Chewy and utterly irresistible, these Brown Butter Toffee Cookies are a delightful symphony of flavors and textures. They boast an exquisite nuttiness, thanks to the golden-brown butter, and a luxurious decadence from generous chunks of Heath bars. Prepare to discover your new favorite cookie – a truly exceptional treat that stands out from the crowd!
Why These Brown Butter Toffee Cookies Will Be Your New Favorite
While classic chocolate chip and sugar cookies hold a special place in our hearts, these brown butter toffee cookies offer an exciting twist that will redefine your cookie expectations. They are not just cookies; they are a culinary experience that elevates the humble treat to gourmet status.
- Unforgettable Flavor Profile: These cookies consistently rank high in our top ten favorite cookie list! The rich, caramelized notes from the brown butter create a sophisticated base, perfectly complementing the sweet, buttery crunch of Heath bar toffee. It’s a symphony of textures and flavors that will leave you craving more.
- A Toffee Lover’s Dream: If you adore toffee, these cookies are tailor-made for you. Loaded with generous chunks of real Heath bars and infused with a nutty brown butter cookie dough, they deliver an unparalleled toffee experience that will truly knock your socks off.
- A Welcome Change of Pace: Break away from the ordinary! These cookies offer a refreshing change from everyday chocolate chip and plain sugar cookies, introducing a complex depth of flavor and a delightful chewiness that makes them utterly unique and highly addictive.
Expert Tips for Baking Flawless Brown Butter Toffee Cookies
These brown butter toffee cookies are truly some of the most sublime treats to ever emerge from our kitchen. As a dedicated toffee enthusiast, I seize every opportunity to incorporate it into a dessert, and here, toffee takes center stage, brilliantly complemented by the nuanced flavor of brown butter. Follow these expert tips for perfection:
- Embrace the Toffee: In this recipe, toffee is the undisputed star, with no chocolate chips or nuts to compete for the spotlight. It’s all about the toffee, beautifully enhanced by the nutty brown butter in the dough.
- PRO-Tip: The Magic of Brown Butter: Cooking butter until it gently browns is a game-changer. This process develops a lovely, complex nuttiness and adds a rich layer of flavor that ordinary butter simply can’t achieve. If you’re new to making brown butter, don’t worry – it’s incredibly easy, and we’ve detailed the technique below.
- Chill the Dough – It’s Non-Negotiable: Since the butter added to this cookie dough is melted, the dough will be extra soft. Refrigerating the dough for at least two hours (or even overnight) is absolutely crucial. This allows the butter to re-solidify, preventing the cookies from spreading too much during baking and ensuring that wonderfully chewy texture. It also gives the flavors time to meld and deepen.
- PRO-Tip: Chop Your Own Toffee: Instead of relying on pre-packaged toffee chips, we highly recommend buying whole Heath bars and chopping them into approximately ¼-inch pieces. The difference in flavor and texture is remarkable; you’ll get larger, more substantial chunks that melt perfectly and provide a more authentic, buttery toffee experience.
- Achieving Perfect Chewiness: These cookies are designed to be perfectly chewy. Keep a close eye on your first batch to determine the precise baking time for your oven. The edges should just begin to turn golden brown, and the centers should appear just set when they are ready to be pulled from the oven. They will continue to firm up as they cool.
- Accurate Measurement: Baking is a science. Ensure you accurately measure your flour (using the spoon and level method), sugars, and leavening agents for consistent, bakery-quality results every time.
- Room Temperature Eggs: For optimal dough consistency, make sure your eggs are at room temperature. This allows them to incorporate more smoothly and evenly into the butter and sugar mixture, leading to a more uniform batter.
- Do Not Overmix: Once you add the flour and baking soda, stir only until the ingredients are just combined. Overmixing can develop gluten, resulting in tougher cookies. Gently fold in the chopped Heath bar toffee chunks until they are evenly distributed.
Mastering Brown Butter: A Simple Guide
Brown butter, also known as beurre noisette, is a fundamental technique that adds incredible depth and complexity to countless dishes, especially baked goods. It transforms regular butter into a nutty, caramelized elixir. Here’s how to make it perfectly:
- Start with Unsalted Butter: Ideally, begin with unsalted butter, cut into uniform pieces. This allows you to control the salt content in your final recipe and ensures even melting.
- Choose the Right Pan: Use a light-colored saucepan. This is crucial because it allows you to clearly see the butter’s color changing as it browns, helping prevent it from burning.
- Cook Over Medium Heat: Place the butter over medium heat. Resist the temptation to use high heat, as this can cause the butter to burn quickly and unevenly.
- Watch Carefully, Stir Frequently: Stay at the stovetop and watch the butter intently. Stir or swirl the pan frequently to ensure even browning and to prevent the milk solids from sticking to the bottom and burning.
