Menu Banner

Tuesday, May 21

Salted Brown Butter Cookies and The Yummy Mummy Kitchen Cookbook

EmailPinterest931Facebook0Twitter2Google+3StumbleUpon2080

Last Christmas a friend gave us some Brown Butter Cookie Company cookies.  Nate and I were both smitten at first bite. Nate is not easily smitten by food. If Nate has a hard time resisting a food, then you know it’s good. The cookies were rich and buttery with a hint of saltiness that was just the right amount. The cookies are also a little expensive and hard to get (they sold out online last Christmas!), so I savored every crumb not knowing when the next box would enter my life.

brown butter cookie company recipe

Have you seen the blog Yummy Mummy Kitchen? It’s beautiful and Marina, the blogger, is lovely. I connected with her when I was editing Daily Buzz Moms. (I also connected with her when I discovered that she is good friends with the Strong family, whom I’ve written about before. These are good people, folks. Salt of the earth.) Marina recently published her first book, The Yummy Mummy Kitchen. Marina kindly sent me a copy. Before we get back to the cookies, the book is beautiful. The day I got it I curled up in bed and looked through every page of the book. It transports you to her life in Santa Barbara and the recipes are inspiring. Bravo, Marina! Job well done!

the yummy mummy kitchen book

So, as I was thumbing through the book, I immediately noticed a picture of some brown cookies that looked a lot like the Brown Butter Cookie Company cookies. Sure enough, Marina’s intro was all about how much she loves those cookies and how she had to figure out how to make them. I couldn’t believe that recipe literally fell into my lap. Oh, happy day!

I don’t know how many times I’ve made the brown butter cookies since getting the book. We probably shouldn’t keep track. But they are amazing and completely hit the spot. Buttery with a beautiful crumb, you’re going to become just as addicted as I am. My apologies.

salted brown butter cookies2 web

Salted Brown Butter Cookies and The Yummy Mummy Kitchen Cookbook
 
From The Yummy Mummy Kitchen with a few of my notes
Author:
Recipe type: Dessert
Ingredients
  • ¾ cup unsalted butter (Jane note: I’ve used salted butter every time and the cookies are still wonderful, not too salty)
  • ½ cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • Coarse-flake sea salt for sprinkling
Instructions
  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a Silpat mat.
  2. In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. (Jane note: Stir regularly throughout the browning process. The butter will start to foam up, back off on the foam a bit, then foam up a lot. Just keep cooking and stirring. After about 10 minutes the foam will start to subside. You’ll still have a bit of foam, but you’ll at least be able to see what color the butter is. It should be browned and you will be able to smell the nuttiness of the butter. At this point remove from the heat.)
  3. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined and uniform in color.
  4. Drop dough by tablespoonfuls onto the cookie sheet. Marina’s recipe says it yields 13 cookies. I literally do 1 tablespoon per cookie and end up with 18-20 cookies every time. Sprinkle with sea salt and lightly press it into the top of the cookies. Bake for 12 minutes.

browned butter

brown butter cookies | thisweekfordinner.com

To purchase Marina’s book, click here. There are tons more recipes where this came from!

EmailPinterest931Facebook0Twitter2Google+3StumbleUpon2080

65 Comments »

  1. Thank you, thank you, Jane! xo

  2. 2
    Tanya Phillips

    These look yummy. Love your cute tablespoon!

    • Jane Maynard

      the tablespoon is from anthropologie…it’s really deep and round and perfect for making little cookies! :)

  3. 3
    Kathryn Seifert

    These are wonderful! I am taking them to a BBQ tomorrow nite (if they last that long)!

  4. 4
    Jen

    These sound delicious. Thanks for sharing.

  5. 5
    Ada

    I was just flipping through my Sunset magazine and see that the June 2013 edition has information about the Brown Butter Cookie Company too, on page 59. You and Sunset were in sync this month. Plus, the cookies cost $1 per cookie, so your recipe saves lots of money!

    • Jane Maynard

      great minds think alike! ;) and, yes, the recipe will save you lots of money and be just as delicious!

  6. 6
    Lisa N

    I made these today for a movie night with my Mom and sister-in-law. The dough at first seemed really wet to me. I made one practice cookie and it didn’t hold it’s shape at all. So, I added about another 1/4 cup of flour. They are in the oven cooking and look good. Hopefully the extra flour wasn’t a bad move. :) BTW, the taste of the crumbled, spread out one was pretty yummy. Strangely addicting, even though it’s not as sweet as I was expecting. Thanks for sharing the recipe!

