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    Home » Recipes » Cookies

    Thick and Chewy Brown Butter Toffee Cookies

    December 19, 2019 by Kelly 46 Comments

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate this recipe!

    Jump to Section

    • The Best Toffee Cookies Recipe
    • Toffee Cookies are super easy to make
    • What is toffee?
    • What does toffee taste like?
    • What are toffee bits?
    • Where can I buy toffee bits?
    • Brown butter adds nutty, toasty flavor
    • How to brown butter
    • Ingredients in Toffee Cookies
    • How to make Toffee Cookies
    • Do I have to chill cookie dough?
    • How to bake Heath Toffee Cookies
    • Decorating tips for Heath Bar Cookies
    • Recipe add-ins and variations:
    • Why do my cookies come out flat? Why are my cookies in puffy mounds?
    • How to freeze cookies or make in advance
    • MORE FAVORITE COOKIES TO LOVE:
    • Brown Butter Toffee Cookies

    The Best Toffee Cookies Recipe

    This Toffee Cookies recipe, also called Heath Cookies, Heath Bar Cookies, or English Toffee Cookies, bakes up into beautifully soft cookies with chewy centers and crispy caramelized edges – the best combination you can find in a cookie.

    Filled with chocolate covered toffee bits, there’s caramel-y butterscotch-y goodness in every bite.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    Toffee Cookies are super easy to make

    The dough is super easy to work with – foolproof, one bowl, and no mixer required. I also give step by step instructions on how to brown butter perfectly.

    What is toffee?

    Toffee is made by caramelizing sugar with butter. When it cools it’s brittle and crunchy. It’s very similar to caramel, however caramel is usually made with cream instead of butter and is only heated to about 248° F degrees so that it stays chewy, while toffee is heated to about 300° F.

    What does toffee taste like?

    Toffee tastes very much like caramel, the main difference being the texture.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    What are toffee bits?

    Toffee bits are crunched up pieces of chocolate covered toffee. Bits O’ Brickle are similar, but they’re not chocolate covered.  You can use either one.

    Where can I buy toffee bits?

    Toffee bits are sold in the baking section of the supermarket, near the chocolate chips.

    If you can’t find toffee bits, you can buy toffee candy bars such, as Heath or Skor, and chop them up into chocolate chip size pieces.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    Brown butter adds nutty, toasty flavor

    Browned butter adds a wonderful depth of flavor to these Toffee Cookies. Because they’re not loaded with chocolate or other strong flavors, the nutty flavor of the browned butter really shines through.

    Browned Butter

    How to brown butter

    Browning butter takes only a few extra minutes than melting butter, but it adds a lot of flavor.

    I like to use a light colored pan so that I can see exactly what’s happening on the bottom. It’s much harder to see the milk solids turning golden brown in a dark pan.

    Melt the butter over medium-high heat and let it come to a boil, stirring occasionally. After it boils for a few minutes, you will see the milk solids on the bottom of the pan start to turn golden. I often notice this on the sides of the pan first.

    When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning.

    Cool the brown butter before mixing with the sugars to prevent melting the sugars and curdling the eggs.

    Ingredients in Toffee Cookies

    Brown sugar and granulated sugar – this recipe, like my Pecan Cookies, uses a higher ratio of brown sugar for its caramel-y, butterscotch-y flavor and its ultimate chewiness.

    Brown butter – for its rich and nutty, buttery flavor that goes so perfectly with toffee

    Chocolate covered toffee bits - I used Heath Milk Chocolate Toffee Bits

    Vanilla – to round out the caramel-y butterscotch-y flavor

    Cornstarch – to make the cookies extra soft

    All-purpose flour – measure by weight for the most accuracy. I use the dip and sweep method for measuring.

    Salt – a teaspoon of salt brings out all of the flavors and adds a hint of sweet and salty

    Baking soda – for leavening

    Eggs - at room temperature

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    How to make Toffee Cookies

    1. Combine the dry ingredients (the flour, cornstarch, baking soda, and salt) in a bowl.
    2. In another large mixing bowl – the one you’ve poured the browned butter into – whisk together the browned butter, sugars, vanilla, and eggs.
    3. Stir in the dry ingredients until no streaks of flour remain, then stir in the toffee bits.
    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    Do I have to chill cookie dough?

    I’m all for shortcuts, but this dough will need to be chilled for at least two hours or overnight. If the dough chills for longer than 4 hours, let it rest at room temperature for about 30 minutes so the dough is more workable. I like to bake the cookies when the dough is between 65° and 70° F.

