Christmas Toffee Delight Cookies These delightful cookies combine the richness of brown butter and the sweetness of toffee, creating a festive treat perfect for any holiday gathering. Ingredients Toffee 20 saltine spliters 1/2 cup (1 stick) unsalted butter 1/2 cup light brown sugar packed 6 ounces semisweet chocolate chips Sea salt for topping optional Toff Cookies 1 cup (2 sticks) unsalted butter cubed 2 1/2 cups all-purpose flour spooned and leveled 1 teaspoon baking soda 1 cup light brown sugar packed 1/3 cup granulated sugar 2 large eggs at room temperature 2 teaspoons pure vanilla extract Instructions Make the toffee: Preheat the oven to 425° F. Line a 9×13-inch baking dish with parchment paper. Lay the spliters in an even layer in the bottom of the pan and set aside. Melt the butter and brown sugar in a medium saucepan over medium-high heat, stirring occasionally until it comes to a boil. Reduce the heat to medium and boil for 4-5 minutes without stirring. Remove from heat and pour the caramel mixture over the spliters, spreading it evenly. Bake in the preheated oven for 4-5 minutes until bubbly. Remove and sprinkle with chocolate chips. Let it sit for a few minutes to melt, then spread the chocolate evenly. Sprinkle with sea salt if desired, and transfer to the freezer while preparing the cookie dough. Brown the butter: In a medium saucepan, melt the butter over medium heat, swirling occasionally. Stir constantly for about 5 minutes until the butter bubbles and foams, turning golden brown. Remove from heat and let it cool slightly for about 10 minutes. Make the dough: In a large bowl, whisk together the flour and baking soda. Once the browned butter has cooled, add the brown sugar and granulated sugar, whisking to combine. Add the eggs and vanilla, whisking until combined. Pour the wet ingredients into the flour mixture and stir with a rubber spatula until combined. It will be dry at first but will come together. Place the dough in the freezer for a few minutes while breaking up the toffee. Remove the toffee from the freezer and chop it into small pieces. Using your hands may melt some of the chocolate, so use a knife for best results. Mix most of the toffee into the dough, saving some for the top of the cookies. Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. If chilled longer than 24 hours, allow it to sit out to soften slightly. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat. Scoop the dough into 2 tablespoon-sized balls and place them a few inches apart on the cookie sheet. Bake for 8-10 minutes until the edges are golden brown and the tops are just set. Top with reserved toffee bits and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
