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Brown Butter Toffee Cookies Recipe

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4 from 14 reviews

  • Author: Molly
  • Total Time: 2 hours 40 minutes
  • Yield: 24 cookies

Description

Indulge in these irresistible Brown Butter Toffee Cookies, featuring a rich homemade toffee base layered with semisweet chocolate and sea salt, folded into a nutty browned butter cookie dough. Crispy saltine crackers form the toffee foundation, topped with melted chocolate and sea salt, then incorporated as crunchy bits throughout soft, chewy cookies. Perfect for a decadent treat with a delightful balance of buttery, sweet, and salty flavors.

Ingredients

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 the oven to 425° F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers evenly in the bottom of the prepared pan and set aside.
  2. Create the caramel mixture: In a medium saucepan over medium-high heat, melt the butter with the brown sugar, stirring occasionally until it comes to a boil. Once boiling, reduce the heat to medium and allow it to boil for 4-5 minutes without stirring.
  3. Assemble and bake the toffee layer: Remove from heat and pour the caramel mixture over the crackers, spreading evenly with a wooden spoon or spatula. Bake in the preheated oven for 4-5 minutes until the caramel is bubbly.
  4. Add chocolate topping: Remove from the oven and immediately sprinkle chocolate chips over the hot caramel. Let sit for a few minutes until the chocolate softens, then spread it evenly with a rubber spatula. Optionally, sprinkle sea salt on top. Place toffee layer in the freezer while preparing the cookie dough.
  5. Brown the butter: In a medium saucepan over medium heat, melt the cubed butter while constantly stirring. After about 5 minutes, the butter will foam, then start to brown with toasted milk solids and a nutty aroma. Remove from heat and let cool for 10 minutes.
  6. Combine dry ingredients: Whisk together the flour and baking soda in a large bowl.
  7. Make the wet mixture: When the browned butter has cooled slightly, whisk in the brown sugar and granulated sugar directly in the saucepan until combined. Then whisk in the eggs and vanilla extract until no streaks of egg remain.
  8. Mix dough: Pour the wet mixture into the dry ingredients and stir with a rubber spatula until combined. The dough will initially seem dry but will come together as you mix.
  9. Prepare toffee pieces: Chill the dough in the freezer for a few minutes. Remove the toffee from the freezer and chop into small pieces with a sharp knife to avoid melting the chocolate. Fold most of the toffee bits into the dough, saving some for topping. Cover dough with plastic wrap and chill for at least 2 hours or up to 3 days. If chilling longer than 24 hours, allow dough to soften slightly before baking.
  10. Preheat oven and prep baking sheet: Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.
  11. Shape and bake cookies: Scoop the dough into 2 tablespoon-sized balls and place them evenly spaced on the prepared baking sheet. Bake for 8-10 minutes until edges are golden brown and the tops are just set.
  12. Add topping and cool: Immediately sprinkle reserved toffee bits on the warm cookies. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • To double the toffee amount, spread crackers on a sheet pan instead of a 9×13 dish.
  • Use a sharp knife to chop toffee pieces to prevent melting the chocolate; breaking by hand can cause the chocolate to melt.
  • Allow dough to soften slightly if chilled longer than 24 hours to make it easier to scoop and bake.
  • Sea salt topping is optional but enhances the sweet and salty flavor balance.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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