Brown Butter Toffee Cookies

5 from 8 votes

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!

Course Dessert

Cuisine American

Keyword brown butter toffee cookies, toffee cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings large cookies

Calories 330kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter - melted and browned, and cooled
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs - at room temperature
1 Tablespoon vanilla

Dry Ingredients:

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

Instructions

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, both sugars, eggs, and vanilla. Whisk until well mixed.
1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 Tablespoon vanilla
Add in the dry ingredients - the flour, salt, baking soda, baking powder, and corn starch. Mix until just combined.
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
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.
8 oz. Heath bars
Chill in the refrigerator for at least two hours. You can also chill overnight.
Bake six cookies at a time on a large cooking sheet 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.
Add a sprinkle of sea salt to the baked cookies and let sit on baking sheet for 5-7 minutes. Then remove to cooling racks.
extra sprinkle of salt

Video

Notes

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.

Nutrition