My mushy and chewy brown butter toffee cookies are filled with toffee items and flavored with vanilla, brown butter, and sprinkling of sea salt. By no means browned butter earlier than? I’ll present you the way! Recipe features a how-to video!
The BEST Toffee Cookies
I first shared these brown butter toffee cookies over 7 years in the past. Since then, they’ve remained certainly one of my favorites, a guaranteed-to-please go-to that everybody, with out fail, asks me for the recipe for.
The inspiration for these cookies got here to me by way of the cafeteria of the hospital the place Zach and I used to work. The unique was fairly a bit underwhelming–too synthetic, dry, and never sufficient butter taste–nevertheless it offered me with some good beginning factors for my very own creation.
My model is something however underwhelming; we’re speaking barely crisped exteriors, crunchy milk chocolate toffee bits, and a nutty, buttery taste in each chunk (particularly in these mushy facilities!). These cookies are so good!
Why You’ll Love This Recipe
- Makes a improbable fall cookie that’s each pumpkin and pumpkin spice free (when you’re not into that kinda factor). One thing concerning the heat, buttery taste simply makes me consider fall in all the most effective methods. Be happy to make them year-round although–I definitely do!
- Brown butter supplies the greatest, butteriest taste that enhances the toffee add-ins so nicely. If making brown butter appears intimidating to you, simply know that it’s a easy course of. I’ll stroll you thru each step beneath!
- No chilling or mixer required! Although you may at all times cowl and chill the dough if you want; this may possible give the cookies an excellent richer, extra buttery taste. Understand that that the dough will get a bit crumbly when chilled and might want to come to room temperature earlier than you may scoop and bake.
- Delicate and chewy texture that lasts for days, due to my tried-and-true baking method. Alternatively, when you like crunchy cookies, attempt my butter crunch cookies!
What You Want
- Brown sugar. I like to recommend a mix of darkish and light-weight brown sugar, although you need to use all gentle brown sugar if that’s all you will have readily available.
- Toffee bits. Use the crushed milk chocolate toffee bits (Heath bar bits). You possibly can often discover these close to chocolate chips within the baking aisle of your grocery retailer.
- Vanilla. A hefty pour of vanilla (half a tablespoon!) provides SO a lot taste to those cookies. I like utilizing selfmade vanilla extract on this recipe; when you haven’t made your individual but, it’s good to!
- Salt. Whereas we’re utilizing common desk salt within the dough, I like to recommend sprinkling flaky sea salt on the cookies simply after eradicating them from the oven. This actually intensifies all the already strong flavors of those brown butter toffee cookies.
- Butter. We’re utilizing a full cup (two sticks) of butter immediately. We’ll brown this and let it cool fully earlier than including it to the dough. Observe that until in any other case indicated, you need to measure your butter earlier than browning it.
SAM’S TIP: Since we’re utilizing room temperature butter, it’s greatest when you use room temperature eggs as nicely. I’ve a trick to rapidly convey eggs to room temperature when you neglect to set yours out forward of time.
That is simply an summary of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!
The way to Make Brown Butter Toffee Cookies
Brown the butter
Browning the butter is the important thing to including really unimaginable, jaw-dropping taste to this recipe. It’s a key ingredient in my brown butter frosting, brown butter chocolate chip cookies, and pistachio cake and it’s each bit as vital right here, too.
To make it, add the butter to a light-bottomed saucepan over medium-low warmth. As soon as melted, enhance the warmth to medium and stir continuously because the butter bubbles, foams, and pops. Pay shut consideration, and when you discover a toasty aroma and see brown bits forming on the underside of the pan, take away from the warmth and pour right into a heat-proof bowl. You’ve simply made brown butter!
Be sure that to let the butter cool for 25-Half-hour earlier than including your different elements, in any other case you run the danger of melting your sugars and making a critically runny, unusable dough.
Make the dough
The dough comes collectively like most traditional doughs. As soon as the butter has cooled (fully! Be sure that the underside of the bowl that it’s cooling in doesn’t really feel even a bit of heat), you may add the sugars then the egg and vanilla.
Whisk the dry elements collectively individually then regularly fold it into the moist elements. This can be a stiff dough, so I do that in 3-4 elements for the simplest combining.
