If you’re a fan of rich, chewy cookies with deep caramelized flavors and gooey chocolate, these Butter Toffee Cookies are a must-try! Made with homemade buttery toffee, browned butter, and a mix of bittersweet and semi-sweet chocolate, every bite is a perfect balance of crisp edges, chewy centers, and melty pools of chocolate. The addition of espresso powder subtly enhances the chocolate, creating a depth of flavor that makes these cookies irresistible.
What makes these cookies stand out is the homemade toffee—a crunchy, caramelized bite that melts into the dough as it bakes, infusing each cookie with a rich buttery sweetness. The browned butter adds a warm, nutty aroma, while a sprinkle of flaky sea salt on top balances everything out. Whether you’re baking these for a special occasion or just craving something indulgent, they’re sure to become a household favorite!
What’s in These Butter Toffee Cookies?
Browned Butter – Gives the cookies a deep, nutty flavor that enhances the richness of the dough.
Homemade Toffee Bits – Adds a crunchy, buttery caramel flavor that melts into the cookies while baking.
Dark Brown Sugar – Provides moisture and a deep molasses-like sweetness that makes these cookies extra chewy.
Espresso Powder – Enhances the chocolate flavor without making the cookies taste like coffee.
Gluten-Free Flours – A combination of gluten-free bread flour, all-purpose flour, and oat flour creates the perfect texture—chewy yet soft.
Chocolate Chunks & Chips – A mix of bittersweet and semi-sweet chocolate ensures melty, rich chocolate in every bite.
Flaky Sea Salt – A sprinkle on top adds the perfect finishing touch, balancing the sweetness and intensifying the flavors.
Resting cookie dough isn’t just an extra step—it’s the secret to bakery-style cookies with enhanced flavor and perfect texture. Allowing the dough to chill for at least an hour (or ideally overnight) gives the flour time to hydrate, resulting in a more structured dough that spreads less during baking. Additionally, the sugars absorb moisture, deepening the caramel notes and creating a richer, more complex taste. The cold temperature also helps solidify the fat, leading to chewier centers and crispier edges. If you’re looking for that next-level cookie experience, patience truly pays off! 🍪✨
Gluten-Free Butter Toffee Cookies
If you’re a fan of rich, chewy cookies with deep caramelized flavors and gooey chocolate, these Butter Toffee Cookies are a must-try! Made with homemade buttery toffee, browned butter, and a mix of bittersweet and semi-sweet chocolate, every bite is a perfect balance of crisp edges, chewy centers, and melty pools of chocolate. The addition of espresso powder subtly enhances the chocolate, creating a depth of flavor that makes these cookies irresistible.
Ingredient
Butter Cookies
*Home-made Toffee
Preparation
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Brown Butter
In a medium saucepan, melt ½ Cup (110g) butter over medium heat. Stir constantly until itturns golden brown and develops a nutty aroma. Remove from heat and allow to cool while you prepare your toffee. -
Homemade Toffee
- In a medium saucepan, combine ½ Cup (110g) of butter, 1 Cup (200g) light brown sugar and 1 Tsp of salt. Cook over medium heat until mixture reaches 300°F on a candy thermometer.
- Once it reaches 300°F remove from heat and pour into a sheet pan lined with parchment paper.
- Allow to cool for 15-20 minutes in the refrigerator until it hardens.
- Break into small pieces that would be bite sized in a cookie.
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Cookies
- In a large bowl, combine browned butter and ½ Cup sugar and cream together using a handmixer for 5 minutes.
- Add in 2 Eggs and 1 Egg Yolk then mix in 2 Tsp Vanilla. Set aside.
- In a separate bowl add 1 Cup (130g) GF bread flour, ¾ Cup (90g) GF all purpose flour, ¼ (30g) oat flour, ¼ Tsp baking soda, ½ Tsp baking powder, ½ Tsp sea salt, and 1 Tsp of espresso powder.
- Combine wet and dry ingredients until well incorporated. Then fold in ½ Cup (80g) bittersweet chocolate, ¾ Cup semisweet chocolate chips and 1 Cup of homemade toffee.
- Allow dough to restin the refrigerator for atleast 1 hour but overnightis preferable.
- Once dough has chilled, preheat your over to 350°F and line a baking sheet with parchment paper.
- Using a 2” scooper, scoop out dough, roll into balls and place each ball 2” apart. (Place a few more chocolate chips or chopped chocolate on top of each ball to have that ooey gooey chocolate melting look after baking).
- Bake for 10-12 minutes or until the edges are golden brown and the center looks slightly underbaked.
14. Top cookies with flaky salt and transfer to a cookie cooling rack to cool completely.
Note
To have a thinner chewy cookie, bake the cookie for 8 minutes, take out the pan and slam down onto a hard surface. Place the cookies back into the oven for the remaining cooking time and do another tap once they are completely cooked.
