My delicate and chewy brown butter toffee cookies are full of toffee items and flavored with vanilla, brown butter, and sprinkling of sea salt. By no means browned butter earlier than? I’ll present you ways! Recipe features a how-to video!
The BEST Toffee Cookies
I first shared these brown butter toffee cookies over 7 years in the past. Since then, they’ve remained one in every of my favorites, a guaranteed-to-please go-to that everybody, with out fail, asks me for the recipe for.
The inspiration for these cookies got here to me through the cafeteria of the hospital the place Zach and I used to work. The unique was fairly a bit underwhelming–too synthetic, dry, and never sufficient butter taste–however it offered me with some good beginning factors for my very own creation.
My model is something however underwhelming; we’re speaking barely crisped exteriors, crunchy milk chocolate toffee bits, and a nutty, buttery taste in each chew (particularly in these delicate facilities!). These cookies are so good!
Why You’ll Love This Recipe
- Makes a incredible fall cookie that’s each pumpkin and pumpkin spice free (if you happen to’re not into that kinda factor). One thing concerning the heat, buttery taste simply makes me consider fall in all the most effective methods. Be happy to make them year-round although–I definitely do!
- Brown butter supplies the greatest, butteriest taste that enhances the toffee add-ins so nicely. If making brown butter appears intimidating to you, simply know that it’s a easy course of. I’ll stroll you thru each step beneath!
- No chilling or mixer required! Although you possibly can all the time cowl and chill the dough if you want; this might doubtless give the cookies a good richer, extra buttery taste. Remember the fact that that the dough will get a bit crumbly when chilled and might want to come to room temperature earlier than you possibly can scoop and bake.
- Comfortable and chewy texture that lasts for days, due to my tried-and-true baking method. Then again, if you happen to like crunchy cookies, strive my butter crunch cookies!
What You Want
- Brown sugar. I like to recommend a mix of darkish and lightweight brown sugar, although you need to use all mild brown sugar if that’s all you could have readily available.
- Toffee bits. Use the crushed milk chocolate toffee bits (Heath bar bits). You’ll be able to often discover these close to chocolate chips within the baking aisle of your grocery retailer.
- Vanilla. A hefty pour of vanilla (half a tablespoon!) provides SO a lot taste to those cookies. I like utilizing home made vanilla extract on this recipe; if you happen to haven’t made your individual but, it’s worthwhile to!
- Salt. Whereas we’re utilizing common desk salt within the dough, I like to recommend sprinkling flaky sea salt on the cookies simply after eradicating them from the oven. This actually intensifies the entire already sturdy flavors of those brown butter toffee cookies.
- Butter. We’re utilizing a full cup (two sticks) of butter right this moment. We’ll brown this and let it cool utterly earlier than including it to the dough. Observe that until in any other case indicated, you must measure your butter earlier than browning it.
SAM’S TIP: Since we’re utilizing room temperature butter, it’s greatest if you happen to use room temperature eggs as nicely. I’ve a trick to shortly convey eggs to room temperature if you happen to neglect to set yours out forward of time.
That is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the submit!
The best way to Make Brown Butter Toffee Cookies
Brown the butter
Browning the butter is the important thing to including really unbelievable, jaw-dropping taste to this recipe. It’s a key ingredient in my brown butter frosting, brown butter chocolate chip cookies, and pistachio cake and it’s each bit as necessary right here, too.
To make it, add the butter to a light-bottomed saucepan over medium-low warmth. As soon as melted, enhance the warmth to medium and stir continuously because the butter bubbles, foams, and pops. Pay shut consideration, and when you discover a toasty aroma and see brown bits forming on the underside of the pan, take away from the warmth and pour right into a heat-proof bowl. You’ve simply made brown butter!
Be certain to let the butter cool for 25-Half-hour earlier than including your different components, in any other case you run the chance of melting your sugars and making a severely runny, unusable dough.
Make the dough
The dough comes collectively like most traditional doughs. As soon as the butter has cooled (utterly! Be certain the underside of the bowl that it’s cooling in doesn’t really feel even somewhat heat), you possibly can add the sugars then the egg and vanilla.
Whisk the dry components collectively individually then progressively fold it into the moist components. This can be a stiff dough, so I do that in 3-4 components for the best combining.
