I took a perfect brown butter cookie dough and added chopped pieces of some of my favorite candies: Peanut Butter Cups and Heath Bars. Topped with flaky sea salt, these chewy cookies might just become your new favorite recipe!
Before I get to these crazy good cookies, I just wanted to mention that Keep it Sweet Desserts is up for an American Made Award for the second year. Last year we did really well, this year I’m determined to do better! You can VOTE up to SIX times DAILY! I’d really appreciate your votes and sharing with friends. The winner will be selected based on VOTES and will be honored at the American Made workshop in October. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business, it couldn’t get much better than that.
“American Made is a movement founded by Martha Stewart that spotlights the maker, supports the local, and celebrates the handmade. It’s made up of people and communities who have turned their passion for quality craftsmanship and well-designed goods into a way of life.”
Okay, back to important things like brown butter.
I made these cookies a few weeks ago. And let me tell you, baking with brown butter when you are on a pre-vacation diet is torture. I’ve gotten used to my usual recipes for the business, but when I try something new, and it incorporates all of the things I love about a cookie, it is self-cruelty at its finest.
They are chewy on the inside and just slightly crisp on the outside (you need to make sure you get that light brown color for the crisp). Chunks of Heath and Peanut Butter Cups, flaky sea salt… really, I don’t need to say more.
Peanut Butter Cup Heath Bar Brown Butter Cookies
Makes 15 large cookies
Adapted from Salted Brown Butter M&M Cookies
1/2 cup (1 stick) unsalted butter, softened
1 7/8 ounces (1/4 cup) granulated sugar
5 1/2 ounces (2/3 cup) packed light brown sugar
1 x-large egg at room temperature
1 teaspoon vanilla extract
7 ounces (1 1/2 cups) all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoon salt
4 ounces (~1 cup) Heath Bars, roughly chopped
4 1/2 ounces (~3/4 cup) Peanut Butter Cups, roughly chopped
Flaky sea salt for sprinkling
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
Add egg and vanilla, mix on medium speed until well mixed
In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
Slowly stir in chopped candy
Chill dough for 24 hours for best results (minimum of 2 hours) before baking
When ready to bake,pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
Scoop cookie dough with large (~4 tablespoons) cookie dough scoop on to prepared baking sheets
Bake cookies until firm: 15-17 minutes or until edges are golden brown
Allow to cool before serving