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!
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The magic of Brown Butter Cookie Company cookies
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.
More reasons to bake a batch today"
- 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
Simple ingredients to make brown butter cookies
This recipe requires only simple ingredients. The ingredients are listed on the back of each package of cookies purchased from the Brown Butter Cookie Company.
So to make this copycat recipe, it was just a matter of figuring out the proper proportions and method. Through lots of trial and error, this recipe emerged as the closest match to the cookies you can purchase.
Here's what you'll need:
- Brown butter: browning butter adds the most delicious nuttiness to this recipe! It takes just a few minutes to prepare, too.
- Brown sugar: Do not substitute with white sugar (granulated sugar). White sugar and brown sugar act very differently in cooke recipes. Brown sugar maintains moisture and softness while granulated sugar creates a crispy cookie. Additionally, white sugar is not used in the original recipe.
- Vanilla extract
- All-purpose flour: be sure to measure your flour correctly by spooning the flour into the measuring cup without packing it down at all. Sweep the top of the measuring cup with a butter knife to level it off. This cookie will not hold together if there's too much flour in the cookie dough.
- Baking soda
- Flaky salt: this is sprinkled on top just before baking. Flaky salt is different than coarse salt. Try looking for Fleur De Sel or Flaky sea salt such as Maldon.
How to make Brown Butter Sea Salt Cookies
As much as it may be tempting to take a shortcut and skip browning the butter, I would not recommend substituting melted butter for the brown butter in this recipe. It'll change the flavor profile of the cookies completely.
Also, when butter is browned, a bit of the moisture evaporates, decreasing the volume of the butter. Melted butter has up to 25% more volume than browned butter, which can change the proportion of ingredients in the cookie dough. This changes the outcome of the baked cookie
TIP: If your cookie dough is not coming together and seems very dry, try adding a drop more vanilla to the dough, adding more until it comes together.
How to store these cookies
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.
Love brown butter? Use it in my Brown Butter Blondies and my Salted Brown Butter Chocolate Chunk Cookies.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
How to brown butter without burning
Have you ever wondered can you overcook brown butter? The answer is yes! Butter can go from perfectly browned with a pleasant, nutty aroma to black and burnt in the blink of an eye. Learn more about how to properly make Brown Butter for all your baking recipes.
How to know when brown butter is done cooking
When butter is browning, it goes through a few stages. First it melts, then it sizzles and pops then it foams. Once it settles down and stops making noise, you should see amber-colored, golden brown bits at the bottom. You can also smell a delightful nutty aroma. This is how you know the butter is done browning. Learn more here!
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Ingredients
- brown butter made from ¾ cup unsalted butter
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- flaky salt for sprinkling
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper and set aside.
- Brown the butter. Remove the pan from the heat. Scrape the browned butter including all those brown bits at the bottom of the pan into a heatproof bowlbrown butter
- Add the brown sugar and vanilla to the bowl with the brown butter, mixing to combine½ cup light brown sugar, 1 teaspoon vanilla extract
- Add flour and baking soda to the butter mixture and stir just until combined. The mixture will resemble wet sand. Note: If your cookie dough is not coming together and seems very dry, try adding a drop more vanilla to the dough, adding more until it comes together. You should be able to squish it together in your hand and it stays together.1 ⅓ cups all-purpose flour, 1 teaspoon baking soda
- 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 saltflaky salt
- Bake for 10 minutes or until lightly golden brown, rotating the tray halfway through. Optional: use the flat bottom of a drinking glass or measuring cup to press down gently on the top of the hot cookies. Sometimes the cookies retain their ball shape while baking, so this helps create more of a cookies shape. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack
Notes
- Note: If your cookie dough is not staying together and crumbles like wet sand, try adding a bit more vanilla extract just until it comes together. It should stay together when you squish it in your hand
- 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
- Adapted from Brown Butter Cookie Company, A Spoonful of Thyme, and Yummy Mummy recipes
Nutrition
Comments
Robin Lewis says
I just made these for the first time and they are delicious! I used dark brown sugar because that is what I had--it does have a more caramelized taste than the original cookie. Next time I will use light brown sugar.
Kimberlee Ho says
That's great! The dark brown sugar does make the cookie darker in color and it gives it a more caramelized flavor. Glad you baked this recipe and loved it!
Diana says
I live in Brown Butter Cookie country on the California central coast. I'm looking forward to trying your recipe.
Kimberlee Ho says
Can't wait for you to try them!
Jacqui Groseth says
I just made these and so wanted them to turn out. Unless something magical happens as the cool beyond the first 10 min, they crumble into a little pile the second you touch them. The crumbs taste fantastic but not the result I hope for.
