Nothing is quite as delightful as brown butter.

You hear me? NOTHING.

Eh… well, maybe a few things. Hmmm. Let’s see. [P.S. does anyone have a straw? Because I’m 2 seconds away from drinking this.]

1. Ryan Gosling.

2. The first bite of gravy piled on top of stuffing piled on top of mashed potatoes on Thanksgiving. Which I’m sure makes you I-can’t-let-my-food-touch-on-my-plate people (I’m looking at you, Kelly) cringe.

3. #1… sans shirt.

4. Little black dresses that fit like a glove.

But that’s all. Seriously. I mean, I can’t even think of anything else because I love brown butter so much. And I’m definitely done thinking about brown butter and little black dresses TOGETHER. Forever. That’s just no fun.

Sure, I go through my phases – or shall we call them obsessions? – but this one is sticking. I honestly can’t think of a darn thing that brown butter doesn’t compliment perfectly. I don’t even know if I’ll use plain butter on the reg anymore.

But what the heck do I know?

I know enough to tell you that this is my current favorite cookie. The best cookie, according to me, that has come out of my kitchen. And maybe that’s just because I want to drink the brown butter or maybe it’s because I spent the majority of ages 9, 10 and 11 living off of Heath Bar Blizzards and crying that I couldn’t squeeze into my lace-bottomed leggings, but whatever.

These have got to make an appearance in your kitchen.

Brown Butter Chocolate-Stuffed Toffee Cookies

[adapted from the giant rainbow cookies]

makes 12 large cookies

1 1/2 sticks (12 tablespoons) of unsalted butter

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup toffee chips (such as Heath chocolate-covered toffee bits)

chocolate chunks, baking squares, or chocolate bars cut into pieces

Preheat oven to 325 degrees F.

Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature.

Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue to mix – even using your hands if needed – until it comes together. Fold in toffee chips.

Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate (your choice) into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart (I only baked 6 at a time). Bake for 12-14 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet, then gently remove with a spatula to a cooling rack.

Happy now?

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177 Responses to “Brown Butter Chocolate-Stuffed Toffee Chip Cookies.”

  1. #
    Tiera — October 27, 2011 @ 3:51 pm

    While reading this post and drooling over the cookie pics, I could swear I could smell them baking somewhere in the building!!! I can’t wait to go home and try these! Thanks.


  2. #
    dawne — October 27, 2011 @ 3:57 pm

    I need these NOW!


  3. #
    Mackenzie@The Caramel Cookie — October 27, 2011 @ 4:14 pm

    I love how brown butter makes everything taste really addicting!


  4. #
    Irishbaker — October 27, 2011 @ 4:29 pm

    These sound amazing !!


  5. #
    carolyn — October 27, 2011 @ 4:44 pm

    these cookies look so good. i’m on a ryan gosling kick too. he was so funny on conan not too long ago! <—-if that doesnt make you want to check it out, i dont know what will!


  6. #
    Meaghan O'Connor @ My Spoonful of Inspiration — October 27, 2011 @ 4:53 pm

    I almost dies when I saw this title. Too many good things in one cookie. :)


  7. #
    nicole {sweet peony} — October 27, 2011 @ 5:16 pm

    i’m having a bad day at work & these just made me smile! i want a big plate of these, a glass of milk & a fuzzy blanket when i get home. thanks jessica :)


  8. #
    Cristen — October 27, 2011 @ 5:20 pm

    I won’t be happy until I make these delicious looking cookies…and eat them, of course!!


  9. #
    betty — October 27, 2011 @ 5:24 pm

    they look really big! but yeah, they are the perfect size for me


  10. #
    what katie's baking — October 27, 2011 @ 5:34 pm

    these are the biggest, best cookies i’ve evah seen


  11. #
    Kelly — October 27, 2011 @ 6:11 pm

    Thank you for:

    1. Creating these delicious sounding cookies.
    2. Being one of the only food bloggers that makes me laugh out loud every day.


  12. #
    Michelle — October 27, 2011 @ 7:51 pm

    Were you born in the mid 80’s? We have to be the same age because your creme de menthe brownies post the other day was hilarious and your leggings/Boyz II Men/Felicity comments yesterday were right up there.

    Yeah…Boyz II Men minus Mike… so not really…

    I love brown butter too so you MUST MUST MUST try Martha Stewart’s brown sugar pound cake cupcakes with brown butter icing. They are Adidas jackets off-the-shoulder good.


  13. #
    Courtney — October 27, 2011 @ 8:36 pm

    mmmmm I LOVE toffee! And cookies! And brown butter–must make.


