Print

Thick and Chewy Brown Butter Toffee Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick and Chewy Brown Butter Toffee Cookies 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 elevates these cookies, while the toffee bits bring a delightful crunch and extra sweetness. These cookies are thick, chewy, and simply irresistible!

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)

Instructions

  1. 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 from heat and cool for about 5 minutes before transferring to a mixing bowl.
  2. Make the cookie dough: To the cooled brown butter, add the brown sugar and granulated sugar. Beat until combined. Add eggs one at a time, beating after each addition, then stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients until just combined. The dough will be thick.
  3. Add the toffee and chocolate: Gently fold in the toffee bits and chocolate chips, ensuring they are evenly distributed.
  4. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Bake the cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, rolling them into balls. Place on the baking sheet 2 inches apart. Bake for 10-12 minutes or until edges are golden brown but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  6. Serve and enjoy: Serve warm, or store in an airtight container for up to 5 days. The dough can also be frozen for up to 2 months.

Notes

Add a pinch of cinnamon or espresso powder to the dough for extra flavor.

Swap the toffee bits with chopped caramel candies or chocolate chunks for variety.

Drizzle cooled cookies with melted chocolate for extra indulgence.

Use white chocolate chips for a sweeter flavor profile.

Nutrition

Find it online: https://yumntasty.com/thick-and-chewy-brown-butter-toffee-cookies/