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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 25 reviews

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

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

Units 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
  • 1/2 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

  • Serving Size: 1 cookie
  • Calories: 184
  • Sugar: 17 g
  • Sodium: 152.5 mg
  • Fat: 10.4 g
  • Carbohydrates: 22.2 g
  • Protein: 1.8 g
  • Cholesterol: 34.4 mg