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Small Batch Brown Butter Toffee Cookies

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These Small Batch Brown Butter Toffee Cookies are the perfect balance of chewy, crispy edges, and deep, nutty flavor. Made with simple, budget-friendly ingredients, they taste like they came from a high-end bakery but are easy enough for any home cook.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup toffee bits

Instructions

  1. Brown the Butter: Place the ½ cup of unsalted butter in a light-colored saucepan over medium heat. Stir constantly with a whisk or spatula. It will melt, then foam, then start to crackle and pop. After a few minutes, the foam will subside, and you’ll see little brown specks forming on the bottom of the pan. The butter will smell nutty and amazing. This takes about 5-7 minutes. Once it’s a golden-amber color and smells like toasted nuts, immediately remove it from the heat and pour it into a medi…
  2. Mix the Sugars & Egg: To the cooled brown butter, add the ½ cup packed light brown sugar and ¼ cup granulated sugar. Whisk them together until they’re well combined and look like wet sand. Add the 1 large egg and 1 teaspoon of vanilla extract. Whisk vigorously for about a minute until the mixture is smooth, glossy, and slightly lighter in color.
  3. Combine Dry Ingredients: In a separate, large bowl, whisk together the 1½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps.
  4. Bring It All Together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. A few streaks of flour are okay. Do not overmix.
  5. Add the Toffee Bits: Gently fold in the ¾ cup of toffee bits until they are evenly distributed throughout the dough. The dough will be thick and a little sticky.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You can chill it for up to 3 days.
  7. Preheat & Prep: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Scoop & Bake: Use a cookie scoop to portion out rounded tablespoons of dough. Place them about 2 inches apart on the prepared baking sheet. You should get about 12 cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set and slightly puffy.
  9. Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable for preventing excessive spreading. Use a light-colored pan to brown the butter so you can see the color change. The cookies will look underdone in the middle when you pull them out; they will continue to bake on the hot pan. For best results, use room temperature egg.

Nutrition

Keywords: brown butter cookies, toffee cookies, small batch cookies, easy cookie recipe, homemade cookies

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