    Added bonus: chilling the dough brings out and deepens the toffee flavor.

    How to bake Heath Toffee Cookies

    When the dough has chilled, roll it into balls. You can make them as big or small as you want. 2 tablespoon dough balls (40 grams) yields about 25 cookies.

    Bake on a parchment lined baking sheet until the edges are set and just turning golden, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    Decorating tips for Heath Bar Cookies

    • I reserve some of the toffee bits while mixing the dough. After rolling the dough balls, I press some pieces of the toffee bits into the tops.
    • I also sprinkle some toffee bits on the cookies as soon as they come out of the oven.
    • Add a sprinkling of sea salt if you love that salty sweet combo.

    Recipe add-ins and variations:

    • For a Chocolate Chip Toffee Cookie add 1 cup of semisweet chocolate chips or chunks
    • For Butterscotch Toffee Cookies add 1 cup of butterscotch chips

    Why do my cookies come out flat? Why are my cookies in puffy mounds?

    • The temperature of the dough and the oven has a big impact on how the cookies spread.
    • Dough that is too warm will spread too much.
    • Dough that is too cold might not spread far enough.
    • An oven that is not hot enough will cause the dough to spread too far.
    • An oven that is too hot (especially if the dough is too cold) will cause the cookies to stay in a puffy mound shape.

    Check out my Pecan Cookies post for a discussion of cookie dough and oven temperatures, with pictures to show how the cookies will spread at each temperature.

    I like to bake the cookies in a 350° F oven when the dough is between 65° and 70° F.

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    How to freeze cookies or make in advance

    You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to set at room temperature until the dough is workable or at the desired temperature, then roll into balls and bake.

    Cookie dough balls can be rolled and kept in the refrigerator for up to 3 days. Bake as usual.

    Freeze baked cookies for up to 3 months.

    Unbaked cookie dough balls freeze well for up to 3 months. Let the dough ball thaw while preheating the oven. Let the cookie dough come to the desired temperature before baking.

    MORE FAVORITE COOKIES TO LOVE:

    • Italian Pignoli Cookies
    • Slice and Bake Cranberry Orange Cookies
    • Browned Butter Pecan Cookies
    • Peanut Butter Blossoms
    • Italian Almond Paste Cookies (Almond Macaroons)
    • Lemon White Chocolate Cookies
    • White Chocolate Raspberry Cookies
    • White Chocolate Cranberry Cookies
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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits. #toffee #cookies #heath #skor #chewy #recipe #chewy #easy #brown butter #best #soft #butterscotch #chocolate

    Brown Butter Toffee Cookies


    ★★★★★

    5 from 25 reviews

    • Author: Kelly
    • Total Time: 3 hours 30 minutes
    • Yield: 25 cookies 1x
    Print Recipe
    Pin Recipe

    Description

    With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.


    Ingredients

    Scale
    • 1 cup (227g) unsalted butter
    • 2 cups plus 2 tablespoons (287g) all-purpose flour ( (dip and sweep method))
    • 2 tablespoons (14g) cornstarch
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup (99g) granulated sugar
    • 1 cup (198g) packed brown sugar
    • 2 large eggs (at room temperature)
    • 2 teaspoons vanilla
    • 8 oz (227g) chocolate covered toffee bits (I used Heath Milk Chocolate Toffee Bits)

    Instructions

    1. Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don’t melt when mixed into it.
    2. Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
    3. Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
    4. Pour dry ingredients into bowl and stir until no streaks of flour remain.
    5. Stir in toffee bits.
    6. Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

    To bake the cookies:

    1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. Roll dough into balls, about 2 tablespoons each (40g). Place 2 inches apart on baking sheet.
    3. Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in the center. They will firm up while cooling.
    4. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
    5. Store in an airtight container for up to 5 days.

    Notes

    I reserve some of the toffee bits and press them into the top of the dough balls before baking.

    I prefer to use a metal, non-insulated baking sheet so the cookies brown properly on the bottom.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 254

    Keywords: butterscotch, chocolate, cookies, heath, toffee, toffee cookies

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    Reader Interactions

    Comments

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    1. angiesrecipes

      December 19, 2019 at 2:30 pm

      The cookie dough looks incredible! Bet these big chewy cookies won't last long :-)) I'd better double the batch LOL

      Reply
      • Kelly

        December 20, 2019 at 1:19 am

        I'd better double the batch next time, too. They disappeared quick! Thanks so much, Angie!

