It’s time for all the delicious baked goodies, and our brown butter white & chocolate chip + toffee cookies are just what you need this holiday baking season.
These delicious chocolate chip cookies have toffee bits, brown sugar, and a ton of other goodies to pack a powerful sweet punch.
P.S. Browned Butter is everything!
Brown Butter White Chocolate Chip + Toffee Cookies
Is fall the time of the year you really shine? Me too!
Of course, summer has its perks, but the cooler weather of autumn has my name written all over it!
For me, fall means baking, and a warm kitchen with an ovenful of goodies, like homemade cakes, pies, cobblers, sweet rolls, and most of all cookies.
Having a plateful of warm cookies makes me feel like a kid again, even if I am the one doing all of the baking.
And if you enjoy baking cookies, I have a great recipe I think you’re gonna love.
I love cookies, and the holidays are a prime time for baking up tasty batches of homemade cookies for friends, family, or just because you want something to munch on.
They’re soft where they need to be soft and slightly crunchy where they need to be crunchy.
And the brown butter is just about the most heavenly thing I think I’ve ever made!
I tossed in both white and milk chocolate chips, but if you know me, I couldn’t stop there.
I also added milk chocolate toffee bits. Please forgive my flour-dusted hands.
These cookies are seriously some of the best cookies I’ve made in a long time.
We are in the thick of cookie-making season. That means cookies galore for friends, family, and Santa!
Making Browned Butter
Browned butter is cookie-making gold!
Use this technique instead of creaming your butter with sugar, and I guarantee you won’t regret it one single bit.
In 6 to 8 minutes, the melted butter will begin to foam, and the butterfat will start to brown.
Make sure to scrape the bottom of the pan as you stir to get all those brown bits.
It ain’t magic, but it tastes like it!
After the butter is browned, stir in the light brown sugar, granulated sugar, pure vanilla extract, and pecan liqueur. What you’ll get is an intensity of flavor that is unmatched.
After this step, I folded in a couple of large, room-temperature eggs and gently stirred them until everything was well combined.
Add this to your dry ingredients and mix in the bowl of the stand mixer.
Toss in the milk chocolate, white chocolate chips, and don’t forget the milk chocolate toffee bits.
Form the cookies on the cookie sheet lined with parchment paper, and dust half of the cookies with flaky sea salt.
Chill the cookies in the fridge for 30 minutes. Why? Doing so chills the butter in the cookie dough and also prevents the sugar from absorbing too much moisture, so chilled cookies don’t spread as much in the oven.
One of my most secret weapons in my baking arsenal is pecan liqueur, need I say more? Nah, I didn’t think so!
Here’s proof that my mama didn’t raise any fools! In Mrs. Worthey’s kitchen, you wouldn’t find another pure vanilla extract, and I am passing along the knowledge to my little would-be bakers.
You know the drill: good stuff in, delicious stuff out. It’s so easy!
You can also make the cookie dough a day ahead or two ahead. I prefer doing this because the flavor is so much better the next day.
When it comes to cookie making, this is the holy trinity: browned butter, light brown sugar, and granulated sugar. Facts y’all!
Here’s the finished browned butter mixture. See those little bits of brown?
That’s carmelized butterfat, and it’s also how you get a hefty amount of intense flavor.
Doing this will amplify the buttery taste.
Adding the pure vanilla extract and the pecan liqueur gives your tongue a smidgen of spice, and you know what?
Your tongue won’t be mad at you one little bit. Promise.
How to make Brown Butter White Chocolate Chip + Toffee Cookies
quantity: 10-12
Ingredients:
- 2 cups Bob’s Red Mill all-purpose unbleached flour
- 2 sticks unsalted butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon flaky sea salt
- 1 teaspoon baking soda
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pecan liqueur
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup of white chocolate chips
- 1/3 cup of milk chocolate toffee bits
Directions:
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Place a saucepan over medium-low heat and melt two sticks of room-temperature unsalted butter. Continue to stir the butter until foamy and browned, about 5-8 minutes. Let the browned butter cool for 10 minutes before moving to the next step.
- Add the light brown sugar, granulated sugar, pecan liqueur, and pure vanilla extract to the browned butter and stir until smooth.
