Crispy Browned Butter Toffee: 7 Delicious Secrets

Delight in these Crispy Butter Crunch Cookies, featuring rich browned butter and crunchy toffee bits.

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Place the unsalted butter in a saucepan or skillet over medium-low heat and cook until melted. Increase heat to medium and stir constantly as the butter sizzles and pops. Scrape and swirl the pan frequently. When the butter develops brown flecks and the sizzling slows, remove from heat and pour into a large heatproof mixing bowl to cool completely until it resolidifies.
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set this aside for baking the cookies later.
Once the browned butter has cooled and firmed up again, add both the brown sugar and granulated sugar. Beat the mixture on high speed for about one minute until creamy and well-combined.
Incorporate the large egg and vanilla extract into the butter and sugar mixture. Beat again until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined.
Fold the toffee bits into the cookie dough evenly, ensuring each cookie will have a crunch of toffee.
Using a level tablespoon, scoop cookie dough portions onto the prepared baking sheet, spacing them at least 2 inches apart to allow spreading. Bake on the center rack of the oven for 10 to 12 minutes until the cookies begin to turn a light golden brown on the edges.
Let the cookies cool completely on the baking sheet. They will be soft when warm but will crisp up nicely as they cool down.