Brown Butter Toffee Cookies
Brown Butter Toffee Cookies
Brown Butter Toffee Cookies are a delightful treat that combines the rich, nutty flavor of brown butter with the sweetness of toffee. This unique cookie recipe offers a chewy texture with hints of crunch, making it a favorite for gatherings or a cozy night in.
Why You’ll Love This Brown Butter Toffee Cookies
These Brown Butter Toffee Cookies are more than just a simple dessert. The process of browning the butter adds depth, enhancing the overall flavor of the cookies. The golden-brown toffee pieces provide a delightful chew, while the semi-sweet chocolate chips elevate the taste to new heights. Perfectly baked, these cookies have crispy edges and a soft center that melts in your mouth. Whether enjoyed with a glass of milk or shared at a party, these cookies are sure to impress.
How to Make Brown Butter Toffee Cookies
Ingredients:
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar (packed)
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
- 1 cup (2 sticks) 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
Step-by-Step Instructions:
- Make the toffee: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer on the bottom and set aside.
- Melt the 1/2 cup of butter and 1/2 cup of brown sugar in a medium saucepan over medium-high heat. Stir occasionally until the mixture reaches a boil, then reduce the heat to medium and allow it to boil for 4-5 minutes without stirring.
- Remove the saucepan from the heat and pour the caramel mixture over the crackers. Use a wooden spoon or rubber spatula to spread it evenly. Bake in the preheated oven for 4-5 minutes, or until just bubbly.
- Take it out of the oven and sprinkle the chocolate chips on top. Allow it to sit for a few minutes to let the chocolate melt, then use a spatula to spread it evenly. If desired, sprinkle sea salt on top. Transfer the toffee to the freezer while you prepare the cookie dough.
- Brown the butter: In a medium saucepan over medium heat, place 1 cup of cubed unsalted butter. Swirl the butter to help it melt, stirring constantly for about 5 minutes. The butter will bubble, foam, and turn golden brown. You will notice the milk solids toasting and emitting a nutty aroma. Immediately remove it from the heat and let it cool for about 10 minutes.
- Make the dough: While the butter cools, whisk together the flour and baking soda in a large bowl. Once the browned butter is slightly cooled, add the brown sugar and granulated sugar into the saucepan and whisk until combined. Add the eggs and vanilla, whisking until no yellow streaks remain.
- Pour the wet ingredients into the flour mixture and stir with a rubber spatula until just combined. The dough may appear dry at first but will come together.
- Place the dough in the freezer for a few minutes while you break up the toffee. Remove the toffee from the freezer and chop it into small pieces. Using your hands to break it may melt some of the chocolate.
- Remove the dough from the freezer and incorporate most of the toffee pieces, reserving some for topping the cookies once baked. Stir well to evenly distribute the toffee, then cover the dough with plastic wrap and chill for at least 2 hours, or up to 3 days. If chilling for over 24 hours, allow the dough to sit out and soften slightly before baking.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough into 2-tablespoon-sized balls and place them a few inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are golden brown and the tops are just set.
- Top the warm cookies with the reserved toffee bits and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Brown Butter Toffee Cookies
These cookies are perfect served warm with a glass of milk or a cup of tea. You can also stack them on a dessert platter for parties or pack them in a jar as gifts. Enjoy them plain, or serve with a scoop of vanilla ice cream for an indulgent dessert experience.
How to Store Brown Butter Toffee Cookies
Store the Brown Butter Toffee Cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator for up to two weeks. If you’d like to freeze them, place the cookies in a freezer-safe container separated by parchment paper for up to three months. Thaw at room temperature before enjoying.
Tips to Make Brown Butter Toffee Cookies Perfect
- Brown the Butter Carefully: Watch the butter closely while browning. It can turn from golden to burnt quickly.
- Use Quality Chocolate: Opt for high-quality semisweet chocolate chips to enhance the flavor of the cookies.
- Chill the Dough: Chilling the dough allows the flavors to meld and improves the cookie’s texture.
