Brown butter toffee walnut cookies are soft and chewy cookies with sweet toffee pieces and crunchy walnuts! They are full of gourmet brown butter and toffee flavour! After baking, they are topped with flakey sea salt.
These cookies are seriously such a dream. They have brown butter, toffee, and walnuts in the dough. The cookies are chewy and soft with a crisp edge.
This recipe is also a no chill dough recipe, so the cookies are ready in no time!
For more cookie recipes, try Caramel Chocolate Chip Cookies, Banana Bread Chocolate Chip Cookies, and Oreo Chocolate Chip Cookies.
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Why this recipe works
Easy to make - These cookies are a no chill recipe and requires no electric mixer!
Brown butter - Adds such a gourmet taste to these cookies and brings them to the next level!
Add ins - Sweet toffee and crunchy walnuts are added into the cookie dough.
Ingredients Notes
Butter - I used unsalted. This will be melted and browned.
Brown sugar - I used light brown sugar, but dark works as well.
Egg - 1 egg is required for this recipe. Remove from fridge 2 hours prior to baking
Toffee - I used these toffee bits. I find they work best for baking!
Walnuts - These will be chopped into small pieces.
What is brown butter?
Brown butter is butter that has been melted in a pot until the milk solids turn a deep amber brown. It takes about 5 minutes to make from start to finish.
I recommend making the brown butter first, so it can cool as you prep the rest of your ingredients.
As the butter cooks on the stovetop, the water from it evaporates and the milk solids begin to caramelize from the heat. This gives the butter that nutty flavour and aroma we all love.
If you’re melting butter, you may as well brown it! It changes the baking game.
Step by step instructions
Here is how to make and bake these brown butter toffee walnut cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning.
The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives and the milk solids turn an amber brown. The whole process should take about 5 minutes!
Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes (Do not let it harden) while you prep on the rest of the recipe.
Step 2 – Whisk in the sugar. Add the brown sugar and mix until well combined. It’s okay if it’s grainy! Then add in the egg and vanilla and continue whisking.
Step 3 – Add in dry ingredients. Add in the flour, baking soda, baking powder, cornstarch, and salt, and using a spatula fold until a thick dough forms.
Add in the toffee pieces and chopped walnuts and mix in a few more times.
Step 4 - Scoop and bake. Scoop the cookies out onto a baking tray 6 at a time. The cookies bake for 12-15 minutes or until the edges are a golden brown colour. The middle will still be soft and will continue to bake as they cool on the tray.
If the cookies spread out to much, take a large glass or cookie cutter, put it around the cookie and spin the cookie around on the tray until they are circular again! This quick swirl will help with any uneven edges.
Sprinkle the warm cookies with flaky sea salt and transfer to a cooling rack. Enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe to grams, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure your browned butter is at room temperature before baking. If it is warm, the cookies will spread to much.
- Use good quality toffee and walnuts. This makes all the difference.
- The cookies will look slightly underdone in the middle when removed from the oven. They will continue to cook as they cool. This helps to make sure they are chewy.
FAQ
Do I have to brown my butter?
No! But if you're already melting it, you may as well brown it. It really brings these cookies to the next level.
Can I add in chocolate chips instead?
Yes! Feel free to swap out the add-ins for whatever you'd like. Just make sure it is 1 cup in total of add-ins and nothing more.
Can I make smaller cookies?
I recommend using a large ice cream scoop to make these cookies! That's what ensures that crisp edge but soft chewy middle.
Storing & Freezing
Store the toffee walnut cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container, I use a freezer bag. Freeze up to 30 days. Thaw for 1-2 hours before eating.
My favourite way of eating these cookies is warm. Extra soft!
Check out these recipes
- Coconut Chocolate Chip Cookies
- Coconut Chocolate Cookies
- Coconut Oatmeal Cookies
- Brown Butter Toffee Chocolate Chip Cookies
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Toffee Walnut Cookies
Ingredients
- 1/2 cup butter melted and browned
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup toffee bits
- 1/2 cup walnuts roughly chopped
Instructions
- Brown the butter: In a medium sized saucepan, add the 1/2 cup of butter and melt it on medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool for 20 minutes while you prep the rest of the ingredients.
- In a large bowl, whisk together the cooled browned butter, dark brown sugar, and white sugar.1/2 cup butter, 1/2 cup dark brown sugar, 1/3 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Toss in the flour, cornstarch, baking soda, baking powder, and salt. Using a spatula, gently fold until a thick dough forms.1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cornstarch, 1/4 tsp salt
- Toss in the toffee bits and walnut pieces. Mix in a few more times.1/2 cup toffee bits, 1/2 cup walnuts
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper.
- Scoop 2 tbsp worth of dough using a large ice cream scoop and place onto a baking sheet. Bake 6 cookies at a time.
- Bake the cookies for 10-12 minutes or until the edges are a light golden brown colour. Mine took 11 minutes. The middle will still look soft, but will continue to bake from the warmth of the pan after it's out of the oven!
- Cool the cookies on the baking tray for 10 minutes and then transfer to a cooling rack. Add some flakey sea salt on top (optional, but recommended), and enjoy!
Jenna says
These toffee walnut cookies were incredible! Such yummy flavor and chewy texture. Will definitely be making again 🙂
Ania says
Hi Jenna! Thanks for the sweet comment, I'm so glad to hear you enjoyed the cookies!! 😀
Abby says
You said to bake 6 cookies at a time. Do we leave the dough out at room temp while the 1st batch bakes?
Ania says
Yes! This is a no chill recipe, so just leave the dough out while the first 6 bake. 🙂
Julie Eastman says
These are so delicious! My whole family loved them! I’ve made them several times already since I found your recipe. The browned butter takes them to another level. Yummy. Thank you for this delicious recipe.
Ania says
Hi Julie! Thank you so so much for your sweet comment, it made my day. I'm really happy to hear you and your family love these cookies as much as I do! Brown butter is such a simple yet elevating step in cookies - couldn't agree more! 🙂