Imagine warm, sweet dark brown sugar paired with nutty, rich browned butter all in a delicious, moist chewy cookie! This describes these Brown Sugar & Browned Butter Cookies to a T.

I love the toffee, caramel and molasses undertones that come through from the browned butter mixed with the dark brown sugar. Perfection! The complex flavors paired with a chewy center and slightly crispy edges are every cookie lover’s dream. These flavors are just perfect for the beginnings of the fall season (which I love!) and go great with a hot cup of coffee or tea…. Here is how you can make your own:

These are pretty simple to make – no mixer needed! You can find the entire recipe here.

Start by mixing 1/4 cup of the dark brown sugar with the granulated sugar in a shallow bowl. Use a fork to get all the lumps out, you will be using this mixture to roll the dough ball in before baking. Set bowl aside.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.

Place 4 tablespoons of butter in a medium bowl and set aside. Brown 10 tablespoons of butter in a skillet over medium heat. Watch carefully that the butter doesn’t burn, you want a nice nutty brown color.

Pour the browned butter into the bowl with the 4 tablespoons of butter and mix until everything is melted. Let cool for 15 minutes.

In a large bowl whisk together remaining dark brown sugar and salt. Set aside. In a medium bowl whisk together flour, baking soda & baking powder. Set aside.

In a small bowl place one egg plus one egg yolk and the vanilla extract. Set aside.


When the butter has cooled add it to the large bowl of dark brown sugar and mix until incorporated. Add the egg and vanilla mixture and mix until well combined. Add the flour mixture and mix until there are not visible lumps or streaks of flour left.

Place the dough on the counter and divide into 24 equal portions or use an ice cream scoop to portion out the dough. Roll each ball in the prepared brown sugar/granulated sugar mixture and place on baking sheet around 2 inches apart.

Bake for 12-14 minutes or until barely set in the middle (will look wet in the cracks)…do not over bake or the cookies won’t be chewy!

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