Brown Sugar Crackle Cookies

If you've never had brown butter, you need to make some...IMMEDIATELY. What is it you ask? It's butter, cooked on the stove until golden brown with a nutty aroma. Oh my lanta, it is sinful. Brown butter adds such a rich and unique flavor to anything it's added to, including these delectable cookies.

I saw these cookies from The Farm Girl Recipes on Pinterest and made them 48 hours later. These cookies were one of those recipes that just screamed "MUST EAT NOW!" at me. I am so pleased I listened to the call.

I love brown sugar, and this cookie is chalk full of the good stuff. It is a simple cookie, but it is packed with flavor. The brown sugar and brown butter are a divine combo, and when rolled in brown sugar before baking, they develop a crispy little coating.

Listen to the call, and make (and eat!) these cookies ASAP! Enjoy!

Brown Sugar Crackle Cookies
Recipe from The Farm Girl Recipes

• 14 tbsp. butter, divided
• 1/4 cup granulated sugar
• 2 cups packed dark brown sugar, divided
• 2 cups plus 2 tbsp. unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 1 large egg
• 1 large egg yolk
• 1 tbsp. vanilla extract

Directions:

1. Heat 10 tablespoons butter in a stainless steel (do not use nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook butter, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes (browned butter can burn easily and quickly so keep a close eye on it). Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons butter into the hot butter to melt. Set aside for 15 minutes.
2. While butter is cooling, adjust oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper, silpat liners or lightly coat them with non-stick cooking spray. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Add 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add the egg, egg yolk and vanilla, and mix until fully incorporated, about 30 more seconds. Scrape down the sides of the bowl. Add the flour mixture to the butter mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed (the dough will not look exactly like regular cookie dough, but no worries it is right).
4. In a shallow baking dish, pie plate or small mixing bowl, mix the granulated sugar and the remaining 1/4 cup packed brown sugar, rubbing the sugars between your fingers until well combined; set aside. Divide the dough into 24 portions (Note: I made 36 portions), each about 2 tablespoons. Working in batches, toss the balls in the sugar mixture to coat, and set them on the prepared baking sheet, spacing them about 2 inches apart and 12 dough balls per sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone, but don't overbake), about 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Enjoy!

***I shared this link at: Time to Sparkle Tuesday, Buns In My Oven, Semi Homemade Mom, ZentMrs & The Mr.

Chewy Chocolate Chip Snickers Cookies

I have a love for chocolate chip cookies, if you haven't noticed. So, whenever I am suffering a severe sweet craving (which is typically every single day) I look for a quick cookie recipe I can consume right out of the oven.

This week, I went for these chewy chocolate chip snickers cookies...YUM. Snickers and chocolate chip cookies work very well together, let me tell you. These cookies use brown butter, which gives them a bit of a toffee flavor which is simply divine. The snickers stuffed in the middle is a nice, hidden surprise in the center of all that chewy cookie goodness.

I'm starting to think you can't go wrong with these cookie mashups.

Chewy Chocolate Chip Snickers Cookies (makes 24-30 cookies)
Recipe from Bakers Royale

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 16 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size snickers)
• 1 cup chocolate chips

Directions

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
2. Place flour and baking soda together in a bowl and whisk to combine; set aside.
3. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about two minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, around 1 to 3 minutes. Remove skillet from heat and transfer browned butter to a large heatproof bowl. Stir in remaining 6 tablespoons of butter into hot butter until completely melted.
4. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest the mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
5. Using a cookie scoop, small ice cream scoop, or small spoon, scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top...I didn't end up doing this!). Place cookies 2 inches apart on parchment lined baking sheets.
6. Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Yes, there's a Snickers wrapped up in all that deliciousness.