Description
These chewy brown butter toffee cookies feature a rich nutty flavor with crunchy toffee bits and a delightful soft caramel center that melts in your mouth.
Ingredients
Scale
- 1 cup (227g) unsalted butter
- 1 cup packed (220g) dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (160g) toffee bits
- About 30 individually wrapped soft caramels
Instructions
- Brown the butter: Melt the butter in a medium saucepan over medium heat, stirring frequently. Watch for it to foam and turn a golden amber color with a nutty aroma and brown specks on the bottom. Pour into a heatproof bowl and let cool for about 10 minutes.
- Mix sugars, eggs, and vanilla: In a large bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter. Add eggs one at a time, whisking well after each. Stir in vanilla extract until smooth and glossy.
- Combine dry ingredients: In a separate bowl, sift together flour, baking soda, and salt. Slowly add to the wet ingredients, stirring just until combined. Avoid overmixing.
- Add toffee bits: Fold in toffee bits gently to distribute evenly without smashing.
- Portion the dough: Using a cookie scoop or spoon, portion dough balls onto lined baking sheets. Flatten each ball slightly, press a soft caramel into the center, then cover with a bit more dough to seal completely.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes until edges are golden but centers remain soft. Let cool on the pan for 5 minutes.
- Cool completely: Transfer cookies to a cooling rack carefully to avoid caramel sticking. Best enjoyed warm with gooey caramel centers.
Notes
Watch the brown butter carefully to avoid burning. Chill dough for at least 30 minutes to prevent spreading and enhance flavor. Seal caramel centers well to prevent leaking. Use parchment or silicone mats to prevent sticking. Remove cookies when edges are golden but centers look soft to avoid overbaking. Store cookies in an airtight container at room temperature for up to 3 days or freeze dough balls for longer storage.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 2
Keywords: brown butter cookies, toffee cookies, caramel center cookies, chewy cookies, soft caramel cookies, dessert, baking