Are you looking for a few new cookie recipes? Who doesn’t love to indulge in a bite or two of chewy nutty goodness. Brown Butter Cinnamon Toffee Cookies are sure to sooth your sweet craving.
Boxed cake mix makes easy work of making cookies in minutes. Whether it’s your day off or the kids have been begging you to bake cookies, bake at batch of these little nubbins.
The cookies are filled with cinnamon flavor, almond crunchiness and sweet bits of toffee. Sounds like a match made in heaven, both chewy and crisp.
Brown Butter Cinnamon Toffee Cookies
How easy is this cookie recipe to make? Super easy and they take no time at all. Give yourself 15 minutes to prepare cookie dough and begin baking.
Let’s talk about the boxed cake mix used in the recipe. I used Betty Crocker Cinamon Toast Crunch with Cinnadust box mix as the base.
If you cannot find this flavor because may be one of those limited flavors, use a spice cake box mix instead. The flavor will be slightly different, but the spice mix includes cinnamon. Add in more cinnamon if it’s not enough. Remember a little goes a long way.
Check online if the cake mix is not available in your market.
Brown Butter Cinnamon Toffee Cookies
For this recipe you don’t need an electric mixer. All you need is a large mixing bowl and large spatula. No pile of dirty dishes to clean up.
Melt and brown your butter first to give it time to cool otherwise you’ll have cooked eggs. You can brown butter the day before yet do not refrigerate. The butter needs to be soft.
How to you make brown butter? Start by melting butter in small saucepan over medium heat. As the butter cooks, you will see the milk solids on top and become bubbly. Continue cooking until you see the white disappear and just foamy with a sizzle.
Start looking at bottom of pan as butter will become amber in color. Remove from heat and pour butter into a bowl to cool. Making brown butter takes around 7 minutes or so.
Don’t go to fast if this is your first time making brown butter. Your butter will taste burned if it becomes too dark.
Once butter has cooled yet not solid, proceed with the cinnamon cookie recipe.
Brown Butter Cinnamon Toffee Cookies
Now, back to making this cookie recipe the recipe since we have the brown butter covered.
Grab a large mixing bowl, pour in cake mix, cooled brown butter and eggs and mix until no signs of eggs remain.
Stir in toffee bits and sliced almonds until evenly distributed. Your cookie will be on the stiff side making it easy to roll dough into walnut-size balls. You can flatten cookies before baking if you desire.
Place dough balls on baking sheet 2-inches apart and bake. Allow cookies to cool 10 minutes to firm up otherwise the cookies will fall apart.
That’s all there is to it.
Brown Butter Cinnamon Toffee Cookies
Told you these toffee cookies were a breeze to make and now you have no excuse not to use brown butter in other areas of your cooking.
No, this is not a fancy cookie but a small cookie with big flavor of warm spices with both crunch and chew. The toffee gets all melted and the crunch of almonds just plain works.
The kiddos will even be super happy with the size of their treats. Small always works better for little hands.
If you make this cookie recipe, leave me a message or a like below, #chowdownlowdown, @chowdownlowdown or @michelleheyden and let me know what you think.
Brown Butter Cinnamon Toffee Cookies
1 – 16 oz. box Betty Crocker Cinnamon Toast Crunch with Cinnadust cake mix
1/2 cup (1 stick) unsalted butter, browned and cooled
2 large eggs, room temperature
1/2 cup Heath Toffee Bits
1/2 cup sliced almonds, rough chopped
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine cake mix, cooled brown butter and eggs with a large spatula until no dry ingredients remain.
Stir in toffee bits and almonds. You will have a firm dough.
Roll walnut-size cookie balls and place 2-inches apart on prepared baking sheets. Chill dough a few minutes if dough is too soft to roll.
Bake in heated oven 12 – 15 minutes or when tops start to crack and edges are lightly brown.
Allow cookies to cool 10 minutes before removing to wire racks to cool completely.
Store cookies in an airtight container up 5 days.
Makes about 30 cookies.
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