Brown Butter Heath Toffee Bar Cookies

Get ready for a cookie experience like no other! These Heath Toffee Bar Cookies aren’t your average chocolate chip cookies. We’re talking about rich, nutty brown butter combined with chunks of crunchy Heath Toffee Bar, all coming together in a delightfully chewy package. Prepare for a flavor explosion that will have you reaching for another, and another!

The secret to the incredible depth of flavor in these Toffee bar cookies lies in the brown butter. Taking a few extra minutes to brown the butter adds a nutty, caramelized note that elevates these from great to absolutely unforgettable. It’s a simple step that makes all the difference, transforming the entire profile of the cookie.

Whether you’re baking for a special occasion, a potluck, or just to treat yourself, these Brown Butter Heath Toffee Bar Cookies are sure to be a showstopper. They’re easy to make, transport well, and disappear even faster! So, preheat your oven, gather your ingredients, and get ready to bake up some pure cookie bliss.

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Ingredients:

• 2 sticks of butter
• 2 large eggs, room temperature
• 1 c brown sugar
• ¼ c white sugar
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ c milk chocolate chips
• ½ c Heath Toffee Bar, chopped 
• ½ tsp coarsely ground sea salt 

Recipe Directions:

1. Place butter in a large saucepan. Heat over medium heat until butter has melted. Once melted, increase the heat to medium-high, and continue cooking the butter and swirling it around in the pan. Be sure to scrape the sides as the butter is cooking. The butter will bubble and pop as it is cooking. Once the bubbling slows down and the butter turns a lightly golden brown, remove from the heat and pour into a large heatproof bowl. Let cool for 25-30 minutes.
2. While the butter is cooling, chop the Heath Toffee Bar, and preheat the oven to 350°F. 
3. Once the butter is cool, add it to alarge mixing bowl along with both the brown and white sugar. Using a stand mixer or hand mixer, mix until the sugar is well incorporated. Add the eggs, one at a time, and mix on low speed.  Add the vanilla, and again mix on low speed.
4. In a separate bowl, add the flour, corn starch, and baking soda. Mix well with a whisk. Slowly add the flour mixture into the butter mixture, and mix on low speed.  Pour the chocolate chips and Heath Toffee Bar pieces into the mixture, and stir well with a silicone spatula until all ingredients are fully combined.  
5. Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tbsp rounded scoops on the parchment paper, at least 2-3” apart.
6. Bake for 10 minutes, or until golden brown around the edges. The middle should still be quite soft when you remove it. Once removed from the oven, immediately sprinkle with sea salt. Let sit for around 1-2 minutes on the pan, then move to a cooling rack to cool completely. 

Tips: 

• Using a cultured/European-style butter makes for a richer and buttery cookie
• Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy. (I have just tried this, let me know if it works for you too)

Print the Recipe:

Brown Butter Heath Toffee Bar Cookies

Yield: 35

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Get ready for a cookie experience like no other! These aren't your average chocolate chip cookies. We're talking about rich, nutty brown butter combined with chunks of crunchy Heath Toffee Bar, all coming together in a delightfully chewy package. Prepare for a flavor explosion that will have you reaching for another, and another!

Print

Ingredients

• 2 sticks butter
• 2 large eggs, room temperature
• 1 c brown sugar
• ¼ c white sugar
• 1 tsp pure vanilla extract
• 2 c all purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ c milk chocolate chips
• ½ c Heath Toffee Bar, chopped
• ½ tsp coarsely ground sea salt

Instructions

1. Place butter in a large saucepan. Heat over medium heat, until butter has melted. Once melted, increase the heat to medium-high, and continue cooking butter and swirling around in the pan. Be sure to scrape the sides as the butter is cooking. The butter will bubble and pop as it is cooking. Once the bubbling slows down, and the butter turns a lightly golden brown, remove from the heat and pour into a large heatproof bowl. Let cool for 25-30 minutes.
2. While the butter is cooling, chop the Heath Toffee Bar, and preheat the oven to 350°. 
3. Once the butter is cool, add the butter and both the brown and white sugar to a large mixing bowl. Using a stand mixer, or hand mixer, mix until sugar is well incorporated. Add the eggs, one at a time, and mix on low speed. Add the vanilla, and again mix on low speed. 
4. In a separate bowl, add the flour, corn starch, and baking soda. Mix well with a whisk. Slowly add the flour mixture into the butter mixture, and mix on low speed. Pour the chocolate chips and Heath Toffee Bar pieces into the mixture, and stir well with a silicone spatula until all ingredients are fully combined.   
5. Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tbsp rounded scoops on the parchment paper, at least 2-3” apart. 
6. Bake for 10 minutes, or until golden brown around the edges. The middle should still be quite soft when you remove them. Once removed from oven, immediately sprinkle with sea salt. Let sit for around 1-2 minutes on the pan, then move to a cooling rack to cool completely.

Notes

• Using a cultured/european style butter makes for a more rich and buttery cookie
• Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy.

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