Brown Butter Toffee Cookies are next level delish! Start with some browned butter and end with crushed up Heath toffee bars for the best cookies in the universe. These freeze well too!
Love that toffee flavor? Then try my recent published Coffee Toffee Ice Cream! SO good and we’re all about those flavors.
I’m obsessed with these cookies, friends, and I honestly think they are my new favorite. There are SO MANY reasons to love these.
- Soft and chewy in the inside.
- Crispy on the edges.
- Nutty, sweet, and a little bit salty.
- Impressive looking because BIG cookies are just everything.
This cookie is the first I’ve made with browned butter, and I’m now thinking I need to use this method with every single cookie I make.
Ingredients needed for Brown Butter Toffee Cookies:
- Butter – You’ll need one cup of unsalted butter. See below for how I brown the butter.
- Eggs – Two eggs, at room temperature.
- Sugar – A combo of brown sugar and granulated sugar.
- Vanilla – I love the Watkin’s Vanilla brand.
- Flour – You’ll need 2 1/4 cups of all-purpose flour PLUS two tablespoons.
- Salt – I use kosher salt.
- Baking Soda & Baking Powder – The leavening agents for these cookies.
- Corn Starch – A couple of teaspoons helps make these cookies soft inside.
- Heath Bars – The star of the show, crushed up Heath bars!
How to make brown butter:
This process is very easy. You just have to be patient while browning, and watch it very closely. You want browned butter – NOT burnt butter.
- Place the butter in a pan on the stove, over medium heat.
- Let the butter melt, and when it starts sizzling, start stirring with a spatula.
- Keep the heat at medium, and stir gently, keeping the butter moving in the pan.
- After about 15 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer, and then remove the pan from the heat.
- Pour the butter immediately into a bowl.
- Let the butter cool. I like to leave it sit for about two hours, after it’s solidified and completely cooled.
- Now you are ready to use it in your cookies!
How to make Brown Butter Toffee Cookies:
- Brown the butter. (See above for complete instructions.)
- Chop the Heath Bars. You’ll need about 8 oz. of Heath bars. Just use a sharp knife to coursely chop it up. Set aside.
- Make the dough. After the butter is cooled completely, make the dough. Combine the wet ingredients in a large bowl – the butter, eggs, both sugars, and vanilla. Mix well. Then add in the dry ingredients – the flour, salt, baking soda, baking powder, and corn starch. Mix until just combined.
- Add the Heath pieces. Then add in the chopped toffee bars, and gently mix it in to the cookie dough.
- Form balls. Use your hands to form about 16 equal shaped cookie balls. (These are on the larger size, so if you want, feel free to make smaller cookies.) Place the cookie balls in an airtight container and place in the refrigerator.
- Chill. Chill the cookie dough balls for at least two hours prior to baking. You can also chill overnight.
- Bake. Bake the cookies at 350 degrees for about 14-16 minutes, or until browned to your liking. If you make large cookies, make sure you only bake 5-6 at a time so they don’t bake together.
What does brown butter do for cookies?
Brown butter takes a regular cookie and makes it gourmet. It creates a nutty aroma and flavor profile that is like no other, especially in a cookie.
What happens when butter is browned?
When the butter melts, water evaporates out of the butter and the butterfat and milk solids separate. The solids sink to the bottom of the pan and eventually begin to brown. The butter then turns into a heavenly rich fat that will transform your cookies.
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Brown Butter Toffee Cookies
- 1 cup unsalted butter – melted and browned, and cooled
- 2 large eggs – at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tablespoon vanilla
- 2 1/4 cups all-purpose flour
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons corn starch
- 8 oz. Heath bars – chopped
- extra sprinkle of salt – after baking
How to brown butter: (Do this step two hours before making cookies.)
- Place the butter in a pan on the stove, over medium heat. Let the butter melt, and when it starts to sizzle, start stirring with a spatula. Keep the butter on medium heat, and stir gently to keep the butter moving around in the pan.
- After about 15 minutes (or so), you should start seeing some brown bits forming on the bottom of the pan. Stir for a few more seconds and remove the pan from the heat. Pour the butter into a separate bowl so it stops cooking.
- Let the butter cool completely at room temperature (or refrigerate for about 15 min, in a pinch). You'll see it start to solidify. (See pictures on blog.) I prefer to let it sit for about two hours before using. Now you are ready to make cookies!
Making the cookies:
- Combine the wet ingredients in a large bowl – the cooled brown butter, eggs, vanilla, and both sugars. Whisk until well mixed.
- Add in the dry ingredients – the flour, salt, baking soda, baking powder, and corn starch. Mix until just combined.
- Add the chopped Heath bar pieces to the bowl (I like to reserve a few pieces for the top of the cookies.) and gently stir in. Form approximately 16 large cookie balls and place in an airtight container.
- Chill in the refrigerator for at least two hours. You can also chill overnight.
- Bake the cookies in a preheated 350 degree oven for about 14-16 minutes, or until browned to your liking. Make sure you avoid crowding the baking sheet because these cookies are large.
Cookie Monster Alert!!