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Freshly baked Brown Butter Toffee Cloud Cookies with golden edges and melty toffee bits on parchment paper.

Chewy Brown Butter Toffee Cookies

Soft, chewy, and rich with caramel flavor — these Brown Butter Toffee Cloud Cookies are the ultimate comfort bake. Made with browned butter, toffee bits, and a secret touch of almond extract, they deliver crisp edges, gooey centers, and melt-in-your-mouth texture every time
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 7 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 225

Ingredients
  

Dry:
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
Wet:
  • ¾ cup 1 ½ sticks unsalted butter browned and slightly cooled
  • 1 cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg + 1 egg yolk room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon almond extract (secret flavor depth)
  • 1 tablespoon plain Greek yogurt (or use sour cream)
Add-ins: ¾ cup crushed toffee bits (Heath or Skor bar)

Equipment

  • Stand Mixer
  • Cookie Scoop
  • Cookie Sheet

Method
 

Brown the butter:
  1. Melt butter in a saucepan over medium heat until golden brown with nutty aroma (about 5–7 min). Remove from heat and let cool 10 minutes.
Mix wet ingredients:
  1. In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth and glossy. Add egg, egg yolk, vanilla, almond extract, and Greek yogurt. Whisk again until creamy and well combined.
Combine dry ingredients:
  1. In another bowl, whisk flour, baking soda, baking powder, and salt.
Bring it together:
  1. Add dry mixture to wet mixture and stir until just combined. Fold in toffee bits.
Chill the dough:
  1. Refrigerate for at least 45 minutes (longer = better flavor and thickness).
Bake:
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough (about 2 tablespoon each) and place 2 inches apart. Bake 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
Finish with flair:
  1. Right out of the oven, sprinkle lightly with flaky sea salt. Let cool 5 minutes on the sheet before transferring to a rack.

Notes

Brown Your Butter the Right Way

Don’t rush this step — it’s the foundation of the flavor. Use a light-colored pan so you can clearly see when the milk solids turn golden brown. Once it smells nutty and you see amber flecks at the bottom, remove it from the heat immediately to prevent burning.
Pro tip: Pour the browned butter (and all those flavorful brown bits!) into a heatproof bowl and cool it for 10 minutes before using. Hot butter can melt your sugars and change the cookie texture.

Use Room Temperature Ingredients

Cold eggs or yogurt can seize the butter and cause separation. Let them sit out for about 15 minutes before mixing for the smoothest dough.

Don’t Skip the Chill

Chilling the dough is key to thick, chewy cookies. It gives the flour time to hydrate and prevents excessive spreading.
  • Chill for at least 45 minutes (1–2 hours is even better).
  • For a bakery-style flavor boost, refrigerate overnight — the browned butter and toffee flavors deepen beautifully.

Scoop, Then Chill

If you’re short on time, scoop your dough into balls before chilling. This makes them faster to portion later and helps them chill evenly.