If you’re on the lookout for a cookie that will knock your socks off with buttery richness and irresistible chewiness, you absolutely have to try my Brown Butter Toffee Cookies (Soft & Chewy). These beauties bring together the luxurious, nutty flavor of browned butter with crunchy, sweet toffee pieces, all folded into a soft cookie that melts in your mouth. A sprinkle of sea salt on top takes these cookies from tasty to completely unforgettable. Whether you’re baking them for a cozy night in or sharing with friends, these cookies offer true comfort and a touch of indulgence you’ll want to make again and again.
Ingredients You’ll Need
Getting these Brown Butter Toffee Cookies (Soft & Chewy) just right means focusing on a handful of simple yet powerhouse ingredients. Each one plays a special role—whether it’s the richness from the butter, the perfect chewiness from the sugars and flour, or that delightful crunch from the toffee bits.
- Unsalted butter: Essential for browning and adding that deep, nutty flavor that defines the cookies.
- Brown sugar (light or dark): Brings moisture and chewiness while enhancing the sweetness with molasses notes.
- White sugar: Adds a balanced sweetness and helps with the cookie’s structure.
- Eggs: Binds everything together, adding richness and tenderness.
- Vanilla extract: A splash of warmth and complexity in every bite.
- All-purpose flour: The sturdy base that gives the cookies their soft texture.
- Cornstarch: Keeps these cookies tender and soft by lightening the flour’s impact.
- Baking powder and baking soda: Leavening agents that help the cookies rise just enough for that perfect chew.
- Salt: Balances the sweetness and enhances all the flavors.
- Milk chocolate toffee pieces: Tiny bursts of sweet crunch that make these cookies uniquely delicious.
- Sea salt for sprinkling: Adds a finishing pop of flavor that wakes up your taste buds.
How to Make Brown Butter Toffee Cookies (Soft & Chewy)
Step 1: Brown the Butter
This is the magic step that sets these cookies apart. Cut your unsalted butter into tablespoon pieces and melt it gently over medium-low heat, then increase the heat just above medium and start swirling the pan. You’ll notice the butter bubbling and popping—keep a close eye because once it starts to turn a golden brown color and fills your kitchen with a heavenly nutty aroma, it’s time to remove it from heat. Pour the browned butter into a heatproof bowl and let it cool for about 25 to 30 minutes. This step unlocks deep, rich flavors that give the cookies their signature taste.
Step 2: Make the Cookie Dough
Once your browned butter has cooled, stir in the brown and white sugars until fully combined. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mix to the butter mixture, stirring gently until nearly combined. Finally, fold in the milk chocolate toffee pieces, making sure they get evenly distributed throughout the dough for every bite to have a little surprise crunch.
Step 3: Bake the Cookies
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Using a cookie scoop or spoon, drop generous 1 ½ tablespoon mounds of dough onto the sheets, leaving at least 2 inches of space between each. Bake for 9 to 10 minutes, just until the edges start to turn golden but the centers remain soft and slightly underbaked. Remove from oven, sprinkle with a light dusting of sea salt, and let the cookies cool on the baking sheet for a few minutes before transferring them gently to a cooling rack.
How to Serve Brown Butter Toffee Cookies (Soft & Chewy)
Garnishes
A sprinkle of flaky sea salt right after baking brings out the sweet and buttery notes beautifully. For a little extra decadence, try drizzling a bit of melted dark chocolate over the top or adding a dollop of whipped cream on the side for a dessert-worthy touch.
Side Dishes
These cookies pair wonderfully with a creamy glass of milk or a rich cup of coffee. If you’re in the mood for dessert pairings, vanilla ice cream or a scoop of buttery caramel gelato makes an indulgent team with these soft & chewy delights.
Creative Ways to Present
For a fun twist, sandwich two cooled Brown Butter Toffee Cookies (Soft & Chewy) together with a thick spread of dulce de leche or Nutella. They’re also fantastic on a beautiful dessert platter surrounded by fresh berries and nuts for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any of these amazing Brown Butter Toffee Cookies (Soft & Chewy) left, store them in an airtight container at room temperature. They’ll stay fresh and soft for up to four days, perfect for satisfying those snack cravings without losing any of their magic.
Freezing
You can freeze the cookie dough before baking it! Scoop the dough onto a baking sheet, freeze until solid, then transfer the scoops to a freezer bag for up to three months. When you’re ready, bake from frozen, adding a couple extra minutes to the bake time. Baked cookies freeze well too—just store them in an airtight container, separated by parchment paper.