Kimberlee Ho says
I'm sorry to hear that Jacqui... Next time I'd recommend squeezing the dough together in your hand to be sure it stays together. And you could try adding a touch more liquid to help it stay together, too.
Jamie says
Do you think there is something about the proximity of the original store to the coast that would cause the need for adjustment in the recipe depending on your location? I’m inland, but still coastal California and mine were a little crumbly, if I handled them before they had cooled.
Kimberlee Ho says
That's an interesting thought! I don't know the answer to that. The cookies have just enough moisture in them to hold them together and prevent them from crumbling. If you can squeeze the cookie dough together in your hand and it stays together, they should hold when baked.
Julia says
Very good copycat recipe. Thank you for sharing. Looking forward to experimenting with other flavors.
Christine H says
These turned out AWESOME! Have eaten the cookies you mention like they were never going to be made again, the taste was imbedded in my memory. So grateful you figured it out, I will brown my butter a little more next time as that was the first time I did that and I was petrified I was over-cooking or burning it. I think it’s about 7-10 mins, right?! They turned out the perfect consistency and tasted nearly as good as the originals. Thank you so much!! Can’t wait to make them again.
Kimberlee Ho says
So glad you loved them Christine!! Brown Butter Cookie Company Cookies are amazing.
Jeanne Haddad says
I needed a shortbread to crumble for the top of my Pineapple Delight, which I make every every Easter. My recipe calls for a Lorna Doone (shortbread) crumbled crust and crumbles on top of the dessert as well. So I didn't want to go to the grocery store & decided to make my own, searching kickassbaker.com for the 'best' shortbread recipe. Well, I think I found it! I love the nuttiness if the browned butter! And the simplicity of the recipe was certainly appreciated. The family loved the cookies and asked for more. I only made a half batch since short on time, only needing for crumbs, and experimenting as well. But the experiment was 5-star. I will make these again! Thank you!
Kimberlee Ho says
How fantastic!! We love these cookies in my house, too. The brown butter is so damn good!! Thanks for baking and commenting, Jeanne!!
Sara says
I had the distinct pleasure eating the original brown butter salted cookies last fall while visiting California. I made these cookies last night. They are just wonderful! They have a great flavor - nutty, salty, buttery, rich, and texture. Mine did not get flat as they baked, but this did not detract from their completely addictive properties. Five stars for sure.
Now if I can only quit eating them….
Kimberlee Ho says
You're so lucky to have tasted these cookies from the Brown Butter Company! That was such a joy for me and my family. These cookies definitely do not get flat and that is how they're intended to be, so yours sound perfect! Enjoy!
DEVON says
Do you have to let the brown butter solidify at all or cool a bit before you add other ingredients?
Kimberlee Ho says
No need to let it cool down or solidify after it's been browned!
Judy Yeargin Taylor says
Very interesting cookie. I remember eating these in Brazil. I think my mom made them too. Tasty stuff really tasty stuff. Thank you for sharing.
Kimberlee Ho says
You're very welcome! Happy baking 👩🍳
Celeste borelli says
Pretty good copycat recipe! Mine needed to bake much longer to brown.
Kimberlee Ho says
Thanks for sharing!
Mary White says
I am looking forward to baking these. I've had the original and they are the best cookie ever! How do I add espresso flavor? That is my favorite flavor from that company.
Kimberlee Ho says
They really are the best cookie ever! I haven't tried adding espresso, but I recommend adding 1 teaspoon espresso powder directly into the cookie dough. You may need to add a touch more extract to prevent the dough from being too dry and crumbly. Add just enough so the dough comes together when squeezed in your hand. Good luck!
Kim says
Absolutely love this recipe - I have one question. I have made them twice, and both times, the cookie maintains its ball shape. I have followed the recipe as written, so how do the cookies flatten while baking?
Kimberlee Ho says
They don't flatten much during baking. So, you can gently press down the hot out of the oven cookies with something flat and smooth like the bottom of a measuring cup or drinking glass. You can flatten the cookie dough balls a bit too in this same way before baking if you prefer a flatter cookie.
Denise L Chambers says
I've tried several recipes over the years and none of them were quite right ... this one hit the mark, so grateful to share with friends and family these cookies this holiday season. Brought a batch to work and a coworker offered to pay me to make a batch to surprise his wife with her favorite cookie.... thank you so much for sharing!
Kimberlee Ho says
So glad everyone loved it!!
