Woah, that title is a mouthful. I promise though, they are dead easy to make and are freaking delicious.
If you have never browned butter before, you are in for a treat. Brown butter or beurre noisette took the baking world by storm about three years ago, so when I first tried my hand at making it, I was hooked. If something had butter, you better believe I was going to brown it.
Essentially, brown butter is melted butter that you take just past the ‘melted stage’. By continuing to melt the butter, after it has already turned liquid, it takes on this gloriously nutty rich flavour, as the milk solids caramelise. You can use brown butter in both sweet and savoury dishes and whatever recipe you use it in, it adds this wonderfully rich depth of nutty-caramel goodness.
But like most baking trends I adopt, I completely forgot about the magical taste of brown butter. It wasn’t until I saw a stuffed cookie recipe on the ‘gram that I remembered this recipe. An oldie, but goldie – this recipe is another forgotten recipe that I’m bringing back to share. Brown butter, white chocolate AND Nutella? You need to make this, now.
This recipe has been adapted from Top with Cinnamons stuffed cookie recipe. The original recipe uses cocoa powder, but I wanted to flavour my cookie with browned butter instead of chocolate, to give a rich almost toffee-like flavour. Brown butter and white chocolate are a perfect match, but you could, of course, use milk or dark chocolate. I have also swapped the Nutella for Biscoff spread in the past, which is delicious too!
Ingredients for 8 Cookies:
Method