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Close-up of thick, chewy brown butter toffee cookies with golden edges, soft centers, and melted chocolate chunks on parchment paper.
Summer Dempsey

Chewy Brown Butter Toffee Cookies

These chewy brown butter toffee cookies are rich, nutty, and packed with caramelized toffee bits. Browning the butter adds deep flavor, while a chill time creates thick, bakery-style cookies with crisp edges and soft, gooey centers.
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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
 

  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.
  2. 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.
  3. In another bowl, whisk flour, baking soda, baking powder, and salt.
  4. Add dry mixture to wet mixture and stir until just combined. Fold in toffee bits.
  5. Refrigerate for at least 45 minutes (longer = better flavor and thickness).
  6. 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.
  7. Let cool 5 minutes on the sheet before transferring to a rack.

Notes

Brown Butter Matters
Cook the butter until it turns golden brown and smells nutty, not just melted. Watch closely in the final minute — it can go from perfect to burnt quickly.
Cool Before Mixing
Let the browned butter cool slightly before adding sugars. If it’s too hot, it can melt the sugar unevenly or scramble the egg.
Don’t Skip the Chill
Chilling the dough helps:
• Deepen flavor
• Prevent overspreading
• Create thicker, chewier cookies
If you chill longer than 2 hours, let dough sit at room temperature 10–15 minutes before scooping.