I found this recipe on a blog called “Dinners Dishes & Desserts”. http://dinnersdishesanddesserts.com/brown-butter-mm-cookies-sundaysupper/
I have never made cookies with brown butter before, and I have to say that these are fantastic! I added Valentine Smarties to mine since it’s almost Valentine’s Day, and I am making cookies to give away to friends. I love the combination of the hard shelled candies with the chocolate chips. I also omitted the salt since I used salted butter.
1 cup brown butter (recipe below)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 (12 oz) package semi-sweet chocolate chips (2 cups)
3/4 cup M&M’s
1. Prepare brown butter and allow to cool.
2. Preheat oven to 350 F.
3. Mix brown butter, sugar and brown sugar together until well combined.
4. Add vanilla and 2 eggs. Mix until everything is incorporated.
5. Stir in flour, salt, and baking soda.
6. Fold in chocolate chips.
7. Scoop golf ball size balls of dough onto a baking sheet. Top with a few M&M’s.
8. Bake for 10 minutes.
9. Remove to a wire rack to cool completely.
Unsalted butter, sliced into tablespoon sized slices
1. Heat a thick-bottomed skillet on medium heat. Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter.
2. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
It’s pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, the blogger suggests dumping it and starting over.
This recipe is taken from Better Homes and Gardens New Cookbook. I used 1 cup chocolate chips instead of the peanuts. Super yummy!
3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces
1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats and peanuts.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375F oven about 10 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool.
Makes about 48 cookies
I made the dough this morning and let the kids shape their own cookies. They had lots of fun watching their creations grow in the oven. This recipe is taken from Better Homes and Gardens “Cookies For Kids”. I used 1 cup butter instead of the shortening. I also omitted the salt as I used salted butter. Since I made the dough, and not the kids, I just used my electric mixer.
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1. Turn oven to 350F. In a large mixing bowl mix shortening and peanut butter with a wooden spoon. Add sugar and brown sugar. Stir till mixed.
2. Add eggs and vanilla. Stir till mixed.
3. In a medium mixing bowl combine flour, baking soda, and salt. Stir into peanut butter mixture till well mixed. Use your hands to mix if you need to.
4. Bake in the 350F oven for 10 to 12 minutes or till light brown on the edges. Let cool on cookie sheets 1 minute. With a pancake turner lift the cookies onto a cooling rack to finish cooling. Makes 36 large cookies.
This recipe isn’t exactly healthy, but I only make it once or twice a year. I have never had the original Hy’s cheese toast, so I’m unsure if this recipe is close to it or not. This recipe came from the Winnipeg Free Press “Recipe Swap” section. The taste tester notes on the bottom of the page are from the person who wrote the column. I added them as I found the notes helpful. When I personally make this, I use Campbell’s cheddar cheese soup for the cheese sauce.
2 500 (16oz) loaves of French bread
375 ml (12 oz) cheese sauce (canned soup will do)
375 ml (12 oz) Parmesan cheese
250 g (8 oz) clarified butter
2 garlic cloves
BUTTER: Crush fresh garlic cloves in clarified butter and leave on medium-low stove for 5 minutes. (To clarify butter, heat butter in small saucepan over low heat until melted. Pour into a glass measuring cup and stand for 3 minutes. Skim off and discard the foam on top. Slowly pour the yellow liquid into a saucepan, being careful not to use the thick, white milk solids that have settled to the bottom of the cup.)
1. Slice bread lengthwise. Toast on both sides on your oven on broil. With a spatula, apply a thick layer of cheese sauce (you can use undiluted Campbell’s cheddar soup). Evenly cover this with a layer of Parmesan cheese. The butter should be sprinkled over the cheese with a pastry brush. Put back in oven until the Parmesan browns. Slice into pieces. Serve hot.
Taste Tester Notes: Very cheesy, rich and good. The amounts of Parmesan and butter are generous, and once you start putting them on, you may want to use less according to your own discretion. If using canned soup, it comes in a 284ml (10oz) can, and you can get away with using this amount. This makes a lot of cheese bread, so depending on the number of people you are serving, you can make half recipe with one loaf of bread. but if you have leftovers, I tried reheating slices of the leftover bread on a baking sheet in a toaster oven at 350F (about 10 minutes or until heated through and cheese starts to bubble) with good results.