Nothing is quite as delightful as brown butter.
You hear me? NOTHING.
Okay… maybe a few other things. But seriously — brown butter is up there. (P.S. Does anyone have a straw? I’m this close to drinking it.)
Some other pleasures I’ll admit to:
- Ryan Gosling.
- The first bite of gravy on stuffing on mashed potatoes at Thanksgiving.
- Ryan Gosling… without a shirt.
- Little black dresses that fit perfectly.
But really, brown butter is dominating my cravings right now. It seems to make everything better, and I’m not sure I’ll reach for plain butter the same way again.
I cycle through food obsessions, but this one feels permanent. I can’t think of a thing brown butter doesn’t elevate. Maybe it’s nostalgia — I practically survived on Heath Bar Blizzards as a kid — or maybe it’s just the warm, nutty flavor that turns simple cookies into something extraordinary.
These are currently my favorite cookies — the best to come out of my kitchen. They combine the caramel notes of brown butter with crunchy toffee and molten chocolate in the center. You should definitely make them.
Brown Butter Chocolate-Stuffed Toffee Cookies
makes 12 large cookies
Ingredients:
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toffee chips (such as Heath-style toffee bits)
- Chocolate chunks, baking squares, or chopped chocolate bars for stuffing
Directions
1. Preheat the oven to 325°F (165°C).
2. In a small saucepan over medium-low heat, melt the butter. Continue to cook, whisking and stirring, until small brown bits form on the bottom and a nutty aroma develops. Remove from heat immediately to avoid burning. Let the brown butter cool for 10–15 minutes until it reaches room temperature.
3. Pour the cooled brown butter into a large bowl. Whisk in the brown sugar and granulated sugar until smooth and caramel-colored. Add the egg and egg yolk, mixing until combined, then stir in the vanilla extract.
4. Add the flour, baking soda, and salt. Mix until a dough forms — it may be crumbly at first, but keep working it (hands are fine to use) until it comes together. Fold in the toffee chips.
5. Portion about 1 1/2 tablespoons of dough and roll into a ball. Press a piece of chocolate into the center, then top with another 1 1/2 tablespoons of dough. Seal the seams and roll into a smooth ball roughly the size of a golf ball. Place on a baking sheet about 3 inches apart. (I baked six at a time.)
6. Bake for 12–14 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
These cookies offer a buttery, caramelized flavor with a satisfying toffee crunch and a molten chocolate center. Enjoy them warm for the best melty chocolate experience.
Happy now?