Brown Butter Kitchen Sink Cookies Recipe
These brown butter chocolate chip cookies are loaded with toffee bits and pretzels creating the perfect blend of sweet and salty to satisfy any craving!
Servings: 24
Ingredients
- ½ cup butter
- 1 large egg
- 1¼ cup all purpose flour
- ½ tsp baking soda
- ½ cup light brown sugar
- ¼ cup white sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ⅓ cup toffee bits
- ¼ chocolate chips
- ¼ cup pretzel sticks crushed
Instructions
- Place butter in small saucepan and cook over medium heat until a golden brown color with a nutty smell. Set aside and allow to cool.
- Add sugars to mixing bowl, pour in the cooled brown butter and mix until combined. Add in the egg and vanilla extract, mix on low speed until combined.
- In medium size bowl combine the flour, baking soda, and salt. Whisk to combine. Slowly add the dry ingredients to the wet. Mix on low speed until dough is just combined. Fold in the toffee, chocolate chips and pretzel pieces.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F.
- Prepare baking sheet with baking spray or parchment paper. Spoon dough onto the cookie sheet using a cookie scoop or tablespoon.
- Bake for approximately 8 minutes or until golden on edges.
- Remove from the oven and let cookies cool on the pan for 5 minutes, then remove to cool on a wire rack.
Video
Notes
Storage:
- Store the cookies in a sealed container at room temperature for 4-5 days.
- Freeze cookie dough in scoops, place scoops of dough on a baking sheet, then freeze overnight. The next day, remove the frozen scoops of dough from the pan and store in a freeze safe container for up to 3 months. Can be baked from frozen, increase bake time to 9-10 minutes or until edges are golden.
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 166IU | Calcium: 8mg | Iron: 1mg