Brown Butter Snickerdoodle Popcorn

Brown Butter Snickerdoodle Popcorn | RevamperateI’m generally not the popcorn maker in this household, but I thought I’d try a new recipe and add in a cookie-inspired twist. Thus, I made brown butter snickerdoodle popcorn, and it’s so wonderfully easy to make you won’t even believe it. And yes, the brown butter totally makes it. You can use regular butter instead of taking the time to brown it, but I really do think the rich nuttiness of the brown butter adds something extra. Andrew is my personal popcorn maker because he always makes PERFECT popcorn. My skills are not quite as developed, so I usually leave it up to him. Even when I made this snickerdoodle popcorn, I was pretty sure Andrew could have made it even better! Next time, I need him to start sharing his secrets for making the perfect popcorn.

Brown Butter Snickerdoodle Popcorn | Revamperate Brown Butter Snickerdoodle Popcorn | RevamperateIngredients:

  • 1-2 tbsp vegetable oil 
  • 1/2 cup popcorn kernles
  • 1/4 cup butter
  • 1 tsp cinnamon
  • 2 tbsp granulated sugar 

To pop the popcorn, pour the vegetable oil (can substitute other types of oil) into the bottom of a large pot with a lid. Heat on medium heat. If you splash a tiny bit of water into the pot, it should sizzle to let you know it’s hot enough to begin popping. Add the kernels in one layer (if piled too high, it will not pop well) and replace the lid. 

Let sit on medium heat for about a minute until you can hear the sizzling. Grab your pot holders, lift the pot a couple inches above the hot burner and shake. Shake until you hear the kernels pop and as soon as they begin to slow down, set the pot back on the burner and turn off the heat. When the popping stops, immediately pour the popped popcorn into a large bowl. 

In a small bowl, toss together the cinnamon and sugar and stir to mix. 

Then brown the butter. Melt the butter in a small saucepan on medium heat. Stir constantly with a whisk or spatula for several minutes. It will bubble and foam before it begins to turn a reddish brown and gives off a nutty aroma. Remove from heat and drizzle over the popcorn. Shake the popcorn to distribute and sprinkle with the cinnamon sugar mixture, toss until evenly distributed. 

Brown Butter Snickerdoodle Popcorn | RevamperateThen start snacking! I would recommend tasting as you go to ensure the popcorn isn’t too sweet for you – I thought it was perfect, but Andrew thought it was on the sweeter side, so adjust your cinnamon/sugar combination as you wish. This also makes a pretty large batch, so you can half it fairly easily if you need to. Nonetheless, it was pretty easy to eat the entire batch! Pour the popcorn into a few treat bags or containers, and they also make great gifts!

Brown Butter Bourbon Pecan Cookies

Brown Butter Bourbon Pecan Cookies | Revamperate Brown Butter Bourbon Pecan Cookies | Revamperate

I’ve never given much thought to pecans. I mean, I guess I liked them but wasn’t over the moon about them. I think I would usually just forget that they even exist until someone mentioned them or I saw a recipe with them. This year, I decided to try a couple pecan recipes to go along with the holidays. Hopefully one day I’ll share my recipe for brown butter bourbon pecan cupcakes with brown sugar frosting (especially the frosting!), but I haven’t quite perfected it yet. 

Instead, I took that recipe and turned it into a cookie! Here you have brown butter bourbon pecan cookies, made with lots of brown sugar, nutty brown butter and a little bit of bourbon for extra flavor. They’re not difficult to make, but they require time because they’re best when the dough is chilled for several hours. Chilled dough makes for thicker, softer cookies. The brown butter truly makes the cookie. It gives it a nutty, almost caramel-like taste and the hint of bourbon bring it out as well.

If you prefer to make these alcohol free, you can remove the bourbon and the cookies should still bake fine. You can also replace the bourbon with one additional tablespoon of milk, which is required in this recipe to cancel out the changes in the brown butter. By simmering the butter, it changes its structure, and the milk helps make up for it. Personally, I like using milk in my cookies regardless, but this time it’s a requirement for properly baked cookies. Same goes for the corn starch! You need it to keep the cookies’ structure. I always use corn starch in brown butter cookie recipes (and sometimes others) because it keeps the cookies soft and prevents too much spreading when baked. Now, let’s make cookies!

Brown Butter Bourbon Pecan Cookies | Revamperate Brown Butter Bourbon Pecan Cookies | RevamperateIngredients:

  • 1 cup unsalted butter 
  • 3/4 cup light brown sugar 
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs 
  • 2 1/2 cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp bourbon whiskey
  • 2 Tbsp low fat milk 
  • 1 cup chopped pecans

Chop pecans into small pieces and set side (or purchase pre-chopped pecans).

To make the brown butter, cut the butter into chunks and melt the butter in a saucepan on the stove on medium heat. As it melts, it should begin to foam and you’ll begin to see flecks of brown in the melted butter. You’ll know it’s ready when the color has changed to a reddish brown and you can smell the nuttiness. Remove from heat and pour into bowl without scraping the pan/skillet. Move the bowl of butter to the fridge to cool completely and bring back to a solid state. 

