Introduction

These Brown Butter Toffee Cookies combine rich, nutty browned butter with sweet, crunchy homemade toffee for a truly irresistible treat. Perfect for anyone who loves a balance of buttery caramel and chocolate in their cookies.

A metal baking tray with a cooling rack holds 24 round cookies. Each cookie is golden brown with visible chunks of dark chocolate and caramel pieces scattered on top and inside. The cookies have a slightly cracked surface texture and are sprinkled lightly with coarse, white sea salt. Around the edges of the tray, there are broken pieces of toffee with dark chocolate coating. The tray is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in an even layer at the bottom and set aside.
Step 2: In a medium saucepan over medium-high heat, melt 1/2 cup unsalted butter with 1/2 cup light brown sugar. Stir occasionally until it boils, then reduce heat to medium and boil gently for 4-5 minutes without stirring.
Step 3: Remove from heat and pour the caramel mixture evenly over the crackers. Spread gently with a wooden spoon or spatula. Bake for 4-5 minutes, until bubbly.
Step 4: Take the baking dish out of the oven and sprinkle the chocolate chips over the caramel. Let sit for a few minutes to soften, then spread the melted chocolate evenly. Sprinkle with sea salt if desired. Transfer to the freezer while preparing the dough.
Step 5: Brown the butter by melting 1 cup cubed unsalted butter in a medium saucepan over medium heat. Stir constantly for about 5 minutes until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool for 10 minutes.
Step 6: Whisk together the flour and baking soda in a large bowl. In the browned butter saucepan, whisk in the brown sugar and granulated sugar until combined. Add eggs and vanilla, whisking until smooth.
Step 7: Pour the wet ingredients into the flour mixture and stir with a spatula until the dough comes together. Place dough in the freezer briefly while chopping the toffee into small pieces with a sharp knife.
Step 8: Stir almost all the chopped toffee into the dough, reserving some for topping. Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. Let soften slightly before baking if chilled longer than 24 hours.
Step 9: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Scoop dough into 2-tablespoon balls and place them a few inches apart on the sheet.
Step 10: Bake for 8-10 minutes until edges turn golden and tops are set. Immediately top each cookie with reserved toffee bits. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra toffee, double the saltine, butter, and sugar quantities and bake on a rimmed sheet pan instead of the 9×13 dish.
Use flaky sea salt for a gourmet finishing touch that enhances the caramel flavor.
Room temperature eggs help the dough come together smoothly and improve texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To maintain crisp edges, avoid stacking them too closely. Reheat briefly in a low oven or microwave to soften the toffee before serving.

How to Serve

A group of 24 round chocolate chip cookies with a golden brown color and a slightly cracked top, showing chunks of dark and milk chocolate and bits of nuts scattered throughout each cookie. They are arranged in a neat 6 by 4 grid on a black cooling rack. The black grid contrasts with the lighter baked cookies, and the whole scene is set on a white marbled texture surface. The cookies have a soft and chewy look with uneven, natural shapes and textures all around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker for the toffee base?

Saltine crackers provide the perfect balance of salty crunch, but you can substitute with other lightly salted crackers if desired. Avoid overly sweet or flavored crackers to keep the toffee flavor balanced.

Why is browning the butter important?

Browning the butter develops a rich, nutty flavor that adds depth to the cookies, enhancing their taste far beyond regular melted butter.