Name: Brown Butter Toffee Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup unsalted butter (browned and cooled); 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup toffee bits (like Heath); Flaky sea salt for topping (optional)

Golden and gooey with the perfect edge of crunch, these Brown Butter Toffee Cookies are the kind of treat that disappears fast. Browning the butter intensifies its flavor, giving each bite a rich, nutty depth that’s anything but ordinary. Add in bits of buttery toffee, and you’ve got cookies that are crisp on the edges, soft in the middle, and bursting with caramel-like sweetness.

Whether you’re baking for a cozy afternoon snack or to impress at a cookie exchange, these cookies hold their own. They’re simple to make but taste like you fussed. Trust me—if you love a good sweet-and-salty balance, this is the cookie to bookmark.

What Kind of Butter Should I Use?

Always go with unsalted butter when browning—it gives you control over the salt levels in your recipe. And don’t rush the browning process! Keep the heat on medium and swirl the pan often to get that golden, toasty aroma without burning.

Ingredients for the Brown Butter Toffee Cookies

1 cup unsalted butter (browned and cooled)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits (like Heath)
Flaky sea salt for topping (optional)

How To Make the Brown Butter Toffee Cookies

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter and stir frequently. It will foam and then begin to turn golden with a nutty aroma. Remove from heat as soon as the milk solids at the bottom are golden brown. Let it cool for at least 20 minutes.

Step 2: Mix Wet Ingredients

In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until creamy, then mix in eggs and vanilla until smooth.

Step 3: Add Dry Ingredients

Whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet mixture, stirring just until combined.

Step 4: Fold in the Toffee

Gently fold in the toffee bits, being careful not to overmix.

Step 5: Chill the Dough

Cover and refrigerate the dough for at least 1 hour. This helps deepen the flavor and prevent the cookies from spreading too much.

Step 6: Bake

Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto a lined baking sheet. Sprinkle with flaky sea salt if using. Bake for 10–12 minutes, or until edges are golden brown.

Serving and Storing These Cookies

Serve these warm with coffee, milk, or even a scoop of vanilla ice cream. If you manage to have leftovers, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.

Frequently Asked Questions

What does brown butter do in cookies?

Brown butter brings out a deeper, nuttier flavor in cookies. It gives richness and complexity that regular melted butter just can’t match.

Can I skip chilling the dough?

Chilling isn’t mandatory but highly recommended. It prevents spreading and boosts flavor.

Can I add nuts or chocolate chips?

Absolutely! Chopped pecans or dark chocolate chips pair beautifully with the toffee.

Why did my cookies turn out flat?

This could be from warm dough or too little flour. Chilling the dough and accurately measuring your flour will help.

Are these cookies chewy or crispy?

Both! You get a chewy center with crisp, caramelized edges—the best of both worlds.

If you’re all about that sweet-meets-salty magic, try these next:

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toss in some chocolate chips? Try it with flaky sea salt or skip it?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more daily recipes and baking inspiration, follow me on Pinterest at Nina Dishes.

Brown Butter Toffee Cookies

Author: Nina Klatten
Total Time: 37 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Brown Butter Toffee Cookies are rich, nutty, and caramel-kissed treats with crisp edges and chewy centers. The browned butter adds an irresistible depth of flavor, while the toffee bits bring a buttery crunch that melts into every bite.

Instructions

1. In a saucepan over medium heat, melt the butter and stir frequently. It will foam and then begin to turn golden with a nutty aroma. Remove from heat as soon as the milk solids at the bottom are golden brown. Let it cool for at least 20 minutes.

2. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until creamy, then mix in eggs and vanilla until smooth.

3. Whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet mixture, stirring just until combined.

4. Gently fold in the toffee bits, being careful not to overmix.

5. Cover and refrigerate the dough for at least 1 hour. This helps deepen the flavor and prevent the cookies from spreading too much.

6. Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto a lined baking sheet. Sprinkle with flaky sea salt if using. Bake for 10–12 minutes, or until edges are golden brown.