Browned Butter Toffee Chocolate Chip Cookies
Take this chocolate chip cookie mix over the top with one simple upgrade—browned butter. Browning the butter gives these cookies a deep, caramel flavor that makes them taste like they’re from a bakery. Adding a handful of toffee bits makes them even more special.
Recipe Ingredients
Here’s what you’ll need to make Browned Butter Toffee Chocolate Chip Cookies.
Chocolate Chip Cookie Mix: Betty's classic chocolate chip cookie mix is the base for this rich toffee cookie.
Butter: Browning the butter gives these cookies a nutty, caramel flavor that makes them taste like they’re from a bakery. Salted or unsalted butter works here.
Toffee Bits: Toffee complements the browned butter with additional rich, buttery notes. Toffee bits can usually be found in the baking aisle of your grocery store. Both plain toffee bits or those with milk chocolate work in this recipe.
Water: A simple but important ingredient that helps with the texture of the cookies.
Egg: A large egg helps bind all the ingredients together and contributes to the texture of the cookies.
How to Make Browned Butter Toffee Chocolate Chip Cookies
Here are the key steps for making Brown Butter Toffee Chocolate Chip Cookies.
1. Brown the Butter
Heat butter in a sauce pan or skillet over medium heat until the milk solids turn golden brown. Let cool completely before making the cookie dough.
2. Make the Dough
Add 2 tablespoons water and 1 egg to the cooled browned butter, then stir in the cookie mix and 1/2 cup toffee bits.
3. Portion and Chill
Form the dough into balls, about 3 tablespoons each, and chill.
4. Bake
Bake cookies for about 14 minutes, until the edges are browned. Let rest on the cookie sheet for 5 minutes before moving to a cooling rack.
How to Store Browned Butter Toffee Chocolate Chip Cookies
Use these tips to keep your cookies tasting just as good as the day you made them.
Room Temperature
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Freezer
Place the cookies in an airtight freezer-safe container or resealable freezer plastic bag and store them in the freezer for up to 3 months.
Browned Butter Toffee Chocolate Chip Cookies
- Prep Time 20 min
- Total 1 hr 40 min
- Servings 13
- Ingredients 5
Ingredients
- 1/2 cup butter
- 2 tablespoons water
- 1 large egg
- 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
- 1/2 cup toffee bits or milk chocolate toffee bits
Instructions
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Step1
In a medium saucepan or skillet, heat butter over medium heat, stirring frequently. The butter will foam up as the water evaporates and the milk solids will start to brown—don't walk away from the stove, this happens quickly. Once the milk solids are caramel-colored and it smells like toasted nuts, scrape the browned butter (don't leave behind the browned bits) into a heatproof bowl and let cool to room temperature, about 30 minutes.
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Step2
Stir the water and egg into the cooled browned butter. Add the cookie mix and toffee bits; stir until blended. Shape dough into 13 balls, about 3 tablespoons each. Chill for 30 minutes.
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Step3
Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
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Step4
Place the chilled dough balls about 2 inches apart on the cookie sheets. Bake for 14 to 15 minutes or until the edges are just starting to brown and the centers are puffed but still soft. Cool for 5 minutes on the cookie sheets. Remove from the cookie sheets to a cooling rack. Cool completely. Makes 13 cookies.
