Print

Easy Brown Butter Oreo Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 71 reviews

Discover how to make Easy Brown Butter Oreo Cookies with a rich, nutty flavor and delightful crunch. These homemade cookies combine browned butter, crushed Oreos, and optional white chocolate chips for an indulgent treat that's perfect for any occasion.

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: Melt the butter in a small saucepan over medium heat, stirring constantly. Watch for the butter to foam and then develop golden-brown bits at the bottom with a rich, nutty aroma. Once amber colored, remove from heat immediately to prevent burning.
  2. Cool the butter: Transfer the hot butter to a large heatproof bowl and allow it to cool until it is warm, not hot, to avoid cooking the eggs later.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and baking soda until evenly combined. Set aside.
  4. Build the dough base: Add brown sugar and white sugar to the cooled browned butter and whisk until the mixture is smooth and glossy. Then add the eggs and vanilla extract, whisking until fully incorporated.
  5. Add dry ingredients: Fold the flour and baking soda mixture into the wet ingredients in 2 to 3 additions using a spatula or wooden spoon, mixing just until no dry streaks remain. Avoid overmixing.
  6. Fold in Oreos and chill: Gently fold the crushed Oreos (and optional white chocolate chips if using) into the dough until evenly distributed. Wrap the dough tightly in plastic wrap. For easier portioning, shape the dough into a long log before chilling. Refrigerate for 1 hour.
  7. Shape the cookies: Preheat the oven to 350°F (175°C). Slice the chilled dough log into 10 to 12 pieces and roll each piece into a ball.
  8. Bake: Line a large baking sheet with parchment paper. Place cookie dough balls spaced evenly apart. Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft.
  9. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm with a glass of milk and resist eating them all at once!

Notes

  • Shaping the dough into a log before chilling makes slicing and portioning much simpler.
  • Do not over-bake; cookies should have set edges but soft centers for the best texture.
  • Optional white chocolate chips add a nice sweetness but can be omitted if preferred.
  • Brown butter must be transferred immediately to avoid burning and to impart a rich nutty flavor.
  • Use a heatproof bowl for transferring browned butter to allow it to cool safely.

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