Name: Brown Butter Toffee Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 113g unsalted butter; 150g brown sugar; 50g granulated sugar; 1 large egg; 1 egg yolk; 1 ½ tsp vanilla extract; 180g all-purpose flour; ½ tsp baking soda; ½ tsp salt; 100g chopped semi-sweet or dark chocolate; 70g toffee bits; Flaky sea salt (optional, for sprinkling)

These Brown Butter Toffee Cookies are everything your sweet tooth dreams of—rich, chewy, crisp-edged, and packed with pools of melty chocolate and buttery toffee bits. The nutty aroma of browned butter infuses each bite with deep caramel notes, while a sprinkle of flaky salt on top brings balance to all that decadence.

Perfectly golden with gooey centers and crisp, toffee-laced edges, they feel like the ultimate bakery treat you baked right at home. Whether you’re cozying up with a cup of coffee or looking to impress your next cookie swap crowd, these cookies do not disappoint.

Why You’ll Love These Brown Butter Toffee Cookies

Brown butter adds rich, nutty flavor that deepens every bite
Soft and chewy with slightly crisp edges—cookie texture perfection
Studded with chocolate chunks and crunchy toffee bits for extra indulgence
A dash of sea salt enhances the sweetness and adds gourmet flair
Great for make-ahead dough and freezer-friendly treats

What Kind of Chocolate or Toffee Should I Use?

For best results, use high-quality semi-sweet or dark chocolate bars chopped into chunks. This gives you rich pockets of melty chocolate rather than the uniform texture of chips. As for toffee, go with chopped Heath bars or pre-packaged toffee bits—either adds buttery crunch and deep caramel flavor that plays beautifully with the brown butter.

Ingredients for the Brown Butter Toffee Cookies

Each ingredient in this cookie recipe is essential for delivering its irresistible flavor and texture:

Unsalted Butter: Browning the butter brings out nutty, toasty undertones that elevate the whole cookie.
Brown Sugar: Adds deep molasses flavor and helps create a chewy texture.
Granulated Sugar: Helps balance sweetness and contributes to the perfect crispy edges.
Egg + Egg Yolk: The extra yolk adds richness and chewiness.
Vanilla Extract: Enhances all the warm, sweet flavors.
All-Purpose Flour: Provides the structure without being too heavy.
Baking Soda: Gives a gentle rise and helps with spread.
Salt: Crucial for balancing all the sweet, buttery notes.
Chopped Chocolate: Dark or semi-sweet chunks melt beautifully into gooey pools.
Toffee Bits: For crunchy, caramel-like bursts in every bite.
Flaky Sea Salt (optional): Adds texture and a pop of contrast.

How To Make the Brown Butter Toffee Cookies

Step 1: Brown the Butter

Melt butter in a pan over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.

Step 2: Mix Wet Ingredients

In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined. Add the egg, egg yolk, and vanilla extract, then mix until smooth and glossy.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix the dry ingredients into the wet until just combined.

Step 4: Fold in Mix-Ins

Gently stir in the chopped chocolate and toffee bits. Be careful not to overmix.

Step 5: Chill the Dough

Cover and chill the dough in the fridge for at least 30 minutes (or up to overnight) to help prevent spreading.

Step 6: Scoop and Bake

Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, leaving space between each. Bake for 10-12 minutes or until edges are golden and centers look slightly underbaked.

Step 7: Cool and Sprinkle

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. If desired, sprinkle with flaky sea salt while still warm.

How to Serve and Store These Cookies

These Brown Butter Toffee Cookies serve 12-14 people and are best enjoyed slightly warm when the chocolate is still gooey. Pair with a hot coffee, cold milk, or a scoop of vanilla ice cream for the full effect.

Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months, or freeze the dough balls and bake straight from the freezer when cookie cravings hit.

What to Serve With Brown Butter Toffee Cookies?

Hot Beverages

Pair these cookies with coffee, chai tea, or hot chocolate for a cozy indulgence.

Ice Cream

Vanilla bean, caramel swirl, or coffee ice cream make dreamy accompaniments.

Whipped Cream Dip

Serve with a bowl of whipped cream or mascarpone dip for a fancy dessert tray.

Cheese Board

Add a sweet touch to your charcuterie with these cookies nestled beside fruits and nuts.

Afternoon Snack Platter

Add to a platter with fruit, nuts, and maybe a few pretzels for salty contrast.

Milkshakes

Crumble cookies into a vanilla milkshake for a crunchy texture and flavor boost.

Holiday Dessert Bar

Perfect for cookie swaps or to round out a dessert buffet table.

Fresh Fruit

Slices of pear, apple, or strawberries provide a refreshing contrast.

If you loved these Brown Butter Toffee Cookies, you’ll definitely want to try:

Jimmy Carter’s Grandmother’s Peanut Butter Cookies for timeless peanut buttery goodness.
Salted Caramel Pecan Cookies for sweet-salty crunch.
Lemon Churro Cookies if you’re craving warm spice and citrus zing.
Whipped Shortbread Cookies for melt-in-your-mouth bliss.
Cherry Chocolate Cheesecake if you’re feeling a little extra indulgent.

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Let me know in the comments how yours turned out. Did you use dark or milk chocolate? Try a sprinkle of cinnamon or maybe a bit of espresso powder? I love hearing how others make these recipes their own.

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