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Tuesday, May 21, 2013

Salted Brown Butter Cookies and The Yummy Mummy Kitchen Cookbook

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
Recipe type: Dessert
  • 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 (*see comment #35 below for detail, but when you measure the flour, scoop the cup in and level with a knife, do not lightly spoon the flour into the cup)
  • 1 teaspoon baking powder
  • Coarse-flake sea salt for sprinkling
  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 |

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


  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

    These sound delicious. Thanks for sharing.

  5. 5

    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

    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

    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

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

    • Jane Maynard


      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

    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

    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

    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

    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

    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!

    • Jane Maynard

      ice cream sandwiches? how heavenly!

      and you totally need to buy the cookies some time! 😉

  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

    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

    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

    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

    they sound yummy!

  23. 23

    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

    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.

    • Jane Maynard

      if you figure out the cocoa version, you must come back and share it with me!!! 🙂

    • Karen

      And now 4 years later have you figured out the chocolate. I just bought cookies in Paso and just found your recipe here. My daughter is a chef(not a bakery chef) and suggested replacing some flour with the baking chocolate. I haven’t made your original yet before I experiment with chocolate.

  25. 25

    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

    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!

    • 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

    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

    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

    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

    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

    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

    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

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

  35. 35

    I think I’ve figured it out! Like many of the commenters, my first batch came out flat – the dough was very wet. I tried it again and browned the butter more the second time to see if it would cook off more of the moisture – same result.

    So I called my friend, a pastry chef and she asked how I was measuring the flour because it was clear the proportions were off. Turns out, the first two times I had lightly spooned the flour into my measuring cups and leveled it off. I tried again, this time packing the flour in by dipping my measuring cup into the flour and leveling it off.

    The dough was noticeably drier and the cookies came out just like the photo. I used a one tablespoon measure per cookie and they stayed rounded and didn’t flatten. Success!

    • What a great thought – and I totally did scoop and then level, instead of spooning it lightly. that must be it! I’ll put a note into the recipe, referencing your comment. HOPEFULLY that does it for everyone!! 🙂 thanks, tara!

  36. 36

    After seeing all the comments on the watery dough, it has to be in the butter. But my comment was also like one above, in a previous post, you mentioned 1.5 cups flour and baking soda, not powder. Attached is the website where it’s posted.

    • that is strange! her book has powder listed (I just pulled it out to double check) and that is what I always used and they came out fine for me every time. I think comment #35 is probably most on target for what’s going on (the method for measuring) but I am going to email marina to find out why the recipe on her site says baking soda. will let you know!~

  37. 37

    Thank you, maybe that’s why mine are coming out a little different, not bad, just different. Next batch I’ll try the baking powder instead and see, either way, this is my go to recipe for fast, easy and yummy cookies! Keep me posted and thank you for your super quick reply!!

  38. 38

    I have made the cookies twice with great results. I did let the butter cool for around 20 minutes before adding the brown sugar. Also, I just scooped the flour into my measuring cup and then leveled off. The texture of the dough both times was the same…not wet or dry. Oh, I used baking soda from original recipe, not, baking powder as listed above.
    Prior to making the cookies I watched a few videos on browning butter from other sites. Additionally, I watched other cooks prepare similiar recipes and noted the flour was not spooned or sifted when measuring.

  39. 39
    Jacob D

    SOOOO good!! Made these cookies last night and probably the best cookies I have ever had. I love the Brown Butter Cookie Company but I must say, this recipe is pretty darn close to their product. So good and thanks so much for sharing!!

  40. 40

    I think what is missing from this recipe is an egg or egg white. I made theses tonight and my batter was also a bit wet, i added some ground pecans (which i planned to do) that seemed to add enough “dry” to do the trick, but my cookies crumbled after baking! They taste awsome though. Im planning on making these again but with a new recipe that calls for egg.

    • it will forever be a mystery why this recipe doesn’t work for some people!

      ANYWAY 🙂

      let us know how it goes with the egg. I am a little worried about adding egg as this is more of a shortbread type recipe, and shortbread doesn’t have eggs…I’m sure it’s going to change the texture pretty significantly. but definitely keep us posted on your results!

      the pecans sound like a great addition – yum!

