Description
Delicious brown butter toffee cookies with a rich, nutty flavor, topped with chocolate and toffee bits.
Ingredients
Scale
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar (packed)
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
- 1 cup (2 sticks) unsalted butter (cubed)
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer across the bottom of the pan and set aside.
- In a medium saucepan over medium-high heat, melt the butter and brown sugar together, stirring occasionally. Once it begins to boil, reduce the heat to medium and continue to boil for 4-5 minutes without stirring.
- Remove the saucepan from the heat and pour the caramel mixture over the saltine crackers, spreading evenly. Bake in the oven for 4-5 minutes until bubbly.
- Remove from the oven and sprinkle chocolate chips over the warm toffee. Let sit for a few minutes to allow the chocolate to soften, then spread into an even layer. Optionally sprinkle with sea salt.
- For the cookie dough, place cubed butter in a medium saucepan over medium heat. Swirl until melted and continue to stir until it turns golden brown and smells nutty, about 5 minutes. Let cool for 10 minutes.
- Whisk together flour and baking soda in a large bowl. Add the cooled brown butter, brown sugar, and granulated sugar, mixing well. Add eggs and vanilla, combining until smooth.
- Pour the wet ingredients into the flour mixture, stirring until just combined.
- Chill the dough in the freezer while breaking up the toffee into small pieces.
- Add most of the broken toffee to the dough, and mix well. Cover and chill for at least 2 hours or up to 3 days in the refrigerator.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Portion out 2-tablespoon sized balls of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 8-10 minutes until the edges are golden brown and the centers are soft.
- Top each cookie with reserved toffee bits and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best flavor, let the dough chill for at least 2 hours. Store leftover cookies in an airtight container or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg