19 Delicious Brown Butter Cookie Recipes Amazing

Ever wondered how a simple stick of butter can transform your cookies into golden, nutty delights? Brown butter is the secret ingredient that elevates ordinary cookies to extraordinary treats. In this roundup, we’ve gathered 19 mouthwatering recipes that showcase the magic of brown butter in every bite. From classic chocolate chip to innovative twists, these cookies are sure to become your new favorites. Let’s get baking!

Brown Butter Chocolate Chip Cookies

How often do we find ourselves craving the simple, comforting embrace of a warm chocolate chip cookie? There’s something undeniably magical about the way the melted chocolate pools in the crevices of a perfectly baked cookie, especially when it’s enriched with the nutty depth of brown butter.

Ingredients

• 1 cup unsalted butter (browned and cooled, for a nutty flavor)
• 1 cup packed brown sugar (light or dark, depending on preference)
• 1/2 cup granulated sugar (for that perfect crisp edge)
• 2 large eggs (room temperature, for better incorporation)
• 2 tsp vanilla extract (pure, for the best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled, to avoid dense cookies)
• 1 tsp baking soda (fresh, to ensure proper rise)
• 1/2 tsp salt (fine sea salt, to balance the sweetness)
• 2 cups semi-sweet chocolate chips (or chunks, for varied texture)

Instructions

1. In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns a deep golden brown and smells nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool slightly.
2. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
3. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Tip: The mixture should look like wet sand.
4. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until no flour streaks remain.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart. Tip: For thicker cookies, chill the dough for 30 minutes before baking.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They will continue to cook on the baking sheet out of the oven.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies be your next little indulgence, with their crisp edges giving way to a chewy center, each bite punctuated by the rich, molten chocolate. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an instant dessert upgrade.

Brown Butter Snickerdoodles

Venturing into the kitchen on a quiet morning, the aroma of brown butter snickerdoodles fills the air, a comforting reminder of the simple joys in life. These cookies, with their crisp edges and chewy centers, are a testament to the beauty of baking with intention and care.

Ingredients

• 1 cup unsalted butter (browned and cooled, for a nutty depth)
• 1 1/2 cups granulated sugar (plus extra for rolling)
• 2 large eggs (room temperature, for better incorporation)
• 2 3/4 cups all-purpose flour (spooned and leveled, to avoid dense cookies)
• 2 tsp cream of tartar (key for that classic snickerdoodle tang)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances the sweetness)
• 2 tbsp ground cinnamon (for the signature coating)

Instructions

1. In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns a deep golden brown and smells nutty, about 5-7 minutes. Pour into a bowl to cool slightly.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
3. In a large bowl, combine the browned butter and granulated sugar, mixing until light and fluffy. Tip: Ensure the butter isn’t too hot to avoid cooking the eggs.
4. Add the eggs one at a time, beating well after each addition to create a smooth batter.
5. Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined.
6. In a small bowl, mix 1/4 cup granulated sugar with the cinnamon for rolling.
7. Scoop tablespoon-sized balls of dough, roll in the cinnamon sugar mixture, and place 2 inches apart on the prepared baking sheets. Tip: Flatten slightly for even baking.
8. Bake for 10-12 minutes, until the edges are set but centers are still soft. They’ll firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich with the warmth of cinnamon and the deep, caramel notes of brown butter, these snickerdoodles offer a delightful contrast of textures. Serve them slightly warm with a glass of cold milk for a truly nostalgic experience.

Brown Butter Maple Cookies

Comfort comes in many forms, and today, it arrives in the shape of brown butter maple cookies, a treat that whispers of autumn mornings and the simple joy of baking. These cookies, with their deep, nutty aroma and a hint of maple sweetness, are a gentle reminder to slow down and savor the moment.

