Brown Butter Toffee Walnut Cookies

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.

Jump to:

• Why this recipe works
• Ingredients Notes
• What is brown butter?
• Step by step instructions
• Expert Baking Tips
• FAQ
• Storing & Freezing
• Check out these recipes
• Brown Butter Toffee Walnut Cookies

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

• 
  Brown Butter Toffee Chocolate Chip Cookie Cups
• 
  Brown Butter Coconut Cookies
• 
  Brown Butter Chocolate Chip Cookie Cups
• 
  Carrot Oatmeal Pecan Cookies

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