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–+ servings
5 from 1 rating
Yield: 18 cookies

Toffee Cookies

Prep Time: 25 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 33 minutes
Author: Jess Italiano
These toffee cookies are made with brown butter, dark brown sugar, and homemade toffee - they are incredibly flavorful with soft & fluffy centers and lightly crisp on the edges. No mixer is required for this recipe!
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Ingredients
 

Homemade Toffee

  • 113 grams (½ cup) unsalted butter
  • 200 grams (1 cup) light brown sugar
  • 1 teaspoon fine sea salt

Cookie

  • 184 grams (13 tablespoons) unsalted butter, browned to 150 grams
  • 100 grams (½ cup) dark brown sugar
  • 100 grams (½ cup) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • 5 grams (2 teaspoons) cornstarch
  • 250 grams (2 cups) all purpose flour
  • homemade toffee

Equipment

Instructions
 

Toffee

  • Line a baking sheet with parchment paper. Set aside.
  • In a small pot, melt the butter. Add the brown sugar and salt and whisk vigorously for one minute until combined.
    113 grams unsalted butter, 200 grams light brown sugar, 1 teaspoon fine sea salt
  • Whisking often, bring the mixture to a simmer and let the temperature rise to approximately 300F.
  • If the mixture separates at all, remove from the heat and whisk vigorously until combined again.
  • Immediately pour the hot mixture onto the prepared baking sheet, spreading it gently into an even layer. Let it cool & set.
  • Once the toffee is hardened, use your hands to break it apart or coarsely chop with a knife. Set aside until ready to use.

Cookie

  • Melt the butter in a pot over medium heat. Once completely melted, the butter will crack/sizzle for a few minutes. Let it do this while stirring occasionally.
    184 grams unsalted butter
  • Once the butter stops rapidly bubbling, it will begin to foam up in the pan. Gently stir until you can see golden milk solids floating in the butter & the butter is golden brown.
  • Remove from the heat & pour the butter into a different container. Since the butter is so hot in the pan, it will continue cooking. Transferring the butter to another container will stop it from browning further and potentially burning.
  • Once the butter is cool enough (it can be warm, not hot), add the dark brown sugar, granulated sugar, and vanilla extract. Whisk to combine.
    100 grams dark brown sugar, 100 grams granulated sugar, 1 tablespoon vanilla extract
  • Add the egg and egg yolk and whisk well until completely combined.
    1 egg, 1 egg yolk
  • Whisk in the baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Add the flour and fold until a few pockets of flour remain.
    1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 ½ teaspoons ground cinnamon, ½ teaspoon fine sea salt, 5 grams cornstarch, 250 grams all purpose flour
  • Add the toffee and fold until incorporated & the flour is fully mixed in. Cover the bowl tightly and chill the dough for at least 3 hours.
    homemade toffee
  • Once the three hours is almost up, preheat your oven to 350F and line a baking sheet with parchment paper.
  • Scoop the dough and form cookies - I used a 1.125 oz cookie scoop, approximately 40-50 grams or three tablespoons.
  • Space the cookies on the prepared baking sheet 2-3 inches apart. Bake for 8-10 minutes until the edges are set and centers are puffy.
  • Let cool on the baking sheet for 5-10 minutes, then enjoy warm or transfer to a cooling rack to cool completely.
  • Store the cookies in an airtight container at room temperature.
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