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Brown Butter Toffee Cookies

Thick, chewy brown butter cookies packed with crunchy toffee bits and a hint of sea salt. The browned butter adds a nutty depth that takes these over the top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups toffee bits such as Heath bits
  • Flaky sea salt for finishing

Equipment

  • medium saucepan
  • mixing bowls
  • hand mixer or stand mixer
  • baking sheet
  • parchment paper
  • wire cooling rack

Method
 

  1. In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 5-7 minutes. Immediately pour into a heatproof bowl and let cool slightly.
  2. In a separate bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat the browned butter with both sugars until smooth and slightly thickened, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Gradually add the flour mixture, mixing on low just until combined. Fold in the toffee bits.
  6. Cover the dough and refrigerate for at least 30 minutes (up to 48 hours). This prevents spreading and deepens flavor.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough (about 1.5 inches) and place 2 inches apart on prepared sheets.
  9. Bake for 10-12 minutes, until edges are golden brown and centers are still soft and puffed. Do not overbake.
  10. Remove from oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. The dough can be frozen in scoops; bake directly from frozen, adding 1-2 minutes to the bake time. Toffee bits often contain milk and soy; check labels for allergens. For a dairy-free version, use vegan butter and dairy-free toffee bits.