White Chocolate Toffee Cookies – Soft and chewy cookies made with a brown butter base and loaded with sweet white chocolate chips and crunchy toffee bits.
One of my favourite things about making cookies is that the possibilities for mix-ins are endless! I have been thinking about these White Chocolate Toffee Cookies for so long and finally got around to testing them. The combo of sweet white chocolate and crunchy toffee is sooo good. The cookie base is made with brown butter which enhances the toffee flavour and adds notes of caramel. If you love White Chocolate Macadamia Nut Cookies, these are going to be your next favourite!
What you will need
Unsalted Butter
Brown Sugar
Granulated sugar
2 Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Toffee bits
White chocolate chips
How to Brown Butter
The first thing you’ll need to do is brown the butter. Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Let the brown butter cool until solidified but still soft.
You can do this step the day before, let it fully cool and solidify in the fridge overnight, then let it come back to room temperature for about an hour the day of baking. If you are browning the butter the day of making the cookies, let it cool in the fridge for about an hour. This should allow the brown butter to solidify again but still be soft. Whatever you do, don’t use the brown butter when it is still in liquid form and warm. This will change the way the cookies bake and the recipe has not been tested in this way!
How to make White Chocolate Toffee Cookies
Once you’ve got your brown butter all ready to go, preheat your oven the 350 degrees F. Line baking sheets with parchment paper.
In a medium sized bowl, combine the flour, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. About 2 minutes.
Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add about half of the white chocolate chips and toffee bits and mix just to combine. Reserve the rest of the white chocolate chips and toffee bits to press into the tops of the cookies right before baking.
Scoop balls of cookie dough using a medium cookie scoop, about 1.5 tablespoons, and place on prepared cookie sheets spaced out 2 inches apart.
Press a few extra white chocolate chips and toffee bits into the tops of the cookie dough balls. This ensures picture perfect cookie tops!
Bake the cookies for about 7-8 minutes or until they are golden around the edges.
Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
How to make these White Chocolate Toffee Cookies Gluten-Free!
These cookies are super easy to make gluten-free and just as good, they just take a little bit more time. Replace the three cups of all-purpose flour with 2 cups of a 1 to 1 gluten free flour blend that includes xanthan gum (I like Bob’s Red Mill or Robin Hood) and 1 cup of oat flour. Chill the dough for 1-2 hours or overnight, before baking. Bake the cookies for about 8 minutes or until golden brown around the edges. Even after chilling, the dough will still spread a bit. These are the only changes you need to make, everything else is the same!
If you tried these White Chocolate Toffee Cookies, I would love to hear what you think! Leave a comment below or tag me on Instagram @cremedelacombe.
Other cookie recipes to try!
Gluten-Free Salted Caramel Double Chocolate Chip Cookies
Classic Soft Chocolate Chip Cookies
White Chocolate Toffee Cookies
Course: DessertDifficulty: Easy36
cookies30
minutes8
minutesSoft and chewy cookies made with a brown butter base and loaded with sweet white chocolate chips and crunchy toffee bits.
Ingredients
1 cup unsalted butter, browned and room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup white chocolate chips
Directions
- Brown the butter. See note sin above post.
- Preheat your oven the 350 degrees F. Line baking sheets with parchment paper.
- In a medium sized bowl, combine the flour, baking soda and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. About 2 minutes.
- Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Lastly, add about half of the white chocolate chips and toffee bits and mix just to combine. Reserve the rest of the white chocolate chips and toffee bits to press into the tops of the cookies right before baking.
- Scoop balls of cookie dough using a medium cookie scoop, about 1.5 tablespoons, and place on prepared cookie sheets spaced out 2 inches apart.
- Press a few extra white chocolate chips and toffee bits into the tops of the cookie dough balls. This ensures picture perfect cookie tops!
- Bake the cookies for about 7-8 minutes or until they are golden around the edges.
- Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.