Description
Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the sweet crunch of homemade toffee made from saltine crackers, brown sugar, and chocolate. These cookies boast chewy centers with a caramelized toffee surprise inside and a crisp edge, perfect for an indulgent treat or special occasion. The recipe involves making a buttery toffee layer baked over crackers, chopped and mixed into a brown butter cookie dough for an irresistible flavor and texture combination.
Ingredients
Scale
Toffee Layer
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar (packed)
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
Cookie Dough
- 1 cup (2 sticks) unsalted butter (cubed)
- 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
- Make the Toffee: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer in the bottom of the pan and set aside.
- Cook Toffee Mixture: Melt 1/2 cup butter and 1/2 cup light brown sugar in a medium saucepan over medium-high heat. Stir occasionally until it boils, then reduce heat to medium and boil without stirring for 4-5 minutes.
- Bake the Toffee: Remove from heat and pour the caramel mixture evenly over the crackers. Spread evenly with a wooden spoon or rubber spatula. Bake in the oven for 4-5 minutes until bubbly.
- Add Chocolate Topping: Remove from oven, sprinkle chocolate chips over toffee layer, let sit a few minutes to melt, then spread chocolate evenly. Sprinkle with sea salt if desired. Freeze the toffee while preparing dough.
- Brown the Butter: Place 1 cup (2 sticks) cubed butter in a medium saucepan over medium heat. Stir constantly for about 5 minutes as it bubbles and foams until butter turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly (10 minutes).
- Prepare Dry Ingredients: Whisk flour and baking soda together in a large bowl.
- Make the Dough: Whisk the cooled browned butter with brown sugar and granulated sugar in the saucepan. Add eggs and vanilla and whisk until smooth. Pour wet ingredients into dry and stir with a rubber spatula until combined. Dough will start dry but come together as mixed.
- Chop Toffee: Freeze dough briefly while chopping toffee slab from freezer into small pieces using a sharp knife to avoid melting the chocolate.
- Incorporate Toffee: Add most toffee pieces into dough and mix thoroughly. Reserve some toffee for topping. Cover dough with plastic wrap and chill at least 2 hours or up to 3 days. Soften slightly if chilled more than 24 hours before baking.
- Preheat Oven: Set oven to 350°F and line a baking sheet with parchment paper or silicone mat.
- Shape and Bake Cookies: Scoop dough into 2 tablespoon-sized balls and place on baking sheet spaced apart. Bake 8-10 minutes until edges are golden and tops just set.
- Finish Cookies: Top warm cookies with reserved toffee bits. Cool on baking sheet 5 minutes before transferring to wire rack to cool completely.
Notes
- For extra toffee, double the toffee ingredients and spread on a sheet pan instead of 9×13 pan.
- Breaking toffee with a knife prevents chocolate from melting; use hands only if convenient and desired texture.
- Chilling dough helps develop flavor and texture; allow to soften slightly if chilled over 24 hours.
- Sea salt is optional but enhances flavor by balancing sweetness.
- Use room temperature eggs for better mixing and texture.