  41. 41

    I followed the recipe to a tee. I suspect that the problem with the liquid is either 1.) the flour measuring or 2.) cheap butter. I used European butter & it turned out perfect. When I bake with generic butter, I find that it has a higher water content (which is why they can reduce the price.) I tasted them in Paso Robles 2 weeks ago & they’ve raised the price to $1.25/cookie now so I am very thankful for your recipe!

    • thank you so much for your comment – I really appreciate it! and I think you’re probably on to something.

      and, wow, $1.25 a cookie! yes, thank goodness for the recipe! 🙂

  42. 42

    I just made my second batch. This time I took half of the cookie balls & stuck them in the freezer for 10-15 minutes. They retained their round ball shape during cooking. The ones I didn’t freeze flattened slightly. Also, if the dough balls are still warm when you put them in the oven, they will flatten more.

  43. 43

    We had the cookies over summer at the Cayocus store & loved them. We had trouble with the consistency. The butter quality may be an issue and also our elevation(high desert), we cooked them a little longer and it helped. The flavor is there, but they are crumbly. We will try again with better quality butter and slightly longer cook time. Thank you all for tips.

  44. 44

    I’m glad I read the comments on this. I have the exact same experience as Eve here above. I got the pleasure of trying the Brown Butter Company cookies this summer in Cayocus and was so sad when I had no more. Shipping them is not the cheapest either so I’ve been looking for a recipe. As Eve, mine came out a crumbly consistency. I did get one batch to stay together enough to bake and have found if I let them cool overnight it helped them firm up and stay together a little better. I am in Colorado so I wonder if elevation has anything to do with it. Either way they are delicious!

  45. 45
    Carol Knecht

    Okay I just made this recipe tonight and I had no problem with the dough being running at all to go far my problem was it was too dry I did chill butter in the refrigerator, may be too long but I just added three tablespoons of milk and it was fine. I love this recipe and will be making my Christmas Cookies with it. Question. Can you freeze them after you bake them? In giving them away at different times.

  46. 46

    Hi. I just made the cookies but the one thing I am unsure about is how do I know when they are done. They look about the same as when I put them in..

    • that’s correct, they don’t change much! I think if you just cook them for 12 minutes you should be good. the bottoms might be starting to brown a bit, but the tops won’t be. hope that is helpful!

  47. 47
    Alicia Estrada

    Thank you for your reply. I ended up cooking them a few minutes longer, and they didn’t fall apart. I think my oven is a little off. My husband loved them and now I want to try the espresso and chocolate cookies. Has anyone attempted those?

  48. 48

    I was given some cookie today from the bakery and HAD to find the recipe as I live nowhere near the shop. The business card in the packaging lists baking SODA. Just FYI

    • thanks so much, ashley! there are a few versions of the recipe out there, including one with soda. this one with powder works great for me, but worth experimenting I think! 🙂

      so glad you got your hands on the real deal…those cookies are the BEST!

  49. 49

    Thank you for this recipe! I love the original Brown Butter Cookie Co. cookies, and these definitely filled that void now that I live several hours away from Cayucos/Paso Robles.

    I’m hoping you may be able to help me troubleshoot a certain outcome I had when making these: I made them twice, two days in a row, to try and perfect it; it was my first time browning butter so there was a bit of a learning curve.
    The first time I made them, I used a ~1.5tbsp cookie dough dropper, and left the cookies in that “dome” shape, hoping to emulate the shape of the original cookies & yours too. When I took them out after 12 minutes, each cookie had spread a bit and had a ring of crispy, ‘browner’ cookie around the edge. After allowing them to cool, I tried one and the interior seemed slightly underdone. I think I attribute this to them being larger than the 1 tbsp cookies you scooped, though baking mine longer to finish the inside would have further browned the edges.
    So the following day, I tweaked it a tiny bit, having more success browning the butter, and adding a little salt to the flour before stirring it in (I LOVE the salt level of the original and found my first try lacking a little). I decided to use 1tbsp scoops of dough and rolled each one into a ball, the way they do at the Cayucos factory. I figured this would limit spreading and hopefully avoid the overly brown edges. After baking, however, each cookie had again spread and had the darker brown edge. The texture/doneness was spot-on and super delicious though.
    Do you have any idea why they would keep having the crispy edge? Possibly an oven issue? I did place them on parchment paper. Or do I need to chill the dough balls before baking? Your cookies don’t look to have the same problem.

