Browned Butter Toffee Cookies are chewy cookies with crispy edges that are made with browned butter and loaded with Heath Milk Chocolate and English Toffee bits. Try my Coffee Toffee Bars for another dessert made with toffee bits.

Overhead of Brown Butter Toffee Cookies Recipe

Browned Butter Toffee Cookies

It all starts with the browned butter in this cookie that is based on a Cook’s Illustrated recipe. The flavor of the cookies, as well as the texture of each bite, comes down to the science behind the ingredients and the mixing (or lack thereof) of the ingredients.

These cookies are thin, but not crispy! And they are loaded with that glorious brown butter/toffee flavor that will have you craving more than one.

Raw Dough for Brown Butter Toffee Cookies Recipe

Ingredients

As mentioned, the science behind the cookies is what gives them the crispy edges and chewy center.

Browned ButterSince you are browning the butter, there is no need to wait for it to get to room temperature. That means you can enjoy the cookies sooner than later!

Sugars: Both dark brown sugar and granulated sugar are used in this recipe, with a little more brown sugar used compared to granulated. Dark brown sugar gives the cookies more flavor and chewiness, while granulated sugar gives them crispiness. Dark brown sugar gives an even deeper flavor, but you could get away with light brown sugar if that is all you have on hand.

Eggs: I used a whole egg and just the yolk of a second egg to get the chewiest cookies.

Chocolate English Toffee Bits: Adding the toffee bits to the cookie gives an even greater toffee flavor!

Brown Butter Toffee Cookies Recipe

Browned Butter

There is a reason these cookies are called Browned Butter Toffee Cookies. Browning the butter is such a key component of the final outcome of the cookies. Melting butter helps give cookies a chewier texture, but browning the butter gives the cookies even more flavor!

Broken in Half Brown Butter Toffee Cookies Recipe

Can I Freeze Browned Butter Toffee Cookies?

Yes! You can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks.

To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. (Like in the image above) Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.

More Popular Cookies

5 from 10 votes

Browned Butter Toffee Cookies

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Browned Butter Toffee Cookies are chewy cookies with crispy edges that are made with browned butter and loaded with Heath Milk Chocolate and English Toffee bits.

Ingredients

  • 14 tablespoons (1¾ sticks / 198 g) unsalted butter, divided
  • ¾ cup (150 g) dark brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • cups (219 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 bag (8 ounces) Heath Milk Chocolate English Toffee bits, approximately 1½ cups

Instructions

  • Preheat the oven to 375°F. Prepare two baking sheets by lining each with parchment paper. Set aside.
  • In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt 10 tablespoons of butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off – watch closely at this stage. Tiny brown specs of milk solids will begin to appear at the bottom of the pan – constantly stir and scrape these off using a spatula so they don't stick. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat.
  • Pour the browned butter into a large, heat-safe bowl, making sure to get all the browned bits. Then, add the remaining 4 tablespoons of butter to the bowl, stirring until the butter is completely melted.
  • To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk until the ingredients are fully incorporated.
  • Next, whisk in the egg and egg yolk for 30 seconds, or until there are no lumps. Then, set a timer for 3 minutes before whisking another 30 seconds. Start the 3-minute timer again, whisking for 30 seconds after that. Repeat the 30-seconds on (mixing), 3 minutes off, a total of FOUR times. The dough will be a beautiful dark golden toffee color. (On one of the three minutes 'off', you could mix together the flour and baking soda.)
  • In a medium bowl, add flour and baking soda. Whisk to combine and add this to the browned butter mixture, mixing until just combined.
  • Finally, fold in the chocolate and toffee bits, reserving a few for the tops of the cookies, if desired.
  • Using a 3 tablespoon scoop, portion cookies and place on the parchment-lined baking sheets. Leave about 2 inches between each cookie. Top with a few reserved chocolate and toffee chips, if adding.
  • Bake each sheet of cookies separately for 10-14 minutes, depending on the size of your cookies. Remove from the oven and let cool completely before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I use this recipe over and over again and keep getting more requests for them. I doubled the recipe and hand them out to friends and colleagues. I use the Heath Bar Toffee chips (no chocolate on them) and add mini chocolate chips

  2. I LOVE this recipe!!!! I want to make my sugar cookies more chewy should I try doing browned butter or adding an egg yoke? It calls for two whole eggs normally but wanting to improve my recipe!

  3. These cookies are OUTSTANDING!! Total perfection. They were a huge hit with me, my hubby and my mom. They’re my new go-to cookie for sure.

  4. I’m not seeing where it says what to do with the 4 Tbsp butter that wasn’t browned; I assume you add it to the other butter, after browning (so it melts, too)?

    1. Hi, TW! I work with iambaker and am happy to help with questions. Brown 10 tablespoons of the butter; then, after that has been browned, remove it from heat. Pour it into a bowl and then mix in the final 4 tablespoons of butter before continuing with the recipe. Sorry about the confusion; I updated the recipe to be more specific. Have a great day!

  5. Troubleshooting question. I’ve made these twice before, to perfection. This last time, the batter was runnier and my cookies spread so much. What did I do wrong this time? Any help would be appreciated!! They still taste great, but texture is wrong.

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