Easy Ooey Gooey Browned Butter Cookies

If you like your cookies with a little drama—crispy edges, molten centers, and that nutty, caramel-y whisper of browned butter—then congratulations, this recipe is your new kitchen flex. These Easy Ooey Gooey Browned Butter Cookies are exactly what they sound like: buttery, a little dangerous, and somehow civilized enough to bring to a brunch where everyone pretends they made them at home. Try them because they’re stupidly simple to make, dangerously snackable, and because if the smoke alarm goes off, you can blame “ambience.” Yes, this pan is too small. No, I won’t wash fewer dishes.

My family loves these mostly because they disappear in suspiciously fast ways. Once I left a cooling rack unattended and my husband claimed he was “testing the cookie temperature.” Translation: he ate three and left crumbs like a crime scene. The kids once used one as a steering wheel for a toy car. I told them the cookie had a better GPS than I do, and then realized I left the oven on while I chased a toddler. Spoiler: I learned to set timers and to hide one cookie for moral support.

Time-Saving Hacks

– Use store-bought dough if you’re short on patience—then call them “upgraded.”
– Brown the butter in a wide pan so it happens faster and you can pretend you meant to do it that way.
– Line one baking sheet with foil so you only have one pan to wash. I’m not proud, I’m efficient.
– Chill the dough for 10 minutes instead of 30 if you’re impatient; texture will still be fine, and your sanity gains two minutes.
– Make cookie scoops ahead of time and freeze them on a tray—bake straight from frozen for fresh cookies on demand.

Serving Ideas

– Pair with a strong coffee for breakfast, or with ice cream for dessert—both equally defensible.
– Serve with wine if the kids drove you nuts. Pinot noir understands trauma.
– Sprinkle flaky sea salt on top if you’re feeling bougie or need to impress a date who says “I like things simple.”
– Keep it simple: hand them a napkin and watch the magic happen.

What to Serve It With

– Vanilla ice cream (melt factor: excellent).
– A mug of black coffee or milk, depending on whether you’re adulting or parenting.
– Fruit on the side if anyone’s pretending to be healthy.

✔Tips & Mistakes

Tip: Watch the butter like it’s gossip; it goes from fragrant to burned in approximately 14 seconds once it hits the sweet spot.
Mistake: Overmixing the dough makes the cookies cakier—this is not a cake summit. Mix until just combined.
Tip: For perfectly ooey middles, pull cookies out when the edges are set but the centers still look slightly underbaked. They’ll finish while cooling.
Mistake: Baking too hot? Congratulations — you made cookie chips. Still edible. Still mourned.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: keep in an airtight container for up to 3 days if you plan on being optimistic.
– Fridge: seals in gooeyness and last-ditch sanity for up to a week.
– Freezer: bake from frozen or freeze baked cookies for up to 2 months; zap in a warm oven for a few minutes to revive.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: chocolate chunks, chopped nuts, or things that will get stuck in couch cushions.
– Swap brown sugar for coconut sugar if you’re being edgy.
– Use browned butter alternatives like browned ghee if dairy drama is real.

Easy Ooey Gooey Browned Butter Cookies

These delicious browned butter cookies are soft, gooey, and packed with flavor!

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter melted and browned
• ▢ 0.75 cup brown sugar
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 cups all-purpose flour
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup chocolate chips semi-sweet

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar until smooth.
• Add the eggs, one at a time, mixing well after each addition.
• In another bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined.
• Fold in chocolate chips.
• Drop tablespoonfuls of batter onto a baking sheet lined with parchment paper.
• Bake for 10-12 minutes or until edges are golden.

Notes

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.