Description
These Brown Butter Toffee Cookies are irresistibly buttery, crisp, and packed with rich caramel flavor. Made with deeply nutty browned butter, a blend of brown and granulated sugars, and crunchy toffee bits, each cookie develops beautifully golden edges and a delicate, satisfying crunch. With their warm vanilla aroma and irresistible caramelized sweetness, these homemade cookies are perfect for holiday cookie trays, afternoon treats, or enjoying with a cold glass of milk.
Ingrédients
Scale
- 1 cup (226 g / 2 sticks) unsalted butter
- 175 g (~1 cup) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp pure vanilla extract
- 187 g (~1 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (150 g) store-bought or homemade toffee bits (such as Heath bits)
Instructions
- Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat. Stir continuously as the butter melts, foams, and crackles. Watch closely until the foam subsides, amber-brown flecks appear at the bottom of the pan, and the butter emits a rich, nutty aroma, about 5–7 minutes.
- Cool and Solidify Brown Butter: Immediately pour the browned butter, including all toasted brown flecks, into a heatproof bowl. Let it cool to room temperature, then place it in the refrigerator until it solidifies completely back into a solid fat consistency.
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream Solidified Brown Butter and Sugars: In a large mixing bowl, beat the solidified brown butter, packed light brown sugar, and granulated sugar together with an electric mixer for 2–3 minutes until light, creamy, and thoroughly combined.
- Beat in Egg and Vanilla: Add the egg and pure vanilla extract, beating on medium speed for 1–2 minutes until glossy and smooth.
- Incorporate Dry Ingredients and Toffee Bits: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Add to the wet butter mixture, mixing on low speed just until combined. Stir in the 1 cup of toffee bits.
- Portion Dough onto Sheets: Drop level tablespoons of dough (~25g each) at least 2 inches apart on the prepared baking sheets, as these cookies spread significantly during baking.
- Bake Until Lightly Golden: Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown and the centers are set.
- Cool Completely on Sheet: Allow the cookies to cool completely directly on the baking sheet. They are fragile when hot but become delightfully crisp and crunchy as they cool!
Notes
- Do Not Skip Solidifying the Brown Butter: If you attempt to mix warm or liquid browned butter with sugars, your dough will be soupy and greasy, resulting in flat, burnt cookie puddles. Let it solidify completely first!
- Use a Light-Colored Saucepan: When browning butter, use a light-colored stainless steel or enamel pan so you can easily monitor the color changes of the butter and milk solids without accidentally burning them.
- Let Cool Completely on the Pan: These are crisp cookies that achieve their signature crunch as they cool. Leave them undisturbed on the hot baking tray for 5–10 minutes after pulling them from the oven, then allow them to cool completely.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 125
- Sucre: 10g
- Sodium: 110mg
- Graisse: 7g
- Graisse saturée: 4g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 15g
- Fibres: 0g
- Protéine: 1g
- Cholestérol: 20mg