Brown Butter Toffee Cookies

These Brown Butter Toffee Cookies are a great way to celebrate the last few days before Lent. Make sure to eat all of them before Ash Wednesday!

Brown Butter Toffee Cookies


  • 2 Sticks Butter
  • 1 1/2 Cup Brown Sugar
  • 1 tsp. Salt
  • 2 Eggs
  • 1 1/2 tsp. Vanilla Extract
  • 2 1/4 Cups Flour
  • 1/2 tsp. Baking Soda
  • 1 Cup Good Quality Milk Chocolate Chips
  • 1/2 Cup Heath Bits O’ Brickle Toffee Pieces
  • 2 Heath Bars Broken into Small Pieces


  1. In a small saucepan, melt butter over medium heat. Simmer the melted butter for about 5 minutes until butter turns a nice brown color. Make sure you are stirring and scraping the pan the whole time! If you burn the butter, start over.
  2. Once the butter is brown, take it off the burner and let cool for 30 minutes.
  3. In a large mixing bowl combine brown butter, with brown sugar and salt. Mix well. Add each egg one at a time and stir until combined. Then add the vanilla.
  4. Add the flour and the baking soda and mix until fully incorporated. Finally mix in the chocolate chips, toffee pieces and heath bar chunks.
  5. Lay out a large piece of plastic wrap on a flat surface. Form the cookie dough into a log, about the thickness of a store bought cookie dough roll ( 3 1/2 inches in diameter). Wrap the cookie dough log in the plastic wrap securing the ends by twisting them shut.
  6. Chill the cookie dough for about 4 hours or place in the freezer for about 2 hours.
  7. Heat oven to 350 degrees. Line each cookie sheet with parchment paper to ensure the cookies won’t stick when they are done.
  8. Slice the cookie dough into 1/2 inch wide slices and place them on a cookie sheet. I suggest only placing 8 on a cookie sheet at a time because they will expand.
  9. Bake for 11 minutes. The center will look uncooked but when they cool it will turn into chewy cookie goodness!
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