Browned Butter Cinnamon Chip Cookies are perfectly soft and chewy cookies. The rich and nutty flavor of browned butter paired with delicious cinnamon chips makes the ultimate holiday or anytime cookie.
Usually, we put our Christmas decorations up after Thanksgiving, but not this year. This year we had them up before Thanksgiving with the exception of the ornaments and decorations on our tree. With 2 littles we went back and forth trying to decide if we should even put ornaments on it this year. Knowing the kids would probably take them all off. But 2 weeks later we finally finished the tree. The kids are very entertained by all the new red and white glittery balls to throw around the house. Luckily we decided to just use plastic ornaments this year.
My 2-year-old was all about these browned butter cinnamon chip cookies. Browned butter elevates the taste of baked goods to a new level. And it’s really not that hard to do. I had never had cinnamon chips but saw some Hersey’s brand cinnamon chips at the store and thought they would be a fun new thing to try.
If you are looking for delicious holiday cookie recipes, check out my Easy Christmas Cookies Recipes post. With over 20 cookie recipes perfect for holiday baking!
Ingredients in Browned Butter Cinnamon Chip Cookies
Why Brown Butter for Cookies?
Browning the butter adds richness, depth, and nutty flavor to cookies. Regular butter is melted until the milk solids separate and sink to the bottom. They begin to brown forming a nutty flavor, caramel color, and delicious aroma.
How to Make Browned Butter
- Place chopped butter in a light-colored small saucepan over medium heat. Warm until fully melted.
- Stir frequently and do not leave the stove. The mixture will start to sputter.
- Continue constantly stirring, the sputtering will subside. Cook until brown pieces form, the butter is an amber color and has a nutty, caramel aroma.
- Transfer to a bowl and refrigerate or freeze until the butter is cooled almost solid.
How to Make Browned Butter Cinnamon Chip Cookies
- Beat the butter and both sugars in a mixer on medium speed until fluffy. Add in egg and vanilla and continue beating until completely mixed.
- Combine flour, baking soda, and salt. Stir in the dry ingredients until incorporated.
- Stir in the cinnamon chips reserving a little for the tops of the cookies if desired.
- Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop.
- Bake 10-12 minutes until the edges are set and the middle is soft. Cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.
Tips
- A light-colored saucepan is ideal so you can see the butter browning before it burns.
- Constantly stir the butter and do not leave the stove while making the browned butter. It can quickly burn.
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More Cookie Recipes
Browned Butter Cinnamon Chip Cookies
Equipment
- small light colored saucepan
- stand or hand mixer
- cookie sheet
- parchment paper or silicone baking mat
Ingredients
- 1 stick butter cubed
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup cinnamon chips
Instructions
For the Browned Butter
- Place cubed butter in a light colored small saucepan over medium heat. Warm until the butter is fully melted. Stir frequently and do not leave the stove. The mixture will start to sputter.Continue constantly stirring, the sputtering will subside. Cook until brown pieces form, the butter is an amber color and has a nutty, caramel aroma. Transfer to a bowl, refrigerate or freeze until the butter is cooled to almost solid.
- Preheat oven to 350°F.Beat the butter and both sugars in a mixer on medium speed until light and fluffy. Add in the egg and vanilla and continue beating until completely mixed.Combine flour, baking soda, and salt. Stir in the dry ingredients until incorporatedStir in the cinnamon chips reserving a couple to place on top of each cookie if desired.Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop.
- Bake 10-12 minutes until the edges are set and the middle is soft. Cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 4 days.
Notes
- A light-colored saucepan is ideal so you can see the butter browning before it burns.
- Constantly stir the butter and do not leave the stove while making the browned butter. It can quickly burn.
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