The Single-Serve Toffee Cookie That Saved Me From Buying a Whole Box
Brown butter, See's Toffee, dark chocolate, and just enough dough for one perfect cookie.
You know those days when all you want is a really good cookie?
Not a whole batch. Not a dozen cookies sitting on the counter tempting you for the next three days.
Just one.
That’s exactly why I love single-serve cookies. They satisfy the craving without requiring a stand mixer, a sink full of dishes, or enough leftovers to feed a small army.
This version might be my favorite yet.
Brown butter creates a rich, nutty base while toasted almonds add a subtle praline-like flavor that makes the whole thing taste far fancier than the effort involved. Chunks of dark chocolate melt into little pools throughout the cookie, while pieces of See’s Toffee bring buttery crunch and caramel notes that make every bite feel a little special.
The result is everything I want in a bakery-style cookie: crisp edges, a chewy center, plenty of chocolate, and just enough flaky sea salt to keep things balanced.
And the best part? It’s ready in under 30 minutes.
Single-Serve Brown Butter Toffee Cookie (Gluten-Free)
Makes 1 giant bakery-style cookie
Ingredients
2 tbsp butter (browned)
2 tbsp finely ground almonds
20 g King Arthur Measure for Measure Gluten-Free Flour
1 tbsp heavy cream
1 tsp vanilla bean paste
1 tsp cornstarch
½ tsp milk powder
⅛ tsp baking soda
2 pieces dark chocolate, chopped
3 pieces See’s Candy Toffee, chopped (you can use whatever GF toffee you like)
For Topping
Extra dark chocolate pieces
Maldon flaky sea salt
Instructions
Preheat the oven to 350°F (175°C). Line a small baking tray or plate with parchment paper.
In a small saucepan, melt the butter over medium heat. Once melted, add the ground almonds and milk powder and continue cooking, stirring constantly until the butter turns golden brown and smells deeply nutty. Be careful not to burn it.
Transfer the brown butter-almond mixture to the refrigerator and let it cool for a few minutes.
In a small bowl, combine the gluten-free flour, cornstarch, and baking soda.
Add the cooled brown butter mixture, heavy cream, and vanilla bean paste. Stir until a dough forms.
Fold in the chopped dark chocolate, then gently mix in the chopped See’s Toffee pieces.
Shape the dough into a thick cookie on the prepared parchment paper.
Press a few extra pieces of dark chocolate into the top and finish with a pinch of Maldon flaky sea salt.
Bake for 12–15 minutes, or until the edges are lightly golden and the center is just set.
Allow the cookie to cool for 10 minutes before digging in. It will continue to set as it cools.
Notes
For an extra gooey center, pull the cookie closer to the 12-minute mark.
The toasted almonds add a subtle praline-like flavor that pairs perfectly with the buttery toffee.
If you’re a crispy-edge person, bake closer to 15 minutes.
Best enjoyed warm with a cup of coffee and absolutely no plans.
Because eating gluten free shouldn’t feel like a compromise.