- Don’t Overbake: Remove the cookies when the edges are golden but the tops are still slightly soft to achieve a chewy texture.
Flavor Variations
- Nuts: Add chopped pecans or walnuts for an extra crunch.
- Mix-Ins: Swap chocolate chips for white chocolate or butterscotch chips for different flavors.
- Add Spices: Sprinkle in some cinnamon or espresso powder to give the cookies a unique twist.
Pro Tips for Success
- Room Temperature Eggs: Ensure that the eggs are at room temperature to help the dough bind together more smoothly.
- Digital Scale: For accuracy, consider weighing the flour and sugars for the perfect cookie consistency.
- Check Dough Consistency: If the dough seems too sticky, chill it in the fridge for a bit longer.
FAQs About Brown Butter Toffee Cookies
Can I use margarine instead of butter?
While you can use margarine, the flavor and texture won’t be the same. Butter has a richness that enhances the cookies, which margarine lacks.
Can I make the dough ahead of time?
Absolutely! You can make the dough up to three days ahead. Just keep it wrapped in the refrigerator until you’re ready to bake. Soften it slightly before scooping.
What if I don’t have saltine crackers?
You can substitute with graham crackers or any similar crisp cracker for the base of the toffee. This will slightly change the flavor but can still be delicious.
Final Thoughts
Brown Butter Toffee Cookies are an irresistible treat that combines rich flavors and textures in every bite. With simple ingredients and straightforward steps, you can create a delightful dessert that will surely impress friends and family. Try these cookies today, and enjoy the delightful aroma and taste of freshly baked goods from your kitchen.
Brown Butter Toffee Cookies
Ingredients
For the toffee
- 20 pieces saltine crackers
- 1/2 cup unsalted butter For toffee
- 1/2 cup light brown sugar Packed
- 6 ounces semisweet chocolate chips
- Sea salt for topping Optional
For the cookie dough
- 1 cup unsalted butter Cubed, for browning
- 2 1/2 cups all-purpose flour Spoon 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
Prepare the Toffee
- Preheat the oven to 425°F (220°C). Line a 9x13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer on the bottom and set aside.
- Melt the 1/2 cup of butter and 1/2 cup of brown sugar in a medium saucepan over medium-high heat. Stir occasionally until the mixture reaches a boil, then reduce the heat to medium and allow it to boil for 4-5 minutes without stirring.
- Remove the saucepan from the heat and pour the caramel mixture over the crackers. Use a wooden spoon or rubber spatula to spread it evenly. Bake in the preheated oven for 4-5 minutes, or until just bubbly.
- Take it out of the oven and sprinkle the chocolate chips on top. Allow it to sit for a few minutes to let the chocolate melt, then use a spatula to spread it evenly. If desired, sprinkle sea salt on top. Transfer the toffee to the freezer while you prepare the cookie dough.
Brown the Butter
- In a medium saucepan over medium heat, place 1 cup of cubed unsalted butter. Swirl the butter to help it melt, stirring constantly for about 5 minutes. The butter will bubble, foam, and turn golden brown. Remove it from the heat and let it cool for about 10 minutes.
Make the Dough
- While the butter cools, whisk together the flour and baking soda in a large bowl.
- Once the browned butter is slightly cooled, add the brown sugar and granulated sugar into the saucepan and whisk until combined. Add the eggs and vanilla, whisking until no yellow streaks remain.
- Pour the wet ingredients into the flour mixture and stir with a rubber spatula until just combined.
- Place the dough in the freezer for a few minutes while you break up the toffee. Remove the toffee from the freezer and chop it into small pieces.
- Remove the dough from the freezer and incorporate most of the toffee pieces, reserving some for topping the cookies once baked. Stir well to evenly distribute the toffee, then cover the dough with plastic wrap and chill for at least 2 hours, or up to 3 days.
- If chilling for over 24 hours, allow the dough to sit out and soften slightly before baking.
Bake the Cookies
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough into 2-tablespoon-sized balls and place them a few inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown and the tops are just set.
- Top the warm cookies with the reserved toffee bits and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
