Rich brown butter toffee cookies, topped with a thin layer of chocolate and sprinkled with toffee bits are the treat you never knew you needed. They are the perfect balance between a cookie and candy bark—but in a category all its own.
A few weeks ago, one of my favorite bloggers, published a recipe for a cookie bark and of course I had to try it. It was amazing, but it got me thinking—what if I used brown butter, swapped in more brown sugar for deeper flavor, and added toffee bits? And just like that, a whole new cookie was born. You’ll love the shortbread-like texture combined with the rich, nutty brown butter and sweet, crunchy toffee.
How to Brown Butter
Brown butter adds a toasted nutty flavor and adds a boost of flavor to these cookies. To brown butter, simply melt it in a pan over medium heat stirring constantly until golden brown bits begin to form at the bottom of pan. These brown bits are toasted milk solids, which give the butter its rich, caramelized flavor. Be sure to keep a close eye on it, as brown butter can go from perfect to burnt quickly. The process typically takes about 5-10 minutes, depending on the amount of butter used.
Place the butter in the pan
On medium/low heat, cook the butter until brown bits form, stirring constantly
Brown Butter Toffee Cookie Instructions
This cookies are so simple to make and need no special equipment.
- Brown the butter
- Make the dough
- Press the dough into the pan
- Top with chocolate chips and toffee bits.
The dough is very crumbly. If needed, place a second piece of parchment on top of the dough and use a rolling pin to evenly press it into a thin layer..
Let’s Talk Toffee
There are two main types of toffee bits available—those with chocolate and those without. I tested both, and there was no noticeable difference in taste or texture, so use whichever one you prefer or can find.
Storage
Brown butter toffee cookies keep best in an airtight container in the fridge. They will stay fresh for up to a week.
Brown Butter Toffee Cookies
Ingredients
- 12 tablespoons unsalted butter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 cup toffee bits divided
- 2 cups chocolate chips
Instructions
- Make Brown Butter: In a large pan, melt butter over medium-low heat. Cook until golden brown bits begin to form at the bottom, about 5-10 minutes. Remove from heat and let cool completely. To speed up the cooling process, place in the fridge for 10 minutes.
- Preheat oven: Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the cooled brown butter with the brown and white sugars.
- Add Egg Yolk and Vanilla: Mix the egg yolk and vanilla until well combined.
- Stir in Dry Ingredients: Gradually mix the flour mixture into the wet ingredients until fully incorporated. Stir in ½ cup of toffee bits. The dough will be crumbly.
- Press Dough into Pan: Place the dough in the middle of the baking sheet and press it into an even layer, covering the entire pan. Place a sheet of parchment on top and use a rolling pin to ensure the dough is evenly spread out.
- Bake:Bake for 11-13 minutes or until golden brown.
- Add Chocolate: Remove from the oven and sprinkle the chocolate chips over the top. Return to the oven for 1-2 minutes or until the chocolate has softened. Remove from the oven and use a offset spatula to spread the melted chocolate into a thin even layer over the cookies. Sprinkle the remaining 1/2 cup of toffee bits over the top.
- Cool and Break: Let the cookies cool in the fridge until the chocolate is set, about 30-45 minutes. Once fully set, break the cookie bark into pieces.
Notes
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