Description
These Irresistibly Chewy Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with sweet toffee bits for a delightful blend of chewy and crunchy textures. Perfectly balanced sweetness and a hint of caramel make these cookies a comforting treat you’ll want to bake again and again.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (Provides a rich, nutty flavor when browned)
- 2 large Eggs (For binding and structure)
Dry Ingredients
- 3/4 cup Brown Sugar (Adds moisture and caramel undertones)
- 1/4 cup Granulated Sugar (Balances sweetness)
- 2 cups All-Purpose Flour (Forms the essential base)
- 1 teaspoon Baking Soda (Acts as a leavening agent)
- 1/2 teaspoon Salt (Elevates sweetness)
Add-ins
- 1 cup Toffee Bits (Adds crunchy sweetness)
- 1/2 cup Optional Chocolate Chips (For extra chocolaty richness)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring constantly, until the butter turns a deep golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
- Mix Sugars and Eggs: In a large bowl, combine the brown sugar and granulated sugar. Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
- Incorporate Brown Butter: Slowly pour the browned butter into the sugar and egg mixture, stirring continuously to combine all the wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and salt.
- Form the Cookie Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which could result in tough cookies.
- Add Toffee Bits and Chocolate Chips: Fold in the toffee bits and optional chocolate chips evenly throughout the dough for bursts of sweetness and texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop and Bake: Using a cookie scoop or spoon, place rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden and the centers appear set but still soft.
- Cool the Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, enhancing their chewy texture.
Notes
- For extra flavor, chill the cookie dough for 30 minutes before baking.
- Use high-quality toffee bits for the best texture and taste.
- Be careful not to overbrown the butter as it can burn quickly.
- Store cookies in an airtight container to maintain freshness and chewiness.
- Optional chocolate chips add a delightful richness but can be omitted to highlight toffee flavor.
