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Brown Butter Toffee Cookies

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These brown butter toffee cookies are a holiday favorite, featuring nutty brown butter, sweet toffee bits, and a perfect balance of crispy edges and chewy centers. Quick and easy to make, they’re a crowd-pleaser for bake exchanges, gifting, or cozy nights in.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, cut into pieces
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt (plus extra for sprinkling, optional)
  • 1 1/4 cups (200 g) toffee bits (Heath or homemade)
  • Optional: 1/2 cup (60 g) chopped pecans or walnuts
  • Optional: Flaky sea salt for sprinkling on top

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with dark flecks and a nutty aroma. Immediately pour into a large mixing bowl and let cool for 10 minutes.
  2. Add brown sugar and granulated sugar to the cooled brown butter. Whisk until combined and glossy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and kosher salt.
  4. Pour the dry ingredients into the wet ingredients. Use a spatula to gently mix until just combined.
  5. Fold in toffee bits and, if using, chopped pecans or walnuts. The dough will be thick and a bit sticky.
  6. Cover and refrigerate dough for at least 15 minutes (up to 30 minutes for thicker cookies).
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto sheets, spacing 2 inches apart. Press extra toffee bits on top if desired.
  9. Bake each tray for 10–12 minutes, until edges are golden and centers look just set.
  10. Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm, if desired.

Notes

Chilling the dough is optional but recommended for thicker, chewier cookies. For a nut-free version, omit the nuts. You can substitute chopped chocolate-covered toffee bars if you don’t have toffee bits. For gluten-free cookies, use a 1:1 gluten-free flour blend. Dough can be made ahead and chilled up to 48 hours, or frozen in scoops for later baking.

Nutrition

Keywords: brown butter toffee cookies, holiday cookies, bake exchange, chewy cookies, toffee cookie recipe, easy cookies, Christmas cookies

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