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.
Brown Butter Toffee Cookies
- 1 cup unsalted butter
- 1 cup brown sugar (200g) (light or dark is fine, I like to use a blend of the two)
- ⅔ cup white sugar (135g)
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk chocolate toffee pieces (Like Heath Milk Chocolate Toffee Pieces) (170g)
- sea salt for sprinkling on top of the cookies (fine or coarse, your preference)
- 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.
- 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 ½ 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.