    • Jane Maynard

      that is so strange because every time I make them I think the dough is actually a little dry and cumbly and I sort of have to press it together to hold (like shortbread). hopefully the extra flour will do the trick for you! good on you doing a practice cookie – I’m always so impatient, but it is a smart thing to do!

      ha ha – love that the bust cookie was till addicting. ;) yes, not super sweet, but so delicious.

      crossing fingers for the cookies in the oven!

  7. 7
    Emily

    These sound so good! But I also had the same problem with the batter being liquid. I had to add 1/2 cup of flour before i could even form it to put it on a tray. My test cookie came out really flattened and spread out, and the edges were really burnt (and I even cooked it for less time). I don’t know what happened – I followed recipe to a t

    • Jane Maynard

      that is very strange! marina and I talked about it and can’t figure out what’s going on.

      you used 1 + 1/2 sticks of butter and 1 + 1/3 cup flour, correct? the dough that you see on the cookie sheet is exactly how my dough has come out every time.

      wish we could be more helpful – I am stumped!

  8. 8
    Kirsten

    I had the same issue with the wet dough but after adding some more flour it was fine. I think it might have to do with how much water evaporates during the browning of the butter, not sure if that can vary but it might. But in any case they are delicious and super easy to make, so I think they will become a staple for me, thank you!

  9. 9
    Caroline

    I also had the same issue. They turned out really flat even when I added flour. The dough was good though.

    • Jane Maynard

      SO STRANGE.

      I read a bit about brown butter and the only guess I have at this point is that perhaps those who have runny dough haven’t cooked the butter long enough? when you brown butter you significantly decrease the amount of water in the butter, so my guess is that you need to go longer on the browning butter process.

      marina obviously tested this recipe many times and neither she nor her testers had trouble. I have always had it come out for me as well. I really am at a loss, but I wonder if it’s the browning process that’s coming into play here. I think Kirsten is on to something!

    • Judi

      I just made these and had the same problem. I am thinking that maybe it has to do with the temperature of the butter? Jane, do you allow the butter to cool at all before mixing the vanilla, sugar, flour and baking powder? I did NOT, and think that maybe that’s the issue. Dough is really watery, there is no way it would form to be a cookie. I put it in the fridge to cool for a bit, hoping that helps, as I do not WANT to add more flour if I don’t have to. I don’t want to dilute the flavor of the cookie with more flour. Hoping 20 min in the fridge will help. Other browned butter cookie recipes I have made call for the butter to cool down a bit….but I am impatient and want my cookies NOW ! :) I’ll keep you posted!

  10. 10
    Cassandra

    I can’t wait to try this recipe! I had the cookies last week from the Brown Butter Cookie Co. and have been dreaming about them! I will let you know if I have the same problem, but I suspect that butter quality and solid content varies greatly from one brand to another. Cheaper butters have more water in them so there is less left after you cook all the water off during browning, and the more pricey butters that are usually marketed as European creamery style are so solid/dense that they have the consistency of shortening and there is more solids left after browning.

  11. 11
    Cassandra

    I just made these and they are delicious. My dough was not runny, but it was wet, so I was not able to get that crunchy/crispy texture that the originals have when you order them. I am not a stranger to browning butter, either, but maybe it’s the very heavy dairy butter I use. I will try again with a different store butter and with salted butter and see if it makes a difference. Yummy, either way!

    • Jane Maynard

      cassandra, I meant to respond to your first comment – I think you are completely onto something here – it just must be the different qualities of different types of butter.

      if you do try with a different butter, let me know how it goes! :)

  12. 12
    Marissa

    I don’t know what I did wrong with these, but they turned out really disgusting. I had the same problem with the batter being liquid, so I added flour gradually until it became dry enough to form into a ball. Then it took at least 2-3x as long to bake and they still came out goopy on the OUTSIDE. The texture ended up being like sand.

    Bummer, they looked really good.

    • Jane Maynard

      I’m sorry, marissa. I honestly am at a loss why this is happening to people. it just must be different types of butters or something. marina has never had problems, none of her testers had problems, and I have never had problems and I’ve made them many times.

      SO SORRY!

