OK, so that title is a mouthful. But, so is this cookie. A gloriously buttery, chewy, tender, chocolate-y mouthful. A mouthful that has a delectable surprise in every bite. Mmmmmm.
Have you ever tasted cookies made with brown butter? They’re A-M-A-Z-I-N-G. I mean, I’ve never met a cookie I didn’t like, but brown butter does something special to cookies. It infuses them this great buttery, nutty, toffee-esque flavor and elevates them to a whole new, mind blowing level of deliciousness. Seriously. I am definitely making all my cookies with brown butter from now on.
As for the “chocolate candy surprise”…well, instead of chocolate chips, I chopped up an assortment of candy bars and threw them into the batter. I’m talking Snickers…Symphony Bars…Twix…Three Musketeers…Hershey’s Bars…Yes, I have a lot of leftover Halloween candy in the pantry. But you know what? Candy bars are amazing — so much more interesting and delicious in cookies than chocolate chips. No two cookies are the same, and each bite gives you a different combination of textures and flavors. Yup, these are the snowflakes of the cookie world. And who doesn’t love snowflakes?
- 1 cup butter (2 sticks)
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tbsp vanilla
- 2-1/2 cups all purpose flour
- 1½ teaspoons baking soda
- 1 tsp salt
- 2 cups chopped assorted candy bars (I used Rollos, Snickers, Twix, Three Musketeers, Symphony bars, and Hershey's bars)
- Preheat oven to 350 and grease or line a baking sheet with parchment paper.
- Begin by melting your butter in a small sauce pan over low heat, stirring constantly. Continue stirring until the butter stops foaming has reached a deep brown/amber color and smells like toffee/nuts.
- Pour butter into a large bowl, and add sugars. Whisk until smooth.
- Add the eggs one a time, mixing until fully incorporated.
- Beat in the vanilla and mix until light and fully.
- Add flour, baking soda, and salt. Whisk until just combined.
- Dump in the candy bar bits and mix for another couple of seconds to combine.
- Drop spoonfuls of dough onto your baking sheet.
- Bake for 10-12 minutes.
- Remove from oven and allow cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack. (Cookies will be puffy straight out of the oven, and will settle down into nooks/crannies as they cool.)
- Enjoy warm or cold, with a cold glass of milk!
(Adapted from Buns in My Oven)