Halloween Candy Brown Butter Cookies

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don't walk away, it can burn quickly.
3. Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy.
4. Add the eggs one at a time, mixing between each addition, followed by the vanilla.
5. Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms.
6. Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you're in a rush you can skip this step, but I highly recommend it.
7. Remove the chilled dough from the fridge and let sit for 5-10 minutes so it's pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips.
8. Bake for 12 minutes, until lightly golden.
9. Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle.
10. Top with flaky sea salt and try not to eat them all at once.