Ingredients

• 1 cup unsalted butter (for browning, adds depth of flavor)
• 1/2 cup pure maple syrup (the real deal, for that authentic taste)
• 2 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 3/4 cup packed brown sugar (for a moist, chewy texture)
• 1 large egg (room temperature, for even mixing)
• 1 tsp vanilla extract (or maple extract for extra flavor)

Instructions

1. In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Tip: Watch closely to prevent burning.
2. Pour the browned butter into a large mixing bowl, scraping all the browned bits from the bottom. Let it cool for 10 minutes.
3. Add the brown sugar, maple syrup, egg, and vanilla to the cooled butter. Beat on medium speed until well combined, about 2 minutes.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until incorporated. Tip: Overmixing leads to tough cookies.
5. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are just set. Tip: The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The cookies emerge with a crisp edge giving way to a chewy center, each bite layered with the complexity of brown butter and the warmth of maple. Serve them slightly warm with a drizzle of maple syrup for an extra touch of indulgence, or alongside a cup of spiced chai as the leaves begin to turn.

Brown Butter Pecan Cookies

Perhaps there’s no better way to welcome the subtle shift of seasons than with the warm, nutty embrace of brown butter pecan cookies. These cookies, with their golden edges and tender centers, carry the essence of autumn in every bite, offering a moment of quiet indulgence amidst the hustle of daily life.

Ingredients

• 1 cup unsalted butter (for browning, adds depth of flavor)
• 1 cup packed brown sugar (for a moist, chewy texture)
• 1/2 cup granulated sugar (balances the sweetness)
• 2 large eggs (room temperature for better incorporation)
• 2 tsp vanilla extract (or almond extract for a twist)
• 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (ensures a perfect rise)
• 1/2 tsp salt (enhances all flavors)
• 1 1/2 cups chopped pecans (toasted for extra crunch)

Instructions

1. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until well blended.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
6. Fold in the chopped pecans until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yielding cookies that are crisp at the edges yet irresistibly soft within, their rich, buttery flavor is perfectly complemented by the pecans’ earthy crunch. Serve them alongside a cup of spiced chai or crumble over vanilla ice cream for an indulgent dessert.

Brown Butter Salted Caramel Cookies

Kindly imagine the warmth of your kitchen, the golden hue of butter browning gently in a pan, and the sweet, salty promise of caramel folded into soft cookie dough. These Brown Butter Salted Caramel Cookies are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup unsalted butter (for browning, then cooled)
• 1 cup packed brown sugar (light or dark, depending on preference)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature for best results)
• 2 tsp vanilla extract (pure for the best flavor)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt (plus extra for sprinkling)
• 1 cup salted caramel chips (or chop homemade caramel into small pieces)

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
2. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed until well combined, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in the salted caramel chips until evenly distributed throughout the dough.
6. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours, to enhance the flavors and make the dough easier to handle.
7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets. Sprinkle each ball lightly with additional salt.
9. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. The cookies will continue to cook on the baking sheet out of the oven.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vividly rich with a deep caramel flavor and a hint of salt, these cookies boast a chewy center and crisp edges. Serve them slightly warm with a drizzle of extra caramel for an indulgent treat, or pack them into a jar for a thoughtful homemade gift.

Brown Butter Espresso Cookies

Now, as the early morning light filters through the kitchen, there’s something deeply comforting about the idea of brown butter espresso cookies. They’re not just cookies; they’re a moment, a pause in the day where the rich, nutty aroma of brown butter meets the bold whisper of espresso, creating a symphony of flavors that’s both grounding and exhilarating.

Ingredients

• 1 cup unsalted butter (for browning, use a light-colored pan to monitor the color change easily)
• 1 cup granulated sugar (for a slightly caramelized flavor)
• 1/2 cup packed brown sugar (adds moisture and depth)
• 2 large eggs (room temperature for better incorporation)
• 1 tbsp instant espresso powder (dissolve in 1 tbsp hot water for intense flavor)
• 2 1/2 cups all-purpose flour (spoon and level for accuracy)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup dark chocolate chips (or chunks for gooey pockets)

Instructions

1. In a light-colored pan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition. Stir in the dissolved espresso powder.
5. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
6. Fold in the dark chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crinkly on the outside with a chewy center, these cookies carry the deep, toasty notes of brown butter paired with the sophisticated kick of espresso. Serve them slightly warm with a dusting of espresso powder on top for an extra caffeine boost, or alongside a cold glass of milk to soften their bold edges.

