Brown Butter Toffee Cookies Recipe

Are you ready to make the most decadent cookies that combine the rich nuttiness of brown butter with the sweet crunch of homemade toffee? This Brown Butter Toffee Cookies Recipe will quickly become your new favorite. Perfect for cookie lovers who crave a mix of chewy, crispy, and buttery goodness, these cookies are easy to make and even easier to devour!

What are Brown Butter Toffee Cookies?

Brown Butter Toffee Cookies are the ultimate blend of flavors and textures. The toffee brings a deep caramel flavor with a satisfying crunch, while the brown butter adds a nutty, aromatic richness to the cookie dough. Together, they create a treat that’s both sophisticated and irresistibly delicious. Ideal for holiday baking, gifting, or simply satisfying your sweet tooth, these cookies offer a unique twist on traditional chocolate chip cookies.

Ingredients Needed

For the Toffee:

• 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)

For the Cookies:

• 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

this RECIPE

Step-by-Step Instructions

1. Making the Toffee

• Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in a single, even layer at the bottom of the pan and set aside.
• Prepare the Toffee Mixture: In a medium saucepan over medium-high heat, melt the butter and brown sugar, stirring occasionally. Once it comes to a boil, reduce the heat to medium and allow it to boil for 4-5 minutes without stirring.
• Bake the Toffee: Pour the caramel mixture evenly over the cracker layer, using a wooden spoon or spatula to spread it out. Bake in the preheated oven for 4-5 minutes, or until the toffee is bubbly.
• Add the Chocolate Layer: Remove the pan from the oven and sprinkle the semisweet chocolate chips over the hot toffee. Let them sit for a few minutes to melt, then spread the chocolate evenly with a spatula. Optionally, sprinkle with sea salt for added flavor. Transfer the toffee to the freezer while preparing the cookie dough.

2. How to Brown Butter Perfectly

• Melt the Butter: Place the butter in a medium saucepan over medium heat. Swirl the butter around as it melts, stirring constantly.
• Watch for Browning: Continue to stir the butter for about 5 minutes. It will begin to bubble and foam; eventually, the milk solids will toast and turn a golden brown color. The butter should smell nutty and aromatic.
• Cool Slightly: Remove the butter from the heat immediately to prevent burning and let it cool for about 10 minutes.

3. Making the Cookie Dough

• Combine Dry Ingredients: In a large bowl, whisk together the flour and baking soda.
• Mix Wet Ingredients: Once the brown butter has cooled slightly, add the brown sugar and granulated sugar to the saucepan and whisk until combined. Then, add the eggs and vanilla, whisking until no yellow streaks remain.
• Form the Dough: Pour the wet ingredients into the dry flour mixture. Stir with a rubber spatula until fully combined. The dough will be dry at first but will come together as you mix.
• Chill the Dough: Place the dough in the freezer for a few minutes while you break up the toffee.

4. Incorporating the Toffee Pieces

• Prepare the Toffee Pieces: Remove the toffee from the freezer and chop it into small pieces with a sharp knife. Be careful not to use your hands too much to avoid melting the chocolate.
• Add Toffee to Dough: Take the cookie dough out of the freezer and fold in most of the toffee pieces, reserving some to top the cookies later. Mix well to evenly distribute the toffee bits throughout the dough.
• Chill Again: Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. If chilled for more than 24 hours, let it sit out for a few minutes to soften slightly before baking.

5. Baking Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Shape the Cookies: Scoop the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, spacing them a few inches apart.
• Bake to Perfection: Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are just set.
• Finish with Toffee: Immediately top each cookie with the reserved toffee bits and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Presentation Ideas

Serve your Brown Butter Toffee Cookies on a rustic wooden board or a decorative platter for a warm, inviting look. Stack the cookies in a pyramid shape and add a sprinkle of powdered sugar or a light drizzle of melted chocolate for an extra touch of elegance.

Storage and Shelf Life

To store your cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature for 10-15 minutes.

Tips and Variations

• Add Nuts: For an added crunch, consider mixing in chopped pecans or almonds with the toffee pieces.
• Chocolate Variation: Experiment with different types of chocolate, such as dark or white chocolate chips, to customize your cookies.
• Extra Flavor: Add a sprinkle of cinnamon or a dash of espresso powder to the cookie dough for a unique twist.

Common Mistakes to Avoid

• Overbrowning the Butter: Watch the butter carefully while browning; it can go from perfect to burnt very quickly.
• Skipping the Chilling Step: Chilling the dough is crucial for the cookies to hold their shape and achieve the perfect texture.
• Underbaking or Overbaking: Keep a close eye on your cookies while baking; they should be golden brown around the edges but slightly soft in the center.

FAQ Section

• Can I make the dough ahead of time? Yes, you can make the dough up to 3 days in advance. Just be sure to store it in the fridge.
• Can I use store-bought toffee? Absolutely! If you’re short on time, you can use store-bought toffee bits.
• How do I know when the butter is browned perfectly? The butter is ready when it has a nutty aroma and the milk solids have turned golden brown.

conclusion

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