Soft & Chewy Brown Butter Valentine’s Day Cookