Browned Butter Toffee Cookies with chocolate chips are full of flavor with a soft, chewy, and gooey texture with crisp edges.
Topping these cookies is flaky sea salt that really puts these chocolate chip cookies over the top.
Why You'll Love This Toffee Cookies Recipe
- Rich, Nutty Flavor: Using brown butter in this recipe adds a deep, nutty taste that enhances the overall rich flavor.
- Chewy Texture: These soft cookies are nice and chewy, with a slight crunch in each bite.
- Sweet Toffee Bits: Adding toffee pieces gives every bite a delightful, caramelized sweetness.
- Perfect Balance: The mix of sweet, salty, and brown butter flavors creates a well-rounded and satisfying treat perfect to serve with a cold glass of milk.
- Homemade Goodness: These homemade cookies are easy to make and packed with delicious flavor and use basic ingredients.
Ingredients in Toffee Cookies
- salted butter, softened
- dark brown sugar, packed
- granulated sugar
- salt
- large egg, room temperature
- vanilla extract
- all purpose flour
- baking soda
- English toffee bits such as Heath bits or toffee chips
- semisweet chocolate chips
- flaky sea salt
How to Make Toffee Cookies with Brown Butter
- Melt salted butter in a medium saucepan over medium heat until golden brown and the butter foams, about 5-7 minutes. Stir constantly and once brown bits begin to form on the bottom of the pan, transfer to a heatproof bowl when done to prevent burning.
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the slightly cooled brown butter, brown sugar, sugar, vanilla extract, and egg.
- Mix the wet ingredients into the dry ingredients until a soft dough forms.
- Stir in the toffee bits and chocolate chips.
- Cover and chill for at least 1 hour.
- Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper.
- Scoop the cookie dough using a #30 cookie scoop or roll 2 tablespoons of dough into cookie dough balls.
- Top with extra toffee pieces and extra chocolate chips.
- Bake for 11-13 minutes, one baking sheet at a time.
- Sprinkle with flaky sea salt while the cookies are hot if desired.
- Allow the cookies to it for 10 minutes before transferring them to a wire rack to cool completely.
How to Brown Butter
Heat a pan over medium heat and add butter. As the butter melts, it will begin to get frothy. Stir constantly as the butter sautés and turns golden brown in color. This will take about 5-7 minutes.
As the butter browns, it will smell nutty. Turn off the heat and transfer the browned butter to a heatproof bowl to prevent it from burning.
Tips For Making Toffee Cookies
Chill the dough after forming it into balls using a cookie scoop. Refrigerate for at least one hour to enhance and deepen the flavor and prevent overspreading while baking.
Adding flaky sea salt can enhance the sweetness of the cookies. Sprinkle a little on top of each cookie while they are still hot out of the oven to help the salt stick to the cookies.
This recipe uses semisweet chocolate chips. Use dark chocolate chips to give a deeper chocolate flavor.
How to Store Toffee Cookies
Store toffee cookies in an airtight container at room temperature for 3 to 5 days to keep them fresh.
For longer storage, place them between layers of parchment paper in a freezer safe ziploc bag and freeze for up to 3 months. For extra freezer storage, place the ziploc bag in a freezer-safe container.
The cookie dough can also be frozen for up to 3 months. Portion out the cookie dough using a cookie scoop before freezing to make it easier to bake cookies later.
Cookie Recipes You May Love
If you're looking for standard chocolate chip cookies, check out these Classic chocolate chip cookies, which are delicious cookies any time of year.
📖 Recipe
Brown Butter Toffee Cookies
Ingredients
- 1 cup salted butter
- ¾ cup dark brown sugar - packed
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
- 1 cup semisweet chocolate chips
Instructions
- Melt salted butter in a medium saucepan over medium heat until golden brown and the butter foams, about 5-7 minutes.
- Stir constantly, and once brown bits begin to form on the bottom of the pan, transfer to a heatproof bowl when done to prevent burning.
- Mix the flour, baking soda, and salt in a medium bowl. Set aside.
- Whisk together the slightly cooled brown butter, sugars, vanilla extract, and egg in a large bowl.
- Mix the wet ingredients into the dry ingredients until a soft dough forms.
- Stir in the toffee bits and chocolate chips.
- Cover and chill for at least 1 hour.
- Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper.
- Scoop the cookie dough using a #30 cookie scoop or roll 2 tablespoons of dough into cookie dough balls.
- Top with extra toffee pieces and extra chocolate chips.
- Bake for 11-13 minutes, one baking sheet at a time.
- Sprinkle with flaky sea salt while the cookies are hot if desired.
- Transfer the cookies to a wire rack after 10 minutes and allow to cool completely.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Amanda Harvey says
I love these cookies and they're so fun to make! This is the second time I've made them. Thank you for sharing this recipe it's greatly appreciated!