  13. 13
    Linda

    I visited the bakery on vacation and sampled their cookies. They were delicious. I followed this recipe and it made 13 perfect cookies. Thanks for the recipe. I can’t wait to share the cookies and the recipe.

    • Jane Maynard

      so jealous you went to the bakery – how fun! and so happy the recipe turned out for you – yay! :)

  14. 14
    Molly

    Just got back from Cayocus and visiting the bakery – I currently have a dozen of the “real” babies on my counter and am using every bit of willpower and restraint I have to not eat the whole dozen! At a $1 a cookie- I didn’t want to gobble them up too quickly! Now that I have this recipe….. I may not have to exercise such restraint! Thanks for sharing this recipe…….my waistline doesn’t thank you though! :-)

  15. 15
    Diane D

    I’m planning a return tripo to Cayucos CA and started dreaming about their brown butter cookies. As I was wondering what they used for ingredients, I came across your recipe. Oh dear, i could eat the whole bowl of dough! My cookies,although not quite as cute, are delicious and can hardly wait for my husband to come home and give them a try. THANK YOU!

    • Jane Maynard

      my dough is always pretty dry, but the cookies are always wonderful – sounds like it’s the same for you. anyway, so glad you could recreate the deliciousness at home!

  16. 16
    Diane D

    P.S. I used “land of lakes” butter and found my dough to be a bit dry but the cookies are perfect.

  17. 17
    Devon B

    I was craving a brown butter cookie, but was short on butter for my usual go-to recipe. I had just enough for this one, and it was well worth it. I had no problem with the wet dough, but this was my first cookie recipe without eggs. I chilled them a few minutes in the freezer and made small ice cream sandwiches with them. My hubby loved them. I crack up because I am in the Cayucos area often, and have never been to the bakery!

  18. 18
    Christa H.

    I just made these and I thought my dough was a bit dry but I made them as the recipe stated and they turned out wonderful! I got 15 cookies out of this and think next time I will make smaller cookies to get at least 2 dozen. I first tasted the cookies from the Brown Butter Cookie co. a few years back while in Paso Robles and have been looking for a recipe since! Thank you for sharing!

  19. 19
    Candace

    Just made these and I added orange zest and cayenne,so close to the originals. For sure browning the butter properly affects the texture and the flavor. To me the texture is not quite the same as Brown Butter Cookie Company, but I live in Paso Robles and they just opened a store here!

  20. 20
    Jean

    I’ve tried this recipe, and I think I know why some people get a soupy mess. It helps to let the browned butter cool for about 20 minutes before adding the other ingredients.

    • Judi

      This is my thought as well,Jean. I have been reading the comments about different types of butter, and I used Organic Valley Pasture Butter (my favorite in the whole world), and did NOT wait….it is liquid, so I put the finished dough in the fridge in hopes that it works out. Next time I will let the butter cool first, and see if that gets rid of the problem. Keep ya posted! :)

  21. 21
    Liz

    I just made these and they turned out incredible! I have a theory about the dough though– I think perhaps using salted vs. unsalted butter could be a factor? I would imagine that the salted butter cooks more quickly and that might affect the water content. Just a thought!

  22. 22
    Dina

    they sound yummy!

  23. 23
    Lyssa

    Great cookies, used Ralphs butter, salted. They came out fine, followed receipe, waited until the butter was a carmel color before I took off the stove! Thank you

  24. 24
    Brenda

    I cannot thank you enough for posting this. We stopped at their Paso location while on a weekender early this month. I have not been able to get those cookies out of my mind since. I am also too cheap to pay shipping. You just made my life easier! Now to figure out the recipe for the cocoa version while I’m at it.

  25. 25
    Gaily

    I had the goopy problem too, but I just put the dough into logs, wrapped them in parchment and stuck them in the fridge for a day. Then I sliced and baked them with no problems.

  26. 26
    Jessica

    I guess I’m having the complete opposite problem than everyone else. I doubled he recipe to include it with my Christmas cookies this year. Mine turned out delicious and crumbly but they maintained their round ball shape. It looks like yours flattened. Any suggestions? Thank you!

    • Jane Maynard

      mine didn’t flatter very much at all – I pressed each of the cookies down before baking as indicated in the recipe (when you sprinkle the salt). they might have spread a tiny bit, but they mostly were the same size and shape before and after the baking.

      hopefully that helps! thanks!
      jane

    • Jessica

      Ok, good to know that yours didn’t either. I thought I did something really wrong – I tend to become some form of dyslexic when it comes to recipes by reading every other word lol.