        Reply
    2. Cookie Monster

      December 19, 2019 at 4:01 pm

      As a cookie monster who has years of experience with cookies from all around the world, I must say that this is absolutely my favorite cookie

      ★★★★★

      Reply
      • Kelly

        December 20, 2019 at 1:16 am

        Thanks so much, Cookie Monster!

        Reply
    3. Marissa

      December 19, 2019 at 4:38 pm

      You are such an inspiration for baking delicious cookies, Kelly! I need to add these to my holiday baking list. Love those bits of toffee on top!

      ★★★★★

      Reply
      • Kelly

        December 20, 2019 at 1:18 am

        I love their caramely flavor! Thanks so much, Marissa!

        Reply
    4. mjskitchen

      December 20, 2019 at 4:19 pm

      Brown butter, chocolate, toffee - You're killing me. 🙂 This cookie monster is craving a few of these cookies right now!
      Happy Holidays!!!

      Reply
      • Kelly

        December 21, 2019 at 2:42 am

        It's a wonderful combination! Thanks so much, MJ! Warm wishes to you and your family for the holiday season!

        Reply
    5. David Scott Allen

      December 21, 2019 at 10:09 am

      These, I imagine, are addictive, Kelly! Why is it that everything with brown butter is so much better!?

      Reply
      • Kelly

        January 25, 2020 at 4:12 pm

        David, sometimes the browned butter flavor can be overpowered by other ingredients, but in this recipe it really shines through. Thanks so much!

        Reply
    6. Alexandra @ It's Not Complicated Recipes

      December 21, 2019 at 11:24 am

      Yummo! I love toffee, and these cookies sound absolutely incredible! I wish I had a few right now!

      ★★★★★

      Reply
      • Kelly

        January 25, 2020 at 4:14 pm

        They're so good! Thanks so much Alexandra!

        Reply
    7. Balvinder

      December 21, 2019 at 11:30 am

      These cookies looks absolute delicious! And, I do love prefer my cookies thick and chewy but I have to give the brown butter flavor a try.

      Reply
      • Kelly

        January 25, 2020 at 4:11 pm

        The browned butter flavor really shines through in these cookies. Definitely worth the extra step! Thanks so much, Balvinder!

        Reply
    8. Marcie

      December 21, 2019 at 12:57 pm

      I'm a huge fan of both brown butter and toffee, so these cookies would be irresistible for me! They look so perfectly soft and chewy too. Merry Christmas Kelly!

      ★★★★★

      Reply
      • Kelly

        January 25, 2020 at 4:10 pm

        It's definitely worth the extra step of browning the butter for these cookies! Thanks so much, Marcy! Warm wishes for you and your family for a Happy New Year!

        Reply
    9. Neil

      December 22, 2019 at 10:11 am

      Yep, as you say Kelly these toffee cookies sure do look irresistible. An excellent sweet treat this festive time. Hope you've baked plenty of these to enjoy over Christmas and I hope you have an amazing time too!

      ★★★★★

      Reply
      • Kelly

        January 25, 2020 at 4:07 pm

        We had tons and a lovely time with family! Thanks so much, Neil, and warm wishes for you and your family for a Happy New Year!

        Reply
    10. Easyfoodsmith

      December 23, 2019 at 6:49 am

      They look irresistible and incredibly delicious!

      Reply
      • Kelly

        January 25, 2020 at 4:05 pm

        We love them! Thanks so much, Taruna!

        Reply
    11. David @ Spiced

      December 23, 2019 at 7:39 am

      Heath Bars are my all-time favorite candy bar! (Well, technically it's a Skor bar, but those are kinda hard to find.) Either way, I love toffee like you wouldn't believe, so the idea of toffee cookies is calling to me! I know Santa would approve of these!! 🙂

      ★★★★★

      Reply
      • Kelly

        January 25, 2020 at 4:04 pm

        David, I love toffee bars too and they're so good in a cookie! Thanks so much!

        Reply
    12. Valentina

      December 31, 2019 at 6:47 pm

      You had me at "caramelized edges." Everything about these cookies is spot on! 🙂 ~Valentina

      ★★★★★

      Reply
      • Kelly

        January 24, 2020 at 7:06 pm

        They're irresistible! Thanks so much, Valentina!

        Reply
    13. Cheyanne

      January 02, 2020 at 9:31 am

      Thick and chewy cookies are my jam! Throw in some toffee or butterscotch and I seriously swoon!! Needless to say, these are screaming my name!!! They look absolutely heavenly!! I definitely need these in my life!!