- Spoon the browned butter mixture into the bowl of a stand mixer, then add two large, room-temperature eggs and mix until the eggs are fully incorporated.
- In a small bowl, add the all-purpose flour, baking soda, and flaky sea salt. Mix well.
- Spoonful at a time, add the flour mixture to the browned butter mixture until the mixture is combined.
- Fold in the white chocolate chips, semi-sweet chocolate chips, and milk chocolate toffee bits.
- Using a medium ice cream scoop, add two scoops of cookie dough per cookie, 3 inches apart.
- Chill the scooped cookie dough on the cookie sheet in the fridge for 30 minutes.
- Place the cookie sheet on the middle rack of the preheated oven.
- Bake for 5 minutes, then turn the cookie sheet and continue baking for 6 minutes or until the edges of the cookies are light brown.
- Remove the cookies from the oven and allow them to rest for 5 minutes. Then transfer them to a wire rack to finish cooling. Use a spatula to remove them from the pan.
Enjoy!
Can I make these cookies without browning the butter?
You can, but you’ll miss out on the nutty, rich flavor that makes these cookies next-level. Brown butter is the secret sauce here.
It takes a few extra minutes, but it’s worth every stir.
Why do I need to chill the cookie dough?
Chilling helps the butter firm back up, keeps the cookies from spreading too much, and deepens the flavor.
Translation: thicker cookies with better texture. Don’t skip it.
What does pecan liqueur add to the cookies?
It adds a subtle nutty warmth that pairs beautifully with brown butter and toffee. If you don’t have it, you can swap in bourbon or just use extra vanilla.
Can I use only one type of chocolate?
The mix of semi-sweet and white chocolate gives you sweet + balanced bites, but feel free to use what you have.
How do I know when the cookies are done?
The edges should be lightly golden and set, but the centers will look soft. They’ll finish setting as they cool. Overbake them, and you’ll lose that chewy magic.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days.
Can I freeze the dough?
Scoop the dough, freeze until solid, then store in a freezer bag for up to 2 months. Bake straight from frozen, just add 1–2 extra minutes.
These cookies are so incredibly toothsome, and by that I mean they go perfectly well with an ice-cold glass of cold milk, a steaming cup of your favorite coffee blend, or a big mug of hot cocoa topped with extra marshmallows.
However you eat your cookies, you’re gonna want to try this recipe like muy pronto.
Oh, and just for fun, I sprinkled half of the cookies with flaky sea salt before baking.
More Recipes:
Pretzel Crunchers Brown Butter Cookies with White Chocolate
Cranberry + White Chocolate Toffee Cookies
Chocolate Glazed Toffee Bits Cookies
Brown Butter White Chocolate Chip + Toffee Cookies
Ingredients
- 2 cups Bob's Red Mill all-purpose unbleached flour
- 2 sticks unsalted butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon flaky sea salt
- 1 teaspoon baking soda
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pecan liqueur
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup of white chocolate chips
- 1/3 cup of milk chocolate toffee bits
Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Place a saucepan over medium-low heat and melt two sticks of room-temperature unsalted butter. Continue to stir the butter until foamy and browned, about 5-8 minutes. Let the browned butter cool for 10 minutes before moving to the next step.
- Add the light brown sugar, granulated sugar, pecan liqueur, and pure vanilla extract to the browned butter and stir until smooth.
- Spoon the browned butter mixture into the bowl of a stand mixer, then add two large, room-temperature eggs and mix until the eggs are fully incorporated.
- In a small bowl, add the all-purpose flour, baking soda, and flaky sea salt. Mix well.
- Spoonful at a time, add the flour mixture to the browned butter mixture until the mixture is combined.
- Fold in the white chocolate chips, semi-sweet chocolate chips, and milk chocolate toffee bits.
- Using a medium ice cream scoop, add two scoops of cookie dough per cookie, 3 inches apart.
- Chill the scooped cookie dough on the cookie sheet in the fridge for 30 minutes.
- Place the cookie sheet on the middle rack of the preheated oven.
- Bake for 5 minutes, then turn the cookie sheet and continue baking for 6 minutes or until the edges of the cookies are light brown.
- Remove the cookies from the oven and allow them to rest for 5 minutes. Then transfer them to a wire rack to finish cooling. Use a spatula to remove them from the pan.
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