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Irresistible Brown Butter Toffee Cookies

Delightful cookies merging browned butter and toffee, perfect for any occasion.

Ingredients

Scale
  • 20 saltine crackers
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar (packed)
  • 6 ounces semisweet chocolate chips
  • Sea salt for topping (optional)
  • 1 cup unsalted butter (cubed, at room temperature)
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 cup light brown sugar (packed)
  • 1/3 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C) and line a 9×13-inch baking dish with parchment paper.
  2. Layer the saltine crackers in a single, even layer in the bottom of the baking pan.
  3. Melt the butter and brown sugar in a saucepan over medium-high heat, stirring until it boils. Let it boil without stirring for 4-5 minutes until thickened and caramel-colored.
  4. Pour the mixture over the crackers and bake for 4-5 minutes until bubbles appear.
  5. Sprinkle chocolate chips over the toffee, let them sit to soften, then spread the melted chocolate. Set the toffee in the freezer.
  6. Brown the remaining 1 cup of butter in a pan over medium heat until golden brown and nutty in aroma.
  7. In a bowl, whisk flour and baking soda. In another, combine browned butter, sugars, eggs, and vanilla until smooth.
  8. Combine wet and dry ingredients. Chill the dough for at least 2 hours.
  9. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. Form the dough into 2-tablespoon-sized balls and place on the sheet.
  11. Bake for 8-10 minutes until the edges are golden and tops are set. Press reserved toffee bits on warm cookies.
  12. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for 2-3 months.

Nutrition

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