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Brown Butter Toffee Cookies with Saltine Toffee Recipe

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4 from 7 reviews

Delight in chewy brown butter cookies enhanced with homemade saltine cracker toffee, delivering a perfect balance of salty caramel flavor and crunchy texture. These Brown Butter Toffee Cookies merge the nutty richness of browned butter with the classic Christmas crack toffee, creating a truly irresistible treat perfect for any occasion.

  • Total Time: 2 hours 40 minutes
  • Yield: 24 cookies

Ingredients

Toffee

  • 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)

Brown Butter Toffee Cookies

  • 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

  1. Make the toffee: Preheat the oven to 425° F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer at the bottom and set aside. Melt the butter and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until boiling, then reduce to medium and boil 4-5 minutes without stirring. Pour the caramel mixture over the crackers and spread evenly. Bake for 4-5 minutes until bubbly. Remove from oven, sprinkle chocolate chips on top, let them soften, then spread evenly. Sprinkle sea salt if desired. Freeze the toffee while preparing cookie dough.
  2. Brown the butter: In a medium saucepan over medium heat, melt cubed butter, stirring constantly for about 5 minutes until it bubbles and turns golden brown with a nutty aroma. Remove from heat and cool slightly for 10 minutes.
  3. Make the dough: Whisk flour and baking soda together in a large bowl. In the browned butter saucepan, whisk in brown sugar and granulated sugar until combined. Add eggs and vanilla, whisking until smooth. Pour wet ingredients into dry and stir with a rubber spatula until the dough comes together.
  4. Incorporate the toffee: Freeze dough briefly while chopping the frozen toffee into small pieces with a knife (avoid using hands to prevent melting). Remove dough from freezer, fold in most of the toffee pieces, reserving some for topping. Cover and chill dough for at least 2 hours or up to 3 days. Let dough soften slightly if chilled over 24 hours.
  5. Bake the cookies: Preheat oven to 350° F and line baking sheets with parchment or silicone mats. Scoop 2-tablespoon balls of dough spaced apart on the sheet. Bake 8-10 minutes until edges are golden and tops set.
  6. Finish and cool: Top baked cookies with reserved toffee bits. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • For extra toffee, double the recipe and spread on a sheet pan instead of a 9×13 dish.
  • Use parchment paper for easier toffee removal and cleanup.
  • Let chilled dough soften slightly before baking if refrigerated more than 24 hours to ensure proper spreading.
  • Using a rubber spatula or wooden spoon helps spread hot caramel evenly over crackers without burns.
  • Chopping toffee with a knife keeps the chocolate from melting and maintains crunchy texture in cookies.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/brown-butter-toffee-cookies-with-saltine-toffee-recipe/