Brown butter toffee cookies combine the warm, nutty aroma of browned butter with crunchy toffee and melty chocolate for a cookie that feels both cozy and indulgent. They bake up with golden edges and soft centers, offering a caramel-like chew and a hint of toasted flavor that makes them irresistible fresh from the oven.
Recipe Information
- Prep Time: 15 minutes (includes browning and cooling butter)
- Cook Time: 12 minutes (per batch)
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per cookie (1 of 24):
- Calories per serving: 225 kcal
- Protein: 2 g
- Carbohydrates: 32 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 95 mg
Why Make This Brown Butter Toffee Cookies
These cookies elevate a classic chocolate-toffee combo by browning the butter first. Browning deepens the flavor, adding toasted, nutty notes that pair beautifully with sweet toffee bits and chocolate chips. They’re quick to make, perfect for cookie swaps, holiday trays, or a comforting weeknight dessert. The texture — crisp edges with soft, slightly chewy centers — hits a satisfying contrast every bite.
How to Make Brown Butter Toffee Cookies
You’ll brown the butter to develop rich flavor, mix straightforward dry and wet ingredients, fold in toffee and chocolate, then bake until the edges turn golden. Follow the steps below for reliable results and tips to keep the cookies tender and flavorful.
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chips
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This keeps cookies from sticking and helps them brown evenly.
Step 2: Mixing
In a skillet, melt the butter over medium heat, swirling occasionally until it turns golden brown and gives off a nutty aroma. Watch closely — browned butter can go from perfect to burned fast. Remove from heat and let it cool slightly. In a mixing bowl, combine the warm brown butter, brown sugar, and granulated sugar. Mix until smooth. Add the egg and vanilla extract, and mix until well combined. In another bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet mixture until just combined. Fold in the toffee bits and chocolate chips gently so the dough remains tender.
Step 3: Cooking
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10–12 minutes or until the edges are golden brown and centers look set but still soft. Bake one sheet at a time for consistent results.
Step 4: Finishing
Let cookies cool on the baking sheet for 3–5 minutes so they set and firm up a bit. Transfer to a wire rack to cool completely. Cooling on a rack preserves crisp edges and avoids steaming the bottoms.
How to Serve Brown Butter Toffee Cookies
Serve warm or at room temperature. They’re excellent with a cold glass of milk, strong coffee, or a scoop of vanilla ice cream for an easy dessert. For a party, arrange on a platter with a few extra toffee bits and a dusting of flaky sea salt for a pretty finish and salty-sweet contrast.
How to Store Brown Butter Toffee Cookies
- Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread or a piece of apple in the container to help keep cookies soft.
- Refrigerator: Keep in an airtight container for up to 2 weeks. Bring to room temperature before serving for best flavor.
- Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Expert Tips for Perfect Brown Butter Toffee Cookies
- Brown butter slowly over medium heat, stirring and scraping the pan to prevent hot spots. Remove from heat as soon as you smell a toasty aroma and see golden brown specks.
- Cool the brown butter slightly so it doesn’t cook the egg when mixed.
- Don’t overmix once flour is added — overworking develops gluten and yields tougher cookies.
- Use a cookie scoop for even-sized cookies and uniform baking.
- If your dough feels too soft, chill it 15–30 minutes to control spread.
- Add a pinch of flaky sea salt to each cookie right after baking to amplify the toffee and chocolate flavors.
Delicious Variations
- Salted Brown Butter Toffee Cookies: Sprinkle flaky sea salt on warm cookies.
- Nutty Toffee Cookies: Fold in 1/2 cup chopped pecans or walnuts for crunch and extra toasty flavor.
- Double Chocolate Toffee: Replace 1/2 cup of flour with 1/2 cup unsweetened cocoa powder for a richer chocolate base.
- Coconut Toffee Cookies: Add 1/2 cup shredded coconut for chew and tropical aroma.
- Espresso Toffee Cookies: Add 1 teaspoon instant espresso powder to the dry ingredients to boost the chocolate notes.
Frequently Asked Questions
Q: Can I skip browning the butter?
A: You can, but browning adds a deep, nutty flavor that defines this recipe. If you skip it, use melted butter cooled slightly. The cookies will still be tasty but less complex.
Q: Can I use salted butter instead of unsalted?
A: Yes. Reduce or omit the added 1/2 teaspoon salt in the dry ingredients if you use salted butter to avoid overly salty cookies.
Q: My browned butter smells burnt. Is it ruined?
A: If the butter smells bitter or acrid, it’s overcooked. Properly browned butter should smell nutty and sweet. If burnt, discard and start over.
Q: How do I keep cookies soft but still have crisp edges?
A: Bake until edges are golden but centers still look slightly underdone. Let them rest on the sheet for a few minutes; residual heat finishes cooking the center while maintaining chewiness.
Q: Can I substitute toffee bits with other mix-ins?
A: Yes. Use chopped caramels, butterscotch chips, or chopped candy bars. Consider lowering added sugar a bit if using very sweet mix-ins.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate dough in an airtight container for up to 48 hours, or freeze for up to 3 months. Chill dough before baking if refrigerated to minimize spread.
Q: Why did my cookies spread too much?
A: Over-soft dough (from warm butter or too much sugar), thin cookie sheets, or too-warm oven can cause excess spreading. Chill dough briefly and use a middle oven rack on a heavy baking sheet.
Conclusion
These Brown Butter Toffee Cookies are an easy way to make an everyday cookie feel special — nutty, caramel-sweet, and full of chocolate pockets. Try them warm from the oven with a pinch of flaky sea salt for the best experience. For the original recipe inspiration and a step-by-step photo guide, see Brown Butter Toffee Cookies – Sugar Spun Run.
Print
Brown Butter Toffee Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring the warm, nutty aroma of browned butter, crunchy toffee bits, and melty chocolate for a cozy treat.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Melt the butter in a skillet over medium heat, swirling until golden brown and nutty. Let cool slightly.
- In a mixing bowl, combine the warm brown butter, brown sugar, and granulated sugar, and mix until smooth. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet mixture until just combined. Fold in toffee bits and chocolate chips gently.
- Drop tablespoon-sized balls onto the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown and centers are set but soft.
- Let cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best results, brown the butter slowly and avoid overmixing the dough after adding flour. Consider variations like adding nuts or using cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 225
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
