Peanut Butter Cup Heath Bar Brown Butter 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!
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
Yield: 15 large cookies
Ingredients:
- 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
Instructions:
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
