These toffee cookies are easy to make brown butter chocolate chip cookies. They are chewy cookies full of chocolate chips and toffee pieces. They are the perfect fall cookie!
When I recipe tested these cookies, I thought about using toffee pieces or using homemade toffee, but I wanted these cookies to be easy to make. So, I use the Heath toffee pieces!
My favorite part about these cookies is the combination of the warm nutty brown butter and toffee pieces. They give you the warmest fall cookie flavors!
For more cookie recipes, try The Best Chocolate Chip Cookies, Banana Peanut Butter Cookies, and Chewy Peanut Butter Cookies.
Why This Recipe Works
- Easy to make- This is a no mixer recipe and you don't to chill the dough!
- Brown butter cookies- Brown butter makes the cookies taste even more rich with its nutty flavors. You do need to chill the brown butter before you use it. Hot brown butter equals more spread in your cookies.
- Chewy chocolate chip cookies- These cookies have a chewy center and crisp edges. They taste incredible!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- For brown butter you need 1 cup plus 2 Tablespoons of butter. As it browns it will reduce the liquid and will equal to 1 cup.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
- Toffee pieces- I used a bag of the Heath toffee pieces. I found this right next to the chocolate chips. They also have Heath milk chocolate toffee pieces, those are fine to use as well.
Step By Step Instructions
Here is how to make and bake this brown butter toffee cookies. You don't need an electric mixer for this recipe. You will need two cookie sheets with parchment paper, two bowls, whisk, and a rubber spatula. I use this cookie scoop for these cookies.
STEP 1: Brown the butter. Use a medium frying pan over medium heat and melt the butter. Let it foam until the milk solids separate and turn amber in color. Pour the butter in a separate bowl and let it cool completely before using.
Tip: To cool it quickly, pour the butter on a plate and place in the freezer. Check the temperature after 10 minutes to see if it is room temperature. Placing the butter on a plate speeds up the cooling because it is a larger surface area.
STEP 2: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, baking soda, baking powder, and salt. I always sift the flour for best results.
STEP 3: Mix the wet ingredients. In a large bowl, mix the browned butter, brown sugar, white sugar, vanilla extract, and eggs. Make sure to mix until completely smooth.
STEP 4: Add the flour mixture. Next, add the flour mixture and mix using a rubber spatula. Make sure to not over mix otherwise the cookies will be tough.
Then, add in the chocolate chips and toffee pieces.
STEP 5: Scoop. Let the cookie dough rest while the oven preheats. This lets the gluten absorb into the wet ingredients and will help with the spread. Use a cookie scoop to scoop 6 cookie dough balls per cookie sheet.
Optional: Before putting the dough in the oven, top the cookies with extra toffee pieces.
STEP 6: Bake. Bake for 13-15 minutes. Make sure to bake one tray at a time. I thought the cookies came out perfect at 13 minutes.
Optional: Immediatly after the cookies come from the oven. Use a biscuit cutter to "scoot" the cookies into a perfect circle. Then, top with extra chocolate chips and toffee pieces.
Cool the cookies on a cooling rack.
Expert Baking Tips
- If you would like to use regular butter instead of browned, melt 1 cup of butter. Make sure it is cooled to room temperature first.
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- These cookies will have a crisp edge because of the toffee in the cookie dough.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the toffee cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 2 ½ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Plus 2 Tablespoons Unsalted butter for browning. For non brown butter see notes.
- 1 ¼ cups Brown sugar packed light or dark.
- ¼ cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 1 cup Toffee bits
- In a medium frying pan over medium heat, melt the butter. Heat the butter until the milk deposits separate and turn amber in color. Remove from heat and cool completely.1 cup Plus 2 Tablespoons Unsalted butter
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.2 ½ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt
- In a large bowl, mix the brown butter, brown sugar, sugar, vanilla extract, and eggs. Use a whisk to mix until smooth.1 ¼ cups Brown sugar, ¼ cup White granulated sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract
- Add in the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and toffee pieces.1 cup Semi-sweet chocolate chips, 1 cup Toffee bits
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Let the dough rest for 10 minutes while the oven preheats.
- Scoop the cookie dough using a large cookie scoop. Place 6 dough balls per cookie sheet.
- Bake for 13-15 minutes. Cookies are done when they are golden brown. Let sit for 4 minutes on cookie sheet before transferring to cooling rack.
Hey.. I'm looking forward to making these for Memorial Day. Can you tell me if the cookie scoop is a 2 or 3 tablespoon scoop.. Thanks 😁
Stephanie Rutherford says
It is 2 TBSP!
Another winner in my book. I try to aim for a little less sugar. I cut back a little at a time. I used 1 cup of brown and a bit under 1/4 cup white and it worked out great.
Hi Stephanie! Excited to try this recipe out this week...just wondering at what point I should add the corn starch to the batter?
Stephanie Rutherford says
Add the cornstarch in with the dry ingredients. I hope you like the recipe, this is one of my old recipes but it is so good!