These cookies are soft and chewy with a rich flavor from the brown butter and a little tang from the cream cheese. Toffee bits compliment the dark chocolate and the perfect soft batch cookie is formed. My favorite way to eat them is fresh out of the oven, but they’re still perfectly soft and chewy the next day.
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Ingredients
- unsalted butter
- cream cheese
- granulated sugar
- brown sugar
- vanilla
- egg
- all purpose flour
- baking soda
- cornstarch
- salt
- dark chocolate chips
- toffee bits
See recipe card for quantities.
Instructions
Step One: Brown the butter. Melt a stick of butter over medium heat in a light bottom pot or pan. Do not walk away. The butter will begin to foam. Do not stop stirring. When you see brown specks forming in the bottom of the pan and you smell a nutty/buttery aroma, pour the butter into a heat safe bowl. Make sure you get all of the brown bits. Do not leave the butter in the hot pan or it will burn.
Step Two: Place the browned butter in the fridge and allow it to cool for 30 minutes. Stir the butter. You are looking for a softened butter consistency. Melted butter will not cream with the sugar.
Step Three: Combine browned butter, cream cheese, brown sugar and white sugar in the bowl of a stand mixer with a paddle attachment. Cream together the sugars, butter, and cream cheese on medium high speed until light and fluffy. About 5 minutes.
Step Four: Add the egg and vanilla. Mix until incorporated.
Step Five: Add the dry ingredients. Mix until just combined, scraping the bottom of the bowl to make sure everything is incorporated. Start the mixer on the slowest setting to prevent the dry mixture from flying everywhere.
Step Six: Stir in chocolate chips and toffee bits.
Step Seven: Roll into 24 balls. Allow the cookie dough to rest in the fridge for at least 2 hours so the butter and cream cheese can firm up before baking. If you are in a rush, place the cookie dough in the freezer for 30 minutes.
Step Eight: Preheat the oven to 350 degrees. Bake for 10-12 minutes. The cookies will be soft. Allow the cookies to cool for 5 minutes before serving.
Hint: ¼ cup of cream cheese is 2 oz. If your cream cheese block has measurements on the wrapper, just cut at the 2 oz line instead of trying to use a measuring cup.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Make brown butter ahead of time: Make the brown butter up to 3 days in advance. Just make sure to allow it to soften to room temperature before creaming with the sugar.
Freeze cookie dough: Allow cookie dough balls to freeze on a baking tray( make sure they are not touching). Place the frozen dough in a freezer bag and bake whenever need. You can bake them from frozen, just add an extra 2-3 minutes to the bake time.
Freeze baked cookies: Let baked cookies cool completely, then freeze on a baking tray, making sure they are not touching. Place frozen cookies in a freezer bag. Allow the cookies to sit for 15 minutes at room temperature to defrost. This is perfect when you need a quick dessert, but can’t or don’t have time to bake something.
Storage
Store baked cookies in an airtight container at room temperature for 2-3 days or freeze. Store unbaked cookie dough in the fridge for 2-3 days or freeze.
Top Tip
Don’t rush through creaming the butter and sugar. This process incorporates air into the mixture helping the cookies become light and fluffy.
Related
Looking for other dessert recipes? Try these:
Recipe
Brown Butter Cream Cheese Toffee Chip Cookie
Course: Dessert24
cookies20
minutes12
minutes2
hours30
minutes2
hours53
minutesThese cookies are soft and chewy with a rich flavor from the brown butter and a little tang from the cream cheese. Toffee bits compliment the dark chocolate and the perfect soft batch cookie is formed.
Ingredients
½ cup butter (1 stick)
¼ cup cream cheese (2 oz)
¼ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
1 large egg
2 ¼ cups all purpose flour
1 teaspoon baking soda
2 teaspoon cornstarch
1 teaspoon salt
1 ½ cups dark chocolate chips
½ cup toffee bits
Directions
- Brown the butter. Melt a stick of butter over medium heat in a light bottom pot or pan. Do not walk away. The butter will begin to foam. Do not stop stirring. When you see brown specks forming in the bottom of the pan and you smell a nutty/buttery aroma, pour the butter into a heat safe bowl. Do not leave the butter in the hot pan or it will burn.
- Place the browned butter in the fridge and allow it to cool for 30 minutes. Stir the butter. You are looking for a softened butter consistency. Melted butter will not cream with the sugar.
- Combine browned butter, cream cheese, brown sugar and white sugar in the bowl of a stand mixer with a paddle attachment. Cream together the sugars, butter, and cream cheese on medium high speed until light and fluffy. About 5 minutes.
- Add the egg and vanilla. Mix until incorporated.
- Add the dry ingredients. Mix until just combined, scraping the bottom of the bowl to make sure everything is incorporated.
- Stir in chocolate chips and toffee bits.
- Roll into 24 balls. Allow the cookie dough to rest in the fridge for at least 2 hours so the butter and cream cheese can firm up before baking.*
- Preheat the oven to 350 degrees. Bake for 10-12 minutes. The cookies will be soft. Allow the cookies to cool for 5 minutes before serving.
Notes
- *If you are in a rush, place the cookie dough in the freezer for 30 minutes before baking.