I’ll admit, this particular flavor combination came about by accident. I was planning to make cranberry and white chocolate chip bars, but I didn’t have any white chocolate chips. So I stood there pondering what I did have on hand and realized toffee pieces would be a fantastic combination. I have a friend who makes these fantastic lacy, crispy cranberry toffee cookies so I knew it would work. Tart and chewy dried cranberries and crunchy, buttery toffee bits complement each other beautifully and make a welcome change to a cookie rotation. And as my mantra seems to be brown butter makes everything better, I added that easy but impactful step.
The hot butter helps soften the sugar (it doesn’t totally melt) but can leave the dough a little greasy. Letting the batter rest hydrates the flour and absorbs some of that butter into the dough. You will see the difference. Use room temperature eggs (place them in a bowl of warm water for a few minutes if you forget to take them from the fridge) and add them with the mixer moving so the eggs don’t scramble. Sometimes I find plain toffee pieces, but chocolate covered ones seem to be more available and they are every bit as good. You could also use butterscotch chips or the little caramel baking bits. You can remove these from the oven when they are still a bit squidgy in the center for a soft cookie bar or let them bake a bit longer for something more cakey. To be honest, I cut these into sticks just to do something a little different. You can of course cut them into squares if you prefer.
Ingredients
1 cup salted butter
1 ½ cups light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup dried cranberries
½ cup toffee bits (Bits o’ Brickle)
½ cup chopped pecans
Flaky sea salt
Directions
- Cut the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Swirl the butter around to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into the bowl of a stand mixer and add the light brown sugar. Beat on medium for to combine, about 2 minutes. Leave to cool for about 5 minutes, then, with the mixer running, add the eggs one at a time. Beat on medium high until well combined and smooth, then beat in the vanilla. Add the flour, baking soda and salt and beat, scraping the bowl, just until there are no visible streaks of dry ingredients. Add the cranberries, toffee and pecans and beat to combine – just a few turns of the mixer, use a spatula to distribute everything evenly. Let the dough rest on the counter for 30 minutes.
- Heat the oven to 350 degrees. Line a 9 by 13-inch rimmed baking sheet with nonstick foil and spray it with cooking spray. Scoop the dough into the pan and with lightly dampened fingers, press it into an even layer. Use a spatula to smooth it into an even top. Sprinkle lightly with flaky salt, then bake for 20 – 25 minutes until golden, puffed and set. Let cool completely, lift out of the pan using the foil, then cut into sticks. I cut the whole block into 1 ½ inch strips, then cut in half down the center lengthwise.
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