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Brown Butter Toffee Cookies are rich, chewy cookies loaded with deep caramel flavor and crunchy toffee bits in every bite. Browning the butter adds a warm, nutty depth that takes these cookies from simple to unforgettable.
This recipe is a favorite for holiday baking, cookie swaps, and anytime you want bakery-style cookies at home. With crisp edges, soft centers, and optional chocolate chips for extra indulgence, these cookies strike the perfect balance of texture and flavor.
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If you love elevated classic cookies with bold flavor, these brown butter toffee cookies deserve a spot in your baking rotation.
Why You’ll Love This Recipe
- Deep, nutty flavor from browned butter
- Chewy centers with crisp edges
- Loaded with buttery toffee bits
- Perfect for holidays, gifts, or everyday treats
- Freezer-friendly and make-ahead friendly
About the Ingredients
Unsalted Butter
Browning the butter creates a rich, nutty flavor with hints of caramel. This step adds depth and warmth that regular melted butter can’t provide.
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Brown Sugar
Brown sugar enhances chewiness and complements the toffee with its molasses notes.
Toffee Bits
Toffee bits add crunch and buttery sweetness throughout the cookies, creating irresistible texture.
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All-Purpose Flour
Flour gives the cookies structure while keeping the centers soft and tender.
Flaky Sea Salt
A light sprinkle of flaky sea salt balances the sweetness and highlights the caramelized flavors.
Tips & Tricks
- Watch the butter closely while browning to avoid burning
- Let browned butter cool slightly before mixing
- Chill the dough to prevent excessive spreading
- Slightly underbake for soft centers
- Use parchment paper for even baking
Pro Tips
- Chill dough overnight for even deeper flavor
- Use a cookie scoop for uniform cookies
- Add chocolate chips for extra richness
- Sprinkle salt right before baking for best adhesion
Step-by-Step Instructions
Begin by browning the butter. Melt the butter in a saucepan over medium heat, stirring frequently. As it foams, watch for golden-brown specks to form at the bottom and a nutty aroma to develop. Remove from heat and let cool slightly.
In a large bowl, mix the browned butter with brown sugar and granulated sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture just until combined. Gently fold in the toffee bits and chocolate chips, if using.
Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into balls and place them about 2 inches apart. Sprinkle lightly with flaky sea salt if desired.
Bake for 10–12 minutes, until edges are lightly golden and centers appear slightly soft. Allow cookies to cool briefly on the baking sheet before transferring to a wire rack.
Variations
- Use dark chocolate chips instead of semi-sweet
- Add chopped pecans or walnuts
- Swap toffee bits for chopped caramel candy
- Make cookie bars instead of individual cookies
- Add espresso powder for deeper flavor
How to Store
- Store in an airtight container at room temperature
- Keeps fresh for up to 4 days
- Freeze baked cookies for up to 3 months
- Freeze dough balls and bake from frozen
Frequently Asked Questions
Can I skip browning the butter?
You can, but the cookies will lose their signature depth of flavor.
Why do I need to chill the dough?
Chilling prevents spreading and improves texture.
Can I make these cookies ahead of time?
Yes, the dough can be refrigerated for up to 48 hours.
How do I keep cookies chewy?
Do not overbake and store them airtight.
Can I double this recipe?
Yes, it scales very well for large batches.
Brown Butter Toffee Cookies
Ingredients
Equipment
Method
- Melt the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar, whisking until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in the toffee bits and chocolate chips, if using.
- Cover and chill the dough for 30–60 minutes to improve texture and flavor.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough onto prepared baking sheets, sprinkle lightly with flaky sea salt, and bake for 10–12 minutes until the edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to cool completely.
Notes
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