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Brown Butter Toffee Cookies Recipe

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★★★★★

4.9 from 132 reviews

Delight in the rich, buttery flavor of Brown Butter Toffee Cookies, featuring a crunchy saltine cracker toffee layer topped with melted semisweet chocolate and a perfectly textured brown butter cookie dough infused with brown and granulated sugars. These cookies combine toffee sweetness with a subtle nutty depth from browned butter, finished with a sprinkle of sea salt for extra contrast. Ideal for a special treat or dessert, these cookies offer a delightful balance of textures and flavors.

Ingredients

Scale

For the Toffee Layer

  • 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)

For the Cookie Dough

  • 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

  1. Make the Toffee: Preheat your oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers evenly in the bottom of the pan and set aside.
  2. Create Caramel Mixture: In a medium saucepan over medium-high heat, melt 1/2 cup of unsalted butter with 1/2 cup packed light brown sugar. Stir occasionally until boiling, then reduce heat to medium and boil without stirring for 4-5 minutes.
  3. Assemble Toffee Layer: Remove from heat and pour the hot caramel evenly over the crackers. Spread with a wooden spoon or spatula, then bake in the oven for 4-5 minutes until bubbly.
  4. Add Chocolate: Remove the pan from the oven, immediately sprinkle the semisweet chocolate chips over the caramel layer. Let sit for a few minutes to melt, then spread the melted chocolate evenly. Optionally, sprinkle with sea salt. Freeze to set while preparing dough.
  5. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup cubed unsalted butter, stirring constantly for about 5 minutes until it bubbles, foams, and turns a golden brown with a nutty aroma. Remove from heat and cool for 10 minutes.
  6. Prepare Dry Ingredients: Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking soda in a large bowl.
  7. Make the Dough: To the browned butter, whisk in 1 cup packed light brown sugar and 1/3 cup granulated sugar. Then whisk in 2 large eggs and 2 teaspoons vanilla extract until fully combined. Pour this wet mixture into the flour mixture and stir with a spatula until the dough just starts to come together.
  8. Incorporate Toffee: Remove toffee from the freezer and chop into small pieces with a sharp knife. Add most of the toffee pieces to the dough, stirring well to distribute evenly. Cover dough with plastic wrap and chill for at least 2 hours or up to 3 days. Soften slightly before baking if chilled longer than 24 hours.
  9. Preheat for Baking: Set oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  10. Shape and Bake Cookies: Scoop the dough into 2 tablespoon-sized balls, spacing them a few inches apart on the sheet. Bake 8-10 minutes until edges are golden and tops are just set.
  11. Finish and Cool: Sprinkle reserved toffee bits on hot cookies. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • To make extra toffee, double the caramel and cracker layer on a sheet pan instead of a 9×13-inch dish.
  • Use a sharp knife to chop toffee; breaking by hand may melt the chocolate.
  • Allow dough to soften slightly after chilling for better scoopability.
  • Sea salt topping is optional but enhances the flavor contrast.

Keywords: brown butter cookies, toffee cookies, saltine cracker toffee, semisweet chocolate, dessert cookies, homemade cookies, caramel toffee, chocolate chip cookies

Find it online: https://amayaharis.com/brown-butter-toffee-cookies-recipe/