Description
Delightful cookies combining the rich flavors of brown butter and toffee, perfect for sharing and satisfying your sweet tooth.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the wet mixture into the flour mixture and stir with a rubber spatula until combined.
- 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.
- 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.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- 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