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Pioneer Woman Brown Butter Cookies

Pioneer Woman Brown Butter Cookies - recipe card
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These brown butter cookies are a nutty, rich twist on the classic sugar cookie. Toasting the butter until golden deepens the flavor, while the simple dough bakes up crisp around the edges and soft in the center, with a subtle caramel note in every bite.

Ingredients

Scale
  • 1/2 cup unsalted butter (4 oz / 113 g)
  • 1/2 cup packed light brown sugar (3.75 oz / 106 g)
  • 1/4 cup granulated sugar (1.75 oz / 50 g)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (3.2 oz / 91 g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup semi-sweet chocolate chips (optional, 1.5 oz / 42 g)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat. Proper preheating is essential for even baking and spread control.
  2. In a small light-colored skillet or heavy-bottomed saucepan, melt the 1/2 cup butter over medium heat. Swirl the pan occasionally as the butter melts, then continue cooking. After about 3 to 4 minutes, the butter will foam, then the milk solids at the bottom will turn amber brown and release a nutty aroma. Immediately remove from the heat to prevent burning.
  3. Pour the hot brown butter into a medium mixing bowl and let it cool for 5 minutes. If you pour it directly into a plastic bowl, the heat may warp it, so use a glass or ceramic bowl. Cooling prevents the butter from cooking the egg when added later.
  4. Add both sugars (brown and granulated) to the cooled brown butter and whisk vigorously for about 1 minute, until the mixture looks like wet sand and is well combined. This step helps dissolve some sugar for a chewier texture.
  5. Whisk in the egg and vanilla extract until the batter is smooth and pale, about 30 seconds. The egg should be at room temperature to prevent the butter from seizing; if cold, place it in warm water for 5 minutes first.
  6. In a separate small bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and salt so every cookie is consistent.
  7. Add the dry ingredients to the wet mixture and stir gently with a rubber spatula just until no streaks of flour remain. Overmixing develops gluten, making cookies tough; stop when the dough is cohesive but soft.
  8. If using chocolate chips, fold them into the dough with the spatula. Distribute evenly but do not overmix. The dough will be slightly sticky and soft; if it feels too loose, refrigerate for 15 minutes.
  9. Scoop the dough into 8 equal portions, each about 1.5 tablespoons (use a #40 scoop or rounded tablespoon). Place 4 dough balls on the prepared baking sheet, spacing them 3 inches apart, and flatten slightly with your palm. The remaining 4 dough balls can be baked in a second batch or stored.
  10. Bake on the middle rack for 10 to 12 minutes, until the edges are set and lightly golden but the center still looks soft and slightly puffed. Rotate the pan halfway through for even browning. The cookies will continue to firm up as they cool.
  11. Let the cookies cool on the baking sheet for 5 minutes. This step is critical: moving them too early will cause breakage. Then transfer to a wire rack to cool completely, about 10 more minutes. The center will set and develop a soft, chewy texture.
  12. Repeat with the remaining dough if baking in batches. Serve warm or at room temperature. For crispier cookies, bake for an additional 1 to 2 minutes, watching closely to avoid over-browning.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place baked cookies in a single layer in a freezer-safe bag and freeze for up to 2 months. To reheat, warm on a baking sheet at 300°F (149°C) for 3 to 4 minutes, or microwave for 8 to 10 seconds each. The unbaked dough can be scooped, frozen on a sheet pan, then transferred to a bag and baked directly from frozen, adding 1 to 2 minutes to the bake time.

Nutrition

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