Brown Sugar Butter Cookies

I have always believed that the best cookies are the ones that combine a rich, buttery flavor with a satisfyingly chewy texture. That’s exactly why I created this Thick and Chewy Brown Butter Toffee Cookie recipe. From the very first batch I made, I was hooked on how the nutty aroma of brown butter mingles perfectly with the sweet crunch of toffee bits. Baking these cookies feels like a small moment of indulgence that makes any day brighter.

What I love most about this recipe is its simplicity without compromising on flavor. You don’t need fancy ingredients or hours in the kitchen. Each cookie comes out thick, soft in the middle, and slightly crisp on the edges—a texture that’s impossible to resist. Once you taste that first bite, the caramelized toffee will keep you reaching for more.

These cookies are incredibly versatile. They work perfectly as an after-school treat, a snack to share with friends, or even as a delightful addition to a homemade gift box. You can serve them warm with a glass of milk, pack them in lunchboxes, or enjoy them as an afternoon pick-me-up while working or reading. They’re the kind of cookie that fits almost any occasion.

Another great thing is how affordable this recipe is. The ingredients are pantry staples for most home bakers: butter, brown sugar, sugar, eggs, vanilla extract, flour, baking soda, salt, and toffee bits. Despite their gourmet taste, you don’t need to spend a lot to make a batch. It’s a budget-friendly recipe that still delivers a bakery-quality experience at home.

Ingredients for Thick and Chewy Brown Butter Toffee Cookies:

• 1 cup unsalted butter

• 1 ¼ cups brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups toffee bits

These cookies are a combination of rich flavor, chewy texture, and buttery goodness that everyone will love. Once you bake a batch, you’ll understand why they’ve quickly become one of my favorite cookie recipes to share with family and friends.

How to Prepare Thick and Chewy Brown Butter Toffee Cookies

Preparing these cookies is easier than you might think, and the results are absolutely worth every step. The secret to their incredible flavor starts with browning the butter. This process enhances the nutty, rich flavor that makes these cookies stand out. With a few simple steps, you’ll have cookies that are thick, chewy, and loaded with sweet, crunchy toffee bits.

Step-by-Step Instructions for Preparation

1. Brown the Butter: Begin by melting the butter in a medium saucepan over medium heat. Stir continuously to ensure it doesn’t burn. The butter will foam, then start turning a golden brown and release a nutty aroma. This usually takes 5–7 minutes. Once browned, remove it from heat and let it cool slightly.

2. Mix the Sugars and Butter: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat the mixture until it becomes smooth and creamy, approximately 2–3 minutes.

3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. This ensures your cookies have a consistent texture and rich flavor throughout.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this could make the cookies tough.

5. Fold in Toffee Bits: Gently fold in the toffee bits using a spatula. Ensure that they are evenly distributed throughout the dough for a perfect balance of sweet crunch in every bite.

6. Chill the Dough (Optional but Recommended): For thicker cookies, refrigerate the dough for 30–60 minutes. Chilling allows the dough to firm up, helping the cookies maintain their shape during baking.

7. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

8. Scoop the Dough: Use a cookie scoop or spoon to form dough balls, spacing them about 2 inches apart on the prepared baking sheet. The dough should be slightly larger than a golf ball for the ideal thick and chewy texture.

9. Bake the Cookies: Bake in the preheated oven for 10–12 minutes. The edges should be lightly golden while the centers remain soft. Do not overbake, as this will reduce chewiness.

10. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set properly while keeping their chewy texture intact.

These cookies are quick and easy to prepare, especially if you follow the steps in order. You can also customize them by adding chopped nuts, chocolate chips, or even a sprinkle of sea salt on top for extra flavor. They’re popular with all kinds of people—from kids enjoying an after-school treat to adults looking for a sweet indulgence.

The combination of browned butter, toffee bits, and chewy texture makes these cookies a crowd favorite. Once you bake a batch, they’re likely to disappear almost as fast as they come out of the oven.

Brown Sugar Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Print Recipe

These cookies are a perfect blend of rich, nutty brown butter and sweet, crunchy toffee bits. Thick, chewy, and irresistibly flavorful, they are easy to prepare and ideal for sharing or enjoying any time.

• Total Time: 27 minutes
• Yield: 30 1x

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 1 ¼ cups brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups toffee bits

Cook Mode Prevent your screen from going dark

Instructions

1. Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams, turns golden brown, and releases a nutty aroma. Remove from heat and cool slightly.
2. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy (2–3 minutes).
3. Add eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
5. Gently fold in the toffee bits until evenly distributed.
6. Optional: Chill the dough for 30–60 minutes for thicker cookies.
7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
8. Scoop dough into balls slightly larger than golf balls, spacing 2 inches apart.
9. Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For extra flavor, sprinkle a small pinch of sea salt on top before baking.

Customize with chocolate chips or nuts if desired.

Do not overbake to maintain chewy texture.

• Author: Emily
• Prep Time: 15
• Cook Time: 12

FAQs

1. Can I use regular butter instead of browning it?
Yes, you can use regular melted butter, but browning the butter adds a nutty, rich flavor that makes these cookies extra special.

2. How do I make the cookies thicker?
Chill the dough for 30–60 minutes before baking. This helps the cookies hold their shape and creates a thicker, chewier texture.

3. Can I store these cookies?
Absolutely! Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

4. Can I substitute the toffee bits?
Yes, you can replace them with chocolate chips, caramel chunks, or nuts according to your preference.

5. How do I prevent the cookies from spreading too much?
Make sure your dough is slightly chilled and avoid overmixing the flour. Using parchment paper or a silicone mat also helps maintain shape.

6. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they should turn out well, though the texture may vary slightly.

7. What if my cookies are too soft after baking?
They will firm up as they cool. If they’re still too soft, bake for an extra 1–2 minutes, but be careful not to overbake.