Elevate a classic sugar cookie with these Brown Butter Sugar Cookie Bars. Made from common pantry staples and requiring no chilling time, they’re a quick, flavorful dessert that’s simple to prepare.
Brown Butter Sugar Cookie Bars
I love taking familiar recipes and making a small change that boosts the flavor. These Brown Butter Sugar Cookie Bars are a perfect example: browning the butter for a few minutes deepens the taste and transforms a straightforward cookie bar into something special. The best part is how easy they are to make. There’s no dough chilling or kneading — once the ingredients are combined the batter goes straight into the pan.
These bars use a short ingredient list you probably already have: butter, flour, baking powder, cinnamon, eggs, sugar, and vanilla. I mixed in semi-sweet and white chocolate chips for extra richness, but you can leave the chips out for a more traditional sugar-cookie flavor or swap in other chips like butterscotch or caramel to highlight the nutty brown-butter notes.
Recipe Notes:
What is brown butter? Brown butter, or beurre noisette, is simply regular unsalted butter cooked until the water evaporates and the milk solids turn golden-brown. Those browned bits add a rich, toasty, almost nutty flavor that elevates simple baked goods.
The process to brown butter only takes a few minutes and is the only extra step compared to a basic sugar-cookie bar. The dough freezes well if you want to prepare ahead — freeze for up to three months, then thaw overnight in the refrigerator before spreading into the pan and baking.
For variations, try mixing in different chips or leaving them out entirely. Butterscotch, caramel, milk, or dark chocolate each bring something different and pair nicely with the brown butter.
Enjoy!
~Nichole
Brown Butter Sugar Cookie Bars
Ingredients
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- 2 1/2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 2 Large Eggs At Room Temperature
- 1 Cup Sugar
- 1 teaspoon Vanilla Extract
- 2 Cups Chocolate Chips
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray with nonstick spray; set aside.
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Place the butter in a skillet over medium heat. Melt and cook, stirring occasionally, until the butter foams and the milk solids turn golden and brown bits appear on the bottom of the pan. Remove from heat and let cool for about 5 minutes.
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In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
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Pour the slightly cooled brown butter into a separate bowl. Whisk in the eggs, sugar, and vanilla until smooth and combined.
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Add the wet mixture to the dry ingredients and stir with a spatula just until combined. Fold in the chocolate chips.
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Spread the batter into the prepared pan and bake for 20–25 minutes, or until the top is golden and the center is set.
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Allow the bars to cool completely before lifting them from the pan. Store in an airtight container for up to 4 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.