The best friggin’ cookie EVER!

So this weekend, to help him drowned his football sorrows, I made Hubs cookies. A totally new cookie. A freakin’ awesome kind of new cookie. The kind of cookie that made me want to fore go dinner….

And I totally did, I ate 3 of these monsters for dinner! And I’m not ashamed to admit it!

The recipe was courtesy of my new hero over at How Sweet It Is. I had no intention of posting about the dang cookies, since she posted the original just a few days ago,  but I made the mistake of putting up some pics on FB and got requests so….

Here ya go!

Brown Butter Chocolate-Stuffed Toffee Cookies

makes 12 large cookies **note, I made mine a little smaller and got 18**

  • 1 1/2 sticks (12 tablespoons) of unsalted butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup toffee chips (such as Heath chocolate-covered toffee bits)
  • chocolate chunks, baking squares, or chocolate bars cut into pieces


 Preheat oven to 325 degrees F.

Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature.

Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue to mix – even using your hands if needed – until it comes together. Fold in toffee chips.

Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate (your choice) into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart (I only baked 6 at a time). Bake for 12-14 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet, then gently remove with a spatula to a cooling rack.


Have someone on standby for when you eat 6 of them and lapse into a sugar coma….not that I would know anything about that….




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