John Martin says
This recipe is incredibly misleading, unless you are an expert level cookie maker you are going to get sandy cookies. They keep replying just add more liquid, why didn't you add that to the recipe? I really don't think it deserves the rating it has. I did the method where if they fall apart add more liquid, thay didn't solve anything for me, the cookies still turned out incredibly sandy and they ended up falling apart.
Kimberlee Ho says
Thanks for your feedback, Josh. I don't believe you need to be an expert level cookie maker to make these, as I am not expert level, either. I am a home baker. I realize these can be tricky, but it is never my intent to mislead - why would I want to do that? I wrote the recipe exactly as I've made it many times. And as you can see from others, it has been replicated successfully. I will do my best to update the recipe as needed based on re-testing to make sure it's as clear as possible for other home bakers to make in their home kitchens.
Jim says
Hi Kimberlee,
My guess is Josh either works for the company or is a friend of the owners...It is very rare for me to comment online or fall for trolling...but had to here...
Thanks so much for your excellent recipes!
Kimberlee Ho says
♥️
Jim Pasternak says
I only had salted butter at home, so I deleted the salt sprinkle. I was just in Cayucos last week, and purchased some cookies from the Brown Butter Cookie Company. I gave them a run for the money (and your recipe was a lot cheaper too.) I will add this recipe to my holiday cookie extravaganza.
Awesome recipe!
Thanks
Jim
Kimberlee Ho says
So thrilled you got to taste the Brown Butter Cookie Company cookies directly AND that you loved this copycat recipe! Thanks for sharing, Jim 😊.
Jim Pasternak says
I just read the comment about taking longer to bake. I recently calibrated my ovens (yes, I am a geek) and that has made a huge difference. I did bake them 12 minutes to get a nice light browning.
Kimberlee Ho says
Good to know!
Jan Pokk says
Good job with copying the recipe, they tasted just like the ones l had at the store in Kyuocus California!
Kimberlee Ho says
This is the highest compliment! Thank you so much.
Suzanne says
There is one item that I think is different in the original Brown Butter Cookies. I believe they used “Cake Flour”. I am looking forward to making your cookies. Thank you
Kimberlee Ho says
When I read the ingredients it didn't specify which kind of flour, so I went with all-purpose. I'll have to try them with cake flour!
Margaret says
Just wondering…have you tried using cake flour? Or making their cocoa cookies (my personal favorite)? I’ve made your cookies and they definitely are delicious!
Kimberlee Ho says
I haven't tried either! I definitely want to. So many cookies to bake and so little time... 😂 . Thank you so much!!
River Malcolm says
This recipe is amazing! Unbelievably simple and quick and delicious. Just came back to it after a year or two of not making it and realized again how special it is and that I need to say THANK YOU!!!
Kimberlee Ho says
Wonderful!!
Ryan B says
These will be in the “cookie rotation” for us!
I had never made brown butter before but this recipe is one of the easiest I’ve made.
I made two batches and for the second one I added 2 handfuls of toasted and chopped pecans to the dough - highly recommend!
I think I am still getting a feel for the right dough consistency. My first batch spread a lot and the second batch spread too little, but both tasted great 🙂
Kimberlee Ho says
Yes!! So thrilled to hear this, Ryan!
Suzanne says
I think and I’m pretty sure that the brown butter cookie company uses cake flour. You can buy it in a box at the grocery store.
Kimberlee Ho says
Ah that's good to know! On the packaging it just says flour. I'll have to try them with cake flour. Thanks!
Sanet says
An absolute flop! Followed recipe to the tee but fell apart to the touch. 😭
Kimberlee Ho says
I'm so sorry to hear that, Janet! I hope you'll give these cookies another chance at some point. They're too good to miss!
Kelsey says
I found this recipe because I was looking for a dupe of the Cayucos cookie recipe and these did not disappoint!! The only thing I did different was added a pinch of salt to the batter before baking and for half the batch I added semisweet chocolate chips which ended up being so good! 10/10 recommend
Kimberlee Ho says
How wonderful! The addition of chocolate chips sounds so good, I'll have to try that for sure.
Willette says
I have made this recipe many times, always to perfection. I live near Cayucos,CA and love getting cookies from the BBCC! I made the cookies today, no changes, and the dough was far too “wet” so I added a bit more flour. In the oven they flattened out, even chilled! What happened??? My oven is calibrated. Help me!!!!!
Kimberlee Ho says
Oh man, I don't know what could have gone wrong! I hope you'll try again, especially since you've been successful so many times in the past.
Abbey Montgomery says
They're so good and taste almost exactly like the original!!
Kimberlee Ho says
That's the highest compliment, thank you Abbey!
