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Chewy brown butter toffee pretzel cookies with sweet-salty crunch and caramel buttercream. Easy dessert recipe perfect for holidays or for gift giving.
There’s something about these Brown Butter Toffee and Butterscotch with Pretzel Cookie Sandwichs that brings a warm and cozy vibe into the kitchen. The nutty brown butter, crunchy pretzels, melty toffee, and butterscotch chips create that perfect sweet-meets-salty bite. This treat reminds me of the classic Christmas Toffee Crack that always go viral this time of year.
Why Brown Butter Makes Cookies Taste Better
When butter is cooked until golden, the milk solids toast and deepen in flavor, creating a rich, nutty aroma that adds instant warmth to these cookies. The brown butter is paired perfectly with the toffee bits and butterscotch to create a flavor that is deep and full of buttery notes. Thick, full, and full of texture, this cookie is perfect.
Brown Butter Toffee and Butterscotch with Pretzel Cookie Sandwich
Ingredients
Brown Butter Toffee Cookie:
- 8 tbsp unsalted butter, 113 g, browned and cooled
- ½ cup dark brown sugar, (100 g)
- ¼ cup granulated sugar, (50 g)
- 1 egg, room temperature
- 2 tsp vanilla bean paste
- 1 tbsp milk
- 1 ½ cups all purpose flour, spoon and leveled (180 g)
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup chopped pretzels
- ½ cup toffee bits
- ½ cup butterscotch chips
Caramel Buttercream Filling:
- 3 tbsp unsalted butter, softened
- 2 tbsp caramel sauce
- 1 ¼ cups powdered sugar
- 1-2 tbsp heavy cream
- ½ tsp vanilla extract
- pinch of salt
Instructions
Brown Butter Toffee Cookie:
- Start by prepping the brown butter so it has time to cool. In a small saucepan, brown the butter until a nutty aroma develops and there are small brown specks, this should take 5-7minutes. Pour in a heat proof bowl and set aside for 10-15 minutes.
- In a large mixing bowl whisk together the brown butter and both sugars together until light and airy. Add in the egg, milk, and vanilla extract, whisk again until fully combined.
- Stir in the all-purpose flour, baking powder, baking soda, and salt. Mix until there are a few streaks of flour remaining.
- Fold in the chopped pretzels, toffee bits, and butterscotch chips. Combine until the mix-ins are evenly distributed throughout the dough.
- Scoop the dough into 12 evenly sized balls, place on a small baking tray and chill dough for 30 minutes.
- Preheat the oven to 350°F, line two baking sheets with parchment paper. Place 6 balls of dough on each cookie sheet allowing enough space in between for spreading. Bake for 12-16 minutes. Leave on the tray for 10 minutes before transferring to a cooling rack to finish cooling.
Caramel Buttercream Filling:
- In a medium size mixing bowl using a handheld mixer, beat the softened butter until smooth in texture. Blend in the caramel sauce, powdered sugar, vanilla extract, and a pinch of salt. Gradually add in the heavy cream until desired consistency.
- Once cookies are cooled, pipe or spread caramel buttercream filling onto the flat bottom of one cookie, then topping with the flat side of another cookie and gently press down.
- Refrigerator until ready to serve or enjoy immediately.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney