Name: Chewy Brown Butter Cookies with Walnuts
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 17 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup walnuts (60 gm); 8 tablespoon unsalted butter (114 gm); 1 teaspoon ground cinnamon (2.75 gm); 1 teaspoon vanilla extract (5 ml); 1 1/2 cups all-purpose flour (188 gm); 3/4 teaspoon baking soda (2.55 gm); 1/2 teaspoon salt (3 gm); 3/4 unsweetened applesauce (178 ml); 3/4 cup packed brown sugar (146 gm); 1 large egg; 1 cup powdered sugar (121 gm); 2 tablespoon milk (30 gm)

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These brown butter cookies have a deliciously rich flavor, simple crunch from walnuts, and are a great choice for a cookie that is sure to impress. Basic ingredients you already have on hand along with a simple powdered sugar glaze create a new family favorite cookie recipe!

Brown Butter Cookies

If you have never made brown butter, this is a perfect recipe to start with. The slow cooking process creates a nutty and rich flavor that flatters many recipes but is especially nice in this cookie that is already loaded with walnuts.

Another recipe I think would really do well with this technique is this brown sugar walnut banana bread. The melted butter could take on a whole new flavor profile if browned before adding to the bread batter. A great way to test out this new cooking technique in another recipe.

What Does Brown Butter do For Cookies?

The butter itself is a needed fat in most recipes. It adds moisture and gives that texture you want. Browning the butter in a cookie recipe is done for an added flavor. It's a richer flavor with a nutty undertone so it pairs really well with the walnuts already included in the recipe. It can be used in many recipes for a richer flavor and is a common option in savory cooking as well as sweet treats like this one.

Can You Brown Butter Too Much?

Yes. You can definitely burn the butter and create an unpleasant flavor. That is why it is so important to watch the butter constantly while it cooks. Additionally, you will want to swirl the butter around the pan regularly to prevent any hot spots from cooking too fast or too much. I find it best to do this over a lower heat setting so I am sure it will cook out the water without burning.

Do I Use Salted or Unsalted Butter?

For this recipe, it is best to use unsalted butter. In fact, most baked goods will use unsalted butter with salt being added separately. In situations like this one where the butter is cooked down and moisture removed, it could become too salty. So, using unsalted butter just makes more sense.

Do I Have to Add the Walnuts?

While I feel you could substitute pecans in place of the walnuts, this cookie is really about the nuts and butter combination. So, it is not going to be a cookie recipe I recommend making without nuts of some kind.

The texture of this cookie is best when made with walnuts or pecans. It could also work with macadamia nuts, hazelnuts, or peanuts if preferred.

How Long are Brown Butter Cookies Good For?

These cookies are good on the counter in an airtight container for up to 5 days. They can be refrigerated for 7-10 days with good success. If you want to make it ahead of time to freeze, I recommend doing so but leaving the glaze off and adding that after they thaw. They can be frozen for up to 3 months.

Ingredients

Walnuts
Unsalted butter
Ground cinnamon
Vanilla extract
All-purpose flour
Baking soda
Salt
Unsweetened applesauce
Brown sugar
Egg
Powdered sugar
Milk

Handy Kitchen Tools

How to Make Brown Butter Cookies

Preheat the oven to 375°F/200°C.

Line a baking sheet with parchment paper. Spread the walnuts onto the baking sheet in an even layer.

Bake the walnuts for 7 to 8 minutes, then remove, let cool, and chop. Set aside.

In a medium, heavy-bottomed pan, melt the butter over medium-high heat.

Once the butter begins to bubble and boil, begin to swirl the pan. The butter will boil out to a frothy phase, then begin to turn brown.

Continue swirling the pan as the butter browns and gives off a nutty aroma. This should take a total of 5 to 6 minutes.

Pour the melted butter into a small bowl and set it aside to cool for at least 15 minutes.

Preheat the oven to 375°F/200°C and line two baking sheets with parchment paper.

In a large bowl, add the chopped walnuts, flour, cinnamon, baking soda, and salt then stir to combine.

Using a separate, medium bowl, whisk together the egg yolk, applesauce, vanilla extract, and brown sugar.

To the egg mixture, whisk in the cooled brown butter.

Combine the wet and dry ingredients to create the cookie dough.

Onto lined baking sheets, scoop the cookie dough leaving space between each cookie.

Bake the cookies for 10 to 12 minutes until the edges are golden brown and the center is firm.

Cool the cookies on the baking sheets for 10 minutes before moving to a wire rack.

In a small bowl, whisk together the powdered sugar and milk until a glaze forms.

Drizzle the icing over the cookies and let them stand for at least 20 minutes before serving.

Allow the cookies to set for one hour before stacking or storing them in a container so they do not stick together.

More Cookie Recipes

Cookies are always a good choice for a snack in my house. If you are a cookie lover and tired of the boring old standard cookies, check out the ones below. There are several great choices that are flavorful and ideal for snacking. Bookmark the recipes, pin them for later, or print and add to your menu soon!

📖 Recipe

Yield: 24