Butterfinger Brown Butter Cookies

Brown butter. Buttery butterfingers. Butter. Sensing a theme? What could be better than a butter-based dessert? Not much. These were really good and worth being in the cookie rotation.--Mark

Ingredients

12 T unsalted butter

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 T vanilla extract

2 large eggs

1/2 cup chopped up Butterfinger candy, up to 3/4 cup

sea salt to garnish

Instructions

In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter's color changes to brown and the smell of the butter becomes somewhat nutty.

As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator for 20 to 25 minutes or until it reaches room temperature.

In a medium sized bowl, whisk dry ingredients and set aside.

Pour butter into a large bowl and stir in both sugars and vanilla and thoroughly whisk until combined and continue to whip with your whisk for about 2 minutes. Whisk in eggs, one at a time. The batter should be glossy and smooth.

Add the mixed dry ingredients in three increments and carefully fold into the batter using a spatula until the flour is completely mixed in. Pour in the Butterfinger bits and mix into the batter. Refrigerate the dough for 30 to 45 minutes.

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

Scoop out 2T sized balls and add to your lined baking sheet at least 1 inch apart. Bake for 10-12 minutes.

Remove and cool for 15 minutes and then serve.

Notes

Make sure you keep the candy bits fairly large. If they are too small they just melt into the cookie and are hard to distinguish. Look at Mark and smile as you use the parchment paper and see him grin as you've validated his love of the stuff.