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Quick Brown Butter Toffee Cookies: Best Easy Recipe

brown butter chocolate chip cookies with toffee bits - featured image
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These quick brown butter chocolate chip cookies with toffee bits are nutty, warm, and deeply flavorful. They come together in one bowl with no mixer required, and the brown butter adds a rich, caramel-like depth that makes them taste like you spent hours in the kitchen.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter
  • 1 cup packed (200g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • 1 cup (150g) toffee bits

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a medium saucepan over medium heat. Stir constantly. After about 3-4 minutes, the butter will foam and brown specks will form. When the specks are golden-brown and the butter smells nutty (about 5 minutes total), remove from heat immediately. Pour into a large mixing bowl, scraping all the brown specks. Let cool for 10 minutes.
  2. Mix the sugars and butter: Add both sugars to the warm brown butter. Whisk until combined. Let sit for 2 minutes.
  3. Add the eggs and vanilla: Crack both eggs into the bowl and add vanilla. Whisk vigorously for about 30 seconds until smooth, glossy, and slightly lighter in color.
  4. Combine the dry ingredients: In a separate small bowl, whisk together flour, baking soda, and salt.
  5. Mix in the flour: Add the flour mixture to the wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Add the mix-ins: Fold in chocolate chips and toffee bits with 4-5 strokes.
  7. Chill the dough (optional but recommended): Cover and refrigerate for 30 minutes for thicker, chewier cookies. If short on time, scoop and bake immediately.
  8. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion dough. Place 2 inches apart on baking sheets (8 per sheet). Optionally press extra chocolate chips and toffee bits on top.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden-brown and centers slightly puffy and underdone. Remove from oven.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Don’t walk away from browning butter—it can burn quickly. Use room temperature eggs to prevent the brown butter from seizing. Underbake slightly for chewy cookies. Let cookies rest on the baking sheet for 5 minutes before moving. For best flavor, make the dough a day ahead and refrigerate overnight.

Nutrition

Keywords: brown butter cookies, toffee cookies, chocolate chip cookies, easy cookie recipe, quick cookies, one bowl cookies

Find it online: https://gleamgulp.com/quick-brown-butter-toffee-cookies-best-easy-recipe/