Chewy Brown Butter Toffee Cookies
These toffee cookies have crispy edges, chewy centers, toasty brown butter, and pockets of caramelized toffee sweetness.
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Ingredients
- ½ cup (1 stick) (113 g) butter, browned & cooled to a softened butter consistency *
- ¾ cup (165 g) sugar
- ¼ cup (62 g) dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ cups (180 g) flour
- 1 ½ cups (235 g) toffee bits *
Instructions
- Preheat oven to 350℉.
- Cream together browned butter and sugar until pale and fluffy.
- Add egg and vanilla extract and mix until combined.
- Add salt and baking soda. Mix until well combined, making sure to scrape down the sides and bottom of the bowl.
- Mix in flour until just combined. Fold in toffee bits.
- Scoop 1.5 tbsp (#40 cookie scoop) balls of dough onto a prepared baking sheet.
- Bake for 10 minutes, or until edges are lightly browned. * See tip in notes for round cookies.
- Allow to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
Toffee Bits - You can use store-bought or homemade toffee bits. I love using my homemade version, here: http://brooksidekitchen.com/easy-homemade-toffee-bits
Butter - We use browned butter for this recipe, which is butter that has been cooked down until the moisture has evaporated and the solids toast. If you'd like more information on how to brown butter, I have a post on it, here: http://brooksidekitchen.com/how-to-brown-butter
After browning, the butter will be in a liquid state. For this recipe, we want it to be the texture of softened butter so it can be creamed together with the sugar. Depending on the temperature of your kitchen, the butter will get to this point if you let it cool at room temperature. To speed up the process, I like to place the butter in the fridge until it cools and becomes opaque, but is still soft and spreadable. If it sits in the fridge too long, it will fully solidify; that is totally fine - you can use it like that if you're using a mixer (but creaming the butter and sugar together may take a little bit more time) or you can let it sit on the counter for a few minutes to soften before using.
Tip for Round Cookies - Since the toffee bits melt and spread in the oven, the cookies may come out in unique, less-than-round, shapes. To create a more uniform cookie, first bake them as written above. Once you remove them from the oven, while they're still warm, take a round metal cookie cutter (larger than the size of the final cookie) and use it to gently pull in the sides of the cookie that extend outside of the cutter. Once all parts of the cookie fit within the cutter, place the cookie cutter around the cookie and move it around in a circular motion to help the cookie form a round shape. Allow the cookies to cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.