Brown Butter Toffee Cookies
Brown Butter Toffee Cookies are a delightful treat that captures the essence of indulgence with an irresistible combination of sweet and savory flavors. They blend the rich, nutty aroma of brown butter with the crunch of toffee and the gooeyness of chocolate, creating a cookie experience that’s beyond ordinary. I remember the first time I baked these; the house was filled with a heavenly scent, and I knew right away I had stumbled upon something special. Perfect for gatherings, festive occasions, or even a cozy night in, these cookies have a unique charm that makes them a standout dessert for any occasion.
Why You’ll Love This Dish
These Brown Butter Toffee Cookies are not only delicious; they come together quickly and are budget-friendly, making them an ideal choice for busy weeknights or last-minute gatherings. Imagine serving up a tray of warm cookies that combine the flavors of classic chocolate chip cookies with the delightful crunch of toffee—everyone will be asking for the recipe!
"These are the best cookies I’ve ever made! The combination of the brown butter and toffee is divine. I’ll definitely be making these again." – A happy baker
Step-by-Step Overview
Making Brown Butter Toffee Cookies is a two-part adventure: first, you’ll create an easy-to-make toffee layer atop saltine crackers, and then you’ll whip up a buttery chocolate chip cookie dough that’s loaded with toffee bits. It sounds complex, but it’s easier than it looks and totally worth the effort!
Gather These Items
To bake these delightful cookies, here’s what you need:
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter (for toffee)
- 1/2 cup packed light brown sugar (for toffee)
- 6 ounces semisweet chocolate chips (for topping)
- Sea salt for topping (optional)
- 1 cup (2 sticks) unsalted butter (cubed) (for cookies)
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 cup packed light brown sugar (for cookies)
- 1/3 cup granulated sugar (for cookies)
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Feel free to mix in a pinch of creativity with some different types of chocolate or even swap regular flour for a gluten-free blend!
Directions to Follow
Make the Toffee: Preheat your oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in a single layer at the bottom of the pan. In a medium saucepan over medium-high heat, melt the butter and brown sugar together, stirring occasionally until the mixture reaches a boil, then lower the heat and boil for an additional 4-5 minutes, without stirring. Remove from heat and pour over the crackers, ensuring all are evenly covered. Bake for about 4-5 minutes until bubbly.
Add the Chocolate: Remove the pan from the oven, sprinkle the chocolate chips over the toffee, and let them sit for a few minutes to soften. Use a rubber spatula to spread the melted chocolate over the toffee. If desired, sprinkle with sea salt. Transfer the pan to the freezer while you prepare the cookie dough.
Brown the Butter: In a medium saucepan, place the remaining butter over medium heat. Swirl it around as it melts, and continue stirring for about 5 minutes until it turns golden and nutty-smelling, a sign of browning. Remove it from heat and let it cool slightly for 10 minutes.
Make the Dough: In a large bowl, whisk together the flour and baking soda. Once the browned butter has cooled, add both sugars and mix well. Incorporate the eggs and vanilla until blended, then pour the wet ingredients into the dry flour mixture. Stir until combined.
Incorporate the Toffee: Place the dough in the freezer for a few minutes while you chop the toffee layer from the freezer into small pieces. Stir most of the toffee into the cookie dough (save a bit for topping). Cover the dough and chill for at least 2 hours or up to 3 days.
Bake the Cookies: Preheat the oven to 350°F. Scoop the dough into 2-tablespoon-sized balls and place them on a lined baking sheet a few inches apart. Bake for 8-10 minutes until the edges are golden brown and the centers are just set. Sprinkle your reserved toffee pieces on top of the cookies after pulling them from the oven. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy Them
These Brown Butter Toffee Cookies are delightful on their own, but you can elevate your serving game with a few simple ideas. Pair them with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them alongside a hot cup of coffee or tea. For an extra touch, serve them on a decorative platter surrounded by fresh berries or a drizzle of chocolate sauce.
Keeping Leftovers Fresh
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to place them in a freezer-safe container with parchment paper between layers to prevent sticking. Thaw them at room temperature when you’re ready to enjoy another treat.
Tricks for Success
Here are a few tips to take your Brown Butter Toffee Cookies to the next level:
- Don’t Rush the Browning Process: Take the time to brown the butter properly; it adds a depth of flavor that’s second to none.
- Chill Your Dough: Allowing the dough to chill not only improves flavor but also helps create a thicker, chewier cookie.
- Use Quality Ingredients: Quality butter and chocolate can really enhance the taste and texture of your cookies.
Creative Twists
Feel free to experiment with this recipe! Try using pretzel crisps instead of saltines for a sweet and salty combination, or substitute the semisweet chocolate chips for white chocolate or dark chocolate. You could even mix in nuts or dried fruits for added texture and flavor.
Your Questions Answered
Q: What is the prep and bake time for these cookies?
A: The total time for preparing these cookies, including chilling, is about 2-3 hours, plus baking time of about 10 minutes.
Q: Can I substitute the all-purpose flour?
A: Yes, you can use a gluten-free flour blend if you prefer a gluten-free version. Just make sure it’s a 1:1 baking mix.
Q: How should I store leftover cookies?
A: Keep them in an airtight container at room temperature or freeze them for longer storage.
Q: What if I don’t have brown sugar?
A: You can substitute brown sugar with granulated sugar, but it will alter the flavor and texture slightly.
Whip up these Brown Butter Toffee Cookies for your next gathering or just to treat yourself! They’re a delightful snack that balances crunchy, chewy, salty, and sweet in every perfect bite.
Brown Butter Toffee Cookies
Ingredients
Method
- Preheat your oven to 425°F (218°C). Line a 9x13-inch baking dish with parchment paper.
- Arrange the saltine crackers in a single layer at the bottom of the pan.
- In a medium saucepan over medium-high heat, melt the butter and brown sugar together, stirring occasionally until it reaches a boil. Lower the heat and boil for an additional 4-5 minutes without stirring.
- Remove from heat and pour the mixture over the crackers ensuring they are evenly covered.
- Bake for about 4-5 minutes until bubbly.
- Remove the pan from the oven, sprinkle the chocolate chips over the toffee, and let them sit for a few minutes to soften. Use a rubber spatula to spread the melted chocolate over the toffee.
- Sprinkle with sea salt if desired. Transfer the pan to the freezer while preparing the cookie dough.
- In a medium saucepan, place the remaining butter over medium heat. Swirl as it melts and continue stirring for about 5 minutes until it turns golden and nutty-smelling.
- Remove from heat and let it cool slightly for 10 minutes.
- In a large bowl, whisk together the flour and baking soda.
- Once the browned butter has cooled, add both sugars and mix well. Incorporate the eggs and vanilla until blended.
- Pour the wet ingredients into the dry flour mixture and stir until combined.
- Place the dough in the freezer for a few minutes while chopping the toffee layer from the freezer into small pieces.
- Stir most of the toffee into the cookie dough (save some for topping). Cover the dough and chill for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (177°C).
- Scoop the dough into 2-tablespoon-sized balls and place them on a lined baking sheet a few inches apart.
- Bake for 8-10 minutes until the edges are golden brown and the centers are just set.
- Add your reserved toffee pieces on top of the cookies after pulling them from the oven. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
