Brown Butter Toffee Cookies
A delightful blend of rich, nutty flavors and satisfying crunch with melted toffee bits and soft cookie dough.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks) Make sure to brown the butter
- 1 cup brown sugar, packed Brown sugar adds moisture
- 1/2 cup granulated sugar
- 2 large eggs Room temperature is best
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup toffee bits (such as Heath or Skor)
- 1 cup semi-sweet chocolate chips (optional) Add for extra chocolate flavor
- Flaky sea salt for sprinkling (optional) Enhances flavor
Instructions
Browning the Butter
- Melt unsalted butter in a medium saucepan over medium heat, stirring frequently.
- Watch closely as the butter foams and turns golden brown, releasing a nutty aroma.
- Remove from heat and let cool slightly.
Mixing the Dough
- In a large mixing bowl, combine the browned butter with brown sugar and granulated sugar. Mix until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
- Fold in toffee bits and chocolate chips (if using).
Chilling the Dough
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a cookie scoop to drop rounded balls of dough about 2 inches apart on the prepared sheets.
- Sprinkle a pinch of flaky sea salt on each cookie before baking.
- Bake for 10-12 minutes until edges are lightly golden and centers appear slightly underbaked.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to a week. For freezing, scoop dough onto a baking sheet and freeze individual cookie balls before transferring to a freezer-safe bag.