The Best Browned Butter Skor Toffee Cookies

These Browned Butter Toffee Cookies are amazing! Delightfully soft and chewy toffee cookies are made using browned butter, skor toffee bits and a hint of vanilla; which make for a very irresistible treat! These cookies are deliciously addictive, and the recipe includes easy steps for browning butter!

These cookies are so dangerously delicious, and oh so very addictive! Afterall, they are browned butter cookies and buttah makes it taste better. They are the perfect treat to share with family, friends, enjoy on your own, or bring to a bake sale. Whatever the occasion, wherever the setting, it is bound to be a hit! So to find out how to make rich and buttery thin, soft and chewy toffee cookies, read below!

What is Browned Butter?

This is the secret. The cat is out the bag. Browned butter is regular butter that has been cooked over medium-low heat, until it has turned a warm amber colour. Once browned, it gives a nutty aroma that provides such a great, and distinctive flavour. Paired with the skor toffee bits, it’s to die for!

How to Make Browned Butter

All you need is butter, a pan (preferably light in colour), and something to stir it with. Start with your room temperature butter (if you use cold butter is has the tendency to splatter and burn easily), cut into smaller pieces, and place into a pan over medium-low heat. Once melted, the butter will begin to foam and sizzle around the edges. You want to ensure a constant stir. Once browned, you will visibly see the colour change to amber/golden yellow and the smell will be nutty, buttery, and bold!

Recipe Tips for Browned Butter Skor Toffee Cookies

1. When browning your butter, cut butter into smaller pieces. Ensure it’s at room temp and don’t stop stirring to ensure even cooking, and use a light colour pan to know when your butter is browned and ready to be removed from the heat.
2. If you want a slightly thicker or “dough-i-er” cookie, add another 1/4 to 1/3 cup of flour to the cookie dough.
3. Ensure your butter is cooled to room temperature, especially when adding the egg to the sugar-butter mixture. Cooked eggs are not apart of the recipe.
4. Chill your dough. This can be difficult especially when warm cookies are in view, but I can guarantee you’ll have even better tasting cookies if you allow your dough to cool.

Let’s Make Browned Butter Toffee Cookies

Other Sweet Treat Recipes You’ll Enjoy!

Homemade Almond Milk (Dairy-Free & Vegan), Sea Salt Chocolate Chip Skillet Cookie, & Easy Instant Pot Apple Butter

Browned Butter Skor Toffee Cookie Last Minute Tips

• When browning butter, be very vigilant and don’t allow it to get too brown as the liquids will start to evaporate.
• The more brown bits and specks at the bottom of the pan are toasted milk solids, ensure to include it in the cookie batter – this is where most of the flavour comes from.
• 10 mins on 350 degrees Fahrenheit is all you need!

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Print Recipe

The Best Browned Butter Skor Toffee Cookies

(10 votes, average: 4.80 out of 5)

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Dessert & Treats

By Taneisha Morris – Serves: 24 Cookies

Prep Time: 25 minutes – Cooking Time: 10 minutes – Total Time: 35 minutes

The best browned butter skor toffee cookies! Delightfully soft and chewy toffee cookies are made using browned butter, skor toffee bits and a hint of vanilla; which make for a very irresistible treat! These cookies are deliciously addictive, and the recipe includes easy steps for browning butter!

Ingredients

• 1 cup Unsalted (Browned) Butter softened/room temperature
• 3/4 cup Brown Sugar
• 3/4 cup Granulated White Sugar
• 1 tsp Pure Vanilla Extract
• 2 Eggs
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups All Purpose Flour spooned and leveled
• 3/4 - 1 cup Skor or Regular Toffee Bits

Instructions

1

Over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma.

2

Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes.

3

Once butter has cooled, add brown sugar and white granulated sugar to the bowl, mix until well incorporated ensuring to scrap down the sides.

4

Add eggs one at a time, mixing in-between each addition. Add vanilla, mix until incorporated.

5

Add flour, baking soda, and salt. Mix until just combined.

6

Fold in skor bits, do not overmix batter.

7

Preheat oven to 350 degrees Fahrenheit.

8

Place batter in refrigerator for 10-15 mins to cool.

9

Remove, and scoop about a tablespoons od the cookie batter at a time and, roll into balls (use a cookie scoop if you have one on hand, mine were 40g each)

10

Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for "soft and chewy cookies". For crispy cookies, bake for an additional 2-3 minutes.

11

Remove from oven and allow to rest for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

• 188 Calories
• 22.3g Carbohydrates
• 25.3mg Cholesterol
• 10.4g Fat
• 0.3g Fiber
• 1.7g Protein
• 14.7g Sugar

Notes

You only need 10 minutes at 350 degrees (granted every oven temperature is different). Once removed, and allowed to cool for a few minutes the cookies will firm up and be ready to eat! // Nutrition Info is per cookie.

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