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4.45 from 27 votes

Brown Butter Twix Cookies

Recipe from Two Peas and Their Pod

Brown Butter Twix Cookies- soft and chewy chocolate chip cookies made with browned butter, chopped up Twix candy bars, and a little flaky sea salt. These cookies are such a treat!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: cookies
Servings: 26 cookies
Calories: 250kcal

Ingredients

  • 1 cup unsalted butter, cut into tablespoon pieces
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped Twix candy bars, about 10 fun size bars
  • Flaky sea salt, for sprinkling on top

Instructions

  • Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 30 to 45 minutes.
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
  • In a medium bowl, whisk together flour, baking soda, and sea salt. Set aside.
  • In the bowl of a stand mixer, beat together the chilled brown butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and mix until combined.
  • Add the dry ingredients and mix on low until just combined, don’t over mix.
  • Stir in the chocolate chips and chopped Twix candy bars.
  • Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
  • Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
  • Remove from the oven and sprinkle the cookies with flaky sea salt. Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

You can chill the dough for up to 72 hours and then bake the cookies. 

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 159mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg