Description

These chewy brown butter toffee cookies feature a soft, gooey center with crisp edges, enriched by nutty brown butter and studded with salty-sweet toffee bits and white chocolate chips.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/2 cup (100g) granulated white sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 1/2 cups (170g) toffee bits
1 cup (170g) white chocolate chips
Flaky sea salt (for topping)

Instructions

Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, then crackles, and finally settles with a nutty aroma and amber color with dark specks. Remove from heat and pour into a heat-proof bowl to cool for 10-15 minutes.
Mix wet ingredients: In a stand mixer with paddle attachment, beat the cooled brown butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides. Add eggs and egg yolk one at a time, beating well after each. Mix in vanilla extract.
Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt.
Make the dough: With mixer on low, gradually add dry ingredients to wet ingredients. Mix just until combined; do not overmix. The dough will be thick and sticky.
Fold in mix-ins: Gently fold in toffee bits and white chocolate chips using a spatula or hands until evenly distributed.
Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to solidify the fat and prevent excessive spreading.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and bake: Scoop dough onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Finish with salt: Immediately after removing from oven, sprinkle flaky sea salt on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not rush the butter browning process as it can burn quickly. Chilling the dough is essential for chewy texture. Underbake intentionally; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: brown butter cookies, toffee cookies, holiday baking, chewy cookies, easy holiday treats, brown butter toffee, white chocolate toffee cookies