These Salted Brown Butter Bourbon Toffee Cookies are dedicated to my younger sister, Lauren (a.k.a. The Troublemaker). Every now and then she will bluntly ask for a care package of baked goods. Although I love baking for my friends and family, my sister lives in L.A. so my baking options are limited. I can’t ship anything that that will lose form or be deemed suspicious. Therefore, my go-to baked good is the cookie. Every time I ask my sister what she wants me to send, her answer is some variation of, “Something bomb that’s not too chocolate-y and tastes good with coffee.” Oh, and she’s also allergic to nuts. The near absence of chocolate and elimination of nuts automatically cuts my cookie options in half. So when my sister asked for another care package last week, I combined two of my sister’s favorite ingredients into one cookie: bourbon and toffee. I adapted my cookies from the Brown Butter Chocolate Chip Cookie recipe on Sally’s Baking Addiction—a recipe I love and highly recommend.
4 hr, 15 Prep Time
50 minCook Time
5 hr, 5 Total Time
- 1 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 1 large Egg + 1 Egg Yolk, room temperature
- 2 teaspoons Vanilla Bean Paste
- 1/4 cup + 2 tablespoons Bourbon
- 2 and 1/2 cups All-purpose flour
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 2 Tablespoons Whole Milk
- 1 8oz. bag of Heath Toffee chunks
- Sea salt for garnish
- Cut the butter into cubes and place in a nonstick pan over medium heat. Stir occasionally until butter turns a tan color (about 6–7 minutes) and begins to smell nutty.
- Transfer browned butter into a tightly sealed flat tupperware or pan and cool in the fridge until solidified. Approximately 3-4 hours.
- Transfer solidified browned butter to mixing bowl and cream with a paddle attachment on medium speed until smooth.
- Add granulated and brown sugar to the butter and mix until fluffy and light in color.
- Scrape down sides and beat in egg, egg yolk, and vanilla bean paste until combined.
- In a separate bowl, mix all-purpose flour, cornstarch, baking soda, kosher salt, and nutmeg.
- Slowly mix the dry ingredients into the wet ingredients with stand mixer.
- Add milk and bourbon one tablespoon at a time.
- Add Heath toffee chunks on low until just combined.
- Cover cookie dough in a bowl covered tightly with foil or saran wrap. Chill in refrigerator for at least 4 hours.
- Line two large baking sheets with parchment paper.
- Preheat oven to 350°.
- Take out the cookie dough and let it sit at room temperature for at least 30 minutes.
- Roll cookie dough into 1.5" balls and place on baking sheets.
- Sprinkle the tops of the cookie balls with sea salt (not too much) and bake them in batches for 11-12 minutes. The edges of the cookies will start to brown slightly. Cool cookies on baking sheet for 5 minutes and then transfer to cooling rack.
Adapted from Brown Butter Chocolate Chip Cookies by Sally's Baking Addiction
I watched Keone & Mariel Madrid’s Happy dance video over and over again when I was figuring out what to bake. They’re my sister’s favorite choreographers/dance couple, so I thought I’d share the video. Get ready to dance in your seat.