    • hmmmm…yes….mysterious! I have a few thoughts.

      maybe try reducing your oven temp by 20 degrees or so and see if that has an impact.

      also, try a different butter – like kerrygold – one of the more expensive, higher quality european butters. they have less water content, it may be the butter you are using.

      if it happens again, maybe take a photo and email it to me info at – see if we can figure it out! 🙂

  50. 50
    Rumanza Zaini

    Hi! I came across this blog looking for a brown butter cookie recipe and decided to try baking this! I have a couple of questions, I hope you can answer. Firstly, did you mix all the ingredients manually by hand or did you use a stand or a hand mixer? Secondly, how long did you wait for the brown butter to cool off before adding other ingredients? Please and thank you!

    • hi rumanza!

      happy to help!

      1) I mix by hand with a spoon.

      2) no cooling time – just transfer the browned butter from a pan to a mixing bowl before you start adding the ingredients as indicated in the recipe.

      good luck! let us know how it goes!

  51. 51

    Yeah, this was a failure for me too. Used a local butter. Wish I’d read the comments first.

  52. 52
    Robin Davis

    These cookies are the bomb! Like many others who’ve commented, I first had brown butter cookies from the Brown Butter Cookie Company in Cayucos. It’s been a special treat anytime we drive up that way. Mine came out perfect the 1st time. I did use Land O’ Lakes butter (before reading all the comments). My house smelled like heaven while they cooked. Thank you so much for sharing this recipe! These are cookies I can actually give as a gift.

  53. 53
    Judy Mooy

    These are so amazing – thanks for all the helpful comments – I used Costco butter and let it completely cool before using. It was not too soft at all. I did switch up to baking soda for bit saltier taste. I haven’t’ had the Brown Butter co. cookies but I have had the MOST AMAZING salted brown butter cookies from Bake You Happy in Valencia California and I m trying to make mine taste just like theirs (they told me they used baking soda.) I wanted bite size so I used a little cookie scoop to make mine. Dangerously delicious and way too easy to pop one in your mouth!

  54. 54

    Thank you. Saw this recipe and wanted to try. Made it just now and left it to cool. Tasted one and its delicious. i followed the instructions to the T. I know how to make brown butter as I make ghee from butter in similar fashion but that takes longer time. Indian sweets are made using ghee.

    I am not an expert in baking so not sure if it is the perfect looking ones. It tastes yummy. Wish i could share the pic with you

  55. 55
    Jamie Sarr

    I went to Cayucos and brought home almost $40 worth of cookies which lasted only two hours. I decided to give this recipe a go again, since I’ve used it in the past to quench my desire between trips to the beach. I noticed on their ingredients that they used baking soda, so I doubled the recipe and used soda instead. I also mixed everything while the butter was hot which seemed to partially cook the flour so my dough went from sticky to solid while stirring!! Anyway, they were perfect!! Thanks for sharing!

    • Jiya

      My Dough was purrrfect with salted butter! How should the cookies be after baking. I baked for 12 min and the top seems soft. Should they be crisp the min they come outta the oven?

    • yay for perfect dough, jiya! oh goodness it’s been so long since I’ve made them I can’t remember if they were crispy right away…but my guess is they will get harder as they cool….please let me know what happens! maybe see if a first batch does and if not then cook the second batch a bit longer?

  56. 56

    I’m sorry, but I had high hopes and these taste like raw flour and browned butter? Am I missing something?

  57. 57
    Mike Acord

    I tried using bread flour, and the cookies did not spread as much. I had to increase the baking time to 15 minutes, but they are as close to the Brown Butter Cookie Company version as I can imagine.
    Next time I will try adding some gluten.

  58. 58
    Kristen Acosta

    I just made these and I am absolutely in LOVE! I made the tablespoon size and I made ones that are 1/2 tablespoon size. I like the smaller ones because they are bite size and I can have four without feeling guilty…! I followed the recipe exactly and it came out perfect. Thank you so much for sharing this recipe. Also, I just used unsalted butter from Sam’s club and it worked out fine.

  59. 59
    Suzanne Dean

    Reading all the comments about the dough being too wet or dry, it may be helpful to know what VOLUME of browned butter works best.

