Make these toffee cookies thick and chewy or thin and crispy in under 30 minutes. Made with browned butter and toffee pieces, their sweet buttery, caramel flavor with a crunchy texture is irresistible!
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Brown Butter Toffee Cookies
These toffee cookies with chocolate chips are unreal. They’re as easy to make as they are addicting and all I have to say to that is, you’re welcome!
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!
The addition of toffee in these gives them that sweet caramelized sugar and buttery flavor that then takes them over the top! They’re super simple to come together and truly irresistible.
During the holidays I find myself making homemade toffee quite often, so I’ll save some toffee candy bits for things like these toffee bit cookies, cakes, or to top a bowl of ice cream!
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.
- Quick and easy. A batch of cookies is ready in under 30 minutes. Perfect for last-minute guests, to bring to a party, or to add to a cookie tray for the holidays.
- Basic ingredients. There’s nothing fancy in this toffee cookie recipe, all it takes is your simple, budget-friendly pantry stables and a little insight into how to measure flour properly for the perfect results.
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.
- Eggs: For best results bring these to room temperature.
- Vanilla extract and salt: To add flavor.
- All-purpose flour: You might be able to use gluten free flour, but it has not been tested.
- Baking soda: Gives rise to your cookies.
- Chocolate chips: I prefer semi-sweet as these cookies are already sweet in taste but milk chocolate could be used.
- English toffee bits or chopped heath bar: Easiest is to use chopped heath bar, but homemade toffee, saltine cracker toffee, or Christmas crack 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.
- Cream butter and sugars: In a large mixing bowl add your remaining butter and both sugars, mix until smooth and creamy. Add in your melted brown butter and stir then mix in your eggs and vanilla.
- Add dry ingredients: To your bowl, add your flour, salt and baking soda. 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 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!
- Add toffee on top: Reserve some of your milk chocolate toffee bits to place on top for show.
- 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 coarse 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.
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.
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:
- 5-Ingredient Graham Cracker Toffee
- Milky Way Cookies
- Turtle Cookies
- Almond Joy Cookies
- Homemade Snickers
More Cookie RecipesBrowse all
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- 1 cup unsalted butter (2 sticks at room temp)
- 1 ½ cups light brown sugar , packed
- ½ cup granulated sugar
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt , or kosher
- 1 teaspoon baking soda
- ¾ cup chocolate chips , more if desired
- ¾ cup toffee bits , or chopped heath bar
Optional: maldon flake sea salt
- Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
- Melt 1 stick 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 bowl and chill for 5 minutes.
- In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and white sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla.
- Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips and toffee bits. Cover and refrigerate until ready to bake.
- Scoop cookie dough onto the prepared pan, about 2 inches apart. Press extra toffee bits or chocolate chips on top if desired. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy. For a crispier cookie bake the full 9 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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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!