Brown Butter Toffee Cookies With Salted Caramel Center And Almond Crumble

Get ready to bake a batch of cookies that will redefine your definition of delicious! These aren’t just any cookies; they’re Brown Butter Toffee Cookies, boasting a rich, nutty flavor from browned butter, a gooey salted caramel center, and a delightful almond crumble. The combination of textures and tastes is simply irresistible. This recipe takes a little time, but the resulting cookies are absolutely worth the effort – perfect for gifting, special occasions, or simply treating yourself to something extraordinary. Let’s dive into the ingredients you’ll need to create these masterpieces!

Ingredients You’ll Need

• Unsalted Butter (225g / 1 cup): We’ll use this for browning, which is the key to unlocking a deep, nutty flavor that elevates the entire cookie. Using unsalted butter allows you to control the salt level precisely.
• Brown Sugar (200g / 1 cup): Brown sugar adds moisture and a lovely molasses-like flavor to the cookie dough, contributing to its chewy texture.
• Granulated Sugar (100g / ½ cup + 200g / 1 cup): We use granulated sugar in both the cookie dough and the salted caramel. In the dough, it provides structure and sweetness. For the caramel, it’s the base for creating that beautiful amber color and rich flavor.
• Large Egg (≈ 50g): The egg binds the ingredients together and adds richness and structure to the cookie dough.
• Egg Yolk (≈ 20g): An extra egg yolk contributes to a chewier, more tender cookie. It adds fat and richness without adding extra liquid.
• Alcohol-Free Vanilla Extract (2 tsp): Vanilla extract enhances the overall flavor profile, adding warmth and complexity. Be sure to use alcohol-free if you prefer.
• All-Purpose Flour (280g / 2 ⅓ cups): The foundation of our cookie dough, providing structure.
• Baking Soda (1 tsp): This leavening agent helps the cookies rise and become light and fluffy.
• Fine Sea Salt (½ tsp + extra for topping): Salt balances the sweetness and enhances the other flavors. Flaky sea salt sprinkled on top adds a delightful textural contrast and burst of flavor.
• Toffee Bits (150g / 1 cup): These add a delightful crunch and buttery toffee flavor. Ensure the toffee bits you choose do not contain pork gelatin if you have dietary restrictions.
• Toasted Slivered Almonds (100g / ½ cup): Toasted almonds provide a wonderful nutty flavor and a satisfying crunch. Toasting them brings out their natural oils and enhances their flavor.
• Unsalted Butter (90g / 6 Tbsp) – for caramel: Used specifically for the salted caramel, contributing to its rich, buttery flavor.
• Heavy Cream (120ml / ½ cup): Heavy cream adds richness and smoothness to the salted caramel, creating that perfect gooey texture.
• Flaky Sea Salt (1 tsp – for caramel): A crucial ingredient for the salted caramel, balancing the sweetness and adding a delightful savory note.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with a 1:1 gluten-free baking flour blend if you need a gluten-free option.
• Slivered Almonds: Feel free to use other nuts like chopped pecans or walnuts.
• Toffee Bits: If you can’t find toffee bits, you can use chopped toffee candy.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
2. Make the Salted Caramel: In a medium saucepan, melt 200g of granulated sugar over medium heat. *Crucially*, swirl the pan occasionally – don’t stir! – to encourage even melting and prevent crystallization. Continue cooking until the sugar transforms into a deep amber color. This is where patience is key; rushing this step can result in burnt caramel.
3. Emulsify the Caramel: Remove the saucepan from the heat and immediately add 90g of unsalted butter. Stir vigorously until the butter is fully melted and incorporated. The mixture will bubble up – this is normal.
4. Add Cream & Salt: Slowly pour in 120ml of heavy cream while whisking constantly. Be careful, as the mixture will bubble vigorously again. Continue whisking until the caramel is smooth and homogenous. Stir in 1 tsp of flaky sea salt. The salt balances the sweetness and enhances the caramel’s flavor.
5. Cool the Caramel: Remove the caramel from the heat and let it cool to a thick but pourable consistency. This is important; if it’s too hot, it will melt the cookie dough. If it’s too cold, it will be difficult to spoon into the centers.
6. Brown the Butter: In a small saucepan, melt 225g of unsalted butter over medium heat. Continue cooking, swirling the pan frequently, until the butter foams, then turns golden brown and emits a nutty aroma (about 4-5 minutes). Watch carefully, as browned butter can burn quickly.
7. Cool the Brown Butter: Transfer the browned butter to a large mixing bowl and let it cool slightly. Cooling prevents the eggs from cooking when added.
8. Cream Sugars & Butter: Whisk the cooled brown butter with 200g of brown sugar and the remaining 100g of granulated sugar until the mixture is light and fluffy (about 2 minutes). This incorporates air, resulting in a tender cookie.
9. Add Eggs & Vanilla: Beat in one large egg and one egg yolk until fully incorporated. Then, add 2 tsp of alcohol-free vanilla extract and mix well.
10. Combine Dry Ingredients: In a separate bowl, whisk together 280g of all-purpose flour, 1 tsp of baking soda, and ½ tsp of fine sea salt. Whisking ensures even distribution of the baking soda and salt.
11. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. *Do not overmix!* Overmixing develops gluten, resulting in tough cookies.
12. Fold in Toffee & Almonds: Gently fold in 150g of toffee bits and 100g of toasted slivered almonds, distributing them evenly throughout the dough.
13. Assemble the Cookies: Scoop a heaping tablespoon of dough onto the prepared baking sheets. Press lightly to form a small well. Spoon about 1 tsp of the cooled caramel into the center of each well.
14. Seal & Shape: Top the caramel with another tablespoon of dough, gently pinching the edges together to seal the caramel inside.
15. Salt & Bake: Sprinkle a pinch of flaky sea salt over each assembled cookie. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
16. Cool & Drizzle: Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle any remaining warm caramel over the tops in a thin, glossy stream.
17. Final Touches: Scatter a few extra toasted almond pieces and a light dusting of flaky sea salt around each cookie for added texture and flavor.

