Brown Butter Biscoff Cookies

Directions

1. Brown the butter in a saucepan over medium heat. Swirl the pot over the heat. The butter will melt, then get foamy on top, then darken and you’ll start to see brown flecks at the bottom of the pot. The browning part happens very quickly, so don’t walk away. Once the butter is golden brown and smells nutty, remove it from heat and transfer to the mixing bowl of a stand mixer. Use a spatula to scrape down the bottom of the pot—all the brown flecks add so much flavor. Let cool slightly.

2. Using the paddle attachment, add the brown sugar and granulated sugar to the bowl and beat to combine. (You can also stir it together with a mixing bowl and spatula.)
3. Add the vanilla, egg, and egg yolk and mix again until incorporated.
4. Stir in the flour, salt, and baking soda, mixing only until no streaks of flour remain.
5. Finally, add the cookie butter and mix for about 10 seconds to combine.
6. Preheat the oven to 350F and line a baking sheet with parchment paper.
7. Using a small cookie scoop, portion the dough into small balls and place on the baking sheet. Refrigerate for at least 30 minutes. (You can also freeze the balls at this point on the baking sheet, then transfer to a big freezer gallon bag.)
8. Remove the dough from the fridge and place a few on a fresh baking sheet lined with parchment paper, about 3 inches apart.
9. Bake for 10 minutes, until the cookies are lightly golden around the edges and still a little soft in the center. Sprinkle with flaky sea salt and let cool slightly before diving in.