Desserts

Brown Butter Toffee Cookies

Name: Brown Butter Toffee Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup toffee bits; 1 cup chocolate chips

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Brown butter turns ordinary cookies into something warm, nutty, and deeply comforting. These Brown Butter Toffee Cookies combine that rich, caramel-like flavor with crunchy toffee bits and melty chocolate chips for a cookie that’s crisp at the edges and soft in the center. They are easy to make, impressive to share, and perfect with a glass of milk or a cup of coffee.

Recipe Information

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

Estimated per cookie (1 of 24):

Calories per serving: 230 kcal
Protein: 2 g
Carbohydrates: 36 g
Fat: 13 g
Fiber: 1 g
Sugar: 20 g
Sodium: 120 mg

Why Make This Brown Butter Toffee Cookies

These cookies lift everyday chocolate-toffee cookies to the next level by browning the butter first. Browning butter adds a toasty, nutty aroma and a deeper, caramel-like flavor that pairs beautifully with sweet toffee and chocolate. They deliver contrast in texture—slightly crisp edges with a soft, chewy center—and make a great treat for holiday plates, cookie swaps, or a cozy weeknight bake.

How to Make Brown Butter Toffee Cookies

The key step is browning the butter slowly until it smells nutty and looks golden. Cool it until it is warm, not hot, so it blends smoothly with the sugars and eggs. Use room-temperature eggs for even mixing. Chill the dough briefly if you want thicker cookies. Watch baking time closely — pull them when edges are set but centers still look soft for the best chew.

Ingredients:

1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 2 1/4 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients so you have them ready.

Step 2: Mixing

In a saucepan, melt the butter over medium heat and cook, stirring often, until it foams and then turns a golden brown with a nutty aroma. Remove from heat and let it cool slightly. In a mixing bowl, combine the warm brown butter, brown sugar, and granulated sugar and beat until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in toffee bits and chocolate chips.

Step 3: Cooking

Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. If you prefer firmer cookies, bake 1–2 minutes longer.

Step 4: Finishing

Let the cookies cool on the baking sheet for 3–5 minutes so they set, then transfer to a wire rack to cool completely. The toffee bits will firm up as they cool, and the cookies will finish with a tender center.

How to Serve Brown Butter Toffee Cookies

Serve warm with cold milk to balance the sweet toffee and chocolate. They also pair well with coffee or chai. For a dessert plate, serve with a scoop of vanilla ice cream and a drizzle of warm caramel. Pack them in a cookie tin for gifting or a picnic—just layer with parchment to keep them from sticking.

How to Store Brown Butter Toffee Cookies

Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to keep them soft if desired.
Refrigerate: Keep in an airtight container for up to 2 weeks. Bring to room temperature before serving for best flavor.
Freeze: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes. You can also freeze cookie dough balls on a tray, then store them in a bag and bake from frozen, adding 1–2 minutes to the baking time.

Expert Tips for Perfect Brown Butter Toffee Cookies

Brown butter slowly over medium heat and watch it closely. Butter can go from browned to burnt quickly. The pan will show brown specks and you’ll smell a toasty, nutty scent.
Cool the brown butter until it’s warm, not hot, before adding eggs. Hot butter can cook the eggs and change texture.
Use room-temperature eggs so the dough emulsifies smoothly.
Don’t overmix once you add the flour. Mix until just combined to keep cookies tender.
Chill the dough 15–30 minutes for thicker, puffier cookies if desired.
If your toffee bits are very hard, give them a light toss in flour to help them distribute evenly and avoid sinking.

Delicious Variations

Salted Brown Butter Toffee Cookies: Sprinkle flaky sea salt on warm cookies to add a salty-sweet contrast.
Nutty Toffee Cookies: Fold in 1/2 cup chopped pecans or walnuts for extra crunch and flavor.
Espresso Toffee Cookies: Add 1 teaspoon instant espresso powder to the dry ingredients to deepen the chocolate notes.
White Chocolate & Almond: Swap chocolate chips for white chocolate and add 1/2 cup sliced almonds.
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and bake as directed.

Frequently Asked Questions

Q: Can I brown the butter ahead of time?
A: Yes. You can brown the butter and refrigerate it in a sealed container for up to 3 days. Rewarm slightly until it’s softened before mixing so it blends smoothly with the sugars and eggs.

Q: My cookies spread too much. What did I do wrong?
A: Dough that’s too warm or too soft will spread. Chill the dough 15–30 minutes before baking. Make sure the butter was not too hot when mixed with the eggs. Also check that you measured flour correctly—too little flour causes excess spread.

Q: Can I make these dairy-free?
A: You can try a dairy-free butter substitute that browns (some plant-based butters brown differently). Results may vary. Use dairy-free chocolate chips and check the toffee bits (many contain dairy).

Q: How do I stop the toffee bits from turning hard after baking?
A: Toffee bits will firm as they cool. If they feel very hard, try slightly underbaking the cookies so the interior stays tender around the toffee. Also store cookies at room temperature in an airtight container—refrigeration can make toffee harder.

Q: Can I freeze the dough and bake later?
A: Yes. Scoop dough into balls and freeze on a tray until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time and watching for golden edges.

Q: How do I make larger or smaller cookies?
A: For larger cookies, increase baking time by 2–4 minutes and space them farther apart. For smaller cookies, reduce baking time by a minute or two. Keep the texture goal in mind—edges should be golden while centers remain slightly soft.

Conclusion

These Brown Butter Toffee Cookies are rich, nutty, and loaded with sweet crunch and melty chocolate — an easy crowd-pleaser that feels special. If you want a visual guide or a tested variation, check this recipe: Brown Butter Toffee Cookies – Sugar Spun Run. Give them a try and enjoy the warm, caramel aroma that fills your kitchen.