    The recipe says to use 3/4 cup (1.5 sticks) of butter. If I were to brown it perfectly (let’s hope!), let it cool a bit and then pour it into a liquid measure, how much browned butter should I have for the proper texture dough?

    Thanks…maybe knowing this will help solve the problem.

    • Suzanne, I love your comment because I love how your brain works! (much like my scientist husband’s….my brain just doesn’t go there naturally!) I think this is a great idea….and next time I make these I will try to remember to do that measurement. That could certainly be helpful! Thank you!

  60. 60

    Hello! We’ve been trying to duplicate the brown butter cookie company cookies for years. This is the closest I’ve found. Consistency is a bit drier than the original and the baking powder taste kind of lingers. I will be adding a bit more butter and less baking powder next time.

  61. 61

    THANK YOU for sharing this recipe, I made these for the holiday and they turned out SPOT ON and made me so happy at the first bite. Definitely not too difficult to make and SO similar to the brown butter cookie co!

  62. 62
    Stephanie Woolsey

    Yay!! I’m so thrilled to find your blog! I have been in LOVE with those cookies for years! I have often dreamt of finding a recipe but the ones I’ve tried have not come close. So excited to try the recipe! Thanks for posting!

  63. 63
    Jan Cornelius

    Did you ever check on the difference and reported sighting of baking powder vs baking soda? Thank you so much for this wonderful recipe

    • Hi Jan! I actually have not yet experimented with trying baking soda instead. I keep meaning to, but I usually am making the cookies in a rush for an event and then forget to test it! If I ever do I will for sure report back. And if you happen to test it, lmk what happens! 🙂

  64. 64
    Lawlady Linda

    Hi Jan, I just wanted to let you know these cookies look so good and my dough turned out just fine. I followed directions to a “T”. My husband is standing outside the oven door at this minute waiting impatiently for them to be done. He tasted the dough behind my back when I wasn’t looking (a bad habit of his) and the dough tasted so good he can hardly wait for the finished product. Thank you very much for sharing your recipe with all of us.

  65. 65
    Ashley Lindstrom

    Hi, I was wondering if you could post a picture of what yours look like once they bake? Mine don’t spread out at all, they look exactly the same coming out as they did going in.

    • that sounds right! they shouldn’t spread.

      also, I have pre- and post-bake photos posted above. the first picture of the cookies on the plate is what they look like post-baking, and the last photo of the cookies on the tray with the tablespoon in the foreground are pre-baking. hope that’s helpful!

  66. 66

    Hi Jane,

    Did you get a chance to check with Marina? The recipe in her website shows baking soda, did you guys figure it out?

  67. 67

    This become my go to and always comes out well! Thank you so much for sharing 🙂

  68. 68

    Hello! A little late to this recipe but I just tried it today and wanted to add my experience. First, I read the recipe here and on Marina’s blog with all of the comments. I think your #35 commenter was on to something. I’m not a professional baker, but I make our own bread and in bread baking the dry:wet ratio is super important. So I scooped instead of spooned and mixed everything up. The dough did seem wet to me so I added a little flour dusting, mixed that in and waited. In baking bread there is a lot of waiting for the flour to absorb the liquid, so I kind of was thinking that way. Cookies came out perfect and delicious. I used your tablespoon method, made sure they were flat and not rounded, and got 21 cookies. I think next time I could brown the butter a smidge more. My shortcut was to use a big pot to melt the butter, then let it cool slightly and mix the rest of the ingredients in the pot because I hate doing dishes. My gentle suggestion is that maybe someday when you revisit this recipe, you could measure out the flour in grams after you scoop. To have the weight would be an almost foolproof way to make sure the balance was correct (not counting on the water differences in butter brands and also browning time and humidity…) just a thought. Anyway many thanks!

    • Thank you so much for your thoughtful notes, Teresa! I apologize for having missed your comment last year! Agreed a weight measurement would be incredibly helpful. I will have to do that next time. Anyway, THANK YOU!

  69. 69

    Do you have the measurements by grams as well, at least for the flour?

    • I do not, but that would be incredibly helpful. If you figure that out, let us know! Next time I make there I am going to find weights for this recipe, I think that will be very helpful.

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