Name: Thick and Chewy Brown Butter Toffee Cookies
Prep time: 15 min
Cook time: PT-487848H45M37S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup packed brown sugar (light or dark); 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups toffee bits (like Heath or Werther’s toffee bits); 1/2 cup chopped dark chocolate or chocolate chips (optional, for extra richness)

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I love making these Thick and Chewy Brown Butter Toffee Cookies because they are the perfect combination of rich, nutty brown butter, sweet toffee bits, and soft, chewy cookie dough. The brown butter adds a depth of flavor that takes these cookies to the next level, while the toffee bits bring a delightful crunch and extra sweetness. They’re thick, chewy, and simply irresistible!

Why I’ll Love This Recipe

What I adore about these cookies is the rich, caramelized flavor from the brown butter, which makes them stand out from typical chocolate chip cookies. The toffee bits add a satisfying crunch and sweetness, creating the perfect balance of chewy and crispy textures. The dough is thick, so you get a hearty, satisfying bite every time. They’re perfect for when you’re craving something sweet and indulgent!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups toffee bits (like Heath or Werther’s toffee bits)
1/2 cup chopped dark chocolate or chocolate chips (optional, for extra richness)

Directions

Brown the butter:
- In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then begins to brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn the butter.
- Once browned, remove the butter from the heat and let it cool slightly for about 5 minutes. Transfer the butter to a large mixing bowl to cool completely (it will help the dough come together better).
Make the cookie dough:
- To the cooled brown butter, add the brown sugar and granulated sugar. Beat until well combined.
- Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.
Add the toffee and chocolate:
- Gently fold in the toffee bits and optional chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill the dough:
- Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies hold their shape while baking and enhances the flavors.
Bake the cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet about 2 inches apart, as they will spread a little.
- Bake the cookies for 10-12 minutes or until the edges are golden brown but the centers are still soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy:
- Serve the cookies fresh and warm, or store them in an airtight container for up to 5 days. These cookies also freeze well for up to 2 months.

Servings and Timing

This recipe makes about 24 cookies. Prep time is about 15 minutes, and bake time is 10-12 minutes. Don’t forget to chill the dough for 30 minutes for the best results.

Variations

I like to change it up by:

Adding a pinch of cinnamon or espresso powder to the dough for a warm, spiced flavor.
Swapping the toffee bits with chopped caramel candies or chocolate chunks for a twist.
Drizzling the cooled cookies with melted chocolate for an extra indulgent touch.
Using white chocolate chips instead of dark chocolate for a sweeter flavor profile.

Storage / Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough in balls and bake them directly from the freezer. Bake time may need to be extended by a minute or two.

Thick and Chewy Brown Butter Toffee Cookies

FAQs

Can I use margarine instead of butter?
While butter gives these cookies their rich flavor, margarine can be used if you don’t have butter on hand. However, the cookies may not have the same depth of flavor as when using brown butter.
Can I use light brown sugar instead of dark brown sugar?
Yes! Both light and dark brown sugars will work, though dark brown sugar has a deeper molasses flavor. Light brown sugar will still give the cookies a lovely sweetness.
Do I have to chill the dough?
Chilling the dough is recommended for the best texture and flavor, as it helps the cookies maintain their thick, chewy structure. If you’re in a rush, you can skip the chilling, but they may spread more during baking.
Can I make these cookies ahead of time?
Yes, you can make the dough up to 3 days ahead and refrigerate it. Alternatively, you can freeze the dough for up to 2 months and bake them whenever you’re ready.
Can I use a different type of fat instead of butter?
While butter provides the best flavor and texture in this recipe, you could substitute it with a dairy-free butter for a vegan version. Keep in mind, however, that the flavor will be slightly different.

Conclusion

These Thick and Chewy Brown Butter Toffee Cookies are the ultimate indulgent treat. The nutty brown butter, sweet toffee bits, and chewy texture make for a cookie that’s perfectly balanced in flavor and texture. Whether you’re serving them for a special occasion or just enjoying a treat at home, these cookies will become an instant favorite in your baking repertoire!