Description
These Brown Butter Toffee Cookies are rich, chewy, and irresistibly buttery with deep toasted notes from browned butter and sweet crunchy bits of toffee. Perfect for Christmas cookie boxes, holiday dessert boards, cookie exchanges, or cozy winter baking, these cracked-edge gourmet-style cookies are guaranteed to impress.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semisweet or bittersweet chocolate chunks
- ¾ cup toffee bits (such as Heath)
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat, swirling often, until it foams and turns golden brown (5–7 minutes). Transfer to a bowl to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet Ingredients: Beat sugars with the cooled brown butter until combined. Add eggs and vanilla; mix until smooth.
- Form the Dough: Gradually fold in dry ingredients, then mix in chocolate chunks and toffee bits. Cover dough and chill at least 30 minutes (overnight preferred).
- Bake: Preheat oven to 375°F (190°C). Scoop about 2 tablespoons of dough per cookie onto lined baking sheets. Bake 10–12 minutes until golden and crackled.
- Cool: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough to prevent overspreading and deepen flavor.
- Use chocolate chunks—not chips—for melty chocolate pockets.
- Brown butter should be golden, not burnt.
- Bring eggs to room temperature to avoid seizing warm butter.
- Sprinkle dough with flaky sea salt before baking for a gourmet twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies, Holiday Baking
- Method: Baked
- Cuisine: American
Keywords: brown butter toffee cookies, toffee cookies, brown butter cookies, christmas cookies, holiday cookie recipes