- Expect Foam: As the butter cooks, it will melt, then begin to foam. This is completely normal and indicates that the water content is evaporating.
- Look for Golden Brown Bits and Nutty Aroma: Continue cooking until the foam subsides slightly, and you start to see tiny, golden-brown bits forming at the bottom of the pan. Simultaneously, a rich, nutty, almost caramel-like aroma will fill your kitchen.
- Pull Off the Heat Immediately: As soon as the butter turns a beautiful amber color and smells distinctly nutty, remove it from the heat. The residual heat in the pan will continue to cook it, so prompt removal is key to prevent burning.
- Optional Straining: If desired, you can strain the brown butter through a fine-mesh sieve to remove any darker, toasted milk solids for a smoother consistency. For cookies, we often leave them in for extra flavor and texture.
- Storage: Once cooled, brown butter can be stored in an airtight container in the refrigerator for up to 2 weeks, ready to elevate your next culinary creation.
Frequently Asked Questions About Brown Butter Toffee Cookies
Brown butter, or beurre noisette, boasts a distinctive flavor profile that is deeply toasted, nutty, and often described as having subtle hints of caramel or butterscotch. This unique taste is a result of the Maillard reaction, a complex chemical process where amino acids and reducing sugars react under heat, creating hundreds of new flavor compounds. It’s the same reaction responsible for the delicious crust on seared meats or the golden hue of toasted bread. This richness adds an incredible depth that plain butter simply can’t provide. If you love this flavor, you might also enjoy these mighty tasty Brown Butter Chocolate Chip Cookies, or a fabulous roasted asparagus topping that’s perfect for company!
The key difference lies in the milk solids. Brown butter contains the milk solids, which are allowed to cook and brown during the heating process, imparting that characteristic nutty flavor. In contrast, clarified butter is made by cooking butter until the milk solids separate and foam; these solids are then skimmed off or strained away, leaving behind only the pure, beautiful yellow butterfat. Clarified butter is prized for its high smoke point, making it ideal for high-heat cooking, while brown butter is celebrated for its unique flavor contribution.
While Heath bars are highly recommended for their distinct buttery toffee flavor and superior texture when chopped, you can use other chocolate-covered toffee bars or plain toffee candy. Keep in mind that the flavor and chewiness might vary depending on the brand and type of toffee you choose. Pre-packaged toffee bits can also be used, but they often lack the substantial chew and rich flavor of freshly chopped Heath bars.
To maintain their delicious chewiness and fresh flavor, store your brown butter toffee cookies in an airtight container at room temperature. They will stay fresh and delightful for up to 5-7 days. For longer storage, you can freeze baked cookies.
Absolutely! Freezing the cookie dough is a fantastic way to prepare ahead. Simply scoop the chilled dough into rounded tablespoons and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
You May Also Love These Toffee-Filled Delights
If you’ve fallen for the irresistible allure of toffee, why wait for the holidays to make a batch of the Best English Toffee? Explore these other delightful recipes that celebrate the buttery, crunchy goodness of toffee:
- Toffee Ice Cream Brownie Bars from Two Peas & Their Pod
- 7 Layer Toffee Bars
- Chocolate Toffee Cookies
- White Chocolate Toffee Chunk Cookies
- Chewy Oatmeal Toffee Cookies
- Toffee Cookies with Walnuts
- Fudge Toffee Chocolate Chip Bars
- Discover more of my Best Dessert Recipes
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Brown Butter Toffee Cookies Recipe
2 hours 30 minutes
10 minutes
2 hours 40 minutes
3 dozen cookies
Nutty brown butter cookies filled with buttery toffee chunks
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, gently cooked until light brown
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 large eggs
- 8 Heath bars (1.4-ounce size), chopped into ¼ inch chunks
Instructions
- In a large mixing bowl, combine the granulated sugar, brown sugar, and kosher salt. Stir well to combine. Add the vanilla extract and mix thoroughly.
- Pour the warm brown butter into the sugar mixture and mix until the sugar begins to dissolve and the mixture is well combined.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated into the batter.
- In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chopped Heath bar toffee chunks until evenly distributed.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least two hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much and for developing richer flavors.
- When ready to bake, preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper for easy removal and cleanup.
- Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading.
- Bake for approximately 10 minutes, or until the edges are golden in color and the tops appear just set. The centers might still look slightly soft; they will continue to firm up as they cool.
Notes
Recipe adapted from Alice Medrich.
Recommended Baking Essentials
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- Heat-Resistant Silicone Spatula
- Durable Half Sheet Baking Pan
- Non-Stick Parchment Baking Sheets
Nutrition Information:
Yield:
36
Serving Size:
1 cookie
Amount Per Serving:
Calories: 155Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 137mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 1g
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