Make these toffee cookies thick and chewy or thin and crispy in under 30 minutes! The sweet buttery, caramel flavor with the crunch of chocolate-coated toffee candy is everything!
Brown Butter Toffee Cookies
These toffee chocolate chip cookies 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 on 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. The addition of toffee in these gives them that sweet caramelized sugar and buttery flavor that takes them over the top! They’re super simple to come together and truly irresistible.
Why You’ll Love Making This Toffee Cookie 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 these cookies, all it takes is your simple, budget-friendly pantry stables and a little insight into how to measure flour properly for the perfect results.
Brown Butter Tips
To avoid any potential 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.
Follow the directions on how to make brown butter so that you know exactly when it’s done. It’ll have a rich nutty aroma. Leave it too long and it could end up burnt.
- Make sure to use softened butter. Bring it to room temperature at least 30 minutes before you begin.
- Using both white sugar and brown sugar adds moisture and gives it that chewiness if desired.
- Make this easy homemade toffee candy or use heath toffee bits in the recipe and place some on top for show.
- When the cookies are done, the edges will be slightly crispy and the center will be soft.
- For crispier cookies, bake for the full 9 minutes. For a softer cookie, take out when the center still looks slightly unset.
- For a thicker cookie, refrigerate the cookie dough balls for 30 minutes to 1 hour before baking. That way, they won’t spread as easily.
- Cool on a wire rack before enjoying. They’ll need to set just a bit!
- Sprinkle with coarse sea salt on top while they’re still warm. It adds a fantastic salty-sweet balance.
More Desserts You’ll Love:
- 5-Ingredient Graham Cracker Toffee
- Milky Way Cookies
- Turtle Cookies
- Almond Joy Cookies
- Homemade Snickers
- 1 cup unsalted butter (2 sticks at room temp)
- 1 1/2 cups light brown sugar , packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt , or kosher
- 1 teaspoon baking soda
- 3/4 cup chocolate chips , more if desired
- 3/4 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.