Brown Butter Cookie Company Recipe - Kickass Baker (2024)

Our lives were forever changed when we visited Brown Butter Cookie Company along the central coast of California in a town called Cayucos. This Brown Butter Cookie Company Recipe makes thick, buttery cookies with a nutty flavor and the perfect amount of sea salt on top. This copycat recipe is a huge crowd-pleaser!

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Why you’ll love this recipe

These cookies are little bits of heaven! The first time me and my family bit into a cookie, we were in love with the unique and wonderful flavor profile of these cookies. The intensity of the nutty flavor of the brown butter mixed with the sea salt on top is unmatched. These cookies are super thick and dense with a crumbly, but definitely not dry, melt-in-your-mouth texture.

Here are just a few of the many reasons why you'll love this recipe:

• This is a very simple cookie recipe that produces incredible cookies
• Browned butter, need I say more? The nutty aroma is reason enough to make this recipe. The depth of flavor this magical ingredient adds to these cookies is simply incredible
• There are very few ingredients in this amazing recipe, it comes together quickly, no chill time required and no stand mixer or handheld electric mixer required

Ingredients & substitutionsfor brown butter cookies

This recipe requires only simple ingredients. The ingredients are listed on the back of each package of cookies purchased from the Brown Butter Cookie Company.

So to make this copycat recipe, it was just a matter of figuring out the proper proportions and method. Through lots of trial and error, this recipe emerged as the closest match to the cookies you can purchase.

How to make Brown Butter Sea Salt Cookies

Step 1

Preheat the oven to 325ºF. Line a baking sheet with parchment paper and set aside.

Step 2

Prepare the brown butter. I recommend using a light colored skillet for this. It will be much easier to tell when the butter has browned (aka, the milk solids have dropped to the bottom of the pan and browned).

Step 3

Add the brown sugar and vanilla to the bowl with the brown butter, mixing to combine

Step 4

Add the dry ingredients (flour and baking soda) to the butter mixture and stir just until combined. The mixture will resemble wet sand.

Note: If your cookie dough is not coming together and seems very dry, try adding a drop more vanilla to the dough, adding more until it comes together.

Step 5

Using a small cookie scoop, scoop out cookie dough and roll between your palms to form a smooth ball. Place dough balls onto the prepared baking sheets. Sprinkle the top of cookies with flaky salt

Step 6

Bake for 10 minutes or until lightly golden brown, rotating the tray halfway through. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack.

Optional: use the flat bottom of a drinking glass or measuring cup to press down gently on the top of the hot cookies. Sometimes the cookies retain their ball shape while baking, so this helps create more of a cookies shape.

Pro tips

• As much as it may be tempting to take a shortcut and skip browning the butter, I would not recommend substituting melted butter for the brown butter in this recipe. It'll change the flavor profile of the cookies completely. Also, when butter is browned, a bit of the moisture evaporates, decreasing the volume of the butter. Melted butter has up to 25% more volume than browned butter, which can change the proportion of ingredients in the cookie dough. This changes the outcome of the baked cookie
• Store cooled cookies in an airtight container at room temperature for up to 5 days
• Freeze in a single layer on a cookie sheet then place in a freezer-safe bag and store up to 3 months. Defrost at room temperature

Love brown butter? Use it in my Brown Butter Blondies and my Salted Brown Butter Chocolate Chunk Cookies.

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