Comments on: Brown Butter Brownie Cookies

By: Toni

Toni — Thu, 04 Sep 2025 02:42:08 +0000

I bake a LOT and these are probably in my top 3 recipes I’ve ver tried. will be trying again!!!

By: Amanda

Amanda — Tue, 08 Apr 2025 03:06:53 +0000

Delicious! Very soft but still held its structure well. They did turn out thinner than I expected.

By: Coco

Coco — Sat, 22 Feb 2025 22:04:45 +0000

Do you NEED to store them in a single layer?

By: Catherine S

Catherine S — Fri, 06 Sep 2024 12:56:48 +0000

Delicious! This really is like having a brownie flavor and texture, but in a cookie! Since it has kosher salt in the recipe I did not sprinkle flaky salt on top and it was just the right balance of salt and sweetness for me. Love it!

By: Jessica

Jessica — Sat, 19 Aug 2023 01:02:32 +0000

In reply to Dana.

Hello – I made these today and chilled the dough for 6 hours and the cookies came out moist and wonderful! I chilled the dough for 6 hours, rolled 2tbsp size round balls, flattened them a bit (by pressing down on each ball with the underside of a drinking glass) then baked 350 for 9 mins. They look just like the picture and I will probably chill the dough in future to make it easier to handle.

By: Sarah Kieffer

Sarah Kieffer — Sun, 06 Aug 2023 18:14:29 +0000

In reply to Kiki D.. Hello! I would not recommend cutting the sugar by 1/2; the cookie will be dry and crumbly.

By: Kiki D.

Kiki D. — Fri, 28 Jul 2023 12:48:21 +0000

Gorgeous cookie! Turned out absolutely perfect except, if you’re a little sensitive to sweetness (like american buttercream being too sweet), these are definitely too sweet. I’m going to be cutting back on the white sugar maybe by half next time around. I don’t think the texture will suffer too much.

By: Courtney

Courtney — Thu, 05 Jan 2023 20:55:54 +0000

In reply to Dana. Hey Dana, did you try this?

By: Megan W.

Megan W. — Thu, 09 Jun 2022 19:02:49 +0000

Delicious! So good with the flavor from the browned butter and really addictive 🙂

By: Emily

Emily — Wed, 09 Mar 2022 18:02:24 +0000

These turned out great! Sadly, I wasn’t able to achieve the beautiful crinkly cracks. I wasn’t quite sure what “ribbony” meant regarding the eggs and sugar, so I just went with the 6 minutes of high whipping in the Kitchen Aid. I’m sure that’s where I went wrong. Also, I only was able to get a dozen cookies. Probably also from the egg sugar stage, where I’m sure most of the volume was supposed to come from. Other than that, great recipe! Thanks!