why make this recipe
Brown Butter Toffee Cookies are a delightful treat that combines the rich, nutty flavor of browned butter with sweet toffee and chocolate. These cookies offer a perfect balance of chewy and crunchy textures, making them a favorite for cookie lovers. They are not just easy to make but also perfect for sharing during gatherings or enjoying as a special dessert at home. If you want to impress your family or friends, this recipe is a delicious way to do it!
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
Directions:
Make the toffee: Preheat your oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in a single layer in the bottom of the pan.
Melt the butter and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until the mixture boils. Then, lower the heat to medium and continue boiling for 4-5 minutes without stirring.
Remove from heat and pour the caramel mixture over the crackers. Spread it evenly with a wooden spoon or rubber spatula. Bake in the preheated oven for 4-5 minutes until bubbly.
Remove from the oven and sprinkle the chocolate chips on top. Let it sit for a few minutes to melt. Once melted, spread the chocolate evenly over the caramel layer. Sprinkle with sea salt if desired. Transfer the toffee to the freezer as you prepare the cookie dough.
Brown the butter: In a medium saucepan, place the cubed unsalted butter over medium heat. Stir constantly for about 5 minutes until the butter bubbles and foams, turning golden brown. Watch for the milk solids to toast and give off a nutty aroma. Remove from heat and let it cool slightly for 10 minutes.
Make the dough: In a large bowl, whisk together the flour and baking soda. Once the browned butter has cooled a bit, add the brown sugar and granulated sugar, whisking until combined. Then, mix in the eggs and vanilla extract until no yellow streaks remain.
Pour the wet ingredients into the dry flour mixture. Stir with a rubber spatula until combined. The dough may seem dry initially but will come together.
Place the dough in the freezer for a few minutes while breaking up the toffee. Remove the toffee from the freezer and chop it into small pieces, then mix it into the cookie dough. Save some for topping the cookies later. Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days in the refrigerator.
Preheat the oven again 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 baking sheet. Bake for 8-10 minutes until the edges are golden brown, and the tops are just set.
Top the cookies with reserved toffee bits and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
how to serve Brown Butter Toffee Cookies
Serve these delightful cookies warm, or allow them to cool completely for a perfect afternoon treat or dessert after dinner. They pair well with a glass of milk or a cup of coffee, making them great for gatherings or a sweet snack at home.
how to store Brown Butter Toffee Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you need to keep them fresh for longer, consider refrigerating them to extend their shelf life.
tips to make Brown Butter Toffee Cookies
- Ensure your butter is browned carefully to avoid burning. Keep a close eye on it.
- Don’t skip chilling the dough! This step helps create a chewier texture.
- You can experiment with different types of chocolate chips for added flavor.
variation
Feel free to add chopped nuts or dried fruits to the dough for a twist on this classic cookie. You can also use different types of cookies, such as graham crackers, in place of saltine crackers for a different flavor profile.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added sea salt to avoid making the cookies too salty.
Can I freeze the dough?
Absolutely! You can freeze the cookie dough for up to three months. Just scoop them into balls and freeze them on a baking sheet before transferring to an airtight container.
What if I don’t have saltine crackers?
You can use other types of crackers or even shortbread cookies as a substitute, but keep in mind the flavor will be different.