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Brown Butter Kitchen Sink Cookies Recipe (with Video)

Wheat, Fish-free, Vegetarian
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Discover our Brown Butter Kitchen Sink Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 14min


Dry Ingredients
- 1.25 c all-purpose flour
- 0.25 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, 1 stick butter/8 tbsp
- 0.333 c Brown sugar, packed
- 0.5 c Granulated sugar
- 1 Egg
- 1 tsp Vanilla extract
- 0.5 c Chocolate chips
- 0.333 c butterscotch chips
- 15 Pringles
Decorations for Face
- 3 tbsp white chocolate
- 0.5 tbsp milk or dark chocolate
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For the cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
2. Now, brown the butter. In a saucepan over medium heat, add in all of the unsalted butter. Continuously stir with a whisk or rubber spatula. After the butter melts, it will begin to foam. Then, the foaming will stop and brown specks will start to form at the bottom of the pan. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown. Transfer to a heat-safe bowl and let slightly cool.
3. In a large bowl, whisk the cooled, melted brown butter and both sugars until combined.
4. Add egg and vanilla extract to the mixture. Whisk until smooth.
5. Dump in all of the dry ingredients and mix-ins. Fold together using rubber spatula until no dry spots remains.
6. Cover the dough with plastic wrap and let chill in fridge for 30 minutes. This will help the flour hydrate and firm up the butter, yielding chewier cookies. Plus, the dough will be much easier to handle when shaping the teddy bear cookies.
7. Place oven rack in the middle of the oven. Preheat the oven to 325°F/162°C. Line two baking sheets with parchment paper/silicone mat.
8. Use cookie scoop to gather dough (about 1.5 tablespoons each). Roll into a ball and place on lined baking sheet. This will be the bear's head. Repeat for about 14 more cookies, making sure you have leftover dough for the ears. For the ears, take about 1/2-1 tsp of dough (without any chocolate chips mixed into it), split it in two, and place on top left and right sides of the head. Repeat for other bears, spacing the cookies about 3 inches apart.
9. Bake for 11-13 minutes, or until edges are set and slightly browned. Allow to cool on sheet for at least 5 minutes then transfer to cooling rack.
1. You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the and ears, eyes, and snout.
2. First, use melted white chocolate to add the snouts and ears.
3. Use melted dark or milk chocolate to draw on the eyes and nose.

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