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–+ servings
Toffeedoodle cookies piled on a white plate, with a sheet pan of more cookies in the background.

Brown Butter Toffeedoodle Cookie Recipe

Recipe by: Erin Gierhart
Inspired by the Starbucks toffeedoodle cookie, this recipe uses brown butter to add richness, making this truly the best cookie ever! Perfect for any snickerdoodle lover looking to kick it up a notch!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 6 hours

Ingredients
 

  • 1 cups (227 grams) unsalted butter
  • 1 ½ cups (300 grams) granulated sugar
  • 2 tablespoons (29.57 ml) milk
  • 2 eggs room temperature
  • 2 teaspoons (9.86 ml) vanilla extract
  • 2 ¾ cups (358 grams) all-purpose flour
  • 2 teaspoons (6 grams) cream of tartar
  • 1 teaspoon (4 grams) baking soda
  • ¾ teaspoon (4.5 grams) table salt
  • 1 cup (237 grams) toffee bits

Cinnamon-Sugar Mixture

  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (8 grams) ground cinnamon

Instructions
 

  • Cut butter into tablespoon-sized pieces and place in a skillet over medium heat. Stir continuously as the butter melts, until it turns a golden-brown color and begins to smell nutty. This usually takes 8-10 minutes depending. Watch the butter carefully so that it doesn't burn.
    Remove from heat and pour into a large freezer-safe container and place it into the freezer for 10 minutes. Stir the butter, then freeze for an additional 10 minutes, or until it cools completely and has turned solid.
    1 cups unsalted butter
  • In a large bowl, cream the sugar and butter together for 2 minutes, until light and fluffy.
    1 ½ cups granulated sugar
  • Add the milk, eggs, and vanilla, and beat for an additional 1-2 minutes.
    2 tablespoons milk, 2 eggs, 2 teaspoons vanilla extract
  • In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt.
    2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon table salt
  • Pour the dry ingredients into the butter mixture and mix on low speed until the flour is incorporated and no longer visible.
  • Add the toffee bits to the bowl and mix on low speed or by hand, until they are distributed throughout the batter.
    1 cup toffee bits
  • Refrigerate dough for at least 2 hours.
  • When ready to cook, preheat your oven to 375 degrees F.
  • Mix ¼ cup of sugar with 1 tablespoon of ground cinnamon.
    1 cups unsalted butter, ¼ cup granulated sugar, 1 tablespoon ground cinnamon
  • Scoop dough into quarter cup portions (see the notes for directions on making smaller cookies). Roll each portion into a ball, then place in the cinnamon-sugar mixture and coat the top and sides of the dough ball, leaving the bottom without any added sugar.
  • Place on a baking sheet with 3 inches of space between each ball of dough. Bake for 9-11 minutes, or until the edges of the cookie are just beginning to turn brown.
  • Remove from the oven and cool for several minutes on the baking sheet, then transfer a cooling rack and cool completely.

Notes

  • When cooling the brown butter you can also place it in the refrigerator for 2 hours.
  • If you do not have cream of tartar, increase the baking soda to ¾ teaspoons and also add 2 teaspoons of baking powder.
  • This recipe is for large, bakery-style cookies. For smaller cookies, use a 2 tablespoon scoop to portion. Place the cookies 2-inches apart on a baking sheet and cook at 375 degrees F for 8-10 minutes. Yield: 32 cookies
  • To give the cookies more of a bakery-style appearance, place some individual toffee bits on the top and sides of each ball of cookie dough prior to baking.
Storage: Store baked cookies in an airtight container at room temperature for up to 7 days.
Freezing Dough: To freeze, place the dough balls on a baking sheet and freeze until firm, about 2 hours. Then transfer to a freezer-safe container or bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time if needed. Dough keeps well in the freezer for up to 5 months.
Course Dessert
Cuisine American
Servings 16 large cookies
Calories 385 kcal

Nutrition

Calories: 385kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 172mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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