Bougie Grubs Brown Butter Chocolate Chip Cookies
There’s something extra magical about cookies made for Santa—the kind that fill the kitchen with a rich, buttery aroma and feel like a little love baked into every bite. These brown butter chocolate chip cookies take a classic shortcut mix and turn it into a Santa-worthy treat with deep, nutty flavor and melty milk chocolate in every cookie. They’re simple enough to make on a busy holiday night, but special enough to leave out with a glass of milk and a handwritten note. If Santa has a favorite cookie, this just might be it.
INGREDIENTS
- 1 box Betty Crocker Chocolate Chip Cookie Mix
- ½ cup (1 stick) unsalted butter, browned & cooled slightly
- 1 large egg
- 1–2 Tbsp milk (as needed for dough texture)
- ½–¾ cup milk chocolate chips (extra, for gooey pockets)
INSTRUCTIONS
-
Brown the Butter
-
Melt butter in a light-colored skillet over medium heat.
-
Swirl until it foams, then turns golden with brown specks and a nutty smell (about 5–7 minutes).
-
Remove from heat and cool 5–10 minutes (warm, not hot).
-
-
Mix the Dough
-
In a bowl, combine cookie mix, browned butter, and egg.
-
Stir until combined.
-
Add milk 1 Tbsp at a time until dough is soft but not sticky.
-
-
Add Chocolate
-
Fold in milk chocolate chips (reserve a few for topping if you want that bakery look).
-
-
Chill (Optional but Recommended)
-
Chill dough 20–30 minutes for thicker cookies and deeper flavor.
-
-
Bake
-
Preheat oven to 350°F (175°C).
-
Scoop 1½–2 Tbsp dough per cookie onto a lined baking sheet.
-
Bake 9–11 minutes, until edges are set and centers look slightly underbaked.
-
-
Finish
-
Cool on pan 5 minutes, then transfer to a rack.
-
Sprinkle with a tiny pinch of flaky salt if you like (chef’s kiss).
-
Pro Tips
For extra chewy, pull cookies when centers look glossy.
For thicker cookies, chill longer or add 1 Tbsp flour.
Want a brunch twist? Add a splash of vanilla or a pinch of cinnamon.
