Gingerbread Toffee Cookies

Gingerbread Toffee Cookies

Melissa Garcia
PREP TIME: 25 MIN COOK TIME: 10 MIN TOTAL TIME: 35 MIN
Print Friendly and PDF

Such a good cookie to celebrate the Holiday season!

Ingredients

  • 1/2 Cup Unsalted Brown Butter
  • 1/2 Cup + 1 Tbsp Packed Brown Sugar
  • 2 Tbsp Sugar
  • 1 Large Egg (Room Temp)
  • 1 Tbsp Molasses
  • 1/2 Tsp Vanilla Extract
  • 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1/2 Tsp Baking Soda
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp All Spice
  • 1/8 Tsp Nutmeg
  • 1/4 Tsp Salt
  • 1/3 Cup Semisweet Chocolate Chips
  • 1/3 Cup Milk Chocolate Chips
  • Sea Salt to garnish (optional)

Toffee

  • 1 Cup Brown Sugar
  • 1/2 Cup Unsalted Butter
  • 1/4 Tsp Kosher Salt

    • Instructions

    This makes 6 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

    1. Begin by making the toffee. In a sauce pan on medium heat add the butter and brown sugar and allow the butter to melt mixing during the process. Continuosly mixing allow the mixture to cometoa boil. Once the mixture comes to a boil you will continue to mix for about 10-15 minutes. The mixture will melt completely and look like it separates and it is part of the process for the sugar and butter to melt together to become toffee. Once it hits the around 10 minute mark it will start mixing well again and once the candy thermometer hits 300F remove from the heat and carefully pour the runny toffee in the prepared sheet pan on a cooling rack. Using an offset spatula spread the toffee and allow it to set for about 20 minutes. The baking sheet will be very hot so be very careful.
    2. Once the toffee is set using a rolling pin carefully smash the toffee into small pieces.
    3. To make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    4. Once your brown butter has cooled and is still runny but on the thicker side Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
    5. Add eggs, molasses and vanilla and whisk until combined.
    6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    7. Add chocolate chips and 1/2 cup toffee and mix until combined.
    8. The cookies need to be baked right away they cannot be stored due to their butter/sugar ratio.
    9. Drop the dough balls by 1/3 cup or use a regular size ice cream scoop.
    10. Add more toffee and chocolate chips on top.
    11. Give the cookies enough space in between on a large cookie sheet baking 6 at a time.
    12. Bake for 10 minutes or until golden brown on the bottom.
    13. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
    14. Enjoy!

    TIPS

    1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    2. Make sure your brown butter is cooled before you begin to make the cookie dough.
    3. Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
    4. Share your pics with me on social media! #sweetmelibakery
    White Hazelnut Cookies

    White Hazelnut Cookies