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Brown Butter Toffee Cookies

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These brown butter toffee cookies are the perfect blend of chewy centers and crispy edges, packed with nutty brown butter flavor and sweet toffee bits. They’re easy to make, deeply comforting, and guaranteed to be a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, for browning
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (160g) toffee bits
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Place butter in a medium saucepan over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat when amber bits appear and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Add brown sugar and granulated sugar to the browned butter. Beat with a mixer on medium speed for 2 minutes until combined and creamy. Add eggs and vanilla extract, then beat for another minute until glossy and thick.
  3. In a separate bowl, whisk together flour, baking soda, and sea salt. Stir into the wet ingredients in two additions, mixing until just combined.
  4. Gently fold in toffee bits and chocolate chips (if using) with a spatula.
  5. Cover the bowl and chill dough in the fridge for 20-30 minutes (optional, but recommended for gooey centers and crisp edges).
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Use a cookie scoop or tablespoon to drop 2-tablespoon portions onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes, until edges are golden and centers look just set but still soft.
  9. Remove from oven and immediately sprinkle with flaky sea salt. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Chilling the dough helps keep centers gooey and edges crisp. Don’t over-mix after adding flour to avoid tough cookies. Sprinkle flaky sea salt immediately after baking for best flavor. For gluten-free, use a 1-to-1 flour blend. Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, toffee cookies, chewy cookies, crispy cookies, easy cookie recipe, dessert, holiday cookies, comfort food, homemade cookies, nutty cookies

Find it online: https://norasfoods.com/brown-butter-toffee-cookies-recipe-best-chewy-and-crispy-treat/