This brown butter chocolate chip cookie recipe combines toasted butter, toffee bits, and graham cracker crumbs for a rich, chewy, chocolatey treat. This easy recipe gives you chewy, flavorful brown butter cookies with crispy edges every time.

WHY I MADE THESE TOFFEE CHIP CHOCOLATE CHIP COOKIES

I just lovvee the combination of graham cracker and chocolate together. In my opinion, s’mores are delicious enough to be enjoyed all year long, but anything with graham cracker in it seems to be relegated only to the summertime.

Well, it’s solidly winter at the time of this writing, and I was craving a chocolate chip cookie with graham crackers in it. I didn’t want to add marshmallow because I wanted to make a big batch of these cookies and save half of the cookie dough for the freezer, and wasn’t sure how marshmallows would hold up in the freezer. So, instead of marshmallow, I made these graham cracker chocolate chip cookies with toffee bits instead, and the rest is delicious history!

These cookies want to be s’mores pretty badly, but they’re not quite there. Instead, these graham cracker toffee chocolate cookies are amazing to enjoy anytime of year (right now is a good time, in fact). The base of these cookies is browned butter, because browned butter cookies are just better sometimes (more on the science behind that is below).

So, I want you to make these cookies and enjoy them as much as I do! They are deliciously chewy with crispy edges, which makes them the perfect cookie imo.

If you’re gluten free, you can substitute the flour and graham cracker with gluten free flour or graham crackers, or give my Gluten Free Chocolate Chip Cookie recipe a try!

GRAHAM CRACKER TOFFEE COOKIES KEY INGREDIENTS

The full recipe for how to make these graham cracker chocolate chip cookies is in the recipe card below, so be sure to check that out to get the full details! But, here’s the gist of it:

• Brown the butter in a medium saucepan. The butter can turn from browned to burnt pretty quickly, so remove the butter from the heat once it’s brown in color and you see those caramelized bits on the bottom.
• Add the butter, brown sugar, and white sugar to the bowl of a stand mixer, and beat for about 1-2 minutes until combined.
• Add the egg and vanilla extract, and beat again for another minute until the batter is fluffy, creamy, and light in color.
• Pour in the flour, salt, and baking soda, and use a spatula or spoon to lightly fold the dry ingredients into the batter.
• Add in the graham cracker crumbs, toffee buts, and chocolate chips.
• Cover with plastic wrap and refrigerate for 1 hour.
• Bake for 13-15 minutes, until the cookies are golden brown on the edges.

MY CHOCOLATE CHIP GRAHAM CRACKER TOFFEE COOKIE RECIPE

• Butter: We’re not just using any butter in this recipe, but browned butter! Browning the butter reduces its water content and toasts the milk solids, creating a deeper, nuttier, more caramel-y flavor. Brown butter cookies also tends to be softer. I like to use salted butter for this recipe, but you can use unsalted butter if you prefer.
• Brown sugar, and white sugar: Most cookie recipes will call for these sugars. Using a combination of brown and white sugar strikes a beautiful balance to ensure these cookies are perfectly soft and chewy with crispy edges. We use slightly more brown sugar here to make an even chewier cookie.
• Egg: Acts as our binder, and gives these cookies lift.
• Vanilla extract: Flavor!
• Flour: You can also use gluten free flour, if desired.
• Graham cracker crumbs: I always seem to have a sleeve of graham cracker sheets stashed in my cupboard, slowly going stale… this is a great opportunity to use them. Just place the graham cracker sheets in a plastic bag and crush the cookies with a rolling pin to turn them into crumbs. Or, you can use a food processor.
• Toffee: If you’re ambitious, you can make your own toffee from scratch, but I used Heath English Toffee Baking Bits to make my life easier. You can usually find it in the baking aisle near the chocolate chips.
• Dark chocolate chips: I love dark chocolate chips for their richer flavor. I typically use at least 70% dark chocolate in my cookie recipes.

HOW LONG DO THESE BROWN BUTTER GRAHAM CRACKER COOKIES TAKE TO MAKE?

The full recipe is below, but here’s the gist of it:

• Browning the butter: 5 mins
• Prepping the cookie dough: 15 minutes
• Chilling the cookies: 1 hour
• Baking the cookies: 15 minutes

In total, these cookie take about 1 hour and 35 minutes to prepare, start to finish! The majority of that time, of course, is just letting the cookie dough chill in the fridge.

HOW TO STORE THESE TOFFEE CHOCOLATE CHIP COOKIES?

How to store baked cookies: Store them in an airtight container at room temperature for 3–4 days. The cookies will harden slightly over time.

How to store refrigerated cookie dough: You can refrigerate the dough for up to 48 hours before baking. Cover the bowl with plastic wrap while stored in the freezer.

How to store frozen cookie dough: Freeze any extra cookie dough an airtight container to prevent freezer burn. You can bake the cookies straight from frozen. Check out the recipe card at the bottom of this post for baking instructions.

BROWNED BUTTER COOKIES FAQ

1. Why brown the butter?

Browning the butter reduces its water content and toasts the milk solids, creating a deeper, nuttier, more caramel-y flavor. The cookie also tends to be softer. Not every chocolate chip cookie recipe calls for browned butter, but once you try it you’ll definitely notice the difference!

2. How do I know when my butter is properly browned?

Watch for two things: brown specks forming at the bottom of the pan and a nutty, toasty aroma, coming from the pan. The butter will turn golden to amber and smell amazing (that’s the key)! Once this happens, remove it from the heat immediately—brown butter can burn quickly. Ask me how I know…

3. Do I need to let the brown butter cool before mixing?

Only slightly. I let mine cool for about 5 minutes. It doesn’t need to be room temperature, or cold.

4. Why chill the dough?

Chilling cookie dough solidifies the melted butter, preventing the cookies from over-spreading in the oven. It also helps the flavors meld together, creating a chewier, more flavorful cookie.

5. Can I make the dough ahead of time?

Sure! You can refrigerate the dough for up to 48 hours before baking, or freeze the cookie dough balls for up to 3 months. Make sure they’re stored in an airtight container to prevent freezer burn. You can bake the cookies straight from frozen.

6. Can I skip the graham cracker crumbs or toffee and just make regular chocolate chip cookies?

You sure can! The recipe is flexible. You can leave them out altogether, or substitute with something else like crushed pretzels, nuts, or more chocolate chips.

7. Why did my cookies spread too much?

A few things could have happened…but usually this is because too little flour was added, or the dough was not chilled long enough before baking.

A bit of spread is normal for these cookies. If the baked cookies spread too much for your liking, you can use a cookie cutter to gently reshape them into perfect circles by pushing the edges inward to make the cookies round again.

8. How to store these cookies?

Store them in an airtight container at room temperature for 3–4 days. The cookies will harden slightly over time.

9. Can I double the recipe?

Yes, you sure can!

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