Sweet, soft cookies packed with toffee pieces and just slightly salted. These Brown Butter Toffee Cookies are flavored with vanilla and a generous amount of perfectly browned butter. Recipe includes easy steps for browning butter!
The inspiration for these Brown Butter Toffee Cookies came to me via the cafeteria of the hospital where I work.
After taking our lunch together last week (I think I’ve mentioned that Zach and I work at the same hospital, just in different departments), Zach went to buy himself a drink. As we went through the checkout, I saw small, clear-wrapped package labeled “Butter Toffee Cookies” and immediately threw them at him.
I need these — for research!
He bought them and the graceless mouth-stuffing research commenced, but I was honestly a little disappointed.
They were almost too sweet– there was too much artificial flavor somewhere in there. Faux vanilla, maybe? Some sort of preservative?
They weren’t exactly crunchy, but still somehow seemed a little too dry for me. And for a cookie that touted the word “Butter” right in its name, I expected a much… butterier flavor.
I had some good starting points, thanks to an underwhelming cafeteria cookie.
These Brown Butter Toffee Cookies live up to the “butter” part of their name.
For the best, butteriest flavor, you’re going to use browned butter in this recipe. You may have spied this ingredient in several of my other cookie recipes, or maybe in my recent brown butter blondies (just… yum).
I absolutely adore browned butter because of its nearly nutty, toffee-like (what better complement to the toffee add-ins) flavor.
Brown butter used to seem intimidating to me — you have to get out a saucepan and turn on the stove and, yes, watch it very carefully for a few minutes, but it’s really a simple process. The recipe below includes step-by-step instructions on how to perfectly brown butter.
Make sure to cool the browned butter for 25-30 minutes before adding your other ingredients, otherwise you run the risk of melting your sugars, and could end up with some seriously runny, unusable dough.
This recipe does not require any chilling (I know, a lot of my recent cookie recipes have required fridge time). However, it may be covered and chilled, if you would like, and this would likely give the cookies an even richer, more buttery flavor.
Keep in mind that that the dough gets a bit crumbly when chilled and will need to warm back up to room temperature in order to scoop and bake.
I have a serious cookie obsession and each time I make a new version I sincerely believe that it’s my new favorite, and these are no exception. They are so good — slightly crisped exteriors, crunchy toffee bits accented with milk chocolate, and a nutty, buttery flavor in every bite (especially in those soft centers!).
Make sure to top everything off with a small shower of sea salt, which really intensifies all of the already robust flavors of these brown butter toffee cookies.
I also cannot recommend strongly enough that you re-heat these briefly in the microwave before eating (about 9-seconds per cookie, in my microwave).
Warm cookies are the best cookies.
Enjoy!
Brown Butter Toffee Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar 200g
- 2/3 cup white sugar 135g
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 3/4 cups all-purpose flour 350g
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup milk chocolate toffee pieces (Like Heath Milk Chocolate Toffee Pieces) 170g
- sea salt for sprinkling
Instructions
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Set aside.
- Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
To Brown the Butter (It's easy, I promise!)
- Once butter has melted, increase heat to just above medium heat.
- Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:
- Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
- Allow butter to cool for 25-30 minutes before proceeding with the recipe.
Cookie Dough
- Add sugars into cooled browned butter, stir well.
- Stir in eggs, one at a time, stirring well after each addition.
- Add vanilla extract and stir.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add milk chocolate toffee bits and stir until ingredients are well-incorporated.
- Drop by heaping, rounded 1 1/2-Tbsp scoops onto prepared cookie sheets, placing at least 2" apart.
- Bake on 350F (177C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt.
- Allow cookies to cool on baking pan for about 3 minutes and then use a spatula to gently scoop beneath them and carefully wiggle them free from the parchment paper, as the toffee tends to stick.
- Allow to cool several more minutes and then transfer to cooling rack to cool completely.
Nutrition
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KDub says
My cookies were pretty dry and the first batch didn’t spread out in the pan so I smooshed some of the scoops to have them look more like regular cookies hehe. Taste was great but hoping for a little softer cookie. It think I over mixed the contents. Overall not bad but not my favorite… and probably mixed something up along the way.
Sam says
Usually if they are dry it is because the flour was accidentally overmeasured, I hope that helps!