Fold in your toffee bits till evenly included, then you definately’re able to scoop! No extra chilling wanted, you waited lengthy sufficient for the browned butter to chill so that you’re able to go now!
Bake the cookies
Scoop and roll the dough into 1 ½ tablespoon balls, then place on parchment lined baking sheets.
Bake till the perimeters are simply beginning to flip golden brown (the facilities will nonetheless look a bit underdone, then take away and sprinkle with sea salt (it’s worthwhile to do that whereas the cookies are nonetheless heat, so it sticks). The cookies will proceed baking outdoors the oven on the new cookie sheets. That is my favourite trick for delicate and chewy cookies that keep delicate for days!
SAM’S TIP: The toffee bits have a tendency to stay to the baking sheets because the cookies cool, so I like to softly wiggle the cookies with a spatula after they’ve been out of the oven for a couple of minutes.
Ceaselessly Requested Questions
It’s not superb with this recipe because the dough doesn’t unfold as a lot after a chronic time period within the fridge and may even turn into crumbly. Nonetheless, if you happen to completely should save the dough, you possibly can cowl and refrigerate it for as much as 3 days. Observe that you’ll doubtless have to let it utterly come again to room temperature earlier than trying to scoop and roll it, and the dough is likely to be a bit crumbly even with thawing. You could be higher off chilling the dough in pre-portioned balls as a substitute.
You don’t must, however your cookies received’t be fairly as delicate and tender or thick if you happen to skip it. I like to recommend substituting flour for the cornstarch if you happen to should depart it out.
The more than likely trigger is including the sugars to the butter whereas it’s nonetheless only a bit too heat. The butter melts the sugars and creates a brilliant greasy dough which sadly can’t be remedied (even chilling received’t assist).
This could additionally occur if you happen to put your cookie dough on sizzling baking sheets–by no means try this!
I extremely suggest that you just re-heat your toffee cookies briefly within the microwave earlier than having fun with (about 9-seconds per cookie, in my microwave). Heat cookies are the most effective cookies!
Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜
Brown Butter Toffee Cookies
Servings: 24 cookies
Energy: 157kcal
Forestall your display from going darkish
Directions
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Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Put aside.
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Minimize your butter into Tablespoon-sized items and place in a medium-sized saucepan. Soften over medium-low warmth.
1 cup unsalted butter
To Brown the Butter (It’s straightforward, I promise!)
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As soon as butter has melted, enhance warmth to simply above medium warmth.
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Swirl and scrape the edges of the pan continuously with a picket spoon or heatproof spatula – the butter will bubble and pop. As soon as the effervescent/popping slows, the butter will start to show brown, it can appear like this as soon as it’s completed:
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Watch the butter very rigorously at this level, and as soon as it begins to brown and also you odor the nutty aroma of browned butter, take away from warmth shortly and pour into a big, heatproof bowl.
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Enable butter to chill for 25-Half-hour earlier than continuing with the recipe.
Cookie Dough
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Add sugars into cooled browned butter, stir nicely.
1 cup (200 g) brown sugar, ⅔ cup (135 g) white sugar
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Stir in eggs, one after the other, stirring nicely after every addition.
2 eggs
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Add vanilla extract and stir.
1 ½ teaspoon vanilla extract
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In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking powder, baking soda and salt.
2 ¾ cups (350 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
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Steadily add flour combination to butter combination, stirring till components are practically utterly mixed.
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Add milk chocolate toffee bits and stir till components are well-incorporated.
1 cup (170 g) milk chocolate toffee items
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Drop by heaping, rounded 1 ½ Tbsp (45g) scoops onto ready cookie sheets, inserting at the very least 2″ aside.
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Bake on 350F (177C) for 9-10 minutes or till edges are simply starting to show golden brown (cookies ought to nonetheless be fairly delicate once you take away them from the oven, and will even seem barely underbaked in middle).
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Sprinkle calmly with sea salt.
sea salt
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Enable cookies to chill on baking pan for about 3 minutes after which use a spatula to softly scoop beneath them and thoroughly wiggle them free from the parchment paper, because the toffee tends to stay.
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Enable to chill a number of extra minutes after which switch to cooling rack to chill utterly.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 4 days.
Vitamin
Serving: 1cookie | Energy: 157kcal | Carbohydrates: 21g | Protein: 2g | Fats: 8g | Saturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 24mg | Sodium: 108mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 15mg | Iron: 1mg
Dietary data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