  14. #
    Lauren — October 27, 2011 @ 9:59 pm

    totes making these for the mansicle this weekend


  15. #
    Ashley @ Sprinkles & Spreadsheets — October 27, 2011 @ 11:06 pm

    Those look delectable!! I would love to set two of those atop a big scoop of vanilla ice cream and dig in.


  16. #
    Andrea — October 27, 2011 @ 11:16 pm

    Is it weird that when I browned butter for the first time today, you and your blog came to mind?


  17. #
    Jolene ( — October 28, 2011 @ 12:05 am

    YES YES YES YES YES. Everything about these cookies is right.


  18. #
    Joy — October 28, 2011 @ 12:34 am

    I finally know what brown butter is. Geez.


  19. #
    Jennifer@Peanut Butter and Peppers — October 28, 2011 @ 7:14 am

    Woooh!!! That is a scary looking cookie! I want it!!!


  20. #
    Kriss — October 28, 2011 @ 7:34 am

    I am standing over a small frying pan making brown butter at 3:30 AM to pour over the left over baked sweet potato …damn you and your brown butter posts! I just got candy for a care package for my son at college. He won’t be getting some of what I was going to send because I must bake the cookies & eat them with my vanilla ice cream we made last weekend! So much for those last 16 lbs I was gonna lose! *shaing my dripping wooden spoon down towards the lower 48* ohhhhh brown butter How I LoVE you!


  21. #
    Jaan — October 28, 2011 @ 8:21 am

    The cookies look so, so good, what a perfect treat for my son’s school lunch. FYI, when you brown butter, and you get all those little brown crumbly things in the bottom. WELL, congrats you have actually made GHEE! Filter it, let it cool to a solid and use it in every recipe that has butter in it. See, you have made something other than browned butter. I get to be so lucky and make it by the liters. We use buffalo milk, which is much richer than dairy cow milk.


  22. #
    Kat Collins — October 28, 2011 @ 8:51 am

    These sound delicious! I could so eat one for breakfast right now. I’ve never made brown butter before. Hoping it’s not too hard to do!



  23. #
    Ali — October 28, 2011 @ 10:21 am

    these look absolutely amazing. i think i’ll make them this weekend. :)


  24. #
    Sloan — October 28, 2011 @ 12:56 pm

    Seriously? Toffee AND chocolate chip? Together?! You really should come with a warning label. Do you know how many miles I will have to run to burn these babies off? But how can I not make them. Temptress!


    • Carol Sharma — August 8th, 2014 @ 8:11 pm

      Warning; not the cookie for you if you are worried about watching your calorie intake. Or, to insure that you do not over indulge in delicious cookies, offer a bite to your friends first, and by the time cookie gets to you, there won’t be any left. See, no problem! ;) On a real note, I tried a cookie similar to this at Barnes & Nobles coffee shop, and it is there salted caramel heath toffee cookie. I think that I need to go back and eat the cookie again, because I remember something like cream cheese in it, I think, but it was delicious, so I’m going to do some innvestigating. I can’t wait to figure it out and make these cookies. I love them!


  25. #
    Nutmeg Nanny — October 29, 2011 @ 2:17 pm

    Looking at this cookie is driving me nuts! It looks amazing!!! The gooey center is calling to me…


  26. #
    Kaitlin — October 29, 2011 @ 3:59 pm

    Just made these delicious cookies, I am officially on the brown butter bandwagon


  27. #
    Kerry F — October 29, 2011 @ 4:04 pm

    Just snagged one of these while it was cooling on the baking sheet. Yummy!!


  28. #
    Lily — October 31, 2011 @ 10:32 pm

    Im so jealous, i live in New Zealand and we cant those toffee chips :( oh well i will just have to search for a replacement


  29. #
    Michaela — November 2, 2011 @ 7:57 pm

    Holy crap. I’m making this immediately. That is all.


  30. #
    Erika D — November 3, 2011 @ 9:24 pm

    I just made these cookies, and they are sooooooooo good. But my grocery store didn’t have toffee bits (which should be illegal) so I used chocolate covered pretzels that I had. The saltiness of the pretzels balanced out the sweetness really well. Not that they could have been too sweet…..Also, my dough was a lot more dry than yours, so they had a nice crunch on the outside to go with the smooth inside. Though, your ooey-gooey ones sure do look delicious!


