Why You’ll Love This Recipe
I keep coming back to this recipe because the brown butter adds a rich, nutty depth that regular cookies just don’t have. I also like how the homemade saltine toffee balances sweet and salty, giving the cookies great texture. Even though there are a few extra steps, I find them simple and completely worth it for bakery-style cookies at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the toffee
20 saltine crackers
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
6 ounces semisweet chocolate chips
Sea salt for topping (optional)
For the cookies
1 cup 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
Directions
I start by making the toffee. I preheat the oven to 425°F and line a 9×13-inch pan with parchment paper. I lay the saltine crackers in an even layer and set them aside.
I melt the butter and brown sugar in a saucepan over medium-high heat until it comes to a boil. Then I lower the heat and let it boil for about 4–5 minutes without stirring. I pour this caramel over the crackers, spread it evenly, and bake it for 4–5 minutes until bubbly.
Once it’s out of the oven, I sprinkle the chocolate chips on top and let them melt before spreading them evenly. I add a pinch of sea salt and place the toffee in the freezer while I work on the cookie dough.
To brown the butter, I melt the cubed butter in a saucepan over medium heat, stirring constantly. After about 5 minutes, it turns golden with toasted milk solids and smells nutty. I remove it from the heat and let it cool slightly.
While it cools, I whisk the flour and baking soda in a bowl. I then whisk the sugars into the browned butter, followed by the eggs and vanilla. I combine the wet and dry ingredients until a dough forms.
I briefly chill the dough, chop the toffee into small pieces, and fold most of it into the dough. After chilling the dough for at least 2 hours, I scoop it into balls, bake at 350°F for 8–10 minutes, and top with extra toffee before cooling.
Servings and Timing
I usually get about 24 cookies from this recipe. Prep time is around 30 minutes, cook time is about 10 minutes per batch, and chilling takes 2 hours. The total time comes to roughly 2 hours and 40 minutes.
Variations
I sometimes swap semisweet chocolate chips for dark chocolate if I want a richer flavor. When I want extra crunch, I add chopped pecans or walnuts to the dough. For a festive twist, I like mixing in crushed pretzels or using milk chocolate instead of semisweet.
Storage/Reheating
I store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to 10 days or freeze them for several months. When I want to reheat, I warm a cookie in the microwave for a few seconds to bring back that soft, chewy texture.
FAQs
Can I make the toffee ahead of time?
Yes, I often make the toffee a day in advance and store it in the fridge or freezer until I’m ready to use it.
Why do I need to chill the dough?
I chill the dough to prevent spreading and to let the flavors develop, which gives me thicker, chewier cookies.
Can I freeze the cookie dough?
I like freezing scooped dough balls and baking them straight from frozen, adding a minute or two to the bake time.
What if I don’t want to brown the butter?
I’ve made these with regular melted butter, but I find the flavor isn’t as deep or nutty without browning.
How do I know when the cookies are done?
I pull them out when the edges are golden and the centers look just set, since they firm up as they cool.
Conclusion
These brown butter toffee cookies are one of my favorite treats to bake when I want something impressive but comforting. I love the mix of chewy cookie, crunchy toffee, and rich brown butter flavor, and I always find myself making them again for holidays, gatherings, or just because I’m craving something special.
Print
Brown Butter Toffee Cookies
- Total Time: 2 hours 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chewy brown butter toffee cookies loaded with homemade saltine cracker toffee for the perfect salty sweet bite. These cookies are rich, caramelized, and packed with crunchy Christmas crack flavor.
Ingredients
Toffee
20 saltine crackers
½ cup unsalted butter
½ cup light brown sugar, packed
6 oz semisweet chocolate chips
Sea salt, for topping (optional)
Cookies
1 cup unsalted butter, cubed
2½ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 cup light brown sugar, packed
⅓ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
Instructions
Make the Toffee
Preheat oven to 425°F (220°C). Line a 9×13-inch pan with parchment paper.
Arrange the saltine crackers in an even layer in the pan.
Melt butter and brown sugar in a saucepan over medium-high heat. Bring to a boil, then reduce to medium and boil 4–5 minutes without stirring.
Pour the caramel evenly over the crackers. Bake 4–5 minutes, until bubbly.
Remove from oven, sprinkle with chocolate chips, and let sit until melted. Spread evenly and sprinkle with sea salt if desired.
Transfer to the freezer while you prepare the cookie dough.
Brown the Butter
Melt butter in a saucepan over medium heat, stirring constantly.
Cook for about 5 minutes until golden brown with a nutty aroma.
Remove from heat and cool for 10 minutes.
Make the Dough
Whisk flour and baking soda in a large bowl.
Whisk sugars into the slightly cooled browned butter.
Add eggs and vanilla; whisk until smooth.
Stir wet ingredients into dry ingredients until combined.
Briefly chill dough while chopping the toffee.
Assemble & Bake
Chop frozen toffee into small pieces.
Fold most of the toffee into the dough, reserving some for topping.
Cover and chill dough for at least 2 hours (up to 3 days).
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop dough into 2-tablespoon balls, spacing apart.
Bake 8–10 minutes, until edges are golden and centers just set.
Top with reserved toffee. Cool 5 minutes on pan, then transfer to a rack.
Notes
Chill time is essential for chewy texture.
Dough may need to soften slightly if chilled longer than 24 hours.
Double the toffee if you want extra chunks—highly recommended!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
