Cherry Brown Butter Cookies
This recipe guides you through making cookies that use browned butter for a nutty base flavor. The addition of dried cherries and optional white chocolate chips creates a complex, satisfying cookie. This recipe is suitable for bakers who want to try a technique that improves standard cookie flavor.
Equipment
- Medium saucepan
- Electric mixer
- Large bowl
- Separate bowl
- Baking sheets
- Parchment paper
- Wire Rack
Ingredients
For the Cookies
- 1 cup unsalted butter 2 sticks
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cherries chopped
- 1 cup white chocolate chips optional
- Flaky sea salt for topping
Instructions
- Brown the butter in a medium saucepan over medium heat. Stir constantly until the butter turns golden brown and smells nutty, which takes about 5 to 7 minutes. Pour the browned butter into a large bowl and let it cool for 15 minutes.
- Add both sugars to the cooled brown butter. Beat with an electric mixer until the mixture is well combined, about 2 minutes.
- Beat in the eggs one at a time. Add the vanilla extract and mix until the batter is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until they are just combined. Fold in the chopped dried cherries and the white chocolate chips, if you are using them.
- Cover the dough and refrigerate it for a minimum of 30 minutes. You can chill it for up to 24 hours for a deeper flavor.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions. Place the dough portions 2 inches apart on the prepared baking sheets. Sprinkle the tops with flaky sea salt.
- Bake for 11 to 13 minutes. The edges should be golden, but the centers should still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
I first made these cookies when I had leftover dried cherries from a breakfast recipe during a rainy weekend. The flavor combination of nutty brown butter with tart-sweet cherries was very good, and these cookies became a favorite at family events. I now always include cherries when I make brown butter cookies.