Brown Butter Toffee Cookies Recipe

Introduction

These Brown Butter Toffee Cookies combine rich, nutty browned butter with crunchy homemade toffee bits for a decadent treat. The cookies are soft, buttery, and bursting with caramel and chocolate flavors, perfect for any occasion.

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

Instructions

1. Step 1: Make the toffee by preheating the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer in the bottom of the pan and set aside.
2. Step 2: In a medium saucepan over medium-high heat, melt 1/2 cup butter with 1/2 cup light brown sugar. Stir occasionally until boiling, then reduce to medium and boil 4–5 minutes without stirring.
3. Step 3: Remove from heat and pour the caramel mixture evenly over the crackers. Spread with a wooden spoon or spatula. Bake for 4–5 minutes until bubbly.
4. Step 4: Remove from oven and sprinkle chocolate chips over caramel. Let sit a few minutes to melt, then spread chocolate evenly. Sprinkle sea salt if desired. Freeze while preparing cookie dough.
5. Step 5: Brown the butter by melting 1 cup cubed butter in a saucepan over medium heat, stirring constantly for about 5 minutes until golden brown and nutty-smelling. Remove from heat and cool for 10 minutes.
6. Step 6: Whisk flour and baking soda in a large bowl. In the browned butter saucepan, whisk in brown sugar and granulated sugar. Then whisk in eggs and vanilla until smooth. Pour wet ingredients into flour and stir until combined.
7. Step 7: Freeze dough a few minutes while chopping toffee into small pieces with a sharp knife. Add most toffee pieces to dough, reserving some for topping. Stir to combine. Cover and chill dough 2 hours or up to 3 days.
8. Step 8: Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
9. Step 9: Scoop dough into 2 tablespoon balls and space on baking sheet. Bake 8–10 minutes until edges are golden and tops just set.
10. Step 10: Top cookies with reserved toffee bits. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra toffee, double the recipe and bake the toffee on a sheet pan instead of a 9×13 dish.
• Use sea salt sparingly to enhance the caramel and chocolate flavors without overpowering.
• Let the dough soften at room temperature if refrigerated longer than 24 hours for easier scooping.
• Swap semisweet chocolate chips for dark or milk chocolate depending on preference.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat briefly in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker instead of saltines?

Saltine crackers provide a salty, crunchy base that balances the sweetness. You can try other thin, lightly salted crackers, but avoid heavily flavored or thick crackers to maintain the right texture and taste.

Why do I need to chill the dough before baking?

Chilling firms the dough and allows the toffee pieces to set within it, which helps prevent spreading and ensures cookies keep their shape while baking.

Brown Butter Toffee Cookies Recipe

Print Recipe

★★★★★

5 from 107 reviews

Delight in these irresistible Brown Butter Toffee Cookies that combine a rich caramel toffee layer with buttery, brown-butter-infused cookie dough. Each bite offers a perfect balance of nutty browned butter, sweet toffee crunch, melted chocolate, and a subtle hint of sea salt. These cookies are ideal for anyone craving a sophisticated twist on a classic treat.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes (including chilling time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Toffee Layer

• 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)

Cookie Dough

• 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

Instructions

1. Make the toffee: Preheat your oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in an even layer at the bottom of the pan and set aside.
2. Prepare the caramel: Melt the 1/2 cup butter and 1/2 cup brown sugar together in a medium saucepan over medium-high heat. Stir occasionally until it boils, then reduce heat to medium and let it boil without stirring for 4-5 minutes to develop the caramel flavor.
3. Combine caramel and crackers: Remove the caramel from heat and pour it evenly over the saltine crackers. Spread with a wooden spoon or spatula and bake for 4-5 minutes until bubbly.
4. Add chocolate topping: Remove the pan from the oven and sprinkle the semisweet chocolate chips evenly over the caramel layer. Allow them to sit for a few minutes to soften and then spread evenly using a spatula. Sprinkle sea salt on top if desired. Place the toffee layer in the freezer while preparing the cookie dough.
5. Browning the butter: In a medium saucepan over medium heat, melt the butter cubes, stirring constantly for about 5 minutes until the butter turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly for 10 minutes.
6. Mix dry ingredients: Whisk together the flour and baking soda in a large mixing bowl.
7. Prepare wet ingredients: To the browned butter, add both brown and granulated sugars and whisk to combine. Next, add the eggs and vanilla extract, whisking until smooth with no yellow streaks visible.
8. Combine dough: Pour the wet ingredients into the flour mixture and stir with a rubber spatula. Initially, the dough will be dry but will come together as you mix.
9. Incorporate toffee pieces: Remove the toffee from the freezer and chop into small pieces with a sharp knife (avoid using hands to keep chocolate from melting). Add most of these toffee pieces to the cookie dough and mix well. Save some toffee bits to top cookies later. Cover the dough with plastic wrap and chill for at least 2 hours, up to 3 days. If chilled longer than 24 hours, let dough soften slightly before baking.
10. Preheat oven: Set oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
11. Scoop dough and bake: Portion dough into 2 tablespoon-sized balls, spacing them a few inches apart on the baking sheet. Bake for 8-10 minutes until edges are golden and tops are set.
12. Final touches: Immediately after baking, sprinkle the reserved toffee bits on top of each cookie. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For double the toffee, spread the crackers on a rimmed sheet pan instead of the smaller pan.
• Keeping the toffee layer in the freezer before chopping prevents chocolate from melting and makes cutting easier.
• Allowing the dough to chill intensifies flavors and ensures the cookies hold their shape.
• Use room temperature eggs to ensure smooth dough and better mixing.
• Sprinkling sea salt on top adds a delightful contrast to the sweetness.

Keywords: Brown Butter Cookies, Toffee Cookies, Homemade Cookies, Chocolate Toffee, Caramel Cookies, Saltine Toffee