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Brown Butter Toffee Cookie Cake

This Brown Butter Toffee Cookie Cake is a rich, chewy dessert loaded with chopped Heath bars and finished with a sprinkle of flaky sea salt. With a nutty brown butter base and soft, gooey center, it’s a crowd-pleasing treat perfect for birthdays, holidays, or anytime you want a decadent homemade dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cookie Cake
  • ½ cup (1 stick) Unsalted butter
  • ½ cup Brown sugar packed
  • ¼ cup Granulated sugar
  • 1 Large egg
  • 1 Egg yolk
  • 1 tsp Vanilla extract
  • 1¼ cups All-purpose flour
  • ½ tsp Baking soda
  • ¼ tsp Baking powder
  • ½ tsp Salt
  • 1 cup Chopped Heath bar or other toffee candy
  • Flaky sea salt
For the Buttercream Border
  • 4 tbsp Unsalted butter softened
  • ¾ cup Powdered sugar
  • ½ tsp Vanilla extract
  • 1-2 tsp Milk or cream

Equipment

  • 9-inch round cake pan or springform pan
  • Small saucepan
  • Mixing bowls
  • Whisk & spatula
  • Measuring cups & spoons
  • Piping bag optional, for buttercream border

Method
 

  1. Brown the Butter
    Add the butter to a small saucepan over medium heat. Melt it, then continue cooking until it turns golden brown and smells nutty, about 4–6 minutes.
    Pour into a heatproof bowl and let cool 10 minutes.
  2. Preheat the Oven
    Preheat to 350°F. Grease a 9-inch cake pan or line with parchment paper.
  3. Mix the Wet Ingredients
    Whisk the cooled brown butter with brown sugar and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Whisk until fully combined.
  4. Add the Dry Ingredients
    In a separate bowl, stir together flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until a soft dough forms.
  5. Fold in Candy
    Gently fold in the chopped Heath bar. The dough will be thick, that’s perfect.
  6. Press Into Pan
    Spread the dough evenly into the prepared pan. Sprinkle a few extra Heath pieces on top, if desired.
  7. Bake
    Bake for 20–25 minutes, until the edges are set and lightly golden. The center will still look soft, it will continue to set as it cools. Sprinkle flaky sea salt on top while warm.
  8. Buttercream Border
    Beat the softened butter until creamy. Add powdered sugar, vanilla, and milk until smooth and pipeable. Transfer to a piping bag and pipe a border around the cooled cookie cake.