These Browned Butter & Bourbon Cookies are a decadent twist on a classic treat, blending rich, nutty flavors with a hint of warmth. The browned butter adds a deep, caramelized aroma, while the bourbon infuses a subtle, sophisticated kick. In just 42 minutes, you’ll have a batch of cookies with a perfect balance of crisp edges and chewy centers, making them irresistible for any occasion.
Each bite delivers a symphony of textures and flavors, from the buttery richness to the soft, melt-in-your-mouth crumb. With a hint of vanilla and a sprinkle of sea salt, these cookies are elevated comfort food that feels indulgent yet approachable. Whether for a cozy night in or a festive gathering, these cookies are sure to impress and satisfy every sweet tooth.
Ingredients for Browned Butter & Bourbon Cookies
- 3 sticks (345 g) unsalted sweet cream butter
- 1 ¾ cup (350 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 3 Tbsp (45 ml) bourbon (substitute with vanilla extract for alcohol-free version)
- 2 tsp (10 ml) pure vanilla extract
- 2 large eggs + 1 egg yolk
- 4 cups (500 g) all-purpose flour
- 2 tsp (8.5 g) cornstarch
- 1 ½ tsp (6 g) baking soda
- ¾ tsp (3 g) salt
- 2 ½ cups (425 g) chocolate chips/chunks (use a mix of mini chips and chopped dark chocolate for best flavor)
Step-by-Step Instructions
- Brown the butter: Melt butter in a saucepan over low heat. Increase to medium heat and swirl occasionally as it snaps and crackles. Once the popping slows, stir continuously until it smells nutty and turns golden brown. Remove from heat and pour into a heat-proof container. Let cool for at least 1.5 hours.
- Mix wet ingredients: In a KitchenAid or with a hand mixer, combine cooled butter with brown sugar and granulated sugar. Beat on medium speed until well combined.
- Add eggs and flavorings: Add eggs and egg yolk one at a time, scraping down the sides and beating well after each addition. Mix in bourbon and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture on low-medium speed, scraping the bowl as needed. Stir in chocolate chips/chunks.
- Chill dough: Transfer dough to a lidded container and refrigerate overnight.
- Preheat and prepare: Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper.
- Shape cookies: Scoop dough into ¼-cup portions (use an ice cream scoop for ease). Press into cohesive balls, flatten slightly, and place on prepared sheets.
- Bake: Bake for 10-12 minutes, or until edges are golden. Let cool on the sheet for 10 minutes before transferring to a cooling rack.
Perfect Pairings: Serving Suggestions
These Browned Butter & Bourbon Cookies are rich and indulgent, making them a standout treat on their own. For an extra special touch, serve them with a glass of bourbon or a warm cup of coffee to complement the flavors. If you’re hosting a dessert spread, pair them with vanilla ice cream for a decadent cookie sandwich or alongside a cheese platter for a sweet-and-savory contrast.
Storing for Freshness: Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, simply add a minute or two to the baking time. If you’ve already baked the cookies, you can reheat them in the oven at 300°F (150°C) for 3-5 minutes to restore their gooey texture.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the chocolate chips for white chocolate or butterscotch chips for a different flavor profile. If you’re not a fan of bourbon, try using rum or omit the alcohol entirely—just add an extra teaspoon of vanilla extract. For a nutty twist, fold in 1 cup of chopped pecans or walnuts into the dough before chilling.
Time-Saving Hacks: Quick Tips
If you’re short on time, you can skip the overnight chilling step, but be prepared for slightly flatter cookies. To speed up the cooling process for the browned butter, place it in the freezer for 20-30 minutes, stirring occasionally. For easier scooping, let the dough sit at room temperature for 10-15 minutes before portioning it onto the baking sheets.
Essential Tools: Equipment Guidance
To make this recipe a breeze, use a heavy-bottomed saucepan for browning the butter to prevent burning. A stand mixer or hand mixer is ideal for combining the dough, but you can also mix by hand—just be prepared for a bit of a workout. An ice cream scoop or ¼-cup measuring cup ensures evenly sized cookies for consistent baking.
Browned Butter & Bourbon Cookies
Ingredients
- 3 sticks (345 g) unsalted sweet cream butter
- 1 ¾ cup (350 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 3 Tbsp (45 ml) bourbon
- 2 tsp (10 ml) pure vanilla extract
- 2 large eggs + 1 egg yolk
- 4 cups (500 g) all-purpose flour
- 2 tsp (8.5 g) cornstarch
- 1 ½ tsp (6 g) baking soda
- ¾ tsp (3 g) salt
- 2 ½ cups (425 g) chocolate chips/chunks I used a combination of half mini chips and half chopped premium dark chocolate
Instructions
- Place the butter in a saucepan and melt over low heat. Increase heat to medium (do not leave your butter or it will burn) and swirl occasionally as the butter snaps and crackles.
- Let the butter snap and pop (while stirring occasionally) and once this begins to slow, begin to stir and don’t stop. The butter will be foamy so it will be difficult to tell once it has begun to brown, but once you begin to smell the unmistakably nutty aroma of browned butter, remove from heat (still stirring continuously) and pour into a heat-proof container. (If you accidentally burn the butter, which you will know if you did, it will smell burnt, then do not use it or you will have burnt-tasting cookies).
- Allow butter to cool for at least an hour and a half before proceeding.
- Once butter has cooled, combine in KitchenAid (or with hand-mixer) with sugars, beating on medium-speed until well combined.
- Add eggs and egg yolk, one at a time, pausing to scrape down the sides and then beating well after each addition.
- Add bourbon and vanilla. Stir.
- In separate bowl, combine flour, cornstarch, baking soda and salt.
- Gradually (with mixer on low-medium speed) add flour mixture to butter mixture, pausing periodically to scrape down sides of bowl.
- Stir in chocolate chips/chunks, transfer to container with a lid and refrigerate overnight.
- Once dough has refrigerated, preheat oven to 350F (177C) and line cookie sheets with parchment paper.
- Scoop dough either into ice cream scoop or into ¼ sized measuring cup and drop onto prepared cookie sheets (the dough is difficult to work with, I have to scoop out smaller pieces of dough at a time and press them into my ice cream scoop into a cohesive ball and then drop them onto the cookie sheet. Press down gently on the balls to flatten slightly.
- Bake 10-12 minutes.
- Remove and allow to cool completely at least 10 minutes on cookie sheet before transferring to cooling rack to cool completely.