Brown Butter Cookies
Ingredients: butter, chocolate chips, butterscotch chips, chopped almond toffee chocolate, pretzels · 4350 min cook time · 350kcal · ~₩25,000
Ingredients
450g butter, 200g chocolate chips, 150g butterscotch chips, 100g chopped almond toffee chocolate, 50g pretzels, 50g peanut butter breakfast cereal, 50g caramel popcorn
Instructions
1. Start with 1 lb (approximately 450g) of butter and bring it to the stovetop to brown. Cook over medium heat until the milk solids separate and turn brown.
2. Pour the browned butter into a heatproof receptacle and refrigerate it until solid.
3. Once solid, cut the browned butter into manageable pieces and toss it into a stand mixer.
4. Add chocolate chips, butterscotch chips, chopped almond toffee chocolate, pretzels, peanut butter breakfast cereal, and caramel popcorn to the stand mixer with the butter.
5. Scoop the cookie dough out onto a parchment-lined baking sheet.
6. Wrap the cookie dough on the baking sheet in plastic wrap and refrigerate for 3 nights to further desiccate the dough and develop its flavor.
7. Bake the cookies at 350°F (175°C) for about 12 minutes, until soft in the middle but set and lightly browned around the edges.
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