Name: Bakery-Style Brown Butter Cookies and Cream Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 tbsp milk powder; 0.667 cup light brown sugar; 3 tablespoons granulated sugar; 1 egg; 2.5 teaspoons pure vanilla extract; 1.75 cups all-purpose flour; 1 tbsp cornstarch; 0.75 tsp salt; 0.25 tsp baking powder; 0.5 tsp baking soda; 16 double stuffed chocolate

Bakery-Style Brown Butter Cookies and Cream Cookies

Bakery-Style Brown Butter Cookies and Cream Cookies cover

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Bakery-Style Brown Butter Cookies and Cream Cookies

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Brown butter in a saucepan over medium heat until golden and nutty.

Remove from heat, pour in a large mixing bowl and stir in milk powder. Let the butter cool for 10-15 minutes.

When the butter has cooled, whisk in sugars till fully combined and glossy. It will look a little grainy.

Add in the egg, egg yolk and vanilla extract. Whisk till combined and smooth.

Whisk dry ingredients in a separate bowl till combined, flours, cornstarch, salt, baking powder and baking soda.

Fold dry into wet just until almost combined, leave a few noticeable flour streaks.

Stir in chopped cookies and mix gently just enough till combined and you don't see any more flour.

Cover and chill dough 30 to 60 minutes.

Preheat oven to 350°F. Line a cookie sheet with parchment paper and with a cookie or ice cream scoop to portion out the dough into equal size balls. Space out dough at least 2 inches apart. Optional to press extra cookies pieces to the top of the cookie dough for appearance.

Bake at 350°F for 10-11 minutes or until edges are light golden brown, and the middle of the cookie is soft and puffed.

Cool the baked cookies for 5 minutes on the sheet pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.

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Tips & Tricks (5)

Brown Your Butter Correctly 🧈
Cook butter on medium heat for 8-10 minutes until golden with a nutty aroma, then cool completely before mixing into dough to prevent spreading and ensure rich, complex flavor development.
Chill Dough Strategically ❄️
Refrigerate dough for at least 2 hours (or overnight) to allow flour hydration and prevent excessive spreading, resulting in thicker, chewier cookies with defined edges.
Cornstarch Secret Weapon ✨
The cornstarch in this recipe reduces gluten development for ultimate chewiness—don't substitute or skip it, and measure carefully for the perfect tender texture.
Chunk Placement Matters 🍪
Fold in chocolate and cream chunks at the end of mixing and press some into the dough surface before baking so they create visible pockets that bake slightly melted for signature bakery appeal.
Underbake for Maximum Chew 🎯
Remove cookies when the edges are set but centers still look slightly underdone (pale golden), then let them cool on the baking sheet for 5 minutes—they'll continue cooking and develop that coveted chewy center.