Reheating
To bring back that freshly-baked warmth, pop the cookies in the oven at 300°F (148°C) for about 5 minutes. A quick zap in the microwave for 10 seconds also works in a pinch, making these cookies taste like they just came out of the oven all over again.
FAQs
What does browning the butter do for these cookies?
Browning the butter adds a deep, nutty flavor and enhances the overall richness of the cookie. It’s what makes these Brown Butter Toffee Cookies (Soft & Chewy) feel extra special and irresistible.
Can I substitute toffee pieces with something else?
Absolutely! While toffee pieces offer a delightful crunch and caramel flavor, you can swap them for chocolate chips, chopped nuts, or even butterscotch chips depending on your preference.
Why do the cookies look a little underbaked when I take them out?
These cookies continue to set as they cool, so pulling them out when the edges are golden but the centers are still a bit soft results in that perfect chewy texture once cooled.
Is it necessary to use cornstarch in the recipe?
Cornstarch helps keep the cookies tender and soft by lightening the flour’s structure. It’s a small but important addition if you want that ideal soft and chewy texture.
Can I make these cookies gluten-free?
You can try swapping the all-purpose flour for a gluten-free baking blend, but results may vary slightly in texture. Be sure to choose a blend that contains xanthan gum and watch the baking time.
Final Thoughts
There’s just something so comforting and joyful about baking and sharing Brown Butter Toffee Cookies (Soft & Chewy). Their buttery depth, melty toffee surprises, and soft texture make them an all-time favorite in my kitchen, and I hope they become a beloved treat in yours too. Grab your ingredients, warm up that butter pan, and enjoy every delicious bite—you won’t regret it!
PrintBrown Butter Toffee Cookies (Soft & Chewy)
These soft and chewy Brown Butter Toffee Cookies are bursting with rich toffee pieces and enhanced with the nutty flavor of browned butter and a hint of vanilla. Finished with a sprinkle of sea salt, these American-style dessert cookies offer a perfect balance of sweetness and saltiness. The recipe includes a detailed how-to on browning butter for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brown Butter
- 1 cup unsalted butter (cut into tablespoon-sized pieces)
Cookie Dough
- 1 cup (200 g) brown sugar (light or dark, or a blend of both)
- ⅔ cup (135 g) white sugar
- 2 eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) milk chocolate toffee pieces (e.g., Heath Milk Chocolate Toffee Pieces)
- Sea salt for sprinkling on top (fine or coarse, as preferred)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper. Set them aside for later use.
- Brown the Butter: Cut unsalted butter into tablespoon pieces and place them in a medium saucepan over medium-low heat. Once melted, increase heat just above medium. Continuously swirl and scrape the pan sides with a wooden spoon or heatproof spatula as the butter bubbles and pops. When bubbling slows and the butter turns brown with a nutty aroma, quickly remove it from heat. Pour browned butter into a large heatproof bowl and let cool for 25-30 minutes.
- Mix Sugars and Eggs: Add brown sugar and white sugar into the cooled browned butter, stirring well to combine. Add eggs one at a time, stirring thoroughly after each addition to ensure a smooth mixture.
- Add Vanilla: Stir in the vanilla extract evenly into the mixture for flavor depth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Incorporate Dry Into Wet Ingredients: Gradually add the dry flour mixture into the browned butter and sugar mixture, stirring until almost fully combined.
- Add Toffee Pieces: Fold in the milk chocolate toffee pieces, ensuring they are well distributed throughout the dough.
- Scoop Cookies: Using a tablespoon measure (about 1 ½ Tbsp or 45g), drop heaping, rounded scoops of dough onto the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake: Bake in the preheated oven for 9-10 minutes or until cookie edges just start to turn golden brown. The cookies will remain soft and may look slightly underbaked in the centers when removed.
- Add Sea Salt: Immediately after removing the cookies from the oven, lightly sprinkle sea salt over the tops for contrast and enhanced flavor.
- Cool Cookies: Let the cookies cool on the baking sheet for about 3 minutes. Use a spatula to gently loosen and remove the cookies from the parchment paper, as the toffee pieces may stick. Then transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
- Using a blend of light and dark brown sugar enhances the depth of flavor in the cookies.
- Be attentive while browning butter to prevent burning; watch for a nutty aroma and golden brown color.
- Sea salt topping balances the sweetness and intensifies the toffee flavor.