  31. #
    Erica — November 3, 2011 @ 10:46 pm

    Hi! Just wondering if there is a specific reason why we have to use unsalted butter in this recipe? I usually don’t buy unsalted butter unless it’s pertinent to the recipe. I’ve never made brown butter before though, so I thought I should check first before substituting salted butter…


    • Jessica — November 3rd, 2011 @ 11:02 pm

      Unsalted butter is usually used if you want to be able to control the salt in the recipe. You can definitely use salted butter here, maybe just leave out the salt in the recipe? Or even keep in there if you like salty and sweet. :)


  32. #
    Erica — November 7, 2011 @ 9:09 pm

    Hey sorry, one more question about these. I tried making them and instead of being nice and flat like yours, they turned out super thick. The round ball didn’t flatten out on the pan as much as yours did. Do you know why this might be? They are still yummy, just not exactly how I want them. Thanks


    • Jessica — November 7th, 2011 @ 10:53 pm

      hmmm… not sure… you can try not refrigerating the dough at all and see if that helps?


      • Leigh — December 17th, 2011 @ 1:02 am

        This happened to me too. I didn’t refrigerate. Flavor was great, but the texture was really cakey… Maybe it’s a weird altitude thing or something.

  33. #
    Shelly Knight — November 16, 2011 @ 11:04 pm

    I cannot believe how much each of these cookies weighs! I baked them for the firefighters and they will think I brought them a bag of gold coins. Instead, they’ll find delicious, edible, better-than-gold-coins, cookies. I probably used ~1 tbsp of dough for each half and liked the size the cookies turned out, and they are not too thin. I had to run the extras down to the neighbors because one of these warm, in my kitchen, is just dangerous to my waistline!


    • Shelly — November 17th, 2011 @ 12:50 pm

      These are so good that I need to reply to my own comment! I tasted them warm and thought I was in heaven. But then the salty-sweetness-chewiness this morning (what, it was with my coffee?!) was too good be true. This recipe is an absolute keeper!


      • EmmieGrey — January 13th, 2013 @ 6:13 am

        What temperature did you bake your cookies on. Three tablespoons of dough is larger than a golf ball. I really do need the solution to this matter.

  34. #
    Emily — November 17, 2011 @ 12:38 am

    I…. can’t. Jessica. You’ve killed me and sent me to heaven. I just can’t seem to stop eating these. What the hell? I want to swim in brown butter for the rest of my life.


  35. #
    Michelle — November 27, 2011 @ 10:07 pm

    These cookies are really good!!!
    If you don’t want to chop chocolate and chunks are not available use Hershey Kisses.
    They are going to be my cookie for our annual cookie exchange. You can’t go wrong.


  36. #
    Cristy — February 26, 2012 @ 2:35 pm

    Hey Jessica! These are in the oven right now, but with 3 minutes left, there are still golf balls on my cookie sheet. The dough was really crumbly. Is that normal? Let’s see what the next few minutes brings. I’ll be so bummed if I blew it with these. Wah!


  37. #
    Kate — April 20, 2012 @ 5:38 pm

    These were like crack…but better.


  38. #
    danielle — May 10, 2012 @ 9:22 am

    1. Brown butter where have you been all my life! So yummy!
    2. This cookie is AMAZING! My new fav!
    Thanks for sharing. I’m a new follower and everything I have made so far has been out of this world. You are amazing!


  39. #
    EmmieGrey — January 13, 2013 @ 6:04 am

    I made the cookies during my spare time on yesterday. After making one batch, I decided to throw the remainder of the ingredients in the garbage. My family was excited about trying out this new cookie, but I had to disappoint them. The 3 tablespoons ended up being larger than a golf ball and the cookie did not spread out to be almost flat and giant size. I am not sure where I went wrong. I pray that you reply with a solution because the smell and taste of the dough is wonderful, but the cookie did not look presentable or worth eating after baking. Please give your expertise. Also, you didn’t mention if whether or not the pan should be greased or ungreased.


    • anano — June 18th, 2014 @ 4:05 pm

      Why would you throw it out? It seems like a disgraceful waste of food, and there are still plenty of things you can do with the dough.

      Also, as the cookies have butter in them, you do not have to grease the pan.


  40. #
    Rachael Hohenadel — March 26, 2013 @ 12:56 am

    I saw these & made my boyfriend take me to get all the stuff! They were AMAZING!!! So sweet & soft. We al a mode with vanilla bean ice cream :) most def a must try!


  41. #
    Alex — June 8, 2013 @ 5:27 pm

    After youve rolled them do you have to flatten them on the baking tray or can you leave them as balls?



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