      ★★★★★

      Reply
      • Kelly

        January 23, 2020 at 8:02 pm

        They're irresistible! Thanks so much, Chey!

        Reply
    14. Jennifer Giles

      December 08, 2020 at 4:56 pm

      Can you substitute potato starch for corn starch? I happen to have potato starch and don't want to buy a whole thing of corn starch for 2T. 😉

      Reply
      • Kelly

        December 08, 2020 at 5:46 pm

        Hi Jennifer, I haven't tried it but it should be ok. Let me know how it turns out if you try it!

        Reply
    15. Donna

      December 23, 2020 at 8:55 pm

      You are right, these are perfection! I followed the recipe exactly, and they turned out AMAZING!

      ★★★★★

      Reply
      • Kelly

        December 24, 2020 at 9:15 am

        Thanks so much, Donna! So happy you liked them!

        Reply
    16. Terri C.

      January 16, 2021 at 6:19 pm

      I'd like to try these but have a question. Where are you getting your weight for flour? Most places say 1c. is either 120 grams or 125-127 grams.

      Reply
      • Kelly

        January 17, 2021 at 2:38 pm

        Hi Terri. That's a great question. This recipe was written using the scoop and level method which is 5 ounces or 142 grams per cup of flour. The 127 grams would apply to the spoon and level method. Neither method is more correct than the other, however different cooks use different methods. The cooks I've learned off of (Cooks Illustrated, Julia Child) use the scoop and level method. The most accurate way of measuring is by weight, so I have given that measurement as well. It's always important to use the method that the recipe was tested.

        Reply
    17. Paula

      May 03, 2021 at 1:06 am

      I just found this recipe and am looking forward to trying soon. I think I will make my own toffee bits to add but all these flavors sound amazing. I believe your recipe says that the cookies will be on the thicker side? I hope so because I am looking for a thicker, rather than thinner, toffee cookie. Looking forward to trying!

      Reply
      • Kelly

        May 03, 2021 at 11:01 am

        Hi Paula, To ensure the cookies are on the thicker side, the dough should be about 65 degrees F before baking. A warmer dough leads to more spreading in the oven. Hope you like them!

        Reply
    18. Kitchensinn

      June 01, 2021 at 10:34 am

      I love cookies. this is so easy to make it at home. I really enjoy this reading. Thank you for sharing it.

      ★★★★★

      Reply
      • Kelly

        June 03, 2021 at 2:17 pm

        Thanks so much!

        Reply
    19. tom

      August 20, 2021 at 1:54 pm

      Wow this is really too good about the toffee cookies thanks sharing this article

      Reply
      • Kelly

        August 31, 2021 at 3:54 pm

        Thanks so much!

        Reply
    20. Elaine

      September 08, 2021 at 11:15 am

      These cookies look amazing, could you please tell me what the protein content of the all purpose that you’re using is?

      Reply
      • Kelly

        September 12, 2021 at 7:33 pm

        I used 11% flour. Thanks so much!

        Reply
    21. Sandra Strobel

      December 18, 2021 at 1:17 pm

      Can you use chocolate chips instead of toffee bits with this recipe?

      Reply
      • Kelly

        December 19, 2021 at 3:11 pm

        Hi Sandra, that would probably work.

        Reply
    22. Pam K

      February 27, 2022 at 11:27 pm

      I have made many, many batches of cookies in my life…these are a standout. I followed the instructions with some of the tips (spooning the flour, adding chocolate chips…I did mini) and I refrigerated over night to build that toffee/caramel flavor with the brown butter. These are spectacular. The edges were brown and crisp, the cookies soft abs chewy. The flavor…well, awesome. Excellent recipe, thank you so much!

      ★★★★★

      Reply
      • Kelly

        February 28, 2022 at 2:05 pm

        So happy you liked them, Pam! Thanks so much!

        Reply
    23. Veronica Luna

      December 30, 2022 at 5:23 pm

      I have the dough chilling in the fridge right now so I can’t comment on a baked cookie, but I just wanted to say that the dough is AMAZING! I had to stop myself from eating it. This is the best cookie dough I’ve ever eaten. Can’t wait to try a baked cookie!

      ★★★★★

      Reply
      • Kelly

        January 04, 2023 at 11:01 am

        Haha, thanks Veronica! Brown butter cookie dough is pretty irresistible!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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