BROWN BUTTER KITCHEN SINK COOKIES

BROWN BUTTER COOKIES that will leave your guests guessing what makes that … je ne sais quoi

These are not a far departure from a classic cookie but they definitely have a richness that can’t be missed. There is something special about them. Something that makes them unique. We all know in reading this that it’s the brown butter but when you blindly bite in, the combination of the nuttiness from the brown butter mixed with the sugary pockets of melted marshmallows makes for an unmissable heavenly combo.

Click here to watch the Instagram video of me making these.

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BROWN BUTTER KITCHEN SINK COOKIES

Yield: 30

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• All-Purpose Flour (2 1/3 cups)
• Baking Soda (1 1/2 teaspoons)
• Sea Salt (1/2 teaspoon)
• Unsalted Butter (2 sticks, divided, room temperature)
• White Sugar (1 cup)
• Dark Brown Sugar (1/2 cup, packed)
• Maple Syrup (1 teaspoon)
• Pure Vanilla Extract (1 teaspoon)
• Eggs (1 whole + 1 yolk)
• Finishing Salt
• Rice Krispies (.88 ounce single serve tiny box)
• Mini Marshmallows (1 cup)
• Dark Chocolate (4 ounces, chopped into bite-sized chunks)

KITCHEN TOOLS

• Frying Pan
• Rubber Spatula
• Medium Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment
• Cutting Board
• Chefs Knife
• Cookie Sheets (2)
• Silicone Baking Sheets (2)
• Cooling Rack
• OPTIONAL. 3 1/4 Inch Biscuit Cutter

Instructions

TO MAKE THE COOKIE DOUGH

1. In your mixing bowl, whisk together your flour, baking soda, and salt. Set aside.
2. In your frying pan, over high heat melt 1/2 stick of your butter and move it around consistently using your rubber spatula until it's browned and nutty smelling. Remove from heat and let cool.
3. In your stand mixer, over high-speed, cream together 1 1/2 sticks of butter, your white sugar, and your brown sugar together.
4. Add 1 whole egg and 1 egg yolk. Mix.
5. Add maple syrup and vanilla.
6. Slowly pour in your brown butter.
7. On low speed, scoop your flour mixture into your wet mixture. Mix until it's fully incorporated.
8. On the lowest speed so as to just be stirring. Gently add your Rice Krispies, marshmallows and dark chocolate chunks just until evenly incorporated. Don't over mix.
9. Cover your cookie dough with cling wrap and refrigerate for 1 hour.

TO BAKE YOUR COOKIES

1. Pre-heat your oven to 350º.
2. Let your cookie dough thaw for 10 minutes (or longer if you refrigerated for more than an hour).
3. Line your cookie sheets with your silicone baking sheet.
4. Use your ice cream scoop to evenly portion out your cookie dough balls.
5. Place them about 3 inches apart on your cookie sheet. I had to bake about 5 batches.
6. Bake for 15 minutes. Place your cookie sheet on top of your stove and place your biscuit cutter around each cookie one at a time. Rotate it quickly in circles to finesse the edges of your cookies. FYI, they look pretty good even if you skip this step but if you want a more uniform look, this is the way to go.
7. While one batch of cookies is baking, prep your next cookie sheet. Have them working in rotation.
8. Quickly sprinkle a pinch of finishing salt over all of your cookies.
9. Let them cool on the baking sheet for a total of five minutes then transfer them to your cooling rack.
10. Eat and enjoy!

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