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Brown Butter Toffee Cookies

A tray of ooey gooey, melty brown butter toffee cookies.
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Packed with tons of flavor and English toffee bits, these Brown Butter Toffee Cookies are unbelievably rich and chewy.

Ingredients

Units Scale
  • 1 cup (2 sticks) butter
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 ounces English toffee bits (I used Heath brand)
  • Flaky sea salt, for finishing, optional

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir or whisk frequently for 5-7 minutes, or until the butter has bubbled/foamed and the foam begins to subside. Once the bubbles slow down, the butter will begin browning. Watch it very carefully (if it burns, you’ll have to start over!) and keep stirring until the browned bits at the bottom turn a light amber color, like this:Amber-colored brown butter being whisked in a saucepan.
  2. Transfer the butter to a medium heatproof bowl, making sure to get all the browned bits (that’s where the flavor is—I recommend using a rubber spatula to scrape all that goodness off the bottom of the pot). Stick it in the fridge to firm up for around 30 minutes. We want it to cool until it re-solidifies a bit, like softened room-temperature butter.
  3. Combine the wet ingredients: Add the browned butter to a large bowl or the bowl of a stand mixer, along with the brown sugar and granulated sugar. Cream together until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract and mix until just combined.
  4. Add the dry ingredients: Add the all-purpose flour, baking soda, and kosher salt. Mix until the dough is just combined and no dry flour bits remain, then mix in the English toffee bits.
  5. Chill: Cover the bowl with foil or plastic wrap and transfer to the fridge to chill for at least 2 hours or up to overnight.
  6. Scoop and bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-Tablespoon portions, roll into balls, and place on the baking sheet 3 inches apart. Bake for 9-11 minutes, or until edges are set and cookies are light golden on the bottom. If desired, sprinkle with a bit of flaky sea salt right after removing from the oven.
  7. Cool and eat: Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Find it online: https://www.emilyeatsthings.com/brown-butter-toffee-cookies/