The Science of Brown Butter: Why It Works

Browning butter isn’t just about flavor; it’s a chemical transformation. Heating butter removes water, concentrates milk solids, and creates hundreds of flavor compounds. This process, called Maillard reaction, results in a nutty, complex flavor that elevates these cookies to another level. The browned butter also contributes to a chewier texture.

Caramel Consistency: Achieving the Perfect Flow

The consistency of the salted caramel is critical. You want it thick enough to stay contained within the cookie dough, but pourable enough to easily spoon. If it becomes too firm, gently reheat it for a few seconds at a time, stirring constantly. If it’s too runny, allow it to cool for a bit longer.

Toffee Bit Considerations: Ensuring Quality & Flavor

Not all toffee bits are created equal! When selecting toffee bits, check the ingredient list to ensure they don’t contain pork gelatin, making them suitable for all dietary preferences. Look for toffee bits with a rich, buttery flavor and a satisfying crunch.

Almond Toasting: Maximizing Nutty Flavor

Toasting the slivered almonds before adding them to the dough is a simple step that makes a big difference. Toasting enhances their nutty flavor and adds a delightful crunch to the cookies. Spread the almonds on a baking sheet and toast in the preheated oven for 5-7 minutes, or until golden brown and fragrant.

Storage & Freshness

These Brown Butter Toffee Cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer for up to 2 months.

Frequently Asked Questions

Can I use different nuts?

Yes! Pecans or walnuts would be delicious substitutes for the almonds.

Can I make the caramel ahead of time?

Absolutely. You can make the caramel up to a week in advance and store it in an airtight container in the refrigerator. Reheat gently before using.

What if I don’t have flaky sea salt?

Regular fine sea salt can be used, but flaky sea salt provides a more pronounced burst of flavor and a beautiful visual contrast.

These Brown Butter Toffee Cookies are a true indulgence! The combination of browned butter, salted caramel, and crunchy almonds is simply irresistible. Don’t forget to save this recipe to Pinterest for later so you can enjoy these delightful cookies whenever the craving strikes!

Brown Butter Toffee Cookies With Salted Caramel Center And Almond Crumble

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• Author: Elina Mirkle
• Total Time: 44 minutes
• Yield: 24 cookies
• Diet: General

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Description

These Brown Butter Toffee Cookies feature a rich, nutty flavor from browned butter, a gooey salted caramel center, and a delightful almond crumble. They’re perfect for gifting or a special treat.

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Ingredients

• Unsalted Butter (225g / 1 cup): for browning
• Brown Sugar (200g / 1 cup): adds moisture
• Granulated Sugar (200g / 1 cup): for caramel and dough
• Large Egg (≈ 50g): binds ingredients
• Egg Yolk (≈ 20g): for a chewier texture
• Vanilla Extract (2 tsp): enhances flavor
• All-Purpose Flour (280g / 2 ⅓ cups): provides structure
• Baking Soda (1 tsp): leavening agent
• Fine Sea Salt (½ tsp + extra): balances sweetness
• Toffee Bits (150g / 1 cup): adds crunch
• Toasted Slivered Almonds (100g / ½ cup): nutty flavor
• Unsalted Butter (90g / 6 Tbsp): for caramel
• Heavy Cream (120ml / ½ cup): adds richness to caramel
• Flaky Sea Salt (1 tsp): for caramel

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Instructions

1. Preheat & Prep: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
2. Make Salted Caramel: Melt sugar, swirl until amber, then add butter and cream, whisking until smooth.
3. Brown Butter: Melt butter until golden brown and nutty.
4. Cream Sugars & Butter: Whisk browned butter with sugars until light and fluffy.
5. Add Eggs & Vanilla: Beat in egg, yolk, and vanilla.
6. Combine Dry & Wet: Gradually add dry ingredients, mixing until just combined.
7. Fold in Toffee & Almonds: Gently fold in toffee bits and almonds.
8. Assemble Cookies: Scoop dough, create a well, and fill with caramel.
9. Seal & Bake: Top with dough, pinch edges, sprinkle with salt, and bake for 12-14 minutes.
10. Cool & Drizzle: Cool on sheets, then transfer to rack. Drizzle with remaining caramel.

Notes

For optimal flavor, use high-quality toffee bits and toasted almonds. Don’t overmix the dough to avoid tough cookies.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg

Keywords: cookies,brown butter,toffee,caramel,almonds,baking,dessert,treat