These toffee cookies are sweet, soft and loaded with chocolate chips and crunchy toffee pieces. Brown butter compliments the brown sugar and caramel flavors making them irresistible!
More cookie recipes we love include Milky Way cookies, turtle cookies and salted caramel chocolate chip cookies.
Brown Butter Toffee Chocolate Chip Cookies
These toffee cookies with chocolate chips are unreal. They’re easy to make and the addition of toffee gives them a sweet caramelized sugar and buttery flavor. Make them thick and chewy, or thinner and crispy and either way, they’ll be a hit at your home.
They’re a version of my brown butter chocolate chip cookies, which are by far one of the best cookie recipes on the blog. Browned butter adds that special touch just like in brown butter blondies!
Table of Contents
Why You’ll Love This Recipe
- Delicious. Brown butter, oh how I love you so. That nutty deep buttery caramelized flavor adds so much flavor to these cookies.
- Easy with loads of flavor. Perfect for last-minute guests, to bring to a party, or to add to a cookie tray for the holidays.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter: Make sure to use softened butter. Bring it to room temperature at least 30 minutes before you begin.
- Brown sugar and granulated sugar: Using both white sugar and brown sugar adds moisture and deliver chewy centers with crisp edges.
- Chocolate chips: I prefer semi-sweet as these cookies are already sweet in taste but milk chocolate could be used (or a mix)
- English toffee bits or chopped heath bar: Easiest is to use chopped heath bar, but homemade toffee could all be used for a special touch.
How to Brown Butter
Follow the directions on how to make brown butter so that you know exactly when it’s done.
- Place 1 stick of your butter in a medium saucepan over medium heat.
- Swirl butter around to melt and cook for about 3-5 minutes. Stir occasionally so your butter does not burn.
- When your butter turns an amber brown color and has a rich nutty aroma it is ready. Remove from the heat, if you leave it too long and it could end up burnt.
How to Make Toffee Cookies
If you are making homemade toffee to use in these cookies, you will want to do that ahead of time. It’s also a good idea to make your browned butter so it has time to cool.
- Mix butter and sugars: In a large mixing bowl add your brown butter and sugars. Stir to dissolve. Refrigerate until cooled. Then mix in your eggs and vanilla.
- Add dry ingredients: To your bowl, add your flour, salt, baking soda and baking powder. Mix until a soft dough forms then stir in your chocolate chips and chopped toffee bits. Cover and refrigerate until ready to bake.
- Scoop and bake: I love to use a large cookie scoop to scoop dough onto parchment-lined baking sheets about 2 inches apart. For chewy cookies bake for 7 minutes until edges are golden brown, but center is doughy. For crispy cookies, bake the full 9 minutes.
- Cool: Remove cookies from oven and cool for a few minutes on the pan, sprinkle with sea salt if desired, then cool on a wire rack before enjoying. They’ll need to set just a bit!
Baking Tips
- Chill dough: Refrigerate the cookie dough balls for 30 minutes to 1 hour before baking. That way, your toffee cookies will be thicker and won’t spread as easily.
- Sea salt: Sprinkle with flake sea salt on top while they’re still warm. It adds a fantastic salty-sweet balance.
- Brown butter: To avoid any potential brown butter mishaps, use a light-colored pan to brown your butter. That way you can easily see the change in color and monitor it along the way.
Storage
Store: Store baked toffee cookies in an airtight container at room temperature for 3 – 5 days.
Freeze baked cookies: Place cookies in a freezer safe container or bag and store up to 6 months. Thaw overnight in the fridge.
Freeze cookie dough: Instead of chilling your dough, scoop it out and place your cookie dough balls on a parchment lined baked sheet. Freeze the dough balls until frozen then transfer to a freeze safe bag. Thaw overnight in the fridge then bake, or bake from frozen adding 1-2 minutes to the baking time.
More dessert recipes to try include graham cracker toffee, Almond Joy cookies and homemade snickers.
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Brown Butter Toffee Cookies
Ingredients
- 1 cup (2 sticks; 226 g) unsalted butter
- 1 cup (200 g) light brown sugar , packed
- ½ cup (100 g) granulated sugar
- 2 large eggs + 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups semi-sweet chocolate chips ( can do half milk)
- ¾ cup toffee bits ( or chopped heath bar)
Optional: maldon flake sea salt
Instructions
- Melt 2 sticks of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a large mixing bowl.
- In the large bowl, add 1 cup brown sugar and 1/2 cup white sugar. Mix for 1 minute, until combined. Then place in refrigerator for 10-15 minutes to cool. Once at room temperature (make sure it's not warm), mix in the 2 eggs + 1 egg yolk and 1 Tablespoon vanilla.
- Then add 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon baking soda and 1/2 teaspoon baking powder. Mix just until combined. Stir in the chocolate chips and toffee bits. Cover the bowl and refrigerate at least 45 minutes, up to 24 hours. Pull dough out 30 minutes before scooping if left in overnight.
- Preheat oven to 365°F (or 345°F for convection). Line two baking sheets with a baking mat or parchment paper and set aside.
- Scoop cookie dough onto the prepared pan using a large cookie scoop, about 2 inches apart. Press extra toffee bits or chocolate chips on top if desired. I like to pop my pan in the freezer for 5 minutes once they're scooped. Then bake for 8-9 minutes, or just until the edges are golden brown and the center is set. For a crispier cookie bake the 9-10 minutes.
- Remove from oven and allow the cookies to cool for a few minutes on the pan. Sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
The edges will be slightly crispy and the center will be soft.
Two causes could lead to this. If your cookie dough is not chilled long enough, your cookies will spread too much. The other reason is if your oven temp is too low it can cause your cookies to ‘melt’ before baking.
It will not be an equal substitute, as brown butter cooks down in volume as it caramelizes. If you use regular butter, you will need 2 tablespoons less.
Your toffee pieces may cause your cookies to be a messy circle right out of the oven! For a perfectly round cookie, just push in the uneven edges with a spoon as soon as they come of out the oven.
Categorized as: American, Chocolate Chip Cookies, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Fantastic recipe! Definitely will be added to my holiday cookie tray!
Love the combo of the soft baked cookie with the crunchy pieces of chocolate and toffee. These are an addicting cookie!