Ingredients
- 10 T butter
- 1 cup, dark brown sugar
- 1 egg
- 3 t vanilla
- ½ t baking soda
- ½ t salt
- 1 ½ cups flour
- 1 ½ cups toffee bits, separated (I used Heath – super easy to get at the grocery store)
Directions
We’ll start with the most difficult part (which really isn’t that difficult) – browning your butter.Put your butter into a saucepan and heat over a low heat, stirring regularly. After a bit it will start to change color, getting amber then brownish – once it starts turning color, stir the butter continuously so it doesn’t burn.
It’ll start to give off a delicious, nutty smell (it’s kind of awesome). Keep stirring until it gets to a medium/dark brown. There’s no specific time I can give you, just make sure you take it off before it starts to burn. Ideally it should go from this:
TO something resembling this:
Once you get there, transfer the brown butter to a bowl (one that is heat-resistant, of course). There will be kind of ugly-looking brown bits at the bottom of the pan…include those – they’re delicious!
Add the brown sugar and mix lightly until just combined. Let this mixture sit for about 10 minutes to let it cool a bit. You don’t want to add an egg to a hot mixture, otherwise it’ll cook and we’re not making scrambled eggs. It can be warm, just not 2 minutes off the stovetop hot.
Now, add in the egg and vanilla and mix again until everything is well combined.
Add in your baking soda and salt, mix again until well combined.
Then, add in your flour and once again mix…until well combined.
Finally, add in 1 cup of the toffee bits. Here, you don’t want to mix anymore – just get a spoon and stir until the toffee is well distributed in the batter.
Lightly cover and move the whole bowl to the fridge for about an hour for the dough to chill. This is the ideal time to clean stuff up, maybe check your emails.
When you’re ready to bake, take the dough out of the fridge. Put the remaining ½ cup toffee bits into a small bowl, and line baking sheets with parchment paper.
Roll up ping-pong sized balls of dough and roll them in the bowl of toffee bits. Place them on your prepared baking sheets, 6 to a sheet.
Bake at 350 for about 10-14 minutes, or until the cookies are a nice golden brown around the edges. Take the sheets out of the oven, let the cookies rest on the sheets for a couple of minutes and then move the cookies to a wire rack to cool completely.
Makes about 30 delicious toffee cookies!!
Ugly Desserts 
They sound so good!
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