Brown Butter Toffee Cookies

Brown Butter Toffee Cookies are the ultimate blend of sweet, salty, and buttery perfection. Featuring homemade saltine toffee (famously known as “Christmas crack”), these cookies are elevated with nutty brown butter and a chewy, crunchy texture. The recipe combines the joy of classic chocolate chip cookies with the luxurious flavor of caramelized sugar and sea salt.

I first baked these cookies on a chilly December afternoon, trying to impress my sister-in-law with something different for our holiday gathering. As the toffee bubbled on the stovetop, its sweet aroma filled the kitchen, and I knew I had struck gold. They were a hit, with my family going back for seconds (and thirds)! Since then, these cookies have become a cherished treat in my home.

Why Our Brown Butter Toffee Cookies Are the Best

Our Brown Butter Toffee Cookies are more than just cookies—they’re a decadent treat with layers of flavor. The homemade toffee adds a salty crunch, while the brown butter infuses the dough with a rich, nutty depth that’s irresistible. Plus, their chewy texture and golden edges make them a crowd-pleaser!

Ingredients Notes for Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Each ingredient in our Brown Butter Toffee Cookies contributes to their unique flavor and texture. The homemade toffee is the star, creating a salty-sweet balance that’s unforgettable.

Toffee

  • 20 saltine crackers: The base for the toffee, providing structure and crunch.
  • ½ cup unsalted butter: Adds richness to the toffee.
  • ½ cup light brown sugar (packed): Caramelizes to create the toffee’s signature flavor.
  • 6 oz semisweet chocolate chips: Melts to form a velvety chocolate layer.
  • Sea salt (optional): For a touch of sophistication and balance.

Cookies

  • 1 cup unsalted butter (cubed): Browned for a nutty, caramel-like flavor.
  • 2 ½ cups all-purpose flour: The foundation for the cookies’ chewy texture.
  • 1 tsp baking soda: Ensures the cookies rise perfectly.
  • 1 cup light brown sugar (packed): Enhances the cookies’ moistness and caramel flavor.
  • 1/3 cup granulated sugar: Balances the sweetness.
  • 2 large eggs: Provides structure and richness.
  • 2 tsp pure vanilla extract: Adds warmth and depth to the dough.
Brown Butter Toffee Cookies

Kitchen Tools Needed for Brown Butter Toffee Cookies

  • Medium saucepan
  • 9×13-inch baking dish or sheet pan
  • Wooden spoon or rubber spatula
  • Large mixing bowl
  • Parchment paper or silicone baking mat
  • Wire cooling rack
  • Large baking sheet

How to Make Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Let’s dive into creating the perfect Brown Butter Toffee Cookies! Get ready for your kitchen to smell amazing.

1. Make the Toffee

  1. Preheat your oven to 425°F. Line a 9×13-inch pan with parchment paper.
  2. Lay saltine crackers in an even layer on the bottom of the pan.
  3. In a medium saucepan, melt ½ cup butter and ½ cup brown sugar over medium-high heat. Stir occasionally until boiling. Reduce heat to medium and let boil for 4–5 minutes without stirring.
  4. Pour the caramel mixture evenly over the crackers and spread with a spatula.
  5. Bake for 4–5 minutes until bubbly, then remove and sprinkle with chocolate chips. Let sit for a few minutes before spreading melted chocolate evenly. Sprinkle with sea salt if desired. Freeze the toffee while you prepare the dough.

2. Brown the Butter

  1. Melt 1 cup cubed butter in a medium saucepan over medium heat.
  2. Stir constantly for 5 minutes. The butter will foam, then turn golden brown with a nutty aroma. Remove from heat and cool for 10 minutes.

3. Make the Dough

  1. In a large bowl, whisk together 2 ½ cups flour and 1 tsp baking soda.
  2. Add 1 cup brown sugar, ⅓ cup granulated sugar, eggs, and vanilla to the browned butter. Mix until smooth.
  3. Combine wet and dry ingredients, stirring until dough forms.

4. Add the Toffee

  1. Chop frozen toffee into small pieces. Save some for topping.
  2. Mix most of the toffee pieces into the dough. Cover and chill for at least 2 hours (or up to 3 days).

5. Bake the Cookies

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Scoop dough into 2-tablespoon balls, placing them a few inches apart.
  3. Bake for 8–10 minutes until edges are golden. Top with reserved toffee pieces. Cool on a wire rack.

How to Store Brown Butter Toffee Cookies

To keep your Brown Butter Toffee Cookies fresh:

  • At room temperature: Store in an airtight container for up to 5 days.
  • In the fridge: Extend freshness up to 10 days in an airtight container.
  • In the freezer: Place cooled cookies in a freezer bag and store for up to 6 months. Thaw overnight in the fridge or enjoy directly from frozen!

For unbaked dough, flash-freeze scooped dough balls, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Brown Butter Toffee Cookie Variations

  1. Nutty Toffee Cookies: Add chopped pecans or walnuts for extra crunch.
  2. Espresso Infusion: Mix in 1 tsp of instant espresso powder to enhance the caramel flavors.
  3. White Chocolate Swirl: Substitute semisweet chocolate chips with white chocolate for a sweeter twist.
  4. Dark Chocolate Delight: Use 70% dark chocolate for a richer, bittersweet taste.

What to Serve With Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Pair these cookies with a creamy latte or hot cocoa for a cozy treat. For dessert spreads, serve them alongside vanilla ice cream—the warm caramel notes are divine when paired with a scoop of cold, creamy sweetness.

Top Tips for Perfect Brown Butter Toffee Cookies

  1. Don’t skip chilling the dough! It prevents spreading and enhances the flavor.
  2. Use parchment paper to avoid sticking and ensure even baking.
  3. Monitor the toffee closely: Avoid overcooking the caramel to keep it smooth and pourable.
  4. Reserve some toffee for garnish: It makes the cookies look bakery-worthy!

Tips from Well-Known Chefs

  1. Christina Tosi: Always measure flour by spooning it into the measuring cup to avoid dense cookies.
  2. Claire Saffitz: Let browned butter cool slightly before adding sugar to avoid scrambling the eggs.
  3. Jacques Torres: Use quality chocolate chips or chunks for the best flavor.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought toffee?
A: Yes! Pre-made toffee can save time, though homemade offers better flavor.

Q: Can I use salted butter?
A: You can, but omit the added salt in the recipe.

Q: How long should I chill the dough?
A: At least 2 hours; overnight is ideal for the best texture.

Q: Can I make these gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I double the recipe?
A: Absolutely! Use a larger pan for the toffee and double all cookie ingredients.

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Enjoy baking your Brown Butter Toffee Cookies—they’re a treat worth savoring!

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