Go Back

Brown Butter Toffee Cookies

These Brown Butter Toffee Cookies are a delightful fusion of rich, nutty brown butter, decadent toffee chunks, and a hint of chocolate, creating a cookie that is truly special.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the toffee
  • 20 pieces saltine crackers You can also use Ritz crackers for a sweeter flavor.
  • 1/2 cup unsalted butter (1 stick) Use high-quality butter for the best flavor.
  • 1/2 cup light brown sugar (packed) This adds a rich sweetness to the toffee.
  • 6 ounces semi-sweet chocolate chips Brands like Ghirardelli or Guittard are excellent.
  • Sea salt to taste for topping (optional) Sprinkle to elevate sweetness.
For the cookie dough
  • 1 cup unsalted butter (cubed, 2 sticks) Bring to room temperature for easier incorporation.
  • 2 1/2 cups all-purpose flour (spooned and leveled) Spoon flour into measuring cup for accuracy.
  • 1 teaspoon baking soda This gives cookies the perfect rise.
  • 1 cup light brown sugar (packed) Pack it in tightly for accuracy.
  • 1/3 cup granulated sugar
  • 2 large eggs (at room temperature) Helps emulsify the batter.
  • 2 teaspoons pure vanilla extract Use pure for the best flavor.

Method
 

Make the Toffee
  1. Preheat the oven to 425°F and line a 9x13-inch baking dish with parchment paper.
  2. Lay the saltine crackers in an even layer in the bottom of the pan.
  3. In a medium saucepan over medium-high heat, melt 1/2 cup unsalted butter and 1/2 cup light brown sugar. Stir occasionally until it comes to a boil.
  4. Once boiling, reduce the heat to medium and let it boil for 4-5 minutes without stirring.
  5. Remove from heat and carefully pour the caramel mixture over the crackers, spreading it evenly.
  6. Bake for 4-5 minutes until just bubbly.
  7. Remove from the oven and sprinkle the chocolate chips on top. Let sit for a few minutes to soften.
  8. Spread the melted chocolate evenly across the toffee and sprinkle with sea salt if desired.
  9. Place toffee in the freezer while making the cookie dough.
Brown the Butter
  1. In a medium saucepan over medium heat, melt 1 cup unsalted butter while swirling continuously until it foams.
  2. Stir constantly for about 5 minutes until the milk solids turn golden brown and create a nutty aroma. Let cool slightly for 10 minutes.
Make the Dough
  1. In a large bowl, whisk together 2 1/2 cups of flour and 1 teaspoon of baking soda.
  2. Mix in brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in eggs and vanilla until no yellow streaks remain.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Chill the dough in the freezer for about 15 minutes.
Combine & Bake
  1. Remove the toffee from the freezer and chop it into small pieces.
  2. Stir the toffee into the cookie dough, reserving some to sprinkle on top.
  3. Cover with plastic wrap and chill for at least 2 hours or up to 3 days.
Bake
  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Scoop dough into 2 tablespoons sized balls, placing them a few inches apart.
  3. Bake for 8-10 minutes until edges are golden and tops are just set.
  4. Top with reserved toffee bits and cool on a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Ensure your butter is not sizzling when mixed with sugars.