• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Meet Krista
  • Contact
  • Breakfast
  • Desserts
    • Brownies & Blondies
    • Chocolate
    • Cookies
  • Dinner
    • Bowls
    • Pasta
    • Sandwiches
    • Sides
  • Vegetarian
  • Appetizers
  • In Krista's Kitchen//delicious meals and baked goods
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Desserts / Cookies / Brown Butter Toffee Chocolate Chip Cookies

Brown Butter Toffee Chocolate Chip Cookies

Cookies, Desserts

Sharing is caring!

  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
brown butter toffee chocolate chip cookies
brown butter toffee chocolate chip cookies

These Brown Butter Toffee Chocolate Chip Cookies are AMAZING. This recipe is one of my all time favorite cookie recipes. They’re packed with brown butter, toffee, chocolate chips then topped with flaky sea salt!

brown butter toffee chocolate chip cookie with flaky sea salt on top

Brown Butter Toffee Chocolate Chip Cookies are just one of those cookies you don’t really get sick of. I could eat them at breakfast, lunch and dinner, day in and day out. They’re perfect for holiday get togethers, birthdays or just some tasty treats at home.

Don’t forget to make extra of these babies for your freezer stash! If you don’t currently have a freezer stash of balled up cookie dough ready to go, you’re doing it wrong. It’s perfect if you only want to take out a couple cookies at a time to bake or just to snack on the raw dough!

Craving more Sweets? Check out some other Desserts!

Table of Contents

  • How to freeze cookie dough
  • Ingredients for Brown Butter Toffee Chocolate Chip Cookies
  • Tips for the best Brown Butter Toffee Chocolate Chip Cookies
  • How to brown butter
  • How to make Brown Butter Toffee Chocolate Chip Cookies
    • Chill the dough before baking
    • Baking the cookies
  • Brown Butter Toffee Chocolate Chip Cookies
    • Equipment
    • Ingredients  1x2x3x
      • Wet ingredients
      • Dry ingredients
      • Mix ins
    • Instructions 
      • Mix the wet ingredients
      • Add the dry ingredients
      • Fold in the mix ins
      • Baking the cookies
    • Notes
    • Nutrition

How to freeze cookie dough

Whenever you make your dough, scoop it all up, bake what you want and freeze the leftover. To freeze it you’ll want to scoop it and place it on a cookie sheet and put it straight into the freezer.

After an hour or two take it out and put it in a re-closeable plastic bag (Ziplock) or an airtight container and back into the freezer. You can store the cookie dough for up to 3 months in the freezer.

close up of a chocolate puddle on the cookie topped with flaky sea salt

Ingredients for Brown Butter Toffee Chocolate Chip Cookies

  • Butter
  • Brown Sugar
  • Sugar
  • Flour
  • Kosher Salt
  • Baking Soda
  • Eggs
  • Vanilla Extract
  • Toffee Bar (I used Heath)
  • Dark Chocolate
bowls of flour, brown sugar, granulated sugar, brown butter, salt, baking soda, vanilla, eggs, chocolate and toffee pieces

Tips for the best Brown Butter Toffee Chocolate Chip Cookies

  • Make sure you get the butter to a nice medium – medium dark brown for the best flavor.
  • Carefully watch the butter once it starts to brown and continue stirring. Once it starts browning it goes pretty quick.
  • Refrigerate the cookie dough overnight if you have time. It helps develop the flavor and the dough will also expand more slowly.
  • If you only want to bake a couple cookies, scoop and freeze the rest! Pull them out of the freezer whenever you want and bake them off. Let them sit on the counter for 20 minutes before baking.
  • Make extra dough and freeze it for later use!
  • Reserve some extra chocolate and toffee to place on top of the cookies before baking for a prettier look.
  • Use a cold sheet pan when baking. If you’re baking multiple rounds of cookies, let the pan cool or use a new pan before reloading the tray and baking.
  • Don’t overmix the dough.
  • Don’t forget the flaky sea salt on top for that super amazing salty/sweet combo!
brown butter toffee chocolate chip cookies with milk

How to brown butter

In a heavy bottomed sauce pan melt your butter. Stirring it occasionally to ensure even heating. The butter will eventually start to bubble.

Then it will become more foamy. Make sure you are stirring the butter frequently at this point. Once it gets foamy you will see little brown bits forming at the bottom of your pan.

Keep stirring but keep a close eye at this point because the butter will get dark quickly at this point. Once you have that nice medium brown take the pan off the heat immediately and pour your butter into a heat safe container to use right away or you can refrigerate for about a week.

a pot of brown butter

How to make Brown Butter Toffee Chocolate Chip Cookies

First make the brown butter then transfer it to a medium sized heat proof bowl then let it cool to room temperature, about 15 minutes. Meanwhile whisk together the flour, baking soda and salt in a separate bowl.

brown butter in a bowl with chocolate to the side, measuring cups and flour

Add both sugars to the brown butter then beat until combined. 30-60 seconds with a hand mixer. Add eggs and vanilla then beat until combined, about 1 minute. Add in the flour mixture then beat just until combined.

brown sugar and granulated sugar mixed with brown butter

Cut the toffee into small – medium chunks then fold the toffee and chocolate into the brown butter cookie dough. Line a cookie sheet with parchment paper.

Scoop the dough into 2oz balls onto a parchment lined baking sheet.

Chill the dough before baking

Chill the Brown Butter Toffee Chocolate Chip Cookie dough in the fridge overnight if possible but for at least 5 hours. This will help with flavor and so the cookies don’t spread as quickly.

close up of melted chocolate in the cookies

Baking the cookies

Preheat the oven to 350°F then line a cookie sheet with parchment paper. Place the dough balls on the cookie sheet about 3 inches apart.

