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Brown Butter Toffee Cookies Recipe

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★★★★

3.9 from 30 reviews

These Brown Butter Toffee Cookies combine the nutty richness of browned butter with sweet, crunchy toffee made from saltine crackers caramelized in a buttery brown sugar mixture and topped with melted semisweet chocolate. The cookies are soft with bursts of toffee pieces throughout and a light sprinkle of sea salt to perfectly balance the sweetness. They are chilled for the best texture and baked to golden perfection, making an irresistible homemade treat.

Ingredients

Scale

Toffee Layer

  • 20 saltine crackers
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar (packed)
  • 6 ounces semisweet chocolate chips
  • Sea salt for topping (optional)

Cookie Dough

  • 1 cup unsalted butter (cubed)
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 cup light brown sugar (packed)
  • 1/3 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Make the toffee: Preheat your oven to 425°F (220°C). Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer at the bottom and set aside.
  2. Cook caramel mixture: In a medium saucepan over medium-high heat, melt 1/2 cup unsalted butter with 1/2 cup packed light brown sugar. Stir occasionally until it boils, then reduce heat to medium and let it boil gently for 4-5 minutes without stirring.
  3. Pour caramel over crackers: Remove from heat and pour the hot caramel evenly over the crackers. Spread with a wooden spoon or rubber spatula to cover them fully. Bake in the oven for 4-5 minutes until bubbly.
  4. Add chocolate and chill toffee: Take the pan out of the oven and immediately sprinkle the semisweet chocolate chips over the caramel layer. Let them sit for a few minutes to melt then spread the melted chocolate evenly with a rubber spatula. Sprinkle sea salt if desired. Transfer the pan to the freezer while you prepare the cookie dough.
  5. Brown the butter: In a medium saucepan over medium heat, melt 1 cup cubed unsalted butter, swirling and stirring constantly for about 5 minutes. The butter will foam and bubble, turning golden brown as the milk solids toast. When it smells nutty and has a golden brown color, remove it from heat and allow to cool for about 10 minutes.
  6. Mix dry ingredients: While the butter cools, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking soda in a large bowl.
  7. Prepare wet ingredients: To the browned butter, whisk in 1 cup packed light brown sugar and 1/3 cup granulated sugar until combined. Then whisk in 2 large room-temperature eggs and 2 teaspoons pure vanilla extract until no streaks remain.
  8. Make cookie dough: Pour the wet mixture into the dry ingredients and stir with a rubber spatula until combined. The dough will start dry but come together as you mix.
  9. Chop toffee and mix dough: Remove toffee from the freezer and use a sharp knife to chop it into small pieces (avoid breaking by hand to prevent melting chocolate). Add almost all the toffee pieces to the dough (reserve some for topping). Stir well to distribute evenly. Cover the dough tightly with plastic wrap and chill for at least 2 hours or up to 3 days. Let dough soften slightly if chilled over 24 hours.
  10. Bake the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Scoop dough into 2-tablespoon balls spaced apart. Bake 8-10 minutes until edges are golden and tops just set.
  11. Add toffee topping and cool: Immediately press the reserved toffee bits gently onto warm cookies. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • For extra toffee, double the toffee recipe and bake on a sheet pan instead of 9×13-inch dish.
  • Ensure eggs are at room temperature for optimal mixing and texture.
  • Chilling the dough for at least 2 hours improves texture and flavor.
  • Use a sharp knife to chop toffee to prevent chocolate from melting.
  • Sea salt topping is optional but enhances flavor by balancing sweetness.

Keywords: Brown Butter Cookies, Toffee Cookies, Saltine Cracker Toffee, Homemade Cookies, Caramel Toffee Cookies

Find it online: https://foodiecara.com/brown-butter-toffee-cookies-recipe/