Chewy Brown Butter Cookies Loaded with Caramelized White Chocolate Chunks
If you’re looking for the ultimate cookie recipe, these chewy brown butter cookies loaded with caramelized white chocolate chunks and topped with a luscious brown butter drizzle are pure indulgence. Each bite is rich, buttery, and perfectly chewy with golden edges and a melt-in-your-mouth center.
Soft, chewy cookies that melt in your mouth, these brown butter cookies with caramelized white chocolate are going to be your new favorite. The nutty, rich flavor of browned butter pairs perfectly with creamy caramelized white chocolate chunks for a cookie that’s golden on the outside, chewy in the center, and packed with irresistible flavor.
How to Make Chewy Brown Butter Cookies
These chewy brown butter cookies, featuring caramelized white chocolate chunks and a brown butter drizzle, offer the perfect blend of buttery, sweet, and chewy flavors. The browned butter adds a deep nutty flavor while the caramelized white chocolate brings creamy toffee-like sweetness. Topped with a drizzle of brown butter glaze, every bite melts in your mouth. These cookies bake up thick, soft, and golden—perfect for cookie trays, dessert tables, or anytime you’re craving something special.
DELICIOUS BROWN BUTTER COOKIE DOUGH INGREDIENTS LIST- full printable recipe below in recipe card
- 1¼ cups brown butter (2 cups butter = 1 ¼ cups brown butter)
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1½ teaspoons baking powder
- caramelized white chocolate chunks
INCREDIBLE BROWN BUTTER DRIZZLE INGREDIENTS
- 4 tablespoons unsalted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- Sprinkle of sea salt
HOW TO MAKE GOURMET BROWN BUTTER COOKIES WITH CARAMELIZED WHITE CHOCOLATE INSTRUCTIONS
- In a large mixing bowl, add the softened brown butter, light brown sugar, granulated sugar, and eggs. Mix until combined.
- In a separate medium bowl, whisk together the flour, salt, and baking powder.
- Add the dry mixture to the wet mixture. Using a paddle attachment, beat the mixture until it forms a dough. Add the caramelized chocolate chunks and mix by hand.
- Line two baking sheets with parchment paper.
- Measure out the dough into (12) 4.5-ounce cookie dough mounds. Place the mounds of dough on the cookie sheets. Refrigerate for at least 2 hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 14 minutes. Using the back of a wooden spoon, gently press the hot cookie to create a flat surface. Turn the cookie sheets so that the front cookies are now in the back and continue baking for an additional 6 minutes. Cool completely before adding the brown butter drizzle.
HOW TO MAKE BROWN BUTTER COOKIE DRIZZLE INSTRUCTIONS
- Cut butter into pats, and melt over medium heat in a small skillet. When foaming subsides, continue cooking, stirring frequently until the milk solids are golden brown and the butter has a nutty aroma.
- Transfer the butter to a medium-sized bowl to cool slightly. Whisk in the powdered sugar and vanilla until no lumps are present. If you want, you can sift the sugar beforehand.
- Whisk in enough of the milk to reach a drizzle consistency.
- Pour drizzle into a squeeze bottle, piping bag, zip-top bag, or use a fork. In a back-and-forth motion, add a drizzle of the brown butter glaze.
- While the glaze is still soft, add a sprinkle of sea salt.
The Magic of Brown Butter
Browning the butter is what gives these chewy cookies their deep, toffee-like flavor. When the butter melts and the milk solids toast to a golden brown, it releases a nutty aroma that makes every bite taste more complex and rich than a traditional cookie. It’s the secret ingredient that takes ordinary cookie dough to a gourmet bakery level.
Caramelized White Chocolate – The Ultimate Mix-In
Caramelized white chocolate, sometimes called “blonde chocolate,” is made by slow-roasting white chocolate until it develops a golden color and a deep, caramel-like taste. When folded into cookie dough, the caramelized white chocolate chunks melt into pockets of buttery sweetness with hints of butterscotch and vanilla. It’s a decadent twist on the classic chocolate chip cookie.
RECIPE ALTERNATIVES
If you love these chewy brown butter caramelized white chocolate cookies, here are a few delicious variations and flavor twists to try next time:
- Brown Butter Toffee Chip Cookies: Swap the caramelized white chocolate chunks for buttery toffee bits. The toffee melts into the cookie dough for a rich, chewy texture with extra crunch and caramel flavor.
