why make this recipe

Brown Butter Toffee Cookies are a delightful treat combining the rich flavors of brown butter and toffee. The unique combination creates a chewy, gooey cookie that is hard to resist. These cookies not only satisfy your sweet tooth but also bring a warm, comforting taste that’s perfect for sharing with friends and family. Plus, the added texture of toffee bits makes every bite exciting!

how to make Brown Butter Toffee Cookies

Ingredients :

• 20 saltine crackers
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup light brown sugar (packed)
• 6 ounces semisweet chocolate chips
• Sea salt for topping (optional)
• 1 cup (2 sticks) unsalted butter (cubed)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup light brown sugar (packed)
• 1/3 cup granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract

Directions :

1. Make the toffee: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer in the bottom of the pan.

2. Melt the 1/2 cup of unsalted butter and 1/2 cup of brown sugar in a medium saucepan over medium-high heat. Stir occasionally until it comes to a boil, then turn the heat down to medium. Continue to boil for 4-5 minutes without stirring.

3. Remove from heat and pour the caramel mixture over the crackers. Spread with a wooden spoon or rubber spatula to cover evenly. Bake in the preheated oven for 4-5 minutes, until bubbly.

4. Take it out of the oven and sprinkle on the chocolate chips. Let it sit for a few minutes to melt, then spread the chocolate over the caramel. Sprinkle with sea salt if desired. Place the toffee in the freezer while you prepare the cookie dough.

5. Brown the butter: In a medium saucepan, melt the butter over medium heat. Swirl it around and stir constantly for about 5 minutes. The butter will bubble, foam, and turn golden brown with a nutty smell. Remove from heat and let cool for about 10 minutes.

6. Make the dough: In a large bowl, whisk together the flour and baking soda. Once the browned butter has cooled a bit, add both types of sugar and whisk to combine. Then whisk in the eggs and vanilla until smooth. Pour the wet mixture into the flour mixture and stir with a rubber spatula until combined.

7. Place the dough in the freezer for a few minutes while you break up the toffee. Remove the toffee from the freezer and chop it into small pieces.

8. Take the dough out of the freezer and mix in most of the toffee, saving some for topping. Stir well, then wrap the dough and chill for at least 2 hours, or up to 3 days.

9. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

10. Scoop the dough into 2 tablespoon-sized balls and place them a few inches apart on the baking sheet. Bake for 8-10 minutes, until the edges are golden and the tops are set.

11. Top each cookie with the reserved toffee bits. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

how to serve Brown Butter Toffee Cookies

Serve these cookies warm with a glass of milk or a cup of coffee. They are perfect for sharing at parties, picnics, or cozy gatherings at home. Enjoy them on their own, or you can pair them with vanilla ice cream for an indulgent dessert.

how to store Brown Butter Toffee Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for several months. Just make sure to layer them between parchment paper to preserve their texture.

tips to make Brown Butter Toffee Cookies

1. Be patient while browning the butter: Stir constantly to prevent burning and get that lovely nutty flavor.
2. Chill the dough for the best texture: The longer the dough chills, the more the flavors blend and the texture improves.
3. Use high-quality chocolate chips: This will enhance the overall flavor of the cookies.

variation

You can add nuts like pecans or walnuts for extra crunch or try using dark chocolate chips instead of semisweet for a richer taste.

FAQs

1. Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just sprinkle a little sea salt on top for flavor.

2. How can I know when the cookies are done?
They should be golden brown at the edges but still soft in the center. They will firm up as they cool.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it for up to 3 days in the fridge or freeze it for up to 3 months. Just let it thaw before baking.

Brown Butter Toffee Cookies

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• Author: make-recipe
• Total Time: 50 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Delightful cookies combining the rich flavors of brown butter and toffee, perfect for sharing and satisfying your sweet tooth.

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Ingredients

Scale 1x2x3x

• 20 saltine crackers
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup light brown sugar (packed)
• 6 ounces semisweet chocolate chips
• Sea salt for topping (optional)
• 1 cup (2 sticks) unsalted butter (cubed)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup light brown sugar (packed)
• 1/3 cup granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer in the bottom of the pan.
2. Melt the 1/2 cup of unsalted butter and 1/2 cup of brown sugar in a medium saucepan over medium-high heat. Stir occasionally until it comes to a boil, then turn the heat down to medium. Continue to boil for 4-5 minutes without stirring.
3. Remove from heat and pour the caramel mixture over the crackers. Spread with a wooden spoon or rubber spatula to cover evenly. Bake in the preheated oven for 4-5 minutes, until bubbly.
4. Take it out of the oven and sprinkle on the chocolate chips. Let it sit for a few minutes to melt, then spread the chocolate over the caramel. Sprinkle with sea salt if desired. Place the toffee in the freezer while you prepare the cookie dough.
5. In a medium saucepan, melt the 1 cup of butter over medium heat for browning. Swirl it around and stir constantly for about 5 minutes until golden brown and nutty. Remove from heat and let cool for about 10 minutes.
6. In a large bowl, whisk together the flour and baking soda. Once the browned butter has cooled, add both types of sugar and whisk to combine. Then whisk in the eggs and vanilla until smooth.
7. Pour the wet mixture into the flour mixture and stir with a rubber spatula until combined.
8. Place the dough in the freezer for a few minutes while you break up the toffee. Remove the toffee from the freezer and chop it into small pieces.
9. Take the dough out of the freezer and mix in most of the toffee, saving some for topping. Stir well, then wrap the dough and chill for at least 2 hours or up to 3 days.
10. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
11. Scoop the dough into 2 tablespoon-sized balls and place them a few inches apart on the baking sheet. Bake for 8-10 minutes, until the edges are golden and the tops are set.
12. Top each cookie with the reserved toffee bits. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

For best results, chill the dough for at least 2 hours to enhance texture and flavor.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg