Peanut Butter Cup Heath Bar Brown Butter Cookies
Recipe type: Dessert
Makes: 15 large cookies
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!
  • ½ cup (1 stick) unsalted butter, softened
  • 1⅞ ounces (1/4 cup) granulated sugar
  • 5½ ounces (2/3 cup) packed light brown sugar
  • 1 x-large egg at room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces (1½ cups) all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 4 ounces (~1 cup) Heath Bars, roughly chopped
  • 4½ ounces (~3/4 cup) Peanut Butter Cups, roughly chopped
  • Flaky sea salt for sprinkling
  1. 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
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. 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
  5. Slowly stir in chopped candy
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake,pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets
  9. Bake cookies until firm: 15-17 minutes or until edges are golden brown
  10. Allow to cool before serving
Recipe by Keep It Sweet Desserts at