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Easy Brown Butter Oreo Cookies Recipe

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4.3 from 7 reviews

This Easy Brown Butter Oreo Cookies recipe combines the rich, nutty flavor of brown butter with the classic crunch of Oreos, creating a homemade cookie that’s perfect for any occasion. The cookies feature a soft center with slightly crisp edges and optional white chocolate chips for added sweetness.

Ingredients

Wet Ingredients

  • 7/8 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda

Add-ins

  • 1 cup crushed Oreos
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Brown the butter: Add the butter to a small saucepan and melt it over medium heat, stirring constantly. After a few minutes, golden-brown bits will form at the bottom and a rich, toasted aroma will emerge. When the butter turns amber and smells nutty, immediately remove it from the heat to prevent burning.
  2. Cool the butter: Transfer the hot browned butter to a large heat-proof bowl and allow it to cool until warm but not hot.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
  4. Combine wet ingredients: To the cooled browned butter, add brown sugar and white sugar. Whisk until the mixture is smooth and glossy. Then add the eggs and vanilla extract, whisking again until fully combined.
  5. Add dry ingredients: Gradually fold the flour mixture into the wet ingredients in 2-3 additions using a spatula or wooden spoon, mixing just until no dry streaks remain. You may use your hands if preferred.
  6. Fold in Oreos and chill dough: Gently mix in the crushed Oreos and, if using, white chocolate chips until evenly distributed. Wrap the dough tightly in plastic wrap and chill for 1 hour. Shaping the dough into a log before chilling will make portioning easier.
  7. Shape cookies: Preheat the oven to 350°F (175°C). Slice the chilled dough log into 10-12 pieces and roll each into a ball.
  8. Bake: Line a large baking sheet with parchment paper and space the dough balls evenly apart. Bake for 10-12 minutes, or until the edges are set and centers remain slightly soft. Remove from oven and cool on a wire rack.

Notes

  • Be careful not to burn the butter when browning; remove it from heat as soon as it turns amber and smells nutty.
  • Chilling the dough for one hour helps the cookies hold their shape and enhances flavor.
  • Forming the dough into a log before chilling makes it easier to slice uniform cookie portions.
  • Optional white chocolate chips add extra sweetness and texture.
  • Cookies will continue to firm up as they cool; avoid overbaking to maintain a soft center.

Find it online: https://marthatasty.com/easy-brown-butter-oreo-cookies-recipe/