Fold in your toffee bits till evenly included, then you definitely’re able to scoop! No extra chilling wanted, you waited lengthy sufficient for the browned butter to chill so that you’re able to go now!
Bake the cookies
Scoop and roll the dough into 1 ½ tablespoon balls, then place on parchment lined baking sheets.
Bake till the perimeters are simply beginning to flip golden brown (the facilities will nonetheless look a bit underdone, then take away and sprinkle with sea salt (it’s good to do that whereas the cookies are nonetheless heat, so it sticks). The cookies will proceed baking exterior the oven on the new cookie sheets. That is my favourite trick for mushy and chewy cookies that keep mushy for days!
SAM’S TIP: The toffee bits have a tendency to stay to the baking sheets because the cookies cool, so I like to softly wiggle the cookies with a spatula after they’ve been out of the oven for a couple of minutes.
Steadily Requested Questions
It’s not perfect with this recipe because the dough doesn’t unfold as a lot after a chronic time frame within the fridge and may even turn out to be crumbly. Nevertheless, when you completely should save the dough, you may cowl and refrigerate it for as much as 3 days. Observe that you’ll possible must let it fully come again to room temperature earlier than trying to scoop and roll it, and the dough is perhaps a bit crumbly even with thawing. It’s possible you’ll be higher off chilling the dough in pre-portioned balls as an alternative.
You don’t must, however your cookies gained’t be fairly as mushy and tender or thick when you skip it. I like to recommend substituting flour for the cornstarch when you should depart it out.
The most probably trigger is including the sugars to the butter whereas it’s nonetheless only a bit too heat. The butter melts the sugars and creates a brilliant greasy dough which sadly can’t be remedied (even chilling gained’t assist).
This may additionally occur when you put your cookie dough on sizzling baking sheets–by no means try this!
I extremely advocate that you simply re-heat your toffee cookies briefly within the microwave earlier than having fun with (about 9-seconds per cookie, in my microwave). Heat cookies are the most effective cookies!
Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Brown Butter Toffee Cookies
Servings: 24 cookies
Energy: 157kcal
Forestall your display from going darkish
Directions
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Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Put aside.
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Reduce your butter into Tablespoon-sized items and place in a medium-sized saucepan. Soften over medium-low warmth.
1 cup unsalted butter
To Brown the Butter (It’s simple, I promise!)
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As soon as butter has melted, enhance warmth to only above medium warmth.
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Swirl and scrape the edges of the pan ceaselessly with a picket spoon or heatproof spatula – the butter will bubble and pop. As soon as the effervescent/popping slows, the butter will start to show brown, it can appear to be this as soon as it’s completed:
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Watch the butter very rigorously at this level, and as soon as it begins to brown and also you scent the nutty aroma of browned butter, take away from warmth rapidly and pour into a big, heatproof bowl.
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Permit butter to chill for 25-Half-hour earlier than continuing with the recipe.
Cookie Dough
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Add sugars into cooled browned butter, stir nicely.
1 cup (200 g) brown sugar, ⅔ cup (135 g) white sugar
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Stir in eggs, one by one, stirring nicely after every addition.
2 eggs
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Add vanilla extract and stir.
1 ½ teaspoon vanilla extract
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In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking powder, baking soda and salt.
2 ¾ cups (350 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
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Regularly add flour combination to butter combination, stirring till elements are practically fully mixed.
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Add milk chocolate toffee bits and stir till elements are well-incorporated.
1 cup (170 g) milk chocolate toffee items
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Drop by heaping, rounded 1 ½ Tbsp (45g) scoops onto ready cookie sheets, putting no less than 2″ aside.
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Bake on 350F (177C) for 9-10 minutes or till edges are simply starting to show golden brown (cookies ought to nonetheless be fairly mushy once you take away them from the oven, and will even seem barely underbaked in middle).
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Sprinkle evenly with sea salt.
sea salt
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Permit cookies to chill on baking pan for about 3 minutes after which use a spatula to softly scoop beneath them and thoroughly wiggle them free from the parchment paper, because the toffee tends to stay.
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Permit to chill a number of extra minutes after which switch to cooling rack to chill fully.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 4 days.
Vitamin
Serving: 1cookie | Energy: 157kcal | Carbohydrates: 21g | Protein: 2g | Fats: 8g | Saturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 24mg | Sodium: 108mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 15mg | Iron: 1mg
Dietary data relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
