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Recipe: Brown Butter Candy Corn Cookies

 2 sticks (16 ounces) unsalted butter, softened to room temperature
 1 cup brown sugar, packed
 2 teaspoons pure vanilla extract
 1/2 cup granulated sugar
 1 large egg
 1 large egg yolk
 2 1/4 cups unbleached AP flour
 1 teaspoon salt
 1 teaspoon baking soda
 1 1/2 cups candy corn or pumpkin flavored candy corn
1

In a medium saucepan heat 1/2 (8 ounces) of the butter over medium heat. Swirl it in the pan until it bubbles, crackles & froths. When frothing stops you will see brown bits form. Cook another minute or so, watching carefully. Transfer butter, brown bits and all to a heat safe bowl to cool.

2

Beat & cream the remaining butter, brown sugar and vanilla in a stand mixer with the paddle attachment.

3

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg & egg yolk. The mixture will lighten in color and become fluffy.

4

Add the flour, salt & baking soda. Beat on low until well incorporated. Use a spatula to mix in the candy corn.

5

Wrap cookie dough in parchment, wax paper or plastic wrap, Flatten into a thick disk. Chill in refrigerator for at least 30 minutes.

6

Pre-heat oven to 350 degrees fahrenheit with the racks in the upper third of the oven. Line 2 baking sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and place on sheets with 2 inches in between cookies. Cookies will spread while baking.

7

Bake for 12-15 minutes until cookies are golden brown. Let cool for a few minutes then transfer to cooling racks.

8

Store in an airtight container for up to a week. You can also freeze the cookie dough for a month in an airtight plastic bag.