In a small bowl, whisk together the flour, baking soda, cornstarch and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the chilled brown butter for 1-2 minutes until creamy. Add the sugars and beat for an additional 1 minute until well-mixed. Mix in the eggs and vanilla. Slowly mix in the dry ingredients a little at a time, followed by the bourbon and milk. The dough will still be stiff. Mix in the chopped pecans on low speed until barely combined. 

Cover the bowl and move to the fridge to chill for several hours or overnight. 

Remove the chilled dough and let it sit at room temperature for 15-20 minutes until soft enough to mold. Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. Scoop 1-inch balls from the dough, roll and place several inches apart on the baking sheet. Bake for 10-12 minutes until the edges are lightly brown. The middles will still look very soft and puffy, but they’ll finish baking after you remove from the oven. Let them cool for 8-10 minutes and then transfer to a cooling rack to cool completely. 

Brown Butter Bourbon Pecan Cookies | Revamperate

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies | Revamperate Brown Butter Peanut Butter Cookies | Revamperate
Brown butter is an easy way to change up a recipe. I especially love it in cookies, like in these brown butter M&M cookies I made a while back and these brown butter peanut butter cookies. It not only gives off a magnificent scent, but it gives cookies a richer, brown sugar-like flavor and pairs really well with things like peanut butter. Hence, brown butter peanut butter cookies! Because it’s not too overwhelming, the brown butter lends nicely to an otherwise classic peanut butter cookie recipe.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, browned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp corn starch

Brown Butter Peanut Butter Cookies | Revamperate
First, you need to brown the butter, which will make your house smell ahh-mazing. I love the caramely, nutty scent it gives off. Melt the butter in a small saucepan on low heat. When it’s almost completely melted, bring the heat up to medium and let it bubble until you begin to see bits of brown on the bottom. It might be popping a bit. If so, you can turn the temperature down a little. Stir with a whisk and watch it turn a reddish brown color. Once the color changes, remove from heat and pour into a small bowl. Leave the bowl in the fridge or freezer until it hardens. I find that the dough forms better when it’s re-hardened, but I’ve seen plenty of brown butter recipes that use melted butter.

Beat together the sugars and brown butter until smooth. Add in the egg and vanilla and beat well. Mix in the peanut butter until creamy. Slowly mix in the dry ingredients – flour, salt, corn starch and baking soda – until there’s still a little white left showing. Roll into 1 1/2-inch balls and spread out several inches apart on a cookie sheet. Using a fork, press down on top of the dough balls to flatten them, and repeat to create a crosshatch pattern. Bake on 350 degrees for 10-12 minutes until the edges barely begin to brown. You want to take them out promptly to ensure you’ll have nice soft cookies.

Brown Butter Peanut Butter Cookies | Revamperate
Let cool for several minutes and dig in! There you have it – brown butter peanut butter cookies. Because peanut butter is a fairly strong taste, the brown butter won’t be overwhelming, but it adds a nice nuttiness to it.

So tell me, what will you make with brown butter?

Soft Brown Butter M&M Cookies

Brown Butter M&M Cookies | RevamperateBrown Butter M&M Cookies | Revamperate
Every Christmas, I find myself with a pile of candy the size of a small child and no chance of eating it all. I know I probably could if I really put my mind to it, but I’m trying really hard to practice self control. Instead of eating the entire bag of M&Ms Andrew brought home from his mom’s house, I told myself I would put them to good use. Naturally, I baked with them.

Better yet, I baked them into these soft brown butter cookies. Brown butter M&M cookies offer something different than your average cookie because they taste a little richer and have a distinct smell. Making brown butter has a sort of brown sugary caramel-like smell, and it’s wonderful as long as you’re careful not to burn it. It does change the consistency of your cookies and make them a big flatter, which is why after you melt it, you’ll have to bring it back to a solid before mixing the dough, and it will leave your final cookies slightly greasy in comparison to your average cookies, but don’t take greasy as a bad thing. You’ll still love them.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, solid
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp
  • 1/2 cup M&Ms

First, melt the butter in a saucepan on the stove. Start on medium-to-low heat and continually stir with a whisk. Seriously, don’t use a silicone spatula. I melted one that way. The butter might spatter a bit, so turn down the heat if necessary and continue to stir it. Eventually, it will begin to barely change color to a reddish brown. When the color changes, you’ll smell the brown butter and need to immediately remove it from heat before it burns. Pour the butter into a small bowl and leave it in the fridge to harden for at least an hour.

Cream together the newly hardened brown butter and the sugars. Combine the remaining dry ingredients in a separate bowl. Mix in the egg and vanilla with the butter mixture until well-mixed. Slowly add in the dry ingredients, and mix in the M&Ms.

Brown Butter M&M Cookies | Revamperate Brown Butter M&M Cookies | Revamperate
The dough will be soft and easy to mold. Pop it in the fridge for about 20 minutes first. This will help prevent your cookies from thinning as much. Then pull out the chilled dough and roll it into one-inch balls, place several inches apart on a cookie sheet and bake on 350 for about 7-9 minutes until the edges begin to brown slightly. These cookies have a large spread, so make sure there’s proper space in between them or they’ll run together. Let them cool on a cooling rack for a few minutes, and you’ll see the cookies deflate slightly.

Now the fun part – eat them! There’s nothing like brown butter M&M cookies to make your day a little better. I accidentally ate most of the batch in one sitting after a long work day, but it was totally worth it, FYI. No shame. Enjoy!