BROWN BUTTER CINNAMON S'MORES COOKIES
Yields: 36 cookies
 
INGREDIENTS
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup unsalted butter, room temperature, divided
  • 1 cup packed dark brown sugar
  • ⅔ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon honey
  • 1 large egg
  • 1 large egg yolk
  • 1½ cups semi-sweet chocolate chips
  • 1 cup Jet-Puffed Vanilla Mallow Bits
PREPARATION
  1. In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  2. Brown ½ cup (1 stick) of butter in a small saucepan over medium heat by allowing it to melt, foam and return to clear with brown bits at the bottom of the pan. Be sure to swirl pan frequently to avoid burning. Once butter is fragrant and just browned, remove from heat and pour into a small heat safe bowl. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining ½ cup (1 stick) of butter, brown sugar and granulated sugar on medium high speed until light and fluffy.
  4. Gradually add cooled browned butter, vanilla and honey and mix until smooth.
  5. Beat in eggs until batter is smooth and glossy.
  6. Add dry ingredients approximately ½ cup at a time, mixing thoroughly between each addition.
  7. When dough is formed, remove paddle and fold in chocolate chips and mallow bits until evenly distributed. Cover dough with saran wrap and chill for at least 30 minutes.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Using a one-inch cookie scoop or heaping tablespoon, place dough two inches apart on baking sheets lined with silicone mats or parchment paper.
  10. Bake for 12-14 minutes until edges are lightly browned. Allow to cool slightly before serving warm or transferring to a wire rack to cool completely before storing in an airtight container.
Recipe by Bake Love Give at https://bakelovegive.com/brown-butter-cinnamon-smores-cookies/