Attention all cookie connoisseurs – get ready to have your taste buds blown away by the decadent, nutty deliciousness of brown butter cookies!
These rich, caramelized treats take the classic cookie experience to new heights, infusing every bite with a deep, toasted flavor that’ll have you utterly enchanted. From chewy brown butter chocolate chip to crisp and crumbly brown butter pecan sandies, this collection showcases the incredible transformative powers of this kitchen sorcery.
Imagine sinking your teeth into a warm, gooey brown butter snickerdoodle or savoring the buttery essence of a brown butter shortbread melt-in-your-mouth.
These cookies aren’t just delicious – they’re downright addictive. Whether you’re a brown butter devotee or a newcomer to the browned-butter bliss, this lineup is about to become your new cookie obsession.
So preheat those ovens, grab your finest butter, and get ready to experience cookie nirvana like never before. Brown butter believers, this one’s for you!
Recipes
1. The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
These legendary cookies from Ambitious Kitchen are known for their rich flavor and perfect texture. Made with dark brown sugar, two kinds of chocolate chips, and a touch of sea salt, they boast crispy edges and a chewy, melt-in-your-mouth center. This recipe is a must-try for any chocolate chip cookie lover.
Recipe
Ingredients:
- ¾ cup (168 grams) unsalted butter
- 1 cup (200 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ cups semi-sweet chocolate chips, chopped
- Flaky sea salt, for sprinkling (optional)
Instructions:
- Brown the Butter: In a saucepan over low-medium heat, melt the butter. Continuously swirl or stir the butter with a heat-resistant spatula until it turns a golden amber color and releases a nutty aroma. This might take 5-7 minutes. Be watchful to avoid burning the butter. Remove the pan from heat and transfer the browned butter to a heat-resistant bowl. Let it cool completely (around 30 minutes).
- Combine Sugars and Cooled Butter: In a large mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined and creamy.
- Add Eggs and Vanilla: Add the room temperature egg and egg yolk to the sugar mixture. Beat with an electric mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Stir in the pure vanilla extract.
- Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Fold in Chocolate Chips: Pour in the chopped chocolate chips and fold them into the cookie dough with a rubber spatula until evenly distributed.
- Chill the Dough: Cover the cookie dough bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling helps the cookies spread less and become chewier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake the Cookies: Roll heaping tablespoons of chilled dough into balls. Place the balls of dough on the prepared baking sheets, leaving a couple of inches between each cookie for spreading. You can gently press down on the tops of the dough balls for a flatter cookie. Optionally, sprinkle a little flaky sea salt on top of each cookie dough ball.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Cool and Enjoy! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm or cooled Brown Butter Chocolate Chip Cookies!
2. Brown Butter Chocolate Chip Cookies with Salted Peanuts
This twist on the classic from Handle the Heat adds a delightful salty crunch with chopped peanuts. The brown butter brings out the nutty flavor of the peanuts, creating an irresistible combination in a chewy, gooey cookie.
Recipe
Ingredients:
- For the cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- 1 cup chopped salted peanuts
Instructions:
- Brown the Butter: Melt half the butter (1 cup) in a saucepan over medium heat. Swirl the pan constantly until the butter foams, turns golden brown, and gives off a nutty aroma. Be careful not to burn it! Transfer the browned butter to a heat-resistant bowl and let it cool slightly.
- Cream the Sugars and Butter: In a large bowl using an electric mixer, cream together the remaining unbrowned butter (½ cup) and both sugars (brown and granulated) until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Once combined, whisk in the cooled browned butter.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Chocolate and Peanuts: Fold in the chocolate chips and chopped peanuts with a rubber spatula.
- Scooping and Baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the dough using a tablespoon or cookie scoop and place balls of dough onto the prepared baking sheets, leaving space for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Sprinkle with a little extra flaky sea salt, if desired.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Chocolate Chip Cookies with Salted Peanuts!
3. Brown Butter Snickerdoodles
Cookies and Cups offers a delightful twist on the snickerdoodle with brown butter. The browned butter adds a touch of caramel to the cinnamon sugar coating, creating a unique and delicious take on this favorite cookie.
Recipe
Ingredients:
- 1 cup (226 grams) unsalted butter
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
- 2 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ¾ cups (343 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- Additional granulated sugar and ground cinnamon for coating
Instructions:
- Brown the Butter: Melt the butter in a saucepan over medium-low heat. The butter will foam, pop, and sizzle. Stir constantly until you notice brown bits forming on the bottom of the pan and a nutty aroma develops. Immediately remove from heat and pour the browned butter into a heatproof bowl. Let cool for 15-20 minutes, or until almost cool to the touch.
- Cream the Butter and Sugars: In a large bowl using an electric mixer, cream together the cooled browned butter and sugars on medium speed for about 2 minutes until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling helps the cookies to spread less and become chewier.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and Coat the Cookies: In a small bowl, combine the granulated sugar and cinnamon for the coating. Scoop the dough using a cookie scoop and roll it in the cinnamon sugar mixture to coat evenly. Place the dough balls on the prepared baking sheets, leaving a few inches of space between them.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious brown butter snickerdoodles!
4. Brown Butter Pecan Shortbread Cookies
For a richer, more sophisticated cookie, try these Brown Butter Pecan Shortbread Cookies. Butternut Bakery’s recipe features a melt-in-your-mouth shortbread base packed with chopped pecans and a hint of brown butter flavor.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, divided
- 6 oz pecans, divided
- 1 tablespoon granulated sugar
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ¾ cup packed light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla bean paste or pure vanilla extract
- Turbinado or maple sugar, for dusting (optional)
Instructions:
- Toast the pecans: Preheat your oven to 325°F (160°C). Spread half of the pecans (3 oz) on a baking sheet and toast for about 10 minutes, or until fragrant and lightly golden brown. Let cool slightly.
- Make the pecan meal: In a food processor, pulse the toasted pecans and granulated sugar together until finely ground. Measure out ½ cup of the pecan meal and set aside. Discard any excess.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
- Brown the butter: In a saucepan over medium heat, melt the remaining butter (½ cup or 1 stick). Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and releases a nutty aroma. This will take about 3-5 minutes. Remove from heat and let cool slightly.
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, cream the cooled brown butter and brown sugar together on medium speed for about 4 minutes, until light and fluffy.
- Combine wet and dry ingredients: Add the egg yolk and vanilla extract to the creamed butter mixture and beat until well combined. Gradually add the dry ingredients to the wet ingredients on low speed, just until a soft dough forms.
- Incorporate the pecans: Fold in the reserved pecan meal and chopped pecans with a rubber spatula until evenly distributed.
- Shape and chill the dough: Divide the dough in half and shape each half into a flat disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven and prepare baking sheets: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- Slice and bake the cookies: Unwrap the chilled dough discs and cut each one into ½-inch thick slices. Arrange the slices on the prepared baking sheets, leaving a little space between each cookie.
- Bake the cookies: Bake for 15-20 minutes, or until the edges are golden brown.
- Cool and serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with turbinado or maple sugar for an extra touch, if desired.
5. Brown Butter Oatmeal Raisin Cookies
King Arthur Baking elevates the classic oatmeal raisin cookie with browned butter. Their recipe delivers a chewy and satisfying cookie with plump raisins, toasted oats, and a deep brown butter taste.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ½ cups rolled oats (not instant oats)
- 2 cups raisins
- ¾ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly, until it reaches room temperature.
- In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the rolled oats, raisins, and chopped walnuts (if using).
- Scoop the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Brown Butter & White Chocolate Macadamia Nut Cookies
These Brown Butter & White Chocolate Macadamia Nut Cookies from Sally’s Baking Addiction are loaded with white chocolate chips and macadamia nuts. The browned butter adds a touch of complexity to the sweetness of the white chocolate, making for a truly decadent cookie.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup white chocolate chips
- ½ cup roasted macadamia nuts, chopped (you can also use some for topping)
- Flaky sea salt (optional, for topping)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brown the butter: In a saucepan over medium heat, melt one stick of butter. Continue to heat, swirling the pan occasionally, until the butter turns a golden amber color and gives off a nutty aroma. This will take about 5-7 minutes. Remove from heat and let cool slightly.
- Cream the remaining butter and sugars: In a large bowl using a stand mixer or hand mixer, cream together the remaining stick of softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Fold in the goodies: Using a rubber spatula, gently fold in the white chocolate chips and macadamia nuts.
- Shape and chill (optional): Scoop the dough into rounded tablespoons and place them on the prepared baking sheet, leaving about 2 inches between each cookie. For chewier cookies, you can chill the dough in the refrigerator for at least 30 minutes or up to overnight.
- Bake: Bake the cookies for 10-13 minutes, or until the edges are golden brown. If you prefer softer cookies, bake for 10 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy! Sprinkle with flaky sea salt for an extra flavor boost (optional).
7. Brown Butter Chocolate Chunk Cookies with Pretzel
The Pioneer Woman’s Brown Butter Chocolate Chunk Cookies with Pretzel offer a delightful sweet and salty combination. The browned butter adds depth to the chocolate chunks, while the crushed pretzels provide a satisfying crunch in every bite.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup chopped dark chocolate
- ½ cup crushed mini pretzels
- Flaky sea salt for garnish (optional)
Instructions:
- Brown the Butter: Melt the butter in a saucepan over medium-low heat. Swirl the pan constantly until the butter turns a golden brown color. Remove from heat and let cool for about 10 minutes.
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, cream together the cooled brown butter and sugars until well combined. Beat in the egg and vanilla extract until smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
- Fold in Chocolate and Pretzels: Gently fold in the chopped dark chocolate and crushed pretzels with a spatula. Be careful not to overmix.
- Bake the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, sprinkle a little flaky sea salt on top of each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Brown Butter Espresso Shortbread Cookies
For a sophisticated coffee break treat, try these Brown Butter Espresso Shortbread Cookies from Averie Cooks. The browned butter adds a touch of caramel to the shortbread, while the espresso powder provides a subtle coffee kick.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- ¾ cup powdered sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Chocolate for dipping (optional)
Instructions:
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. This will take about 3-5 minutes. Remove from heat and whisk in an ice cube to stop the cooking process. Let the browned butter cool slightly, until it reaches room temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and espresso powder.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer, cream together the cooled browned butter and powdered sugar until light and fluffy.
- Add Wet Ingredients: Beat in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Shape and Chill the Dough: Transfer the dough to a lightly floured surface and gently knead it a few times to bring it together. Form the dough into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight. Chilling helps prevent the cookies from spreading too much while baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to a thickness of about ¼ inch. Use cookie cutters to cut out desired shapes.
- Bake Cookies: Place the cookies on the prepared baking sheet, leaving space between them for spreading. Bake for 13-15 minutes, or until the edges are golden brown.
- Cool and Dip (Optional): Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, you can optionally melt some chocolate and dip half of each cookie in the chocolate for an extra decadent touch.
9. Brown Butter Toffee Cookies with Heath Bar Chunks
These Brown Butter Toffee Cookies with Heath Bar Chunks from The Recipe Critic are packed with toffee flavor. The browned butter adds a caramel depth, while the Heath Bar chunks provide a delightful crunch and toffee sweetness.
Recipe
Ingredients:
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 8 oz Heath Bars, chopped (about 1 ½ cups)
- Flaky sea salt, for sprinkling (optional)
Instructions:
- Brown the Butter: Melt the butter in a saucepan over medium heat. Cook the butter, swirling frequently, until it turns a golden brown color and has a nutty aroma. This will take about 5-7 minutes. Remove from heat and let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the cooled brown butter, eggs, vanilla extract, and both sugars until well combined and creamy.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch (if using), baking soda, and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in Heath Bar Chunks: Gently fold in the chopped Heath Bar chunks. Reserve some chunks for sprinkling on top of the cookies before baking, if desired.
- Chill the Dough: Chill the cookie dough in the refrigerator for at least 2 hours, or up to overnight. This will help the cookies spread less and become chewier.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop and Bake Cookies: Scoop the chilled dough into balls and place them on the prepared baking sheet, leaving a few inches of space between each cookie. You can use a cookie scoop for even sizing. Sprinkle the tops of the cookies with a little bit of flaky sea salt, if desired.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Toffee Cookies with Heath Bar Chunks!
10. Brown Butter & Bourbon Chocolate Chip Cookies
For an adult-friendly twist on the classic, try these Brown Butter & Bourbon Chocolate Chip Cookies from How Sweet Eats. The bourbon adds a touch of warmth and sophistication to the browned butter and chocolate chips.
Recipe
Ingredients:
- 3 sticks (345g) unsalted sweet cream butter
- 1 ¾ cups (350g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 3 Tbsp (45ml) bourbon
- 2 tsp (10ml) pure vanilla extract
- 2 large eggs + 1 egg yolk
- 4 cups (500g) all-purpose flour
- 2 tsp (8.5g) cornstarch
- 1 ½ tsp (6g) baking soda
- ¾ tsp (3g) salt
- 2 ½ cups (425g) chocolate chips/chunks (you can use a combination of semi-sweet, dark, or milk chocolate)
Instructions:
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Brown the Butter: In a small saucepan over medium-high heat, melt 3 sticks of butter. Keep stirring constantly until the butter turns golden brown and has a nutty aroma, about 3-6 minutes. Remove the pan from heat and let the butter cool slightly.
- In a large bowl, whisk together the brown sugar, granulated sugar, bourbon, and vanilla extract.
- Add the cooled browned butter to the wet ingredients and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low-medium speed with an electric mixer. Mix until just combined, scraping down the sides as needed.
- Stir in the chocolate chips/chunks.
- Chilling the Dough (Optional): For chewier cookies, cover the dough and refrigerate for at least 30 minutes or up to overnight. This step is optional but allows the flavors to meld and helps the cookies keep their shape while baking.
- Scoop dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers may still be slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
