Chocolate Brown Butter Cookies have a caramel undertone, are stuffed with chocolate chips, and topped with a chocolate cherry Baileys icing and sea salt.
I am in love with Baileys, and making easy and delicious Baileys desserts is somewhat of a quest for me. After making Chocolate Baileys Poke Cake and Chocolate Cherry Baileys Cookies, I decided to indulge you with these easy and delicious cookies.
Baileys Chocolate Brown Butter Cookies
There is nothing better than the smell of fresh cookies in the oven, and that smell is even better when you bake Chocolate Brown Butter Cookies loaded with chocolate chips. Really, there is probably no better way to start a Sunday morning. These are some of the easiest cookies you will ever make, and also some of the most delicious. Gotta love it when easy and delicious is in the description of a recipe.
The Chocolate Brown Butter Cookies have a magnificent caramel undertone. Combine that with chocolate and chocolate chips and you can totally see how these cookies are out of this world. Also, they are easy to make, and you don’t need a mixer!
All you need is a large bowl, a spatula, and a skillet to melt that butter. So, from start to finish, it will take you only 30 minutes to produce these delicious Chocolate Brown Butter Cookies.
Why you will love these Chocolate Cherry Brown Butter Cookies?
- They are a breeze to make, with minimum ingredients.
- The Baileys and chocolate combo is to die for.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.
- Can be the perfect treat for St. Patrick’s Day celebration.
How long will Chocolate Butter Cookies stay fresh?
The Cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
CAN YOU STORE AND FREEZE them?
Absolutely! Cool the cookies completely and fully wrap them in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
Chocolate Brown Butter Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened dark cocoa powder
- 15 tablespoons (212 grams) unsalted butter (chopped)
- 1/2 cup white sugar
- 1 cup light or dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- 1 cup confectioner's sugar (sifted)
- 4 tablespoons Baileys
- sea salt – optional
- Preheat oven to 375F.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl whisk together dry ingredients: flour, salt, cocoa powder and baking soda, set aside.
- Add white and brown sugar, plus vanilla to a large bowl and set aside.
- In a medium skillet set over medium high heat, melt butter for 2 minutes, stir and swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Brown it for about 3 minutes, until it has a dark golden brown color.
- Remove the pan from the heat and pour the butter over the sugars, using a whisk start mixing them well for about 1 minute. Add the egg and whisk until well combined, add the egg yolk and whisk for about 30 seconds to 1 minute, until fully combined. The mixture must be smooth and shiny.
- Add the flour mixture and using a spatula stir until just combined, about 1 minute. Gently stir in chocolate chips. The batter will be soft and very shiny.
- Use about 4 tablespoons of batter to form a cookie ball, flatten it into you hand and place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, mid baking switch the sheet trays in the oven: the upper one goes to the bottom, and the bottom one is moved up. The cookies are done when set around the edges, but puffy in the middle. Mine were perfectly baked in 12 minutes.
- Allow cookies to cool on the pan for 1 to 2 minutes, and then transfer to a wire rack to cool completely.
- Mix powdered sugar with Baileys 1 tablespoon at a time, until pourable - spreadable (mixture will thicken slightly as it sets).
- Using a spoon, pour the mixture over the cookies, garnish with sea salt.