There’s something magical about the combination of apples, white chocolate, and the nutty depth of brown butter. These Brown Butter Apple White Chocolate Cookies are crisp at the edges, chewy in the middle, and packed with chunks of dried apple that pair beautifully with creamy, sweet white chocolate. Perfect for fall baking or any time you’re craving something cozy yet sophisticated, these cookies are the kind you’ll want to bake again and again.
If you’ve never baked with brown butter before, you’re in for a treat. Browning butter takes just a few extra minutes, but it transforms ordinary cookies into something extraordinary, adding a warm, nutty flavor that complements the sweetness of dried apples and chocolate.
Why You’ll Love The Brown Butter Apple White Chocolate Cookies:
- Rich, nutty depth: the brown butter adds a toasted, caramel-like flavor that takes these cookies beyond ordinary.
- Chewy meets crisp: they bake up with perfectly crisp edges and soft, chewy centers.
- Cozy apple flavor: dried apple pieces give a sweet-tart bite that feels like autumn in every mouthful.
- White chocolate pockets: chunks of creamy white chocolate melt into the dough, balancing the fruitiness with smooth sweetness.
- Simple ingredients: no fancy baking tools or rare items needed—everything is pantry-friendly.
- Versatile treat: just as perfect for holiday cookie platters as for an everyday snack.
- Make-ahead friendly: the dough can be chilled overnight or frozen, so fresh cookies are always just a bake away.
- Comfort with a twist: familiar like chocolate chip cookies, but elevated with apple and brown butter.
Ingredients You’ll Need for the Brown Butter Apple White Chocolate Cookies:
- Egg: Binds the dough together and provides structure.
- Brown butter: Adds a nutty, caramel-like flavor and enhances richness.
- Vanilla: Deepens the flavor and complements both apples and chocolate.
- Granulated sugar: Helps the cookies spread and gives crisp edges.
- Brown sugar: Adds moisture, chewiness, and a hint of caramel.
- Flour: Provides the structure of the cookie.
- Baking powder and baking soda: Work together to create lift and the perfect chewy texture.
- White chocolate: Brings creamy sweetness and balances the tartness of dried apples.
- Dried apples: Add chewiness and a concentrated apple flavor that feels cozy and autumnal.
- Salt: To enhace the flavor.
For making the Brown Butter Apple White Chocolate Cookies, here are the essential tools you’ll need:
- Saucepan: for melting and browning the butter
- Mixing bowls: one for wet ingredients, one for dry, and one large bowl for combining the dough
- Whisk: for blending the wet ingredients smoothly
- Wooden spoon or spatula: for folding in the flour, apples, and white chocolate
- Measuring cups and spoons: to ensure accuracy when baking
- Kitchen scale: for precise measurements in grams
- Baking sheet: for baking the cookies evenly
- Parchment paper: prevents sticking and makes cleanup easier
- Cookie scoop or tablespoon: for portioning out even-sized cookies
- Wire rack: for cooling the cookies after baking
Here is the full Recipe:
Ingredients:
- 1 large egg
- 115 g (½ cup) browned butter, slightly cooled (not too hot!)
- 1 tsp vanilla extract
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 125 g (1 cup) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 100 g (about 1 cup) white chocolate, chopped or chips
- 65 g (½ cup) dried apples, chopped into small pieces
Directions:
- Brown the butter (optional but recommended): Place the butter in a small saucepan over medium heat. Let it melt and continue cooking, stirring occasionally, until it turns golden brown and smells nutty. Remove from heat immediately to prevent burning. Let cool for 5–10 minutes.
- Mix the wet ingredients: In a large bowl, whisk together the cooled melted butter, sugars, egg, and vanilla until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt and baking soda.
- Bring the dough together: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in the mix-ins: Gently fold in the dried apples and white chocolate chunks until evenly distributed.
- Chill the dough (optional, for thicker cookies): Cover the dough and chill in the refrigerator for 30–60 minutes.
- Bake: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Scoop about 1–2 tablespoons of dough per cookie, spacing them about 5 cm (2 inches) apart. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Cookies
- Chill the dough: Chilling prevents the cookies from spreading too much and helps develop flavor.
- Use chopped chocolate, not just chips: Chopped white chocolate melts into pockets of creaminess.
- Brown the butter carefully: Watch closely—once the butter foams and turns golden, it’s ready. A few seconds too long and it can burn.
- Cut dried apples small: Smaller pieces distribute more evenly in the dough, so every bite gets a bit of apple.
Storage
- Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—store baked cookies in a freezer bag for up to 2 months, and thaw at room temperature when ready to enjoy.
Serving Ideas
- With a hot cup of coffee or spiced chai.
- Crumbled over vanilla ice cream.
- Warm from the oven with a drizzle of caramel sauce.
- Packed into cookie tins for gifting during the holidays.
More Baking Ideas:
- Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
- White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
- Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
- Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Brown Butter Apple White Chocolate Cookies
Isabel
Published On
