Toffee White Chocolate Chip Cookies

For a perfect balance of sweet, nutty, salty, these toffee white chocolate chip cookies are for you! Made with brown butter for an even richer flavour and Skor pieces for that deliciously chewy cookie, this is one moreish cookie. 

Why you’ll love these cookies

• Indulgent taste – from the brown butter, the brown sugar, and the Skor toffee pieces, these cookies are so moreish. 
• A perfectly chewy cookie thanks to the addition of the Skor pieces. Some of the toffee bits melt into the dough which add to the texture of the baked cookie. 
• Sweet white chocolate chips balance out the richness of the cookie and they go perfectly with that caramel flavour too. 

Ingredient Notes

• Brown butter – this is what makes these cookies really special. Brown butter in cookies creates that rich and indulgent nutty taste which pairs perfectly with the toffee and white chocolate chips. 
• Eggs – make sure to have these at room temperature. My favourite trick to bring eggs to room temperature quickly is to place them in a glass of warm water for 1-2 minutes.
• Brown sugar – I use light brown sugar, dark brown sugar could work as well but will have a slightly different taste. 
• Vanilla bean paste – while you can use vanilla extract, vanilla bean paste is recommended because it will deepen the flavour of the cookie. 
• Skor pieces – I use Skor pieces, but you can use other toffee bits for baking too. The toffee bits create the perfectly chewy cookie as some of them melt into the cookie dough. 

Tips for making the chewiest cookies

1. Prepare the brown butter ahead of time so you don’t have to wait as long for the brown butter to chill when the craving hits. The browned butter should be room temperature, not hot when you add it to the sugars. 
2. Don’t overmix the flour! You want to fold the flour into the cookie dough batter just enough to see a few spots of it remaining. This is because when you add the Skor and white chocolate chips, the flour will continue to be incorporated. 
3. For the best toffee white chocolate chip cookies you want to chill the dough for 1 hour. I tested both no chill, 30 mins and 2 hours chill time and 1 hour is definitely the best cookie. 2 hours produces a very similar cookie, but why wait longer if you don’t have to! 

Toffee White Chocolate Chip Cookie storage tips

These cookies are best eaten within 3 days of baking them, stored in an airtight container. You can freeze the unbaked cookie dough for up to 3 months as well, in a freezer ziplock bag. When baking, simply take them out of the freezer while the oven is preheating and bake as normal. 

Toffee White Chocolate Chip Cookies

5 from 1 vote

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 27 minutes minutes

Servings: 12 cookies

Calories: 346kcal

Ingredients

• 175 g All Purpose Flour
• ½ tsp Baking Soda
• ¼ tsp Baking Powder
• ½ tsp Salt
• 150 g Butter browned
• 150 g Brown Sugar
• 50 g White Sugar
• 1 Egg
• 1 tsp Vanilla Bean Paste or extract
• 1 cup White Chocolate Chips
• ⅓ cup Skor Pieces

Instructions

Brown Butter

• In a medium saucepan, over medium heat, melt the butter. Once melted, let it get foamy, stirring every 30 seconds or so.
• Do this for 3-5 minutes, or until the butter starts changes to an amber colour. Stir for 30 more seconds, then pour into a clean bowl and let it cool for at least 20 minutes.

Toffee White Chocolate Chip Cookies

• In a medium bowl, add the flour, baking soda, baking powder, and salt. Set aside.
• Add both sugars to a mixing bowl, then add cooled browned butter. Mixing until combined.
• Add egg & vanilla, mixing until light.
• Add the dry ingredients and mix (or fold by hand) until the flour is almost incorporated. You still want to see some spots.
• Add the white chocolate and skor/toffee pieces and fold until combined.
• Scoop the cookies onto a parchment lined tray, cover with cling wrap and place in the fridge for 1 hour.
• Preheat oven to 350, then bake cookies for 12 minutes.
• Remove from the oven and bang the pan on a bench 3-5 times, then let cool on the tray for 5 minutes before transferring to a cooling rack (or eating).

Nutrition

Calories: 346kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 178mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg