, and vanilla extract.  Whisk together until smooth and thoroughly combined.
  4. Add the dry ingredients to the butter mixture and fold together until combined.  Add the toffee and mix just until incorporated.
  5. Cover the bowl with plastic wrap and refrigerate for at least two hours or preferably overnight.
  6. Remove your cookie dough from the refrigerator and allow to come to room temperature.  Preheat your oven to 350°F/177°C.  Line two baking sheet pans with parchment paper.  Using a 1 tablespoon ice cream scoop, scoop cookie dough balls, and line them on your prepared sheet pans, allowing for plenty of space for spreading.
  7. Bake for 10-11 minutes or until the edges are lightly golden brown and the centers still look slightly underbaked.  Allow the cookies to cool a couple of minutes on the hot sheet pan and then transfer them to a wire rack to cool completely.

Notes

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

Storage:  Store in an airtight container at room temperature for up to 1 week.

Freezing:  Freeze unbaked cookie balls for up to 3 months.  When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe.  If baking without thawing, allow for an extra 2-3 minutes of baking time.

  • Category: Cookies

Keywords: brown butter, toffee, cookies, holiday cookies