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Brown Butter Toffee Walnut Cookies | URBAN BAKES

Brown Butter Toffee Walnut Cookies


Units Scale
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons salted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg plus 1 large yolk
  • 1 1/2 cups toffee chips
  • 1 1/2 cup walnuts, chopped and toasted


  1. In small bowl, whisk flour and baking soda, set aside.
  2. In 10-inch skillet over medium-high heat, melt butter until it becomes a dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer melted butter to a large bowl and stir till for a minute to cool.
  3. Add brown sugar, granulated sugar and vanilla; whisk until fully incorporated.
  4. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Allow mixture to rest for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  5. Meanwhile, heat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or a silicone baking mat; set aside.
  6. Returning to the butter mixture, stir in 1 cup of toffee chips and 1 cup of walnuts. Add flour mixture and mix until just combined. Note: dough may be dry, use your fingertips for assistance.
  7. Using an ice cream scooper, scoop mounds of dough onto the lined baking sheets spaced 2 inches apart. Lightly press the remaining ½ cup of each toffee chips and walnuts on each mound of cookie dough.
  8. Bake 10 to 14 minutes. Let cookies cool to room temperature on a wire rack before serving. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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