Brown Butter Toffee Cookies
These Brown Butter Toffee Cookies offer a delightful balance of chewy and crunchy textures, enhanced by the rich flavor of brown butter and the sweet crunch of toffee.
Ingredients
Toffee Base
- 20 pieces saltine crackers Provides crunch and base for the toffee.
- 1/2 cup unsalted butter Leaf-shaped, rich butter for depth.
- 1/2 cup light brown sugar Packed to add sweetness with caramel flavor.
- 6 ounces semisweet chocolate chips For topping; Guittard or Ghirardelli recommended.
- Sea salt for topping (optional) Flaky sea salt elevates the flavor.
Cookie Dough
- 1 cup unsalted butter (cubed) Key ingredient; use room temperature butter.
- 2 1/2 cups all-purpose flour Foundation for cookies.
- 1 teaspoon baking soda Provides lift.
- 1 cup light brown sugar Packed for moisture and chewiness.
- 1/3 cup granulated sugar Balances sweetness.
- 2 large eggs At room temperature for binding.
- 2 teaspoons pure vanilla extract Enhances flavor harmony.
Instructions
Make the Toffee
- Preheat the oven to 425°F. Line a 9x13-inch baking dish with parchment paper.
- Lay the saltine crackers in a single layer on the parchment paper.
- In a medium saucepan, melt 1/2 cup of unsalted butter and 1/2 cup of brown sugar over medium-high heat, stirring occasionally until gently boiling.
- Lower the heat to medium and let it simmer for 4-5 minutes without stirring.
- Remove from heat, pour the caramel sauce over the saltines, and spread with a rubber spatula.
- Bake for 4-5 minutes until bubbly.
- Sprinkle 6 ounces of chocolate chips on top. Let sit to soften, then spread melted chocolate.
- Set toffee in the freezer while making cookie dough.
Brown the Butter
- Place 1 cup of cubed butter in a medium saucepan over medium heat.
- Stir consistently for about 5 minutes until it turns deep golden brown with a nutty aroma.
- Remove from heat and cool for 10 minutes.
Make the Dough
- In a large bowl, whisk together the flour and baking soda.
- Add the light brown sugar and granulated sugar to the browned butter, stirring to combine.
- Whisk in the eggs and vanilla until blended.
- Pour the wet mixture into the dry ingredients and mix until a cohesive dough forms.
- Place dough in the freezer for 10-15 minutes and chop toffee into bite-sized pieces.
- Add most of the toffee to the dough and fold until incorporated. Chill for at least 2 hours.
Bake the Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place on the sheet.
- Bake for 8-10 minutes until edges are golden brown.
- Top with reserved toffee bits and cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
Chill the dough longer for better flavor. Store cookies in an airtight container.