Brown Butter Toffee Cookies
These cookies combine the richness of brown butter with sweet toffee bits, creating a delightful treat with crisp edges and soft centers.
Ingredients
Main Ingredients
- 1 cup unsalted butter (2 sticks) Must be browned
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits (such as Heath or Skor)
- 1 cup semi-sweet chocolate chips (optional)
- to taste flaky sea salt for sprinkling (optional)
Instructions
Preparation of Dough
- Brown the butter in a medium saucepan over medium heat for about 5 to 7 minutes until it turns golden brown and develops a nutty aroma. Let it cool slightly.
- In a large mixing bowl, mix the browned butter with brown sugar and granulated sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Fold in toffee bits and optional chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded balls of dough onto the sheets, leaving 2 inches between each.
- Sprinkle with flaky sea salt, if desired, and bake for 10 to 12 minutes until the edges are golden and centers are slightly underbaked.
- Let cool on sheets for a few minutes before transferring to a wire rack.
Notes
For best results, chill the dough before baking. You can also freeze the cookie dough for later use. Consider making cookie sandwiches with ice cream for a special treat.