- Brown Butter Dark Chocolate Cookies: For a more intense flavor, use chopped dark chocolate or bittersweet chocolate chunks instead. The bold cocoa flavor pairs beautifully with the nutty notes of brown butter.
- White Chocolate Macadamia Brown Butter Cookies: Add chopped macadamia nuts for extra crunch and flavor. The combination of brown butter, white chocolate, and macadamia nuts is a classic bakery favorite.
- Salted Caramel Brown Butter Cookies: Drizzle each cookie with salted caramel instead of brown butter glaze. Sprinkle a pinch of flaky sea salt on top for that perfect sweet-and-salty bite.
- Espresso Brown Butter Cookies: Stir a teaspoon of espresso powder into the dough for a coffee-flavored twist. The espresso enhances the caramelized white chocolate and deepens the brown butter’s flavor.
- Brown Butter Blondie Cookies: Press the dough into a baking pan and bake as cookie bars instead of individual cookies. Drizzle with brown butter icing once cooled for a chewy, buttery bar-style dessert.
Texture You’ll Love
These brown butter cookies bake up with crisp edges and chewy centers. A chill time helps the dough firm up, allowing the flavors to deepen while giving you that thick, bakery-style texture. Every bite is rich, soft, and packed with gooey caramelized white chocolate.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Perfect for Any Occasion
Whether you’re baking for the holidays, a cookie exchange, or just craving something sweet, these chewy brown butter cookies are a guaranteed crowd-pleaser. They travel well, freeze beautifully, and pair perfectly with a cup of coffee, tea, or a glass of milk.
Tips for Baking Success
- Brown your butter slowly over medium heat until golden and fragrant.
- Let the butter cool slightly before mixing it with sugar to prevent melting the dough.
- You don’t need high-quality white chocolate to make caramelized white chocolate
- Don’t overbake! Remove the cookies when the edges are just set for the ultimate chewy texture.
Storage and Make-Ahead Tips
YES! You can easily make this dough ahead of time and store it in the refrigerator or freezer.
- REFRIGERATOR: The sugar cookie dough can be chilled in the refrigerator for up to 4 days.
- FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe airtight container. They will stay fresh in the freezer for up to three months.
- FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before storing them in a freezer bag or airtight container. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA 1-2 MINUTES; there is no need to thaw.
- STORING BAKED COOKIES ON THE COUNTER: Before placing the cookies in an airtight container, ensure the glaze has hardened. This step should only take about 30 minutes. The cookies will stay fresh and chewy on the kitchen counter for at least a week. With some care and attention, your bakery-size lemon cookies will stay irresistibly delicious for days. So indulge in these delightful treats, knowing that each bite will be a burst of citrusy goodness.
Why You’ll Love This Recipe
These chewy brown butter caramelized white chocolate cookies are simple enough for everyday baking but elegant enough for holidays or gift giving. The flavors of browned butter, caramelized white chocolate, and buttery drizzle blend into a dessert that’s rich, chewy, and perfectly balanced.
FAQ – Brown Butter Caramelized White Chocolate Cookies
Yes! The cookie dough formed into balls can be made up to 48 hours in advance. Keep it in an airtight container in the refrigerator until ready to bake.
Chilling helps the dough firm up and enhances the chewy texture. Even 1 hour helps prevent spreading and gives you bakery-style thick cookies.
To make your own, cook the white chocolate chips on the stovetop until they’re golden brown, stirring frequently; this takes about 15 minutes.
After browning your butter, whisk in powdered sugar, a splash of vanilla, and a little milk until smooth. Drizzle it over cooled cookies for a glossy, nutty finish.
Absolutely! Once baked, let cookies cool completely, then freeze in an airtight container for up to 2 months. You can also freeze unbaked dough balls and bake directly from frozen (just add 1–2 extra minutes of bake time).
