Brown Butter Biscoff Chocolate Chip Cookies

Name: Brown Butter Biscoff Chocolate Chip Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 28 cookies
Ingredients: 1 cup unsalted butter; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 cup biscoff cookie butter; 2 large eggs; 2 teaspoons pure vanilla extract; 1 1/2 cups semi-sweet chocolate chips or chocolate chunks; Flaky sea salt

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4.5

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Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
28 cookies
Calories
254 kcal
Course
Dessert, Baked Goods
Cuisine
American

Brown Butter Biscoff Chocolate Chip Cookies

Iris Warren

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Brown Butter Biscoff Chocolate Chip Cookies- soft and chewy chocolate chip cookies made with brown butter and Biscoff cookie butter. These cookies are a family favorite!

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Ingredients

Servings

1 cup unsalted butter, cut into tablespoon pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup biscoff cookie butter
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips or chocolate chunks
Flaky sea salt, for sprinkling on cookies

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Instructions

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In the bowl of a stand mixer with the beater blade, combine the brown sugar, granulated sugar, and browned butter. Mix until combined. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.
Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chocolate chips or chocolate chunks.
Chill the dough in the refrigerator for 30 minutes. Note-you can chill the dough for up to 72 hours.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.

Notes

Store the cookies in an airtight container on the counter for up to 4 days.
You can also freeze the cookies and the cookie dough for up to 3 months.

Nutrition Information

Show Details

Calories 254kcal (13%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 30mg (10%) Sodium 131mg (5%) Potassium 98mg (3%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 224IU (4%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 28cookies

Amount Per Serving

Calories 254 kcal

% Daily Value*

Calories	254kcal	13%
Carbohydrates	30g	10%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	30mg	10%
Sodium	131mg	5%
Potassium	98mg	2%
Fiber	1g	4%
Sugar	18g	36%
Vitamin A	224IU	4%
Vitamin C	1mg	1%
Calcium	25mg	3%
Iron	1mg	6%