Friends, I’m warning you now. I have a deep, undying love for brown butter.
Butter of all kinds, really. I don’t discriminate when it comes to my thick and creamy dairy friends.
But brown butter, especially. The flavor is so rich and nutty and the SMELL?! I need a candle. Are there brown butter candles? Does that exist? I’m gonna google that.
It doesn’t exist.
I’m going to make it happen, guys. Mark my words.
Have you ever had honeycomb candy? IT’S SO VERY ADDICTING. And the dark chocolate covered kind?! Oh lawd. It’s crunchy and chewy and sweet and caramelly and when you stick it in cookies, it gets just a little bit melty, but still retains the chewiness. It’s perfect and tastes so good and you need to eat it now please and thank you.
I find honeycomb candy at my local health food store in the bulk container section. Is it just me or do health food stores just smell so weird? Like a combination of BO and essential oils and alfalfa? Dang hippies.
But I love local hippie health food stores so much.
They’re just…a little odd. Ya gotta love it.
These cookies are quickly becoming one of my favorites. You can easily substitute the honeycomb candy with chocolate chips if you so desire! The brown butter cookie dough base is super versatile. Ugh, how often do I use that word, versatile? I annoy myself.
I tried a couple different recipes for brown butter cookies awhile back, but the ones I tried only used half brown butter and half normal butter and I was just not about that life. I wanted MORE. I wanted all the brown things, not just some of them. So personally, I absolutely LOVE having all of the butter in this recipe browned, as well as only using brown sugar and not white, to really give the cookies that nutty, caramel taste. The little flecks of brown throughout the dough are like these little bursts of happiness. Not that I’m condoning eating cookie dough, but do it. Brown butter cookie dough is one of the best things in this world. I’m not really a cookie dough eater or a brownie batter licker, but when it comes to brown butter I am sure to sneak in a spoonful or two. Of the dough. Not the butter. As much as I love it, it’s gross. Yes, I’ve tried it.
1 c unsalted butter
1 c light brown sugar, packed
2 1/2 c all-purpose flour
1 c chopped dark chocolate covered honeycomb candies
1 t baking powder
1 t baking soda
1/2 t salt
In a saucepan on medium heat, add in the 1 c of butter and melt. As it melts, the butter will start making crackling noises. As the crackling slows, brown speckles will start to form on the bottom of the pan. Two to three minutes after the crackling stops, take off the heat and let cool for 30 minutes.
Preheat the oven to 350.
Transfer the cooled brown butter to a large bowl. Beat in the eggs, one at a time, and add the brown sugar.
In another large bowl, whisk together the flour, baking powder, baking soda, and salt. Mix in the dry ingredients to the wet, about 1 cup at a time, until all ingredients are well incorporated. Stir in the crushed candies last.
Chill in the refrigerator for about a half hour, or up to 3 days.
Roll cookie dough into large balls and place on a greased baking sheet, or one lined with a nonstick mat or parchment paper, about 2-3 inches apart. Bake for 8-9 minutes.