MORE THICK BAKERY-SIZE COOKIE RECIPES
If you’re a fan of those ultra-thick, bakery-style cookies that are crispy on the edges and irresistibly soft in the center, this list of recipes is for you. From classic chocolate chip and decadent double chocolate to unique flavors like red velvet, peanut butter cup, and even carrot cake, each cookie is crafted to deliver that over-the-top, fresh-from-the-bakery experience. These recipes focus on bold flavors, rich textures, and that signature oversized look that makes every bite feel like a special treat. Perfect for parties, gifts, or simply indulging your inner cookie lover, this collection has something for every craving.
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These chewy brown butter cookies with caramelized white chocolate chunks and a silky brown butter drizzle are truly irresistible. Every bite delivers that perfect blend of nutty, buttery richness and sweet caramelized flavor. Whether you bake them for the holidays, share them with friends, or enjoy one warm from the oven, they’re guaranteed to impress.
If you loved this recipe, be sure to share it on Pinterest, tag your creations on social media, and subscribe to my newsletter for more exclusive cookie recipes and sweet baking inspiration. Don’t miss next month’s featured cookie in our Cookie of the Month series! NOTE: IF YOU ARE VIEWING THIS RECIPE AFTER DECEMBER 2025, THE SERIES HAS ENDED, BUT CLICK HERE FOR ALL THE GOURMET COOKIE RECIPES→ COOKIE OF THE MONTH. ❤️Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Chewy Brown Butter Cookies Loaded with Caramelized White Chocolate Chunks
Ingredients
For the Cookies:
- 1¼ cups brown butter (2 cups butter = 1 ¼ cups brown butter)
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1½ teaspoons baking powder
- caramelized white chocolate chunks
For the Brown Butter Drizzle:
- 4 tablespoons unsalted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- Sprinkle of sea salt
Instructions
How to Make Caramelized White Chocolate:
If you love baking, you’ve probably seen caramelized white chocolate (sometimes referred to as “blonde chocolate”) appearing in gourmet desserts, bakery menus, and high-end baking blogs. The good news? You don’t need to buy expensive specialty chocolate bars—you can make it yourself at home with just one ingredient and 15 minutes of time. The result is a nutty, toasty, deeply flavorful version of white chocolate that transforms ordinary recipes into something unforgettable. CLICK HERE TO GET ALL THE DETAILS→ HOW TO MAKE CARAMELIZED WHITE CHOCOLATE
How to Make Brown Butter:
An easy way to add a caramel/nutty flavor to your dish. Whether that’s for baking or something savory.
- I used 2 cups of unsalted butter, browned it, and ended up with 1¼ cups, which is exactly what I needed for this recipe. In a small saucepan, bring the butter to a boil on medium-high, constantly stirring (about 5 to 6 minutes).
- Once butter starts to foam, you know you're close (like 30 seconds close).
- Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color, it is done! Pour into a jar; cool on the counter. Place a lid on and store in the refrigerator
For the Chewy Brown Butter Cookies Loaded with Caramelized White Chips Chunks:
- In a large mixing bowl, add the softened brown butter, light brown sugar, granulated sugar, and eggs. Mix until combined.
- In a separate medium bowl, whisk together the flour, salt, and baking powder.
- Add the dry mixture to the wet mixture. Using a paddle attachment, beat the mixture until it forms a dough. Add the caramelized chocolate chunks and mix by hand.
- Line two baking sheets with parchment paper.
- Measure out the dough into (12) 4.5-ounce cookie dough mounds. Place the mounds of dough on the cookie sheets. Refrigerate for at least 2 hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 14 minutes. Using the back of a wooden spoon, gently press the hot cookie to create a flat surface. Turn the cookie sheets so that the front cookies are now in the back and continue baking for an additional 6 minutes. Cool completely before adding the brown butter drizzle.
For the Brown Butter Drizzle:
- Cut butter into pats, and melt over medium heat in a small skillet. When foaming subsides, continue cooking, stirring frequently until the milk solids are golden brown and the butter has a nutty aroma.
- Transfer the butter to a medium-sized bowl to cool slightly. Whisk in the powdered sugar and vanilla until no lumps are present. If you want, you can sift the sugar beforehand.
- Whisk in enough of the milk to reach a drizzle consistency.
- Pour drizzle into a squeeze bottle, piping bag, zip-top bag, or use a fork. In a back-and-forth motion, add a drizzle of the brown butter glaze.
- While the glaze is still soft, add a sprinkle of sea salt.
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