Brown Butter Cookie Company Recipe

14 servings
25 min

Our lives were forever changed when we visited Brown Butter Cookie Company along the central coast of California in a town called Cayucos. This Brown Butter Cookie Company Recipe makes thick, buttery cookies with a nutty flavor and the perfect amount of sea salt on top. This copycat recipe is a huge crowd-pleaser!

Leaning and stacked brown butter cookies.

💕 Why you’ll love this recipe

These cookies are little bits of heaven! The first time me and my family bit into a cookie, we were in love with the unique and wonderful flavor profile of these cookies. The intensity of the nutty flavor of the brown butter mixed with the sea salt on top is unmatched. These cookies are super thick and dense with a crumbly, but definitely not dry, melt-in-your-mouth texture.

Here are just a few of the many reasons why you'll love this recipe:

  • This is a very simple cookie recipe that produces incredible cookies
  • Browned butter, need I say more? The nutty aroma is reason enough to make this recipe. The depth of flavor this magical ingredient adds to these cookies is simply incredible
  • There are very few ingredients in this amazing recipe, it comes together quickly, no chill time required and no stand mixer or handheld electric mixer required
Flaky sea salt in a small bowl next to brown butter cookies
Ingredients shown to make brown butter cookies
Brown Butter Cookie Company Recipe
Recipe details
  • 14  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 1/2 sticks unsalted butter cut into tablespoon-sized pieces
  • 1/2 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • flaky salt for sprinkling

Preheat the oven to 325ºF. Line a baking sheet with parchment paper and set aside.
Brown the butter: In a large skillet set over medium heat, add the butter. Using a heatproof spatula or wooden spoon, stir or swirl the butter around the pan as it melts. This stirring is important to ensure the butter melts and cooks evenly. After the butter melts, it will begin to foam. It may also sizzle and even sputter a bit, so be careful! Be sure to continue stirring and to stay close to the stovetop so the butter does not burn. As the milk solids begin to separate, they will turn a rich golden brown color and settle to the bottom. Remove the pan from the heat. Scrape the browned butter including all those brown bits at the bottom of the pan into a heatproof bowl
Add the brown sugar and vanilla to the bowl with the brown butter, mixing to combine
Add flour and baking soda to the butter mixture and stir just until combined. The mixture will resemble wet sand
Using a small cookie scoop, scoop out cookie and roll between your palms to form a smooth ball. Place onto the prepared baking sheet. Sprinkle the tops of cookies with sea salt
Bake for 10 minutes or until lightly golden brown, rotating the tray halfway through. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack
  • Store cooled cookies in an airtight container at room temperature for up to 5 days
  • Freeze in a single layer on a cookie sheet then place in a freezer-safe bag and store up to 3 months. Defrost at room temperature
Kim |
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