Brown Butter Cookie Company Recipe

💕 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

🧾 Ingredients & substitutions for 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:

• Unsalted butter: it does not need to be room temperature because it will be melted and browned. To ensure even melting and browning of the butter, cut the butter into tablespoon-sized pieces
• Brown sugar: I recommend using light brown sugar in this recipe. Dark brown sugar adds a layer of caramel flavor that competes with the brown butter in this recipe. 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

Step 1

Preheat the oven to 325ºF. Line a baking sheet with parchment paper and set aside.

Step 2

In a large saucepan or 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 keep a close eye 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 large mixing bowl

For a more in-depth look at how to make brown butter, check out this how-to article. Love brown butter? Use it in my Brown Butter Blondies and my Salted Brown Butter Chocolate Chunk Cookies.

Step 3

Add the brown sugar and vanilla to the bowl with the brown butter, mixing to combine

Step 4

Add the dry ingredients (flour and baking soda) to the butter mixture and stir just until combined. The mixture will resemble wet sand

Step 5

Using a small cookie scoop, scoop out cookie dough and roll between your palms to form a smooth ball. Place dough balls onto the prepared baking sheets. Sprinkle the top of cookies with flaky salt

Step 6

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

👩‍🍳 Pro tips 

• 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
• 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