Brown Butter Toffee Cookies

Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something sweet. These brown butter toffee cookies are a hug in cookie form, with deep caramel notes and a chewy center that speaks of home.

Ingredients

• 1 cup unsalted butter (browned for depth of flavor)
• 1 cup packed dark brown sugar (for a molasses kick)
• 1/2 cup granulated sugar (balances the richness)
• 2 large eggs (room temperature for even mixing)
• 2 tsp vanilla extract (pure for best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for lift)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup toffee bits (plus extra for pressing on top)

Instructions

1. Brown the butter in a light-colored saucepan over medium heat, stirring constantly until it turns amber and smells nutty, about 5-7 minutes. Pour into a heatproof bowl to cool slightly.
2. In a large bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until smooth. Tip: The mixture should be warm, not hot, to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Fold in the toffee bits.
5. Chill the dough for at least 30 minutes to firm up, making it easier to scoop and preventing spread during baking.
6. Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Press a few extra toffee bits on top of each for visual appeal.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool. Tip: Rotate the pans halfway through for even browning.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

How these cookies emerge from the oven is nothing short of magic—crisp edges giving way to a tender, buttery middle, each bite studded with pockets of molten toffee. Serve them slightly warm with a cold glass of milk, or stack them high as a sweet offering at your next gathering.

Brown Butter Oatmeal Cookies

Gently, the aroma of brown butter fills the kitchen, a prelude to the comforting batch of oatmeal cookies that will soon emerge from the oven. This recipe, a humble homage to the simple pleasures of baking, promises cookies with a depth of flavor and a tender chew, perfect for quiet afternoons.

Ingredients

• 1 cup unsalted butter (for browning; yields about 3/4 cup)
• 1 cup packed light brown sugar (for a deeper flavor, use dark brown sugar)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt (fine sea salt preferred)
• 3 cups old-fashioned rolled oats (not instant, for texture)

Instructions

1. In a light-colored saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until the butter turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Immediately pour into a heatproof bowl to stop the cooking. Let cool slightly.
2. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
3. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Tip: The mixture may look separated at first; keep whisking until smooth.
4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the oats until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart. Tip: For uniformly sized cookies, use a measuring tablespoon.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

As you bite into these cookies, the nutty brown butter and chewy oats create a symphony of textures and flavors. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an indulgent dessert.

Brown Butter Ginger Cookies

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the warmth of brown butter ginger cookies to fill the air with a sense of home. These cookies, with their deep, nutty aroma and a hint of spice, are a gentle nod to the simpler pleasures of baking.

Ingredients

• 1 cup unsalted butter (for browning, adds a nutty depth)
• 2 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup packed brown sugar (light or dark, for a molasses richness)
• 1/4 cup granulated sugar (adds a slight crispness to the edges)
• 1 large egg plus 1 yolk (room temperature, for better incorporation)
• 2 tsp vanilla extract (pure, for the best flavor)
• 3 tsp ground ginger (adjust to taste for more or less spice)
• 1/2 tsp cinnamon (optional, for a warm undertone)

Instructions

1. In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Watch closely to prevent burning.
2. Pour the browned butter into a large mixing bowl, scraping in all the browned bits. Let it cool for 10 minutes to avoid cooking the eggs.
3. Whisk together the flour, baking soda, salt, ginger, and cinnamon in a separate bowl. Set aside.
4. Add both sugars to the cooled butter. Beat with a mixer on medium speed until well combined, about 2 minutes.
5. Beat in the egg, yolk, and vanilla until the mixture is smooth and slightly lightened in color, about 1 minute.
6. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
7. Cover the dough and chill for at least 1 hour, or up to 3 days, to enhance the flavors and prevent spreading.
8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop the dough into 1.5-tablespoon balls, placing them 2 inches apart on the prepared sheets. Bake for 10-12 minutes, until the edges are set but centers are still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with a delicate crispness at the edges, giving way to a chewy center rich with the warmth of ginger and the depth of brown butter. Serve them alongside a cup of chai or crumble over vanilla ice cream for an unexpected twist.

