Butterfinger Brown Butter Cookies 9 Steps
To brown butter, place in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Set aside and let cool.
In a mixing bowl, add your flour, baking soda and kosher salt together and whisk until evenly combined.
In your stand mixer or another mixing bowl, add sugars (brown and granulated) and browned butter together and beat on medium speed for about 1 minute until incorporated.
Add your eggs and vanilla and mix for another minute. The mixture should be thick and light at this point.
Reduce speed of stand mixer or electric hand mixer and add dry ingredients and beat just to combine. Mix in Butterfinger pieces and chopped dark chocolate with a wooden spoon or rubber spatula. Reserve a small amount of chopped Butterfinger and dark chocolate to place on cookie dough right before baking.
The dough will be quite soft so to hydrate the flour and allow to thicken, let dough sit covered, at room temperature for 30 minutes to 1 hour.
Place a rack in the middle of the oven; preheat to 375°F. Scoop dough out onto a parchment-lined baking sheet with 1/4 cup or ice cream scoop. (Makes about 10 large cookies or up to 20 smaller ones.) Place your reserved chopped Butterfingers and dark chocolate on top of dough balls.
Bake cookies on parchment-lined baking tray until edges are golden brown and firm but centres are still soft, 13-16 minutes. Immediately after taking them out if there are cookies that look irregular or are stuck together, work fast to physically shape them into perfect circles while the cookies are still hot.
Let cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.