Brown Butter Toffee Cookies
Delicious, soft, and chewy cookies infused with the rich flavor of browned butter and sweet toffee bits, perfect for any occasion or craving.
Ingredients
Cookie Base
- 1 cup unsalted butter (2 sticks) Melted and browned
- 1 cup brown sugar, packed Adds rich sweetness
- 1/2 cup granulated sugar To balance sweetness
- 2 large eggs Ensure they are at room temperature
- 2 teaspoons vanilla extract For flavor
- 2 3/4 cups all-purpose flour Measure carefully
- 1 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt Enhances flavor
Add-Ins
- 1 cup toffee bits (such as Heath or Skor) Main feature of the cookies
- 1 cup semi-sweet chocolate chips (optional) Adds richness and depth
- to taste flaky sea salt for sprinkling (optional) Enhances the sweetness
Instructions
Preparation
- Melt the unsalted butter in a medium saucepan over medium heat until it becomes golden brown and releases a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, combine the browned butter with brown sugar and granulated sugar. Mix until smooth and creamy.
- Add eggs one at a time, beating well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt before gradually mixing this into the wet ingredients until just combined.
- Fold in the toffee bits and optional chocolate chips into the dough. Cover and refrigerate the dough for about 30 minutes to 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop rounded balls of dough onto the sheets, spacing them about 2 inches apart. Optionally, sprinkle flaky sea salt on top.
- Bake for 10 to 12 minutes, or until edges are golden and centers look slightly underbaked. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
For a softer cookie, slightly underbake them. You can freeze the cookie dough for later use. Experiment with different flavors by adding nuts, dried fruits, or spices.