Carol Grant says
My husband said these were the best cookies I ever made and he loves my chocolate chip cookies. I'm making another batch for my bookclub meeting on Tuesday and adding some pecans.
Kimberlee Ho says
That's a great idea to add pecans. I hope your book club loves them!
Rosalba Waltz says
I bake this cookies twice already and this is the most easy and delicious browned butter cookies
Kimberlee Ho says
So great to hear this!! Thanks for sharing.
Dominique says
Hello!!! My husband absolutely loves the chocolate version of these cookies, do you have any suggestions as to how this recipe could be adjusted to turn them into the chocolate ones? Possibly replace some flour with cocoa powder?
Thank you for your help!!
Kimberlee Ho says
Hi! So glad to hear this! The ingredients on the cocoa cookies on their website are exactly the same as the original cookies, with the addition of cocoa powder. So, yes, I would try reducing the amount of flour in this recipe by 1/4 cup and adding in 1/4 cup cocoa powder. I don't know the exact amounts, but that's where I would start! Let me know how it comes out if you try it.
Keena says
We live in San Luis Obispo county and often go by the Brown Butter Cookie Company to get samples. Although we love the cookies, they're expensive so we wanted to try them at home! This recipe blew us away and we think tastes even better than the ones in the store! We used grass fed butter and squished them a bit to flatten, making them perfectly crunchy 🤪 Thank you for this excellent recipe!
Kimberlee Ho says
Wow that's amazing to hear!! Thanks for sharing how much you love it and how you make them!
TARREN says
Hi! These are just simply the best! Thanks for this recipe. Please can you tell me how I might add cocoa powder to this recipe in order to make the cocoa ones they have? I would SO appreciate it.
Kimberlee Ho says
So happy you love them! I would try substituting 1/4 of the flour with 1/4 cup of cocoa powder. I haven't tried it myself, but that's where I would start!
Nyomi says
This recipe was phenomenal!! It was so easy to whip up and the taste is caramely and melt in your mouth.
I used dark brown sugar (all I had on hand) as well as salted butter and skipped the salt on top. It's the perfect mix of salty and sweet. Bookmarking this recipe, thank you. 🙂
Kimberlee Ho says
Wonderful, Nyomi!!
EBarnes says
If I wanted twice as much, do I just double the recipe and it should be ok? Or do I adjust anything? I tried doubling the recipe and it came out too dry.
Kimberlee Ho says
It may be easier to make two separate batches, if they're coming out dry. You could also try adding an extra splash of vanilla to bring the cookie dough together a bit ore if it's too dry. Good luck!
EBarnes says
Ok, thank you! I love that you shared this with the community. I love their cookies but they are just too expensive for me. Everytime I make them I get compliments and have to share your recipe with them too.
Kimberlee Ho says
Fantastic!!
Charity says
Delicious!! Do you happen to know how to get these in the bar/square form like they do at the cookie company store?
Kimberlee Ho says
I don't, I'm sorry! So glad you liked these 😋 .
Jennie says
Simple and delicious! Loved them so much, I made my 2nd batch.
Kimberlee Ho says
So thrilled to hear this, Jennie!
Ethan says
Great recipe!
Kimberlee Ho says
So glad you like it!!
Tori says
Taste wise I think these were spot on to the real thing! My dough was “wet”, however when I baked I got some spreading and once they were out of the oven and cooled they completely crumbled with any kind of handling. My husband is a very experienced home baker, cook, and science enthusiast who loves to figure out the science behind baking. He theorized there was no binding ingredient such as an egg or more likely that the water is cooked out in the browning of the butter which would also bind the cookies together (like a traditional shortbread cookie). He suggested adding about 2tbsp of water back into the recipe to create a bind. He also said adding more vanilla wouldn’t hydrate as the alcohol will still burn off in the cooking. And his guess is that the brown butter cookie recipe may Not list water in the list of ingredients because it’s just water. Any thoughts on how to better bind the cookies so they don’t crumble after cooking? We still happily ate all the delicious crumbly cookies!
Kimberlee Ho says
Thanks for your comment and suggestion, Tori! Hopefully this will help other bakers who are struggling with the dough being crumbly. I will give it a try and report back!
Briana says
I love the originals in Cayucos, but I haven’t lived in the area for several years and it’s difficult to get them. This recipe is spot on!! I didn’t have any issue with them staying together, and they came out just perfect. I did flatten them just slightly after baking, giving them the slightly cracked edges that I remember. So looking forward to making these again!!
Kimberlee Ho says
Great!! Thanks so much for leaving a comment and for the great review!