Brown Butter Toffee Cookies
User Reviews
5
Brown Butter Toffee Cookies
Description
The key step is browning the butter, which develops a nutty aroma and deeper flavor, then cooling it before mixing with sugars and eggs. Adding vanilla and dry ingredients including baking powder, soda, cornstarch, and salt create a tender, slightly chewy cookie texture. Milk chocolate toffee pieces are folded in for sweet, crunchy morsels within each cookie.
Cookies are baked on parchment-lined sheets at 350°F until set and golden. Sprinkling fine or coarse sea salt on top just before or after baking contrasts with the rich sweetness, providing a more dynamic flavor profile. These cookies are suited for afternoon treats or casual dessert servings.
Storage at room temperature in an airtight container preserves them for up to four days, maintaining the soft yet toffee-studded texture.
Ingredients
- 1 cup butter unsalted
- 1 cup brown sugar (light or dark is fine, I like to use a blend of the two)
- ⅔ cup white sugar
- 2 egg room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk chocolate toffee pieces (Like Heath Milk Chocolate Toffee Pieces)
- salt for sprinkling on top of the cookies (fine or coarse, your preference, sea salt
Instructions
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Set aside.
- Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
To Brown the Butter (It's easy, I promise!)
- Once butter has melted, increase heat to just above medium heat.
- Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:
- Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
- Allow butter to cool for 25-30 minutes before proceeding with the recipe.
Cookie Dough
- Add sugars into cooled browned butter, stir well.
- Stir in eggs, one at a time, stirring well after each addition.
- Add vanilla extract and stir.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add milk chocolate toffee bits and stir until ingredients are well-incorporated.
- Drop by heaping, rounded 1 ½ Tbsp (45g) scoops onto prepared cookie sheets, placing at least 2" apart.
- Bake on 350F (177C) for 9-10 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt.
- Allow cookies to cool on baking pan for about 3 minutes and then use a spatula to gently scoop beneath them and carefully wiggle them free from the parchment paper, as the toffee tends to stick.
- Allow to cool several more minutes and then transfer to cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 157kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 108mg | 5% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 171IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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