Browned Butter Reese’s Pieces Cookies…AHHHHH!!!!


A couple of months ago I tried something that changed the way I look at butter forever.  Sounds a bit weird I know, but it is true.  I was testing out a recipe from Ambitious Kitchen (who is amazing by the way) for Nutella Stuffed Browned Butter Brownies and the recipe obviously called for browned butter.  I had never made it before and had only heard about it on the Food Network so I was not aware of the way it can change a simple brownie or cookie batter from delicious to absolutely to die for!  After I mixed the browned butter into the sugar mixture for the brownies the smell was intoxicating.  It was nutty, butter, sugary and over all increvable smelling (and tasting, because obviously I had to taste it).  Since that day any opportunity I have to make a recipe with browned butter I do.  It takes what you are baking to a whole other level and it is 100% worth the small amount of extra effort it takes.

So today when I decided to make cookies with the Reese’s Pieces candies David and I got from Bulk Barn (the greatest store ever) the other day I knew they would be perfect with browned butter #happydance.  These cookies are great because they are easy, have very few ingredients and you can make them with chocolate chips instead if you want.  I adapted the recipe for these cookies from here.

Do everyone a favor and get your butt in the kitchen and make these chewy, nutty, peanut buttery cookies!

Makes 16 cookies
  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup coconut sugar
  • 2 teaspoons molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 2/3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Reese’s Pieces or chocolat chips
  1. Preheat oven to 375F
  2. Place butter in medium sauce pan over medium high heat and DO NOT STEP AWAY.  Continue to whisk the butter until it begins to foam and give off a nutty smell.  You will start to see little brown bits on the bottom of the pan.  It will take about 5 minutes.  Be sure to keep an eye on it or it will burn and become burnt butter which is no bueno.  Once browned, remove from stove and let cool.
  3. While butter is cooling, mix brown sugar, coconut sugar and egg until smooth.  Add molasses and vanilla and whisk again until fully combined.
  4. Once fully combined add flour, baking soda and salt and mix well and dough can form a ball.  Fold in your Reese’s or chocolate chips until evenly distributed.
  5. Roll dough into 1 TBS balls and place on a large baking sheet approximately 2 inches apart.
  6. Bake for 8-11 minutes or until edges begin to turn slightly golden brown.
  7. Allow cookies to cool on baking sheet for about 2 minutes, then transfer to a wire rack to finish cooling.

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