These days as you all know, I’m out of the kitchen thanks to my recent shoulder surgery. So I’ve asked a few of my girlfriends to give me a hand here and there. Today, Liz of That Skinny Chick Can Bake is here to tempt your taste buds with these spectacular Brown Butter Toffee Cookies. Nutty brown butter cookies filled with buttery toffee pieces. It’s like Liz was baking just for me! I’m a total toffee fiend and I also happen to go gaga for anything with brown butter. So without further ado, take it away Liz! And be sure to read on to get your mitts on some cookies of your own!
When Kate mentioned she was having shoulder surgery and was looking for some help during her recovery, I was delighted to step in with a guest post. Like Kate, I love baking, so I knew a dessert was in order. Kate and I got to meet each other in person last year in Virginia. She is just as sweet and bubbly as you’d imagine. We both attended Mixed, a terrific food blogger conference set in the Blue Ridge Mountains. One of our workshops was sponsored by McCormick and Kate took to the cake decorating and icing like a pro. I knew I had met a kindred spirit…albeit a more talented one when it came to piping! So as not to embarrass myself, I stuck to what I do best today: cookies!
These were truly some of the most sublime cookies to ever come out of my kitchen. I happen to adore toffee, so anytime there’s a chance to sneak it into a cookie, I’m game. And toffee is the star of the show in this heavenly recipe. No chocolate chips or nuts to battle for the title. Toffee all the way. Well, that and the brown butter in the dough. Cooking the butter till it darkens and develops a lovely nuttiness adds a rich layer of flavor that can’t be beat. And these are perfect, chewy cookies. If you’re a toffee fan, you must add these gems to your baking list!
If you haven’t made brown butter before, here are some tips:
- Ideally, you should start with unsalted butter, cut into pieces (but I have used salted butter, too)
- Use a light-colored saucepan so you can see the butter’s color changing
- Cook over medium heat
- Watch carefully, stirring frequently
- The butter will foam; this is normal
- Pull off the heat when it starts to brown and smell nutty
- Strain off any solids (brown bits), if desired
- Keep up to 2 weeks in the refrigerator
Thanks, Kate, for letting me share a recipe with your lovely fans! I hope you’ll be stirring cookie dough very soon!
One Year Ago: Salted Caramel Pretzel Blondies
Speaking of cookies, today I have a chance for you to win ONE DOZEN of the most delicious small batch and preservative-free cookies made with the best ingredients, most of which are organic and fair trade chocolate. Sounds good, doesn’t it?? My friend Susan of The Girl In The Little Red Kitchen recently launched her own bakeshop filled with divine cookie varieties. I’m not gonna lie. I’ve managed to form a small addiction to these tasty treats.
I first had the opportunity to try Susan’s spectacular chocolate chip cookies during Eat, Write, Retreat over the summer and I was blown away! So the moment her bakeshop launched I had to order more plus I tried her Triple Choc-o-lot Cookies that are as amazing as their name makes them out to be. Now, I need for you guys to be the next to try these spectacular cookies! You can buy a batch or two in Susan’s online shop right now!! You can also use the Rafflecopter form below to enter for your chance to win one dozen cookies of your choosing or 6 Peanut Butter & Jelly Sandwich cookies or 9 of the new brownies Susan is launching! The delicious possibilities are endless so ENTER NOW!
Nutty brown butter cookies filled with buttery toffee chunks
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 sticks butter, gently cooked till light brown
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 2 eggs
- 8 Heath bars (1.4 ounce size), chopped into 1/4 inch chunks
- In a large bowl, mix together sugar, brown sugar, and salt. Add vanilla. Mix in warm brown butter and mix till sugar starts to dissolve. Add eggs and mix till combined. Add flour and baking soda and stir until just combined. Mix in toffee chunks.
- Cover bowl with plastic wrap and let chill in refrigerator for two hours or up to overnight.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto baking sheet about 2 inches apart. Bake till edges are golden and tops start to look set, about 10 minutes.
Adapted from Alice Medrich