DOUBLE BROWN COOKIES

Soft, chewy brown-butter cookies using Double Brown Cookie Butter

Yield: 12 large cookies

Bake Time: 10–12 minutes

Oven Temp: 350°F

INGREDIENTS

  • 6 oz Double Brown Cookie Butter

  • ½ cup dark brown sugar (packed)

  • ¼ cup white sugar

  • 1 large egg

  • 1 cup all-purpose flour

  • ½ teaspoon baking soda

  • Flaky salt (optional, for finishing)

Optional Mix-Ins:

Up to 1 cup chocolate chips, toffee bits, pretzels, or dealer’s choice

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a baking sheet with parchment.

  2. Beat Cookie Butter with dark brown sugar and white sugar until smooth and creamy.

  3. Add egg and mix until fully incorporated.

  4. Add flour and baking soda. Mix until a dough forms.

  5. Scoop 1-ounce portions and place 2½ inches apart on baking sheet.

  6. Bake 10–12 minutes, until edges are set and centers look slightly underbaked.

  7. Immediately after baking, sprinkle with flaky salt if desired.

  8. Cool on pan 5 minutes, then transfer to a rack.

TIPS

  • Chill dough 30 minutes for thicker cookies

  • Dough freezes well for up to 2 months

  • Pull when centers look slightly soft for best texture