Bake the cookies for 14 minutes. Allow cookies to cool for 10 minutes then move to a cooling rack to cool the rest of the way. Enjoy these delicious cookies warm or room temp!

brown butter toffee chocolate chip cookies lined up on a pan

If you make these Brown Butter Toffee Chocolate Chip Cookies please leave a rating and/or review on this post!

brown butter toffee chocolate chip cookies spread out on a rack topped with salt
brown butter toffee chocolate chip cookie with flaky sea salt on top

Brown Butter Toffee Chocolate Chip Cookies

Krista Stechman
These cookies are one of my favorites! A sweet and salty combo with a delicious brown butter flavor, rich toffee and dark chocolate.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dessert
Cuisine american
Servings 16 people
Calories 260 kcal

Equipment

  • oven
  • hand mixer

Ingredients
  

Wet ingredients

  • 1 cup butter browned
  • 1.5 cups brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp vanilla extract

Dry ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp kosher salt

Mix ins

  • 5 oz toffee bar heath
  • 4 oz dark chocolate chunks or chips
  • ½ tsp flaky sea salt

Instructions
 

Mix the wet ingredients

  • Beat the cooled brown butter and both sugars together until combined, about 30-60 seconds
  • Add the eggs and vanilla and beat on medium speed for 1 minute

Add the dry ingredients

  • Whisk the dry ingredients together and add to the wet. Mix on low speed just until combined

Fold in the mix ins

  • Chop the toffee bar into small – medium chunks. Chop the chocolate if using a chocolate bar. Fold in the toffee and chocolate
  • Scoop the dough into 2oz balls and place them on a parchment lined cookie sheet. Chill the dough overnight if possible but for at least 5 hours

Baking the cookies

  • Preheat the oven to 350°F and line a baking sheet with parchment paper
  • Add the chilled dough balls to the baking sheet 3 inches apart and bake for 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes then transfer to cooling rack
  • Enjoy the cookies warm or room temp!

Notes

To brown the butter – In a heavy bottomed sauce pan melt your butter. Stirring it occasionally to ensure even heating. The butter will eventually start to bubble. Then it will become more foamy. Make sure you are stirring the butter frequently at this point. Once it gets foamy you will see little brown bits forming at the bottom of your pan. Keep stirring but keep a close eye at this point because the butter will get dark quickly at this point. Once you have that nice medium brown take the pan off the heat immediately and pour your butter into a heat safe container to use right away or you can refrigerate for about a week. The butter is basically ready once it stops making noise. It will pop and crackle until it browns.

Nutrition

Calories: 260kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 349mgPotassium: 125mgFiber: 1gSugar: 31gVitamin A: 73IUCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!

May 24, 2021 · 5 Comments

Previous Post: « Blueberry Streusel Muffins
Next Post: Summer Fruit Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Tammy Cruse says

    May 24, 2021 at 9:07 am

    These cookies are absolutely amazing! Very flavorful! Please show us novice cooks how to make brown butter! I need a video! Brown butter intimidates me!

    Reply
  2. Dani says

    February 4, 2022 at 6:50 pm

    3 stars
    I have made this recipe 5 times, trying to get the cookies as they look in the pictures. I made sure I followed the recipe down to the letter, all of my ingredients (including baking soda) are fresh, but the cookies were very flat and greasy. It seemed like there was way too much liquid/butter for the amount of flour, so I reduced the brown butter by half and it was significantly less greasy but still moist/soft — even then, it still spread quite a lot and is relatively flat. I really like the taste (with 1 stick of butter only) but can’t help but feel like there’s something I’m not missing from my cookies coming out the same as from photos here.

    Reply
    • admin says

      February 5, 2022 at 9:26 am

      Hi Dani! I’m so sorry to hear that. Are you refrigerating the cookies after you scoop them and before you bake them? That will help significantly reduce the spreading while cooking. Also, they aren’t necessarily a tall or “fluffy” cookie, they should be a chewy texture. I also “scoot” the cookies after I bake them to get them nice and round for photos. Scooting is where you take something round like a larger metal biscuit cutter then place it over the top of the cookie and swirl around in a circle to give the cookie a nice round shape. I hope this is helpful!

      Reply
  3. Tammy Cruse says

    April 19, 2022 at 7:13 am

    5 stars
    These cookies are the most delicious cookies ever! The sweet salty combo is perfection! My new favorite!

    Reply
    • admin says

      April 19, 2022 at 8:22 pm

      So glad you love them! Thank you!

      Reply

Primary Sidebar

Heeeeeeey! I hope you came hungry!

krista in a white sweater with a pink kitchen aid mixer eating cool whip off of one finger

My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

NEVER MISS A POST

Sign up for immediate access to recipes!

  • Facebook
  • Instagram
  • Pinterest

Best Thanksgiving Sides

old fashioned candied sweet potatoes topped with marshmallow and pecan on a plate with a fork
A spoon scooping out a mushroom and broccoli from the casserole.
An Easy Thanksgiving Charcuterie Board with meats, cheeses, fruits, nuts, spreads and crackers on a linen with flowers and fruit surrounding it.

More Posts from this Category

Search by Category

In Krista's Kitchen//delicious meals and baked goods

Get the recipes as soon as they’re published!

Subscribe below to get instant access to new recipes!

Footer

I’m looking for….

  • Facebook
  • Instagram
  • Pinterest

In Krista’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Categories

  • Nutrition Disclaimer
  • Privacy Policy

Copyright © 2023 · Thyme Theme by Restored 316

  • Facebook
  • Twitter
  • Pinterest