Hola! I thought it was about time I posted something naughty. We’re over halfway into January, so I’ve been doing pretty good. Truth be told, these cookies actually came about quite by accident last weekend, but I could NOT keep them from you. It was a beautiful accident. Keeping with my healthy eating attempts, I was melting a bit of butter to sauté some mushrooms, when I realized that the mushrooms I bought had gone bad. What else is one to do with a pan of melted butter? Melt some more. Brown it. Put it into cookies! Voila.
I went with the Reese’s Pieces for no reason other than the fact that I had some in the pantry, and that I LOVE chocolate and peanut butter. I didn’t have enough for the whole batch, so I added some chocolate chips too. You can never have too many chocolate chips!
Have you ever had cookies made with browned butter?! It seriously makes all the difference! They’re rich, chewy and just have this amazing smooth, nutty, caramel-like flavour. Plus, I don’t have a scientific reason for thinking this, but I think that browned butter makes the cookies stay softer, longer.
The other nice thing about making cookies with browned butter is you don’t have to worry about that perfect room temperature butter. You can just melt butter from the fridge, or even the freezer.
You’ve got to try these!
Swap out the Reese’s Pieces for mini M&M’s if you’re not a fan of Reese’s, or just add more chocolate chips. These cookies are actually a great base for pretty much any mix-in.
Take a break from the broccoli and treat yourself this weekend to a batch of these cookies!Print
The softest, chewiest, cookies you’ll ever make. Chocolate and peanut butter pairs perfectly in your new favourite chocolate chip cookie recipe!
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp whole milk*
- 3/4 cup Reese’s Pieces
- 3/4 cup semi-sweet chocolate chips
- sea salt flakes for topping
- Place the butter in a saucepan over medium heat, stirring often until it starts to become foamy, then browns, around 5-6 minutes and begins giving off a nutty scent. Remove the pan from heat and allow the butter to cool for 5 minutes.
- In a large bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, add the browned butter with both sugars and mix until combined. Add the eggs, vanilla extract and milk, and mix together.
- With the mixer running on low, slowly add the dry ingredients until just incorporated. Stir in the Reese’s Pieces and chocolate chips by hand. Put the cookie dough in the fridge for 3-4 hours to chill.
- Once ready to bake, preheat the oven to 375 F. Line two cookie sheets with parchment paper or a silicone baking mat. Scoop the dough onto the baking sheet, using a medium cookie scoop (about 1.5 tbsp) and spaced about 2″ apart. Bake the cookies for about 8-9 minutes, until the edges are slightly browned and the middle is still soft.. The cookies will look slightly underbaked. Allow the cookies to cool on the cookie sheet for a few minutes before removing to a wire rack to cool completely. Sprinkle the sea salt flakes on top once completely cooled.
- Whole milk will add the most flavour but any milk will work
- Be sure to chill for at least 3 hours! The cookies will not turn out if you do not chill the dough