If you love cookies that combine rich flavors and crunchy textures, you’ll be thrilled with this Brown Butter Toffee Cookies recipe. This delightful treat marries the nutty essence of browned butter with the sweet, crunchy texture of toffee. It’s an enjoyable twist on traditional cookies, perfect for any occasion. Whether you want to impress guests at a party or simply treat yourself, these cookies are sure to hit the spot. In this article, follow the detailed steps for making these delicious cookies while also discovering tips, serving suggestions, and ways to store them for later.
Why Make This Recipe
Making Brown Butter Toffee Cookies is not just about baking; it’s about creating something special. First, the flavor of browned butter adds a deep, rich taste that elevates any cookie recipe. It takes only a few extra minutes to brown the butter, but the effort pays off with a wondrous nutty aroma that fills your kitchen.
Secondly, using saltine crackers as a base for the toffee creates an amazing contrast in texture. When coated with a sweet caramel and chocolate layer, the saltiness of the crackers balances the sweetness, creating a perfect harmony of flavors.
Furthermore, cookies are universally loved, making them an ideal treat for gatherings, holidays, or gift-giving. The more you share them, the more people will want the recipe for themselves. That’s the magic of baking – it brings people together!
How to Make Brown Butter Toffee Cookies
Follow these steps to prepare these cookies. You’ll begin by making the toffee, followed by producing the cookie dough, and finally baking everything to perfection.
Ingredients
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar (packed)
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
- 1 cup (2 sticks) 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
Directions
Make the toffee:
- First, preheat your oven to 425°F (220°C). Prepare a 9×13-inch baking dish by lining it with parchment paper.
- Next, lay the saltine crackers in a single layer on the bottom of the dish and set them aside.
- In a medium saucepan over medium-high heat, melt 1/2 cup of unsalted butter and 1/2 cup of packed light brown sugar. Stir occasionally until the mixture boils. Then reduce the heat to medium and keep boiling for 4-5 minutes without stirring.
- After boiling, remove from heat and pour the caramel mixture evenly over the crackers. Use a wooden spoon or rubber spatula to spread it out.
- Place the dish in the oven for 4-5 minutes, or until bubbly.
- Once out of the oven, sprinkle chocolate chips over the toffee layer and let it sit for a few minutes to melt. Afterward, spread the melted chocolate evenly. If desired, sprinkle with sea salt. Move the toffee to the freezer while you make the cookie dough.
Brown the butter:
- In a medium saucepan over medium heat, add 1 cup of cubed unsalted butter. Swirl the pan to help melt the butter. Stir continuously for around 5 minutes. Eventually, the butter will bubble and turn golden brown. At this point, some milk solids will toast and give a beautiful nutty scent.
- Remove from heat and allow it to cool slightly for about 10 minutes.
Make the dough:
- In a large bowl, whisk together the all-purpose flour (2 1/2 cups) and baking soda (1 teaspoon).
- When the browned butter is slightly cooled, add the brown sugar (1 cup packed) and granulated sugar (1/3 cup) to the saucepan and whisk until mixed well. Then, whisk in the eggs (2 large, at room temperature) and vanilla extract (2 teaspoons) until no yellow streaks remain.
- Pour the wet ingredients into the flour mixture and stir with a rubber spatula until combined. The mixture may seem dry at first but will come together nicely.
- Place the dough in the freezer for a few minutes while you chop the toffee.
- Once removed from the freezer, use a sharp knife to cut the toffee into small pieces. Avoid breaking it with your hands to prevent melting the chocolate. Add the chopped toffee to the dough, saving some for topping the cookies later. Mix well to evenly incorporate the toffee into the dough.
- Finally, cover the dough with plastic wrap and chill it for at least 2 hours or up to 3 days. If the dough chills for longer than 24 hours, let it sit out for a bit to soften.
Bake the cookies:
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop, portion the dough into 2 tablespoon-sized balls and arrange them on the baking sheet, leaving space in between.
- Bake for 8-10 minutes, until the edges are golden and the tops are set.
- After baking, sprinkle reserved toffee bits on top of each cookie. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Brown Butter Toffee Cookies
These cookies are delightful on their own, but serving them warm with a scoop of vanilla ice cream can create a dessert experience that is truly out of this world. Pair them with a cup of coffee for a tasty afternoon treat or serve them at a gathering. They can also be great for parties, as their rich flavor and chewy texture appeal to many.
