If you’re a fan of rich, buttery cookies with a delightful crunch and a hint of caramel, then this Brown Butter Toffee Cookies Recipe is about to become your new favorite. I absolutely love how these cookies strike the perfect balance between chewy and crisp, with the browned butter adding a deep, nutty flavor that’s truly irresistible. Stick with me, and I’ll walk you through every step, sharing tips and tricks I’ve learned along the way to make sure your batch turns out perfect every time.
Why You’ll Love This Recipe
- Brown Butter Magic: Browning the butter adds a rich, nutty depth that makes these cookies stand out.
- Perfect Texture: Soft and chewy inside with just the right crispy edge — every bite is delightful.
- Toffee Surprise: Milk chocolate toffee pieces add bursts of caramel crunch throughout.
- Easy to Make: No fancy ingredients or complicated steps—just straightforward baking you can trust.
Ingredients You’ll Need
Each ingredient in this Brown Butter Toffee Cookies Recipe plays its part to build those incredible layers of flavor and texture you’ll savor with every bite. Using a blend of light and dark brown sugar boosts the caramel notes, while toffee pieces bring in that addictive crunch.
- Unsalted butter: Browning unsalted butter lets you control the salt in the recipe and creates that signature brown butter flavor.
- Brown sugar: Using light or dark (or a combo) adds moisture and rich molasses undertones.
- White sugar: Balances sweetness and helps create slight crispiness on the cookie edges.
- Eggs: Room temperature eggs blend better and improve the cookie’s texture.
- Vanilla extract: Pure vanilla enhances all the warm flavors.
- All-purpose flour: Standard flour gives structure but keeps things tender.
- Cornstarch: Adds tenderness and softness to the cookies.
- Baking powder & baking soda: Combo helps the cookies rise just right without spreading too thin.
- Salt: Just enough to balance sweetness and boost flavor.
- Milk chocolate toffee pieces: Like Heath bars—totally essential for that toffee crunch throughout the cookie.
- Sea salt: A sprinkle on top adds a pop of flavor and contrast.
Variations
One of the things I love about this Brown Butter Toffee Cookies Recipe is how adaptable it is—you can easily tweak it to suit your tastes or what you have on hand. Don’t be afraid to experiment a bit; that’s where the fun begins!
- Nutty Addition: Adding chopped toasted pecans or walnuts amps up the nutty flavor and gives extra crunch—I tried this once and my family went crazy for it!
- Chocolate Swaps: Swap milk chocolate toffee pieces for dark chocolate or butterscotch chips for a different twist.
- Gluten-Free Option: Use a 1-to-1 gluten-free baking flour blend and see how these cookies still come out soft and delicious.
- Sea Salt Variation: Try different types of sea salt flakes on top—fleur de sel or smoked salt add a unique flavor pop.
How to Make Brown Butter Toffee Cookies Recipe
Step 1: Brown the Butter to Golden Perfection
Start by cutting your unsalted butter into tablespoon-sized pieces and placing them in a medium-sized saucepan over medium-low heat. This is when the magic happens! Stir frequently as the butter melts, then starts to bubble, foam, and turn golden brown. You’ll notice a lovely nutty aroma—that’s your cue! Be careful not to burn it; if the browned bits look dark brown or smell burnt, it’s time to take it off the heat. Pour it into a heatproof bowl and let it cool slightly while you prep the other ingredients.
Step 2: Mix Sugars & Eggs for a Dreamy Base
In a large bowl, combine the brown sugar and white sugar. Slowly pour the warm, browned butter over the sugars and whisk until it’s smooth and combined. This step is where you’ll know your cookies will have that melt-in-your-mouth softness. Next, add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. If your browned butter is too warm, it can cook the eggs, so make sure it’s just warm or at room temperature at this point.
Step 3: Combine Dry Ingredients & Fold in Toffee
Whisk together your flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring gently until you have a smooth dough. Now for the fun part—fold in the milk chocolate toffee pieces so they’re evenly distributed without overmixing the dough.
Step 4: Scoop, Sprinkle, and Bake
Preheat your oven to 350°F (177°C) and line your cookie sheets with parchment paper. Use a cookie scoop or spoon to place generous balls of dough about two inches apart—you’ll want room for these cookies to spread. Before baking, sprinkle a pinch of sea salt on top of each cookie for that perfect sweet-salty finish. Bake for 9–11 minutes until the edges are set but the centers still look soft. They’ll firm up as they cool, so don’t overbake!
Step 5: Cool and Enjoy!
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This little pause helps them hold their shape and stay chewy inside. Grab a glass of milk and get ready for the best cookie experience—trust me, these won’t last long!
Pro Tips for Making Brown Butter Toffee Cookies Recipe
- Don’t Rush Browning: Watch the butter closely and stir frequently to avoid burning—it browns quickly once it starts turning golden.
- Room Temperature Eggs: Adding cold eggs to warm butter can cause scrambled bits; let eggs sit out while you brown the butter.
- Sea Salt Sprinkle: This is non-negotiable in my book—it elevates the entire cookie with a savory-sweet pop.
- Don’t Overbake: Pull cookies out when edges are set but centers look slightly soft—they’ll firm up perfectly as they cool.
