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The Best Browned Butter Skor Toffee Cookies Recipe

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4.4 from 7 reviews

These Best Browned Butter Skor Toffee Cookies offer a rich and buttery flavor with a delightful crunch from the Skor toffee bits. The browned butter brings a deep nutty aroma, while the combination of brown and white sugar ensures a perfect balance of sweetness and chewiness. Soft in the middle with golden edges, these cookies are a perfect treat for any occasion.

Ingredients

Browned Butter Base

  • 1 cup Unsalted Browned Butter (softened/room temperature)
  • 3/4 cup Brown Sugar
  • 3/4 cup Granulated White Sugar
  • 1 tsp Pure Vanilla Extract
  • 2 Eggs

Dry Ingredients

  • 2 cups All Purpose Flour (spooned and leveled)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Mix-ins

  • 3/4 – 1 cup Skor or Regular Toffee Bits

Instructions

  1. Browning the Butter: Over medium-low heat, melt butter in a saucepan and allow it to simmer until it turns a warm amber color and releases a nutty aroma. Carefully pour the browned butter, including the caramelized bits, into a mixing bowl and let it cool to room temperature for about 15 minutes.
  2. Mix Sugars and Butter: Once the butter has cooled, add brown sugar and granulated white sugar to the bowl. Mix thoroughly until well combined, scraping down the sides as needed to ensure everything is incorporated.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Then, add the vanilla extract and mix until combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Fold in Toffee Bits: Gently fold in the Skor or regular toffee bits, making sure they are evenly distributed without overmixing the dough.
  6. Chill the Dough: Place the cookie dough in the refrigerator for 30 minutes to firm up, which helps in achieving the perfect cookie texture.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Shape Cookies: Remove the dough from the fridge and scoop about a heaping tablespoon (approximately 40 grams) for each cookie. Roll the dough into balls and place them about 2 inches apart on the prepared baking sheets.
  9. Bake: Bake the cookies for 10 minutes until the edges turn golden brown, keeping the centers soft for a chewy texture. For a crispier cookie, extend baking by an additional 2-3 minutes.
  10. Cool: After baking, let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Allow the browned butter to cool before mixing with sugars to prevent cooking the eggs prematurely.
  • Chilling the dough is crucial for controlling spread and achieving the desired texture.
  • Use parchment paper or silicone mats to avoid cookies sticking to the baking sheet.
  • Adjust toffee bits quantity based on how toffee-rich you want your cookies.
  • For crispier cookies, extend the baking time slightly but monitor to avoid over-browning.

Find it online: https://bitezly.com/the-best-browned-butter-skor-toffee-cookies-recipe/