If you want to get fancy, drizzle some melted chocolate over the cookies before serving for a beautiful presentation. They are a wonderful addition to any dessert table or cookie tray!
How to Store Brown Butter Toffee Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can stay good for up to 5 days. If you want to keep them longer, consider refrigerating them. However, make sure to let them come to room temperature before serving, as the texture is best when soft and chewy.
You can also freeze the cookie dough before baking. Scoop balls of dough into an airtight bag and freeze them for up to 3 months. When you’re ready to bake, you can bake straight from the freezer. Just add a couple of extra minutes to the baking time.
Tips to Make Brown Butter Toffee Cookies
Watch the Butter: When browning the butter, make sure to watch it closely. It can quickly go from golden brown to burnt, which will alter the flavor.
Chill the Dough: Allowing the dough to chill will enhance the flavors and improve the texture of your cookies by preventing them from spreading too much while baking.
Customize the Toppings: Feel free to experiment by adding nuts, different types of chocolate, or using crushed pretzels for a sweet and salty combination.
Cut Sizes: Adjust the size of your cookie dough balls for different cookie sizes. Smaller balls will yield more cookies, while larger ones will be a more decadent treat.
Variation
You can make a few variations of this recipe based on your preferences. For example, you could add finely chopped nuts, such as pecans or walnuts, to the dough for added crunch. Another variation could introduce different types of chocolate, like dark chocolate or white chocolate.
For a seasonal twist, consider adding crushed peppermint candy for a festive flavor during the holidays. This simple addition can make your cookies feel themed and special.
FAQs
1. Can I use salted butter for the toffee?
Yes, you can use salted butter if you prefer a slightly saltier flavor in your toffee. However, if you do, consider omitting any additional sea salt topping.
2. How long do these cookies take to make?
Preparation and chilling time can take a few hours. However, the actual time to make and bake is about 30-40 minutes.
3. Can I make these cookies gluten-free?
You can try using a gluten-free all-purpose flour mix. The texture and flavor may vary slightly but should still result in tasty cookies.
Embrace the joy of baking and give these Brown Butter Toffee Cookies a try! With their delightful flavors and textures, they’ll surely become a favorite in your home. Happy baking!
Brown Butter Toffee Cookies
Ingredients
Method
- Preheat your oven to 425°F (220°C). Prepare a 9×13-inch baking dish by lining it with parchment paper.
- Lay the saltine crackers in a single layer on the bottom of the dish and set them aside.
- In a medium saucepan over medium-high heat, melt 1/2 cup of unsalted butter and 1/2 cup of packed light brown sugar. Stir occasionally until the mixture boils.
- Reduce the heat to medium and keep boiling for 4-5 minutes without stirring.
- Remove from heat and pour the caramel mixture evenly over the crackers. Use a wooden spoon or rubber spatula to spread it out.
- Place the dish in the oven for 4-5 minutes, or until bubbly.
- Once out of the oven, sprinkle chocolate chips over the toffee layer and let sit for a few minutes to melt. Spread the melted chocolate evenly and sprinkle with sea salt if desired.
- Move the toffee to the freezer while you make the cookie dough.
- In a medium saucepan over medium heat, add 1 cup of cubed unsalted butter. Swirl the pan to help melt the butter.
- Stir continuously for around 5 minutes until the butter bubbles and turns golden brown with a nutty scent.
- Remove from heat and allow it to cool slightly for about 10 minutes.
- In a large bowl, whisk together the all-purpose flour and baking soda.
- Once the browned butter is slightly cooled, add the brown sugar and granulated sugar to the saucepan and whisk until mixed well.
- Whisk in the eggs and vanilla extract until no yellow streaks remain.
- Pour the wet ingredients into the flour mixture and stir with a rubber spatula until combined.
- Chill the dough in the freezer for a few minutes while you chop the toffee.
- Cut the toffee into small pieces and mix it into the dough, saving some for topping the cookies later.
- Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Using a cookie scoop, portion the dough into 2 tablespoon-sized balls and arrange them on the baking sheet, leaving space in between.
- Bake for 8-10 minutes, until the edges are golden and the tops are set.
- Sprinkle reserved toffee bits on top of each cookie. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.