These Brown Butter Toffee Cookies are a symphony of rich, indulgent flavors and irresistible textures. The nutty aroma of brown butter mingles with the sweet crunch of toffee bits, creating a cookie that’s both chewy and crisp. In just 40 minutes, you can whip up a batch that’s perfect for sharing or savoring solo. Each bite delivers a warm, buttery sweetness balanced by a hint of caramelized depth, making them impossible to resist.
With a golden exterior and a soft, tender center, these cookies are a treat for all the senses. The toffee bits add a delightful crunch, while the brown butter infuses every bite with a toasty, complex flavor. Whether you’re baking for a crowd or treating yourself, these cookies are a guaranteed crowd-pleaser. Ready in under an hour, they’re the ultimate quick indulgence for any occasion.
Ingredients for Brown Butter Toffee Cookies
- 1 cup (227 g) unsalted butter (cut into Tablespoon-sized pieces for easier melting)
- 1 cup (200 g) brown sugar (light or dark, or a blend of both for deeper flavor)
- ⅔ cup (135 g) white sugar
- 2 large eggs (room temperature preferred for better mixing)
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon cornstarch (cornflour in the UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) milk chocolate toffee pieces (like Heath Milk Chocolate Toffee Pieces)
- Sea salt (fine or coarse, for sprinkling on top)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C) and line cookie sheets with parchment paper. Set aside.
- Brown the butter: Melt butter in a medium saucepan over medium-low heat. Once melted, increase heat to just above medium. Swirl and scrape the pan frequently with a wooden spoon or spatula. When bubbling slows and butter turns golden brown with a nutty aroma, remove from heat immediately. Pour into a heatproof bowl and let cool for 25-30 minutes.
- Make the dough: Add brown sugar and white sugar to the cooled browned butter. Stir well. Mix in eggs one at a time, stirring after each addition. Add vanilla extract and stir to combine.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture, stirring until almost combined. Fold in the milk chocolate toffee pieces until evenly distributed.
- Scoop and bake: Drop dough by heaping 1 ½ Tbsp (45g) scoops onto prepared cookie sheets, spacing them at least 2 inches apart. Bake for 9-10 minutes, or until edges are lightly golden but centers are still soft.
- Add finishing touch: Sprinkle warm cookies lightly with sea salt.
- Cool: Let cookies cool on the baking sheet for 3 minutes, then gently loosen them from the parchment paper (toffee can stick). Transfer to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Brown Butter Toffee Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes to restore their gooey texture.
Recipe Variations to Try
Switch up the flavors by swapping the milk chocolate toffee pieces for dark chocolate chunks, white chocolate chips, or even chopped nuts like pecans or walnuts. For a festive twist, add a sprinkle of cinnamon or a dash of espresso powder to the dough. You can also drizzle melted chocolate over the cooled cookies for an extra indulgent touch.
Time-Saving Tips for Busy Bakers
To save time, brown the butter ahead of time and let it cool in the fridge until you’re ready to bake. Use a cookie scoop to ensure evenly sized cookies and minimize cleanup. If you’re short on time, skip the sea salt sprinkle—though it adds a lovely contrast, the cookies will still be delicious without it.
Equipment Guidance for Perfect Cookies
Use a heavy-bottomed saucepan for browning the butter to prevent burning, and a heatproof spatula for easy stirring. A stand mixer or hand mixer can make combining the dough quicker, but a wooden spoon works just fine. Don’t forget parchment paper to prevent sticking and make cleanup a breeze.
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt in the recipe by half. Why do the cookies need to cool on the pan? This helps them set without falling apart. Can I make the dough ahead of time? Absolutely! Chill the dough in the fridge for up to 24 hours before baking for even richer flavor.
Brown Butter Toffee Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar light or dark is fine, I like to use a blend of the two
- ⅔ cup white sugar
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk chocolate toffee pieces Like Heath Milk Chocolate Toffee Pieces
- sea salt for sprinkling on top of the cookies (fine or coarse, your preference)
Instructions
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Set aside.
- Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
- To Brown the Butter (It’s easy, I promise!) Once butter has melted, increase heat to just above medium heat.
- Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula – the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it’s finished:
Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl. Allow butter to cool for 25-30 minutes before proceeding with the recipe. - Cookie Dough Add sugars into cooled browned butter, stir well.
- Stir in eggs, one at a time, stirring well after each addition.
- Add vanilla extract and stir.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add milk chocolate toffee bits and stir until ingredients are well-incorporated.
- Drop by heaping, rounded 1 ½ Tbsp (45g) scoops onto prepared cookie sheets, placing at least 2″ apart.
- Bake on 350F (177C) for 9-10 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt.
- Allow cookies to cool on baking pan for about 3 minutes and then use a spatula to gently scoop beneath them and carefully wiggle them free from the parchment paper, as the toffee tends to stick. Allow to cool several more minutes and then transfer to cooling rack to cool completely.