Are you in that holiday baking vibe, but really don’t have time for chill time? These Brown Butter Toffee Chocolate Chip Cookies are for you then. They’re thick with crisp, golden edges, a soft and buttery center, and have plenty pockets of melty chocolate and crunchy toffee in each bite. Browning the butter adds that extra level of deep, nutty flavor that really takes these cookies over the edge. And, yes, topping them with a teddy graham gives very “Ralph Lauren Christmas” — just look how cute they are!
Friends, this creation came out of one specific but simple desire: I just wanted a very adorable holiday cookie. But I really didn’t want to plan ahead or babysit dough in the fridge. I wanted something bold, delicious, and satisfying right now. Browning the butter was the obvious move—it instantly elevates a basic chocolate chip cookie into something richer, toastier, and more grown-up, without adding extra steps that feel extra.
What I love most about this recipe is the texture. The dough is thick (in the best way), which means the cookies bake up tall and plush instead of spreading into sad, flat cookies. The combo of brown sugar, extra egg yolks, and toffee bits creates this perfect balance of chew, crunch, and softness that feels very extra—but still totally doable.
And let’s talk about the teddy graham for a second. Is it necessary? No. Is it delightful? Absolutely. It adds a little crunch, a little nostalgia, and makes these cookies feel instantly festive without sprinkles, frosting, or extra work. Bake a batch now, freeze half for later, and thank yourself when you’re pulling warm cookies out of the oven during peak holiday chaos.
What You Need to Make These Adorable & Gluten-Free Cookies
- Unsalted Butter: Browning the butter is the key to these cookies. It adds a deep, nutty richness that instantly elevates the flavor.
- Gluten-Free 1:1 Flour: A reliable gluten-free blend keeps the cookies thick and tender while still giving you those crisp edges. I use a 1:1 flour so the recipe works just like a classic chocolate chip cookie, with zero guesswork.
- Baking Soda: This helps the cookies spread just enough while creating those golden edges and soft centers we’re after.
- Salt: A good salt balances the sweetness and brings out the brown butter and chocolate flavors.
- Brown Sugar: Brown sugar adds moisture and chewiness, giving the cookies their soft interior and rich, caramel-like flavor. You can also use coconut sugar for a slightly deeper, less refined sweetness.
- Granulated Sugar: This helps the cookies crisp up around the edges and keeps the texture from feeling too heavy.
- Egg + Egg Yolks: Using one whole egg plus extra yolks adds richness and structure while keeping the cookies soft and chewy instead of cakey.
- Vanilla Extract: A generous splash of vanilla rounds out the sweetness and ties all the flavors together.
- Chocolate Chips: Melty chocolate pockets are essential here. Use a good-quality chocolate chip so the flavor really shines in every bite.
- Toffee Bits: These add crunch, sweetness, and little caramelized bursts that pair perfectly with the brown butter.
- Teddy Grahams (Optional): Totally optional, but highly encouraged for that festive, cozy finish. They add a touch of crunch and make these cookies feel extra holiday-worthy. Keep in mind, if using these, the recipe will no longer be gluten-free.
How to Make These Brown Butter Toffee Chocolate Chip Cookies
To make these cookies, start by preheating your oven to 350°F. Brown the butter first. Add the butter to a small saucepan over medium-low heat and let it melt, stirring constantly. Continue cooking until it foams, smells nutty, and you see golden brown bits forming on the bottom of the pan. Immediately remove it from the heat and transfer to a bowl to cool.
While the butter cools, prepare the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt until evenly combined, then set aside. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter with the brown sugar and granulated sugar for about 3 minutes, until smooth and slightly fluffy. Add the egg, egg yolks, and vanilla extract, and continue mixing for about 1 minute, until fully incorporated.
Add half of the dry ingredients to the wet mixture and mix on low speed until just combined. Add the remaining dry ingredients and mix again until a thick dough forms, being careful not to overmix—especially if using regular all-purpose flour. Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.
Line two baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion the dough into balls, placing them about 3 inches apart on the prepared baking sheets. If using, gently press a teddy graham onto the top of each cookie. Bake on the middle rack for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
Remove from the oven, let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly before enjoying.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Cup Unsalted Butter
- 2 ½ Cups Gluten-Free 1:1 Flour, I use @bobsredmill 1:1 or regular all purpose flour (do not pack it in tightly, just level a measuring cup)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ¾ Cup Brown Sugar, or coconut sugar
- ½ Cup Granulated Sugar
- 1 Egg + 2 Egg Yolks, room temperature
- 1 Tablespoon Vanilla Extract
- 1 ¼ Cups Chocolate Chips
- ¾ Cup Toffee Chips
- 24 Teddy Grahams, optional
Instructions
- To make these cookies, start by preheating your oven to 350°F.
- Brown the butter first. Add the butter to a small saucepan over medium-low heat and let it melt, stirring constantly. Continue cooking until it foams, smells nutty, and you see golden brown bits forming on the bottom of the pan. Immediately remove it from the heat and transfer to a bowl to cool.
- While the butter cools, prepare the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt until evenly combined, then set aside.
- In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter with the brown sugar and granulated sugar for about 3 minutes, until smooth and slightly fluffy. Add the egg, egg yolks, and vanilla extract, and continue mixing for about 1 minute, until fully incorporated.
- Add half of the dry ingredients to the wet mixture and mix on low speed until just combined. Add the remaining dry ingredients and mix again until a thick dough forms, being careful not to overmix—especially if using regular all-purpose flour.
- Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.
- Line two baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion the dough into balls, placing them about 3 inches apart on the prepared baking sheets.
- If using, gently press a teddy graham onto the top of each cookie. Bake on the middle rack for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- Remove from the oven, let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly before enjoying.
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