    • Jane Maynard

      haha! yeah, I think yours probably came out just right – just be sure to squish ‘em down a bit next time! :)

  27. 27
    Lisa

    LOVE THESE. Just doubled the recipe to have enough for a teacher gift and neighbors, and came up with 33 cookies. I used salted Alta Dena butter (I live in SoCal) and let it brown slowly while making dinner; it probably bubbled for 15-20 minutes on low/medium-low. I hadn’t read the comments, and just dumped the vanilla and sugar into the still-warm pot. Dough was perfect, cookies were perfect.
    I also made these three weeks ago, (letting Albertsons butter brown just as you said, for 10 minutes) and had no problems then either.
    Sad to read so many people having issues; they are amazing! Thanks for the recipe!

  28. 28
    Karissa

    I saw this recipe and had to immediately try it. I have tried a few brown butter cookie recipes, and none seem even close to Brown Butter Cookie Company. All I can say….amazing. I used Kirkland salted butter. The dough was slightly wet, but I believe this is just the oils in the butter that make it seem that way. It seemed wet and crumbly at the same time, if that makes sense. I had no problems shaping it. I let the butter cool slightly before mixing the rest of the ingredients in. I might be in trouble with this recipe! :) Thank you so much for posting it.

  29. 29
    Luci

    For those of you having issues with the cookie dough…. Every variety of butter has a slightly different water quantity. Thus during the browning process, you will lose more or less moisture depending on the type you buy and even during different time of the year . In general, Land O lakes butter produces butter with a consistent moisture quantity so that you get reproducible results. Your flour will also vary from time to time based on the humidity. In general, allow your dough to rest before baking. Also, mix in the flour gradually. This helps distribute the flour and get the first few grains coated evenly. I usually add the flour part in two or three steps. Brown your butter over medium heat. The moisture evaporates during the foaming process but you don’t want to burn the butter. You also don’t want to underbrown your butter because you will not get rid of the water. So stay close. The aroma should be nutty not burnt and the butter should be a deep caramel color. If all else fails, let the dough sit overnight in the fridge. That is a fail-proof last resort.

  30. 30
    ken

    my dough was also too wet. and this recipe is different from the one you get by googling ‘yummy mummy’ which I used and which has less flour and b powder not b soda.??

    • well, I’m not sure what recipe you found. I have double checked what I have written above many times (including once again today) and marina (the yummy mummy) also double checked it. also, the recipe I have posted DOES have baking powder (not soda) and a recipe with less flour would probably be more wet, so I don’t quite know what to say. sorry if you had trouble, the recipe is not mine but has always worked for me. I am still trying to solve this mystery!!! :)

  31. 31
    Fritz Frampton

    A couple of hints to consider:
    1) when making your brown butter make sure it is boiling ever so slightly. This will reduce the liquid thru evaporation. You should be able to see waifs of steam rising from your skillet (don’t use a saucepan..) don’t overdo it on the temperature though or it will most likely burn.

    2) for an added bonus, add 2 tbsp of half-n-half to your skillet when beginning to brown the butter. Creates extra milk particles that are extra large brown butter flakes! I gently press on the flakes while they are in the skillet to brown more of the flakes and release trapped milkfat. TO DIE FOR :-$

  32. 32
    Kimberly

    Just had these from the Bakery this weekend and searched the recipe! Can’t wait to try them. They actually sell them locally here but I hadn’t tried them.

  33. 33
    Paula

    Yum! I live on the Central Coast and just sampled some bbcc cookies this weekend. I think these taste better because they are fresher than what they sell in the store. I didn’t have any issues with the dough, though it is super crumbly if you try to take it off the cookie sheet and sample it too soon (not that we did that or anything). Another thought about the liquidity–maybe people are using too much sugar–firmly packing instead of lightly packing??? it would make the cookies runnier since the hot butter melts the sugar. Just a thought.

  34. 34
    domain

    Thanks in favor of sharing such a pleasant thought, article
    is pleasant, thats why i have read it fully

Leave a comment

Rate this recipe:  

2 Trackbacks

Martha\\\'s Circle
Eat Less Meat
SocialLuxe
ONE