Brown Butter Cookie Butter Chocolate Chunk Cookies

If you’re a cookie fan who’s always on the hunt for something just a little extra special, these rich and chewy cookie butter cookies are calling your name. Combining velvety cookie butter with deep, nutty browned butter and chunky bites of chocolate, every bite is a cozy experience in flavor and texture. These cookies are soft in the center, slightly crisp at the edges, and totally irresistible. Whether you go for classic cookie butter or switch it up with peanut butter, this recipe will quickly become a staple in your baking rotation.

Ingredients for Brown Butter Cookie Butter Chocolate Chunk Cookies

• 1 stick unsalted butter, browned (4 oz / 115 grams)

• 1/2 cup sugar (3.5 oz / 100 grams)

• 1 egg

• 1/2 tsp vanilla extract (0.1 fl oz / 2.5 milliliters)

• 1/2 cup cookie butter (or peanut butter) (4.6 oz / 130 grams)

• 1/2 tsp baking soda (0.1 oz / 2 grams)

• 1/4 tsp salt (0.05 oz / 1 gram)

• 1 cup all-purpose flour (4.25 oz / 120 grams)

• 1 cup chocolate chunks or chocolate chips (6 oz / 170 grams)

How to Make Brown Butter Cookie Butter Chocolate Chunk Cookies

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them.

2. To brown the butter, melt 1 stick (113 grams) of unsalted butter in a saucepan over medium heat. Stir continuously until golden brown bits form on the bottom of the pan. Once browned and aromatic, remove from heat immediately and allow to cool for 15 minutes.

3. In a large mixing bowl, beat together the sugar and the cooled brown butter until creamy and fluffy. Add the egg and vanilla extract, mixing until well incorporated. Stir in the cookie butter until smooth.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

6. Fold in the chocolate chunks or chips.

7. Scoop spoonfuls of dough onto your prepared baking sheets, leaving space between each cookie.

8. Bake in the preheated oven for 13–16 minutes, or until the edges are golden and the centers are just set.

9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.

Final Thoughts

There’s something nostalgic yet indulgent about these cookies—the browned butter adds depth, the cookie butter delivers richness, and the chocolate chunks bring the perfect amount of gooey sweetness. They’re everything you want in a cookie: warm, soft, comforting, and gone way too fast. Perfect with a cold glass of milk or a hot cup of coffee, these are bound to become a favorite in your cookie jar (if they last that long).