Brown Butter Toffee Cookies
Brown Butter Toffee Cookies are rich and buttery and oh-so-good! With indulgent toffee bits in every bite, these crunchy cookies made with brown butter are absolutely amazing.
Ingredients
- ½ cup unsalted butter, (one stick)
- 1⅓ cup all purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons light corn syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chopped toffee bits
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- In a medium skillet over medium heat, melt butter and swirl (don’t stir) as needed. When it becomes brown in color and has a nutty aroma, remove from heat.
- In a large mixing bowl, whisk flour, baking soda and salt.
- Add butter, white sugar, brown sugar and corn syrup. Beat until combined.
- Blend in egg and vanilla until just combined. Do not overmix.
- Fold in toffee bits.
- Using a medium cookie dough scoop (or 2 tablespoons of dough) roll into a ball between your palms and place on cookie sheet. Cookies will spread, so allow at least 2” from the edge and other dough balls, 4 per large sheet.
- Bake 5 minutes and then rotate cookie sheets. Bake 6 minutes longer for a total of 11 minutes.
- Remove from oven and allow to cool 3-5 minutes before transferring to a wire cooling rack.
Video
Notes
- Cookies will rise, but fall when removed from the oven.
- Make them gluten free using King Arthur measure for measure flour.
- For thinner cookies, reduce to 1¼ cups of flour.
- Add thick flakes of sea salt just before baking to take them over the top.
- Using a cookie scoop creates a consistent size and allows them to bake evenly.
- Rotating the baking sheet helps the cookies bake evenly.
Nutrition
Calories: 187kcalCarbohydrates: 26gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 65mgPotassium: 27mgFiber: 1gSugar: 20gVitamin A: 290IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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