These white chocolate toffee cookies are the most buttery cookies! They are made with brown butter to give it a gourmet flavor. The cookies are filled with white chocolate chips, toffee pieces, and chocolate chips.

Bite missing from white chocolate toffee cookies.

These white chocolate toffee cookies were originally made because a follower requested them! They wanted a similar cookie to Trader Joe’s cookie that is super buttery.

So, I created my own version! It is super buttery mixed with the brown butter and the toffee pieces.

If you are looking for more toffee recipes, try apple toffee layered cake, chocolate toffee Rice Krispie treats, and toffee chocolate chip cookies.

Why You Will Love This

  • Brown butter- This recipe uses brown butter to give the cookies a more gourmet and rich flavor. It also pairs so well with the toffee.
  • Chewy cookies- Since these cookies are so buttery, they make for a very chewy cookie.
  • Full cookies- These cookies are packed full with white chocolate chips, toffee pieces, and chocolate chips.
Close up of white chocolate toffee cookies.

Ingredient Notes

  • Butter- The butter needs to be browned, then cooled until solid. Then, bring it to room temperature so you can cream the butter with the sugars. The butter also will lose some of the liquid while browning, which is why it is 1 cup and 2 TBSP.
  • Brown sugar- I used light brown sugar.
  • Eggs- Pull these out 2 hours before baking.
  • White chocolate chips- Use a high quality white chocolate chip like Ghirardelli. A cheaper brand isn’t white chocolate, they are vanilla flavored chips.
  • Toffee pieces- Use Heath toffee chips. If you can only find the chocolate covered ones, that is okay.
  • Chocolate chips- I think these cookies taste best with a little bit of chocolate chips to balance the flavors.
Top view of cookies.

Step By Step Instructions

Here is how to make and bake these cookies.

STEP 1: Brown the butter. In a frying pan, brown the butter until the milk deposits separate and it turns amber.

STEP 2: Chill the butter. Chill the butter in the fridge (or faster in the freezer) until completely solid.

STEP 3: Let butter come to room temperature. Pull the butter out again 2 hours before baking, so it is room temperature. A softened butter will make it easier to aerate with the sugar.

STEP 4: Cream butter and sugars. Using a mixer, cream the butter and sugars until fluffy. Then, add in vanilla and eggs. Mix on high until a very soft dough forms.

STEP 5: Add in dry ingredients. Add in the flour, baking soda, and salt. Mix until just combined. Don’t over mix.

Brown butter in a bowl.
Creamed butter in a bowl.
Wet ingredients in a bowl.

STEP 6: Add fillings. Next, add in white chocolate chips, toffee pieces, and chocolate chips. Fold until mixed together.

Dry ingredients added.
Cookie dough in a glass bowl
Cookie dough balls on a cookie sheet.

STEP 7: Chill the dough. Chill the dough for 30 minutes before scooping with a 3 oz cookie scoop.

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STEP 8: Bake the cookies. Bake the cookies for 13-15 minutes. The dough needs to be cold before baking.

STEP 9: Cool the cookies. Top the warm cookies with extra fillings. Then, let it cool for 5 minutes on the hot pan before transferring to a cooling rack.

Expert Tips

The brown butter really makes these cookies. However, if you use the butter when it is still “liquid” it will cause the cookies to over spread.

The butter needs to be cool until solid like a regular stick of butter. Then, bring it to room temperature before you start baking.

You can use the freezer to speed up the chilling process. Keep your eye on it so it isn’t frozen.

To prevent spreading:

Use parchment paper on a cookie sheet. Don’t bake the cookies directly on the cookie sheet or on silicone baking mat. This actually can cause them to spread even more.

Also, the cookie dough needs to be completely chilled before you bake. The cookie dough ball should be firm and cold. This means the butter is cold and will reduce spreading.

White chocolate toffee cookies on a wood board.
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FAQ

Can I make these cookies smaller?

Yes you can. Use 1 oz cookie scoop and bake for 8-11 minutes. However, I love making the cookies big because you get a larger chewier middle.

Can the cookie dough be chilled overnight?

Yes it can. When you go to scoop the dough, let it sit on the counter for 30 minutes to 1 hour. Otherwise it will be too hard and cold to scoop.

Can the cookie dough balls be frozen.

Yes they can. They can be baked directly from frozen. Just add an extra 1-3 minutes to the bake time.

Cookie on a parchment sheet.

Storing and Freezing

Store these white chocolate toffee cookies in an airtight container at room temperature. Store up to 5 days.

Freezing

Freeze the baked cookies in an airtight container. Freeze up to 30 days. To thaw, let the the cookies sit on the counter for 1 hour.

Other Cookie Recipes To Try

Make sure to leave me a star review below!

Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

Bite missing from white chocolate toffee cookies.
5 from 9 reviews

White Chocolate Toffee Cookies

Stephanie Rutherford
These white chocolate toffee cookies are chewy and large bakery style cookies. They are filled with brown butter, white chocolate, chocolate chips, and toffee pieces.
Print Recipe Pin Recipe Leave a Review
Prep Time: 30 minutes
Cook Time: 14 minutes
Chilling Time: 4 hours
Total Time: 4 hours 44 minutes
Servings: 18 Large cookies

Ingredients
 
 

  • 1 cup Plus 2 TBSP Unsalted butter, browned
  • 1/2 cup White granulated sugar
  • 1 cup Brown sugar, packed light or dark
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Heath toffee pieces
  • 1 cup White chocolate chips
  • 1/2 cup Semi-sweet chocolate chips

Instructions
 

  • In a large frying pan over medium heat, melt the butter. Heat the butter until the milk deposits form and turn amber in color. Remove from heat and pour into a glass container. Make sure to pour all the specks into the glass. That is where the flavor is.
    1 cup Plus 2 TBSP Unsalted butter
  • Chill the butter for at least 4 hours or overnight. Chill until the butter is solid. You can freeze it to speed up the process. Then, pull the butter out on the counter for 2 hours until room temperature.
  • In a mixing bowl, mix the flour, baking soda, and salt. Set aside.
    2 1/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the brown butter, brown sugar, and salt. Beat on high for 2 minutes. Add in vanilla and eggs. Mix on high for 1 minute. The dough will be light and fluffy.
    1 cup Plus 2 TBSP Unsalted butter, 1/2 cup White granulated sugar, 1 cup Brown sugar, 1 tsp Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients. Mix on low until combined. Add in toffee, white chocolate chips, and chocolate chips. Fold in using a rubber spatula. Chill for 30 minutes.
    1 cup Heath toffee pieces, 1 cup White chocolate chips, 1/2 cup Semi-sweet chocolate chips
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
  • Use a 3oz cookie scoop and scoop a heaping cookie dough ball. Bake 6 cookie dough balls at a time.
  • Before baking, put the 1st batch in the freezer until the oven is preheated or for 5 minutes. Put the rest of the cookie dough balls in the fridge. The goal is to have a cold cookie dough ball before baking.
  • Bake for 13-15 minutes. Top with extra white chocolate chips, toffee pieces, and chocolate chips. Let the cookies sit for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull eggs out 2 hours before baking.
Make the browned butter in the morning if baking in the late afternoon/evening. Or make it the day before. It needs enough time to chill until solid and then become room temperature again.
Calories: 208kcal, Carbohydrates: 38g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 203mg, Potassium: 90mg, Fiber: 1g, Sugar: 25g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
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