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Brown Butter Toffee Cookies on a small square ceramic plate

Brown Butter Toffee Cookies

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Chewy and irresistible, these Brown Butter Toffee Cookies have an exquisite nuttiness from brown butter and boost of decadence from chunks of Heath bars! They are one of my favorite cookies!

Toffee Cookies on a white tray

Brown Butter Cookies with Toffee

These cookies would rank high in my top 10 list of favorite cookies! I adore toffee and loading chunks into a brown butter cookie dough results in an exquisite cookie!

Brown Butter Toffee Cookies on a small square ceramic plate
Tips for Making Toffee Cookies

These brown butter toffee cookies were truly some of the most sublime cookies to ever come out of my kitchen. I happen to adore toffee, so anytime there’s a chance to sneak it into a cookie, I’m game. And they are the star of the show in these incredible treats.

  • No chocolate chips or nuts to battle for the title. Toffee all the way. Well, that and the brown butter in the dough.
  • Cooking the butter till it darkens and develops a lovely nuttiness and adds a rich layer of flavor that can’t be beat. If you’re unfamiliar with brown butter, it’s super easy to make in your own kitchen. I’ve detailed the technique below.
  • Since the butter added to this cookie dough is melted, the dough is extra soft. You must refrigerate the dough before shaping and baking these cookies.
  • Instead of buying toffee chips, I recommend buying Heath bars and chopping them into pieces. The outcome will be much tastier!
  • These are perfect, chewy cookies. Watch your first batch to see what the timing is for your oven. The edges will begin to brown and the middles will be just set when they need to be pulled out of the oven. If you’re a toffee fan, you must add these gems to your baking list!

What Does Brown Butter Taste Like?

Brown butter, or beurre noisette, adds a toasted, slightly nutty flavor, that some say has even a slight toffee flavor. The Maillard reaction, a scientific term typically referring to the chemical reaction that makes seared meat so tasty, is also involved in the flavoring of brown butter. The heating process breaks down the proteins into numerous flavor compounds. I’ve also made these mighty tasty Brown Butter Chocolate Chip Cookies if you’d like to give them a whirl!

I use brown butter in a fabulous, easy asparagus topping. It’s perfect for company!

Brown Butter Toffee Cookies on a round white plate

How Does Brown Butter Differ from Clarified Butter?

Brown butter contains the milk solids which brown during the heating process. In clarified butter, the milk solids get foamy as they’re cooked and are skimmed off or strained, leaving just the beautiful yellow butterfat.

How to Make Brown Butter:

  • Ideally, you should start with unsalted butter, cut into pieces
  • Use a light-colored saucepan so you can see the butter’s color changing
  • Cook over medium heat
  • Watch carefully, stirring frequently
  • The butter will foam; this is normal
  • Pull off the heat when it starts to brown and smell nutty
  • Strain off any solids (brown bits) if desired
  • Keep up to 2 weeks in the refrigerator

Photo and text collage of toffee brown butter cookies

More Toffee Recipes

If you like toffee, waiting for the holidays to make a batch of the Best English Toffee just won’t do! Try some of these yummy recipes with toffee.

This recipe was first shared in October 2014. Photos and text were updated in 2020.

Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Nutty brown butter cookies filled with buttery toffee chunks

Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Yield 3 dozen cookies

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 sticks butter, gently cooked till light brown
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 8 Heath bars (1.4-ounce size), chopped into 1/4 inch chunks

Instructions

  1. In a large bowl, mix together sugar, brown sugar, and salt. Add vanilla. Mix in warm brown butter and mix till sugar starts to dissolve. Add eggs and mix till combined. Add flour and baking soda and stir until just combined. Mix in toffee chunks.
  2. Cover the bowl with plastic wrap and let chill in the refrigerator for two hours or up to overnight.
  3. Preheat oven to 375°F. Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto baking sheet about 2 inches apart. Bake till edges are golden in color and tops start to look set, about 10 minutes.

Notes

Adapted from Alice Medrich.

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Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 137mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 1g
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41 comments on “Brown Butter Toffee Cookies”

  1. These cookies look scrumptious! Love brown butter and toffee. Hope Kate’shoulder surgey went well – can’t wait to see the recipe!

  2. These are some pretty awesome cookies. If YOU say these are outstanding, I listen. I need to make something for a friend’s family while she’s in the hospital. I think these will be a welcome treat for the kids.

  3. browned butter and toffee are seriously THE BEST combo! Match made in cookie heaven! heading over to see the recipe for the AHHHMAZING cookies!

  4. If Bill didn’t eat them I will take his share!

  5. These would be great with my coconut flavored coffee right now yummy!

  6. Dearly love toffee cookies. Can’t wait to make some using this recipe.

  7. My daughter will love this brown butter toffee cookies as she loves chewy cookies 😀 Thank you for the recipe!

  8. Love the chunks of toffee in these! Oh so yummy.

  9. Need to make these again because wow they were good!

  10. The browned butter made these cookies taste extra delicious!

  11. My kids devoured a whole batch in minutes! They taste SO good!

  12. Made these for our neighbors! They were a huge hit!

  13. I was in the mood to bake cookies today, it’s been a while and these sounded nice and easy. Didn’t think they would be THIS good though! I got 3 dz cookies out of the batch and the only difference is that on half I sprinkled just the tiniest bit of coarse sea salt (love the sweet salty combo). The first sheet was in the oven 10 minutes and they were burnt. The next I took out at 8 minutes and they were perfect. These will have to be divided up and frozen or this batch won’t last more than a day or two lol

  14. These are a favourite too! Can I use baking powder here? Would the cookie texture be different?

    • Yes, Angie! I haven’t tested it but apparently, if you add 2-3 times the amount of baking powder as the baking soda called for in the recipe, it should work. Hope you give them a try!

  15. You had me at toffee! We purchased some toffee cookies at Gatwick Airport and they were sublime, I was panicked when we ate the last one. I think these cookies are very similar and I’m definitely baking up a batch once I can get out to shop.
    We’ve decided to self-isolate for 14 days even though we have no symptoms. 

  16. absolutely delicious Lizzy! always forget I can make my own cookies , yours look amazing!
    I think in this crazy world baking is a therapy:)

  17. I love cookies at the best of time, but these look incredible and gooey – my favorite type of cookies! xo

  18. Cookies! It’s what we all want right now. These look so good! I plan to bake a lot while we’re stuck at home in these next couple of weeks. 🙂 ~Valentina

  19. We have not had a health bar in ages! These cookies would be a huge hit and with browned butter, oh my. We would have to hide these cookies in a container under the broccoli (they would never look there) so that the boys did not eat them all.

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