Brown Butter Lemon Cookies

How quietly the morning unfolds, much like the subtle blend of brown butter and lemon in these cookies, a recipe that feels like a gentle whisper in the bustling world of sweets. It’s a dance of flavors, where the richness of butter meets the bright kiss of citrus, creating a moment of calm in every bite.

Ingredients

• 1 cup unsalted butter (for browning, ensures a nutty depth)
• 1 1/2 cups granulated sugar (adjust to sweetness preference)
• 2 large eggs (room temperature for better incorporation)
• 1 tbsp lemon zest (freshly grated for vibrant flavor)
• 2 tbsp lemon juice (adjust to taste, adds brightness)
• 2 1/2 cups all-purpose flour (sifted, for lighter cookies)
• 1/2 tsp baking powder (helps with slight rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter turns a deep golden color and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, combine the slightly cooled brown butter and granulated sugar. Mix until well blended.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the lemon zest and lemon juice, mixing until the batter is smooth and fragrant.
6. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When you bite into these cookies, the first thing you’ll notice is the tender crumb, giving way to the rich, nutty flavor of brown butter, followed by the refreshing zing of lemon. Serve them alongside a cup of Earl Grey tea for an afternoon that feels like a quiet sigh of contentment.

Brown Butter Almond Cookies

Moments like these, when the kitchen is quiet and the morning light just begins to filter through the window, are perfect for baking something that feels like a hug. These brown butter almond cookies, with their nutty aroma and tender crumb, are just that—a simple pleasure that speaks of home and warmth.

Ingredients

• 1 cup unsalted butter (for browning, adds depth of flavor)
• 1 cup granulated sugar (for sweetness, can adjust slightly)
• 2 cups all-purpose flour (for structure, spoon and level to measure)
• 1/2 cup almond flour (for nuttiness, ensures a tender texture)
• 1 tsp vanilla extract (for aroma, use pure for best flavor)
• 1/2 tsp salt (balances sweetness, enhances flavors)
• 1 large egg (binds ingredients, room temperature preferred)

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a deep golden color and smells nutty, about 5-7 minutes. Remove from heat immediately to prevent burning.
2. Transfer the brown butter to a large mixing bowl and let it cool for 10 minutes. This prevents the egg from cooking when added.
3. Add the granulated sugar to the cooled brown butter. Mix with a wooden spoon until well combined.
4. Beat in the egg and vanilla extract until the mixture is smooth and slightly fluffy.
5. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this to the wet ingredients, mixing just until the dough comes together.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With each bite, these cookies offer a delicate crunch that gives way to a soft, buttery interior, rich with the toasted notes of almond and brown butter. Serve them alongside a cup of tea for an afternoon treat, or pack them in a jar as a heartfelt gift.

Brown Butter Coconut Cookies

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to the simplicity of baking. There’s something deeply comforting about the process, especially when it involves the rich, nutty aroma of brown butter mingling with the sweet, tropical notes of coconut.

Ingredients

• 1 cup unsalted butter (for browning, yields about 3/4 cup)
• 1 cup granulated sugar (or coconut sugar for a deeper flavor)
• 1 large egg (room temperature for better incorporation)
• 2 cups all-purpose flour (spooned and leveled to avoid dense cookies)
• 1/2 tsp baking soda (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt preferred for even distribution)
• 1 cup shredded coconut (toasted, for an extra layer of flavor)

Instructions

1. In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Immediately transfer to a heatproof bowl to stop the cooking process.
2. Allow the brown butter to cool slightly, then whisk in the sugar until fully combined. Tip: The mixture should be warm, not hot, to prevent cooking the egg in the next step.
3. Add the egg to the butter-sugar mixture, whisking vigorously until smooth and slightly fluffy, about 1 minute.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, followed by the shredded coconut, until just combined. Tip: Overmixing can lead to tough cookies.
5. Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For even baking, rotate the sheets halfway through.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich with the depth of brown butter and the chewy sweetness of coconut, these cookies strike a perfect balance. Serve them alongside a cup of strong coffee or crumbled over vanilla ice cream for a delightful contrast of textures.