AJ says
These are a hit. I had a burned batch of ghee (homemade clarified butter that can burn if you aren’t watching it 😉 and a box of gifted almond toffee. Voila. Modifications: I added 1/2 tsp of almond extract to pull out the almond flavor from my toffee. To be resourceful and use more of what I have a lot of, I used 2cups APF and 3/4 cup wheat flour, and I split the white sugar 50/50 with powdered sugar. I will do this again with the remaining toffee and plan to use more whole wheat flour, it tastes great in this.
Sam says
So glad you enjoyed, AJ! Thank you for commenting!
Steph says
Can I use salted butter? Lol it’s all I have left!
Sugar Spun Run says
Yes, that will be fine, Steph! You will just omit the additional salt listed on the ingredient list. Happy Baking! 🙂
Shawana says
I made these tonight and i followed the recipe EXACTLY and they absolutely AMAZING! My kids and husband almost ate the entire batch (I had to stop them). Thanks so much for sharing this recipes
Sam says
I am so glad everyone enjoyed the cookies so much, Shawana! 🙂
Patty says
This. THIS. Is a great cookie. An AMAZING cookie. I am in cookie heaven. I LOVE cookies. I am a baker but could never find the perfect chocolate cookie/cookie base but THIS IS IT. Oh the browned butter gave it that perfect rich flavor while allowing it to still have that perfect spread. Nice crisp when you bite down and so soft inside. I am so happy. My pastry chef mother raved about them too. You really did an outstanding job. Bravo!!
Sugar Spun Run says
What a compliment to receive, thank you so much, Patty! I am so glad that you now have a new go-to recipe and that you LOVED the cookies. Thanks for commenting. Enjoy! 🙂
Kim Nguyen says
Hi, I was wondering did you cook the cookies on parchment paper?
Sugar Spun Run says
Hi, Kim! Yes, you do! It helps prevent sticking and reduce browning. 🙂
Chrissy says
Is it definitely an entire cup of butter that you call for? (2 whole sticks?)
Sam says
Haha, yes 🙂
Voula says
Sounds great, cant wait it to try making them. I do have one question, are you mixing by hand, hand mixer or in a kitchenaid?
Sugar Spun Run says
Hi, Voula! I typically mix this cookie by hand or with a hand mixer. 🙂
Judy says
I have been searching for the perfect brown butter cookie recipe, and this is it. Period.
Sugar Spun Run says
Thank you so much, Judy! I am so happy that you finally found one that you loved. Thanks for commenting and for trying my recipe! 🙂
Jen says
Could I bake this with chocolate chip cookies and plain heath toffee bits?
Sam says
Hi Jen! That would work fine. 🙂
Janelle Barber says
I have to admit, I am not the best baker. I am a great cook but baking not my thing…too much chemistry. So I made these cookies and they are delicious. However, I had an issue with the dough. It was crumbly right after being made (not due to refrigeration). The first batch I had to form and then smash them down so they melted into a cookie shape and did not end up looking like a Russian Tea Cake(Snowball cookie). I added another 1/2 cube of butter (partially softened) to the dough and it was much better. Still had to somewhat form the cookie when putting them on the pan. They turned out perfect at this point and tasted great. I live at 5000 ft but this should not have any affect on the dough itself. I followed the recipe to a tee. Has anyone seen this? I agree on doubling the amount of toffee bits (use 2 – 8 ounce bags)
Sugar Spun Run says
Hi, Janelle! I am so happy to hear that you enjoyed the cookies. I am sorry that your dough was crumbly. Most of the time this is a result of over measuring your flour. This is a common mistake in baking so I have created a guide on how to properly measure flour that can be used as a reference. I am not familiar with baking at high altitude so this could play into this as well. Regardless, I am happy that they tasted delicious. 🙂
Janelle Barber says
What a great tip. And yes…I put the cup right in the bag and not only scoop it, I flattened it against the side of the bag which probably packs it in even more. I have a great scale but never thought to use it for baking. Awesome!. Will let you know how my next batch goes.
PS Laughed when the first comment on this site “how to properly measure flour” said “baking is chemistry”. That was my comment to you initially and is ant that the truth. Weight is consistent. Thanks
Sugar Spun Run says
I am happy that you enjoyed the post! I hope that it helps, Janelle! Keep me posted on how your next batch turns out. 🙂