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Brown Butter Caramel Toffee Cookies

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Tender Brown Butter Cookies Filled with Caramel, Toffee Bits, and White Chocolate Chips
Servings 8 giant cookies

Ingredients

  • 1 cup, divided unsalted butter cold and cubed
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla
  • 2 large eggs cold
  • 3 1/4 cups all purpose flour you may use half cake flour here
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup caramel balls found in the baking section next to the chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup toffee bits found in the baking section next to the chocolate chips. I used the "heath bar" brand

Instructions

  • AN HOUR BEFORE YOU START YOUR COOKIES: Make the browned butter below:
    To make the browned butter, add ONE stick (1/2 cup) into a small saucepan over medium heat on the stove. (Leave the other stick alone - you won't be browning it for the cookies. You only need one stick for this part).
    Let the butter warm until it's completely melted, then let it bubble, then let it foam. You'll feel tempted to turn up the heat to speed up the process, but trust me - the butter will go from browned to burned very quickly (within seconds) so stay by the stove and watch the melted butter closely for a couple minutes.
    At this point, stir the melted butter until you see the bottom turn a slight amber/brown color and start to smell nutty/fragrant. Remove from the heat immediately and add to a small bowl. Place in the fridge until it's back to a solid before using in your cookie dough.
  • When you butter is firm again, prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
  • In a stand mixer fitted with a paddle attachment, whip up the butter and browned butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each egg addition. Scrape down the sides of the bowl.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together on the very lowest mixer speed until just combined (don't overmix!).
  • Reserve 1/8 cup of the add-ins, then on the lowest speed, add in the caramel balls, white chocolate chips, and toffee. Mix until just barely combined. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved caramel balls, white chips, and toffee (below the dough line. Meaning: press them below the line of the cookie dough so that they aren't the first to be exposed to the heat of the oven or they'll get extra toasty).
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Notes

If your cookies are flat, you may need to check the expiration date on your baking soda. It should be purchased within the last month for max freshness. 
If your cookies aren't flattening out, then the flour was measured incorrectly or the cookie dough was overmixed. 
These freeze very well - wrap the baked cookies up in plastic wrap individually and bring to room temperature before enjoying.