Brown Butter White Chocolate Macadamia Cookies

There’s something deeply comforting about the process of baking, especially when it involves transforming simple ingredients into something extraordinary. Today, let’s embrace the warmth of the kitchen with a recipe that feels like a hug in cookie form.

Ingredients

• 1 cup unsalted butter (browned for depth of flavor)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup packed brown sugar (adds moisture and richness)
• 2 large eggs (room temperature blends better)
• 2 tsp vanilla extract (pure for the best flavor)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (helps cookies rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup white chocolate chips (high-quality melts smoother)
• 1 cup macadamia nuts (chopped, for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
3. In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well mixed. Tip: The mixture should be glossy and smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart. Tip: For uniform cookies, use a measuring tablespoon.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rich with the nutty aroma of browned butter, these cookies offer a delightful contrast between the creamy white chocolate and the crunchy macadamia nuts. Serve them slightly warm with a glass of cold milk for a truly indulgent experience.

Brown Butter Pumpkin Cookies

On a quiet afternoon like this, when the light slants just so through the kitchen window, there’s something deeply comforting about the process of baking. These brown butter pumpkin cookies are a tender embrace of autumn flavors, a perfect blend of nutty and sweet that feels like a whisper of the season to come.

Ingredients

• 1 cup unsalted butter (for browning, then cooled)
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup light brown sugar (packed)
• 2 large eggs (room temperature for best results)
• 2 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool to room temperature.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. The cookies will firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Velvety and rich, these cookies carry the warmth of brown butter and the earthy sweetness of pumpkin. Serve them slightly warm with a dollop of whipped cream for an indulgent treat, or enjoy them as they are, with a cup of tea on a crisp fall day.

Brown Butter Peanut Butter Cookies

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the comforting ritual of baking. There’s something profoundly soothing about the process, especially when it involves the rich, nutty aroma of brown butter mingling with the sweet, familiar scent of peanut butter.

Ingredients

• 1 cup unsalted butter (for browning, adds depth of flavor)
• 1 cup creamy peanut butter (or crunchy for texture)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 cup packed brown sugar (for moisture and chewiness)
• 2 large eggs (room temperature for better incorporation)
• 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (helps cookies rise)
• 1/2 tsp salt (enhances flavors)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter turns a deep golden color and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
2. In a large bowl, combine the browned butter, peanut butter, granulated sugar, and brown sugar. Beat on medium speed until well blended, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the peanut butter mixture, mixing just until combined.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Using a cookie scoop or tablespoon, drop dough onto prepared sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are just beginning to brown but centers are still soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Kindly, these cookies emerge from the oven with edges crisply golden and centers tenderly soft, a perfect contrast. The brown butter lends a toasty richness that elevates the peanut butter’s natural sweetness, making each bite a complex delight. Serve them slightly warm, with a glass of cold milk for dipping, or alongside a scoop of vanilla ice cream for an indulgent twist.

Brown Butter Mocha Cookies

Remembering the first time I encountered the rich, nutty aroma of brown butter, it felt like discovering a secret layer of flavor hidden in plain sight. These Brown Butter Mocha Cookies are my homage to that moment, combining the depth of brown butter with the boldness of coffee for a treat that’s as intriguing as it is comforting.

Ingredients

• 1 cup unsalted butter (browned and cooled slightly)
• 1 cup granulated sugar (for a lighter texture, you can use half brown sugar)
• 2 large eggs (room temperature for easier mixing)
• 2 tsp vanilla extract (pure for the best flavor)
• 2 cups all-purpose flour (spooned and leveled to avoid dense cookies)
• 1/2 cup cocoa powder (unsweetened, for a deep chocolate flavor)
• 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (fine sea salt blends evenly)
• 1 cup semi-sweet chocolate chips (or chunks for varied texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the browned butter and sugars together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla and dissolved espresso.
5. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
6. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The cookies emerge with a crisp edge giving way to a chewy center, each bite layered with the warmth of coffee and the richness of chocolate. Try serving them slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Brown Butter Hazelnut Cookies

There’s something deeply comforting about the process of making cookies, especially when they’re as rich and nuanced as these brown butter hazelnut cookies. The aroma of butter browning, the crunch of hazelnuts, and the warmth of vanilla come together in a dance of flavors that feels both indulgent and familiar.