How to Serve Brown Butter Toffee Cookies Recipe
Garnishes
I love sprinkling flaky sea salt on top just before and after baking for extra flavor kick. Sometimes, I dust them lightly with powdered sugar if I’m serving the cookies at a holiday or party—it adds a pretty touch without hiding the toffee pieces.
Side Dishes
This Brown Butter Toffee Cookies Recipe is fantastic on its own, but I often pair them with a cold glass of milk, hot coffee, or even a small bowl of vanilla ice cream for a decadent dessert treat. For brunch setups, they go surprisingly well with fresh fruit and yogurt.
Creative Ways to Present
For special occasions, I arrange these cookies on a rustic wooden board with little bowls of extra toffee pieces and sea salt nearby. Wrapping them individually in parchment and tying with twine turns them into charming homemade gifts. I once made a cookie sandwich using vanilla buttercream between two brown butter toffee cookies—the crowd went wild!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, separated by layers of parchment paper. They keep beautifully soft for up to 5 days, though they rarely last that long in our house!
Freezing
If you want to make these cookies ahead of time, the dough freezes wonderfully. I scoop the dough into balls, freeze them on a tray, then pop them into a freezer-safe bag. When ready, bake straight from frozen with an extra minute or two baking time.
Reheating
To bring leftover cookies back to life, I pop them in a 300°F oven for 3–5 minutes. This warms them through and revives that fresh-baked softness without drying them out.
FAQs
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Can I use salted butter instead of unsalted for this Brown Butter Toffee Cookies Recipe?
Yes, you can, but I recommend reducing or omitting the additional salt called for in the recipe since salted butter already contains salt. Using unsalted butter gives you more control over the total salt content, which is why I prefer it for balanced flavor.
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What if I don’t have toffee pieces? Can I substitute something else?
Absolutely! You can swap toffee pieces with butterscotch chips, chopped caramel candies, or even chopped nuts for a different texture. Just keep in mind that toffee adds a unique caramel crunch, so the flavor profile will shift slightly.
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How do I prevent my browned butter from burning?
Use moderate heat and stir constantly once the butter begins to foam and change color. Watch closely as the color changes quickly from golden to dark brown. Remove from heat as soon as you smell a nutty aroma and see tiny browned bits forming on the bottom of the pan.
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Can I make this recipe dairy-free?
Brown butter is essential for this recipe’s flavor, so a dairy-free version won’t have the same richness. However, you could try browned coconut oil for a different but tasty twist. Use dairy-free toffee alternatives and check your toffee pieces for any dairy or animal ingredients.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and soft for up to 5 days. Beyond that, they’re still fine but may start to lose their chewy texture.
Final Thoughts
Honestly, this Brown Butter Toffee Cookies Recipe holds a special place in my heart—and my cookie jar. I discovered this trick of browning butter years ago, and it completely transformed my baking game. Every time I make these, the house fills with that warm, nutty aroma that just feels like home. Whether you’re an experienced baker or just starting out, you’ll enjoy how simple yet impressive this recipe is. So grab your butter, get cozy in the kitchen, and treat yourself to some seriously delicious cookies—you deserve it!
Print
Brown Butter Toffee Cookies Recipe
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Brown Butter Toffee Cookies, richly flavored with browned butter, sweet toffee pieces, and a hint of vanilla. The perfect balance of sweet, salty, and buttery notes make these cookies an irresistible treat, complete with a sprinkle of sea salt on top for an extra burst of flavor.
Ingredients
Butter Mixture
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark, or a blend)
- ⅔ cup white sugar
Wet Ingredients
- 2 eggs (room temperature preferred)
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Add-ins
- 1 cup milk chocolate toffee pieces (such as Heath Milk Chocolate Toffee Pieces)
Topping
- Sea salt (fine or coarse, for sprinkling on top of the cookies)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to prevent sticking and allow easy cleanup. Set these aside for later use.
- Browning the Butter: Cut the butter into tablespoon-sized pieces to help it melt evenly. Place them in a medium-sized saucepan and melt over medium-low heat. Allow the butter to cook until it develops a golden-brown color and a nutty aroma, stirring occasionally. Be careful not to burn the butter.
- Mix Sugars into Browned Butter: Remove the browned butter from heat and immediately stir in the brown sugar and white sugar until well combined, creating a smooth, caramel-colored mixture.
- Add Eggs and Vanilla: Let the butter and sugar mixture cool slightly, then whisk in the eggs one at a time to ensure they incorporate smoothly. Add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Fold in Toffee Pieces: Gently fold in the milk chocolate toffee pieces, distributing them evenly throughout the cookie dough.
- Shape Cookies: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are golden and the centers look set but still soft.
- Add Sea Salt and Cool: Remove the cookies from the oven, immediately sprinkle sea salt on top to enhance the flavor profile. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature eggs to create a smoother dough.
- You can use light or dark brown sugar or blend the two to adjust the depth of flavor.
- Browning butter adds a rich, nutty flavor that enhances the cookie’s taste and texture; watch it carefully to avoid burning.
- Sprinkling sea salt on top brings out the sweetness and balances the richness of the toffee and chocolate.
- This recipe yields approximately 24 medium-sized cookies.
- Toffee pieces like Heath’s Milk Chocolate Toffee work best, but you can substitute with your preferred toffee-chocolate mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 157 kcal
- Sugar: 14 g
- Sodium: 108 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
