Description
Chewy in the center and crisp on the edges, these soft brown butter toffee cookies feature a complex nutty flavor from browned butter balanced with salty-sweet toffee bits. They are easy to make, pantry-friendly, and perfect for impressing coworkers or enjoying as a luxurious treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 ½ cups (300g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (240g) toffee bits
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the butter: Melt unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, pops, and smells nutty with brown bits at the bottom. Remove from heat and pour into a heatproof bowl to cool for 10-15 minutes until just warm.
- Mix wet ingredients: In a stand mixer or large bowl, beat the cooled browned butter, dark brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
- Make the dough: Turn mixer to low speed and gradually add dry ingredients to wet ingredients. Mix just until flour disappears. Do not overmix.
- Fold in toffee bits: Gently fold in toffee bits using a spatula.
- Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (ideally 24 hours) to prevent spreading and deepen flavors.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls, spacing them 2 inches apart on baking sheets.
- Bake for 9-10 minutes until edges are lightly golden but centers look soft and slightly underdone.
- Immediately sprinkle with flaky sea salt if using.
- Let cookies sit on baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Ensure browned butter is cooled to room temperature before mixing to prevent greasy dough. Chilling the dough for 24 hours yields the best texture. Do not overbake; cookies will firm up as they cool. Store in an airtight container at room temperature for up to 5 days. For gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Protein: 2
Keywords: brown butter cookies, toffee cookies, soft cookies, chewy cookies, easy cookie recipe, bakery style cookies, brown butter toffee