Ingredients

• 1 cup unsalted butter (browned for depth of flavor)
• 1 cup granulated sugar (for a crisp edge)
• 1/2 cup brown sugar (packed, for chewiness)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for lift)
• 1/2 tsp salt (fine sea salt for even distribution)
• 1 cup hazelnuts (toasted and chopped for crunch)

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat on medium speed until well blended, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
6. Fold in the toasted hazelnuts until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Buttery and rich with a satisfying crunch from the hazelnuts, these cookies are a testament to the beauty of simple ingredients transformed. Serve them alongside a cup of strong coffee or crumbled over vanilla ice cream for an extra special treat.

Brown Butter Cranberry Orange Cookies

Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something sweet. These brown butter cranberry orange cookies are a dance of tart and sweet, with a nutty depth that feels like autumn in every bite.

Ingredients

• 1 cup unsalted butter (browned for depth, cooled slightly)
• 1 cup granulated sugar (for a crisp edge)
• 1/2 cup brown sugar (packed, for chewiness)
• 2 large eggs (room temperature, for even mixing)
• 1 tsp vanilla extract (pure, for best flavor)
• 2 1/2 cups all-purpose flour (spooned and leveled, to avoid dense cookies)
• 1 tsp baking soda (fresh, for proper rise)
• 1/2 tsp salt (fine sea salt, to balance sweetness)
• 1 cup dried cranberries (plumped in warm water, then drained)
• Zest of 1 orange (finely grated, for bright notes)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a skillet over medium heat, melt the butter, stirring constantly until it turns a deep golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
6. Fold in the drained cranberries and orange zest until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unassuming at first glance, these cookies reveal layers of flavor with each bite—crisp edges giving way to a chewy center, punctuated by bursts of cranberry and whispers of orange. Serve them alongside a cup of Earl Grey tea for an afternoon that feels like a hug.

Brown Butter Vanilla Bean Cookies

Dusk settles softly outside, and here in the kitchen, the warmth of brown butter and the sweet, floral notes of vanilla bean promise a batch of cookies that feel like a hug. These brown butter vanilla bean cookies are a tender nod to simplicity, with a depth of flavor that lingers just a little longer than the last bite.

Ingredients

• 1 cup unsalted butter (browned and cooled, for a nutty depth)
• 1 cup granulated sugar (or a mix of brown and white for complexity)
• 1 vanilla bean (split and scraped, or 2 tsp pure vanilla extract in a pinch)
• 2 cups all-purpose flour (spooned and leveled, to avoid dense cookies)
• 1/2 tsp baking soda (for just the right lift)
• 1/4 tsp salt (to balance the sweetness)
• 1 large egg (at room temperature, for even mixing)

Instructions

1. In a light-colored pan over medium heat, melt the butter, stirring constantly until it turns a deep golden brown and smells nutty, about 5-7 minutes. Pour into a heatproof bowl to cool slightly, scraping all the browned bits in.
2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
3. In a large bowl, combine the slightly cooled brown butter, sugar, and the seeds from the vanilla bean, mixing until well incorporated. Tip: The mixture should be warm, not hot, to avoid cooking the egg.
4. Add the egg to the butter mixture, beating until smooth and slightly fluffy, about 1 minute.
5. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, until the edges are just golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

As you bite into one, the crisp edges give way to a chewy center, rich with the caramelized butter and flecks of vanilla. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an indulgent twist.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 19 brown butter cookie recipes is a treasure trove for anyone looking to add a rich, nutty twist to their baking. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!