Okay, confession time: my family and I have a new obsession. It all started with those innocent-looking samples at our local Whole Foods. You know the ones ā those little squares of something delicious that they strategically place right by the bakery isle? Well, lately, it’s been these incredible Apple Brown Butter Cookies, and let me tell you, they are divine.
With the first bite, we were hooked. The perfect blend of brown buttery, cinnamon-spiced goodness with chunks of sweet apple, it was like fall baked into a cookie. Naturally, I immediately wanted to recreate these at home. But there was one little problem: brown butter.
Now, I’m no stranger to baking, but the idea of browning the small amount of butter, especially for a mini-batch of just three cookies (because who needs a whole tray of temptation staring them down?), felt a bit intimidating. What if I burned it? What if it wasn’t brown enough?
But then, inspiration struck! I decided to try browning the butter with the brown sugar. And guess what? It worked like a charm! The butter and sugar caramelized beautifully, creating a deep, rich flavor that perfectly mimics those irresistible Whole Foods cookies.
Seriously, these are the BEST cookies I have ever baked. They’re soft, chewy, bursting with apple cinnamon flavor, and have that irresistible brown butter richness. And the best part? They’re made with simple ingredients ā no dried apples or fancy extracts needed. Just good old-fashioned butter, sugar, flour, and spices.
These mini-batch cookies are the perfect way to satisfy your fall baking cravings without the overwhelm of a full batch. No leftovers to tempt you all week, just pure, delicious enjoyment in the moment. You absolutely HAVE to try this recipe this fall!
Mini-batch Apple Brown Butter Cookies
Equipment
- Cookie sheet
Ingredients
Wet ingredients
- 1 tbsp (plant) butter (14 g)
- 2 tbsp sugar (24 g) brown/coconut sugar works best
- 1 tsp lemon juice (5 g) this activates the baking soda so don't omit it (it also brings out the flavor of the apples)
- drop of vanilla, pinch of salt, dash of cinnamon
- 1/4 cup diced apple (30 g) no need to peel, but chop them the size of blueberries
Dry ingredients
- 3 tbsp flour (21 g) gf all purpose if desired
- 1/4 cup oats (20 g) rolled or quick, I used rolled
- 1/8 tsp baking soda sub 1/4 tsp baking powder, but baking soda helps with the browning
- 2 tbsp pecans (14 g) sub walnuts or more oats or you can also simply omit
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl whisk together all dry ingredients, set aside.
- On a small pan on medium heat add all the wet ingredients and stir together. While stirring let the butter and sugar caramelize and cook the apple pieces, about 3-5 minutes. Do not burn this, make sure to keep stirring and adjust the heat.
- Let the apple mixture cool for a few minutes and add it into the dry ingredients, stir to form a cookie dough. Do not over mix.
- Drop spoonfuls of cookie dough on the parchment. You can flatten them or not, the choice is yours. I flattened two and just scooped the other for testing purposes š
- Bake 12-14 minutes until nice and golden around the edges, let cookies cool on the cookie sheet and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.Ā