Is there any cookie more comforting than a snickerdoodle? Soft, chewy, and dusted with cinnamon sugar, snickerdoodles are like a warm hug. However, I wanted to amp up those caramel-y brown sugar notes. Brown butter was a no-brainer, and the addition of toffee was just the perfect touch.
These cookies have lightly crisp edges and soft middles, the perfect texture in my opinion. The cream of tartar adds the snickerdoodle’s signature tang, and it also gives the cookies’ their chew. And did I mention that these snickerdoodles take under an hour time to make? Super easy and super quick!
You can chop up any toffee you’d like for these cookies. I’m allergic to peanuts and tree nuts, so I used Trader Joe’s toffee chips because they don’t contain any nuts.
tips for success
- Let the brown butter cool before using – It’s important to let the brown butter fully cool off before using because otherwise the cookies will spread too much. I find it takes around 15-20 minutes to cool, so I always get all of my other ingredients prepared during this time.
- Chop the toffee to your preferred size – Bigger chunks leads to shards of toffee layered in your cookies. Smaller chunks leads to hints of toffee in every bite. I prefer the latter, but you do you.
Looking for another comforting cookie recipe that satisfies your craving? Look no further than my miso brown butter chocolate chip cookies! They’re chewy, caramel-y, and definitely hit the spot.
brown butter toffee snickerdoodles
makes 15 cookies
- 1/2 cup (113 grams) unsalted butter
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup (45 grams) toffee bits (I chopped up about 5 bars of Trader Joe’s toffee chips)
- 1/4 cup sugar, for rolling
- 2 1/2 teaspoons cinnamon
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small saucepan over medium-high heat, brown the butter. If you’ve never made brown butter before, here’s how: melt the butter over medium-high heat. Continuously stir the butter with a silicone spatula (this is key – just keep stirring so it doesn’t burn!). The butter will ‘sizzle’ and eventually foam. Keep stirring until you see several brown specks form in the butter (this takes a couple of minutes). When the sizzling dies down, the butter is done. Pour the brown butter into a separate small bowl and let it cool until room temperature.
- In a medium-sized bowl, whisk the flour, cream of tartar, baking soda, and salt together until well combined.
- In a large-sized bowl, whisk the brown butter and sugar together until mixed well. Add the vanilla extract and egg, and whisk until smooth and lightened in color. Fold in the dry ingredients from step two until a soft dough forms. Add the toffee bits, and fold in until well distributed.
- In a small bowl, mix together the 1/4 cup of sugar and cinnamon. Scoop the dough into 2-tablespoons portions, and roll in the cinnamon sugar. Arrange on the baking sheets at least 3 inches apart.
- Bake for 10-11 minutes, and let cool on the baking sheets. Enjoy warm!