Best Brown Butter Cookies Recipes

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
• Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
• Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

SALTED CARAMEL BROWN BUTTER COOKIES

Steps:

• Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
• Place unwrapped chocolate kisses in the freezer.
• Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
• Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

BROWN-BUTTER OATMEAL COOKIES

Steps:

• Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.

BROWN-BUTTER COOKIES

Steps:

• Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
• Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
• Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.

SALTED BROWN BUTTER COOKIES

Steps:

• Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
• In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.

GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
• Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
• Cream butter with sugars together in a large mixing bowl.
• Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
• Add in the dry ingredients and mix just until combined.
• Stir in the chocolate chips and toffee bits.
• Put the dough in the refrigerator for an hour to chill.
• Preheat oven to 325 degrees.
• Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
• Space cookies about 3 inches apart and bake for 15 to 17 minutes.
• The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

BROWN BUTTER AND CHOCOLATE OATMEAL COOKIES

Steps:

• Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
• Preheat oven to 325 degrees F (168 degrees C).
• Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
• Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
• Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

Steps:

• Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
• Mix flour, baking soda, and salt in a large bowl and set aside.
• Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
• Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.

BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper
• Melt butter on medium-high heat until it boils, stirring constantly. Then, turn off the heat until the butter resembles an amber color. Let cool completely while making the cookie dough (next steps).
• In a large bowl, combine the wet ingredients; brown sugar, white sugar, vanilla extract, and egg with a whisk. When the brown butter is completely cooled, mix into the wet/sugar mixture.
• Then, in a small bowl combine the dry ingredients; flour, baking powder, and salt.
• Add the dry ingredients into the wet in 4 intervals, until fully combined.
• Fold in chocolate chips using a spatula.
• Using your hands, roll the batter into small balls and place on a prepared baking sheet.
• Bake at 350° for 8-10 minutes.
• Cool and serve.

BROWN BUTTER CARDAMOM COOKIES

Steps:

• Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
• In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
• Preheat oven to 350 degrees.
• Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
• Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
• Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.

COCOA BROWN BUTTER COOKIES WITH SEA SALT

Steps:

• In a small saucepan, melt butter on low to medium heat. Stir occasionally, until mixture has browned and has a nutty aroma, with small flecks at the bottom of the pan (more detailed instructions on how to brown butter here). Remove from heat and quickly stir in sugars and vanilla. Allow to cool to room temperature. In a large mixing bowl, add flour and baking soda. Stir in sugar mixture until well combined. Allow mixture to sit for at least 30 minutes, so the flour and butter can meld. Preheat oven to 325 degrees F. Scoop dough into 1″ balls and place evenly, about 2″ apart on a parchment-lined baking sheet. Sprinkle a small pinch of sea salt on each cookie, and lightly press in. If your palate errs on the saltier side, feel free to add more! Bake for 15 minutes, or until edges are crisped and middle is set. Allow to cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

EASY BROWN BUTTER COOKIES

Steps:

• Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
• Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
• Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

BURNT BUTTER BROWN SUGAR COOKIES

Steps:

• Preheat 350 Melt 10 T. of the butter and cook until it browns. Watch carefully so it doesn't burn. Take it as far to dark before burn. Pour into a bowl and add the remaining butter to melt and cool the butter. Set aside and let cool. Stir brown sugar into butter. Add vanilla, molasses & salt Add eggs, mix together. Combine dry ingredients in a seperate bowl and stir. Add to sugar and blend together. Use large cookie scoop or tablespoon to form large balls of dough. Drop in a mix of brown sugar and white sugar to coat. Place on cookie sheet with space between cookies. Bake 12 minutes. Let cool 5 min on the pan before transfering to cooling rack

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
• While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
• On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).

BROWN BUTTER SEA SALT COOKIES

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, drop dough onto cookie sheet. Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly. If desired, melt chocolate in a double boiler or in the microwave at 15 second intervals, stirring in between. Dip cookies in chocolate and place on wax paper. Let harden in refrigerator but don't serve too cold or cookies will be very hard.