White Chocolate Toffee Cookies

White Chocolate Toffee Cookies are chewy and large bakery style cookies. They are filled with brown butter, white chocolate, chocolate chips, and toffee pieces! Using brown butter adds a strong gourmet flavour and it pairs perfectly with the toffee pieces.

These cookies are really buttery! The butter helps keep the cookies chewy for days.

For more brown butter recipes, try Brown Butter Dark Chocolate Pecan Cookie Bars, Brown Butter Oatmeal Chocolate Chip Cookies, and Chewy Brown Butter Maple Pumpkin Cookies.

Why this recipe works

Cookie flavour – Buttery, chewy, dense cookies.

Brown butter – Using brown butter helps intensify all the flavours and adds a nutty aroma. It also pairs wonderfully with the toffee in this recipe!

Loaded cookies – These cookies are packed full with white chocolate chips, toffee pieces, and chocolate chips!

Key Ingredients

Scroll to view a few key ingredients we’re using. Full recipe and measurements can be found in the recipe card below.

Butter – The butter needs to be browned and brought back down to room temperature before using. I always do this before I prep any other ingredients. Don’t allow it to solidify. I always use unsalted!

Brown sugar – I used light brown sugar.

Eggs – Take these out 2 hours before baking. I usually do this when I make the brown butter.

White chocolate chips – With white chocolate especially it’s important to try and use a high quality product like Ghirardelli. Cheaper brands don’t produce proper white chocolate so they tend to burn easier.

Toffee pieces – I used Chipits Skor pieces.

Chocolate chips – I added a bit of semi-sweet chocolate chips to balance the chocolate flavours.

Step by Step Instructions

Step 1 – Brown the butter: In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.

Step 2 – Whisk the wet ingredients: Mix browned butter and brown sugar. It’ll resemble wet sand. Add in vanilla, and eggs and continue whisking until smooth.

Step 3 – Add the dry ingredients: Toss in the flour and baking powder. Fold gently until just combined, the dough will be extremely soft. Add in the chocolate chips and stir.

Step 4 – Chill: Now comes the hardest part, waiting for the dough to chill! Luckily this only lasts 30 minutes. This step is mandatory as without it the cookies will spread too much. Chilling the dough also allows for the brown butter flavours to deepen!

Step 5 – Bake the cookies: Bake the cookies 6 at a time for 12-14 minutes. The dough needs to be completely cold before baking.

Step 6: Cool the cookies: Let it cool for 5 minutes on the hot pan before transferring to a cooling rack. Top off with extra add-ins and a dash of sea salt to balance everything together.

Expert Baking Tips

Make sure the cookie dough is firm and cold before you bake it. Chilling for 30 minutes should be enough. If the cookie dough isn’t chilled, the cookies will spread way to much.

Don’t allow the brown butter to solidify. Placing this in the fridge or freezer will cause this. You need it to turn cool in a liquid state.

Brown the butter before you begin measuring out any other ingredients. This way it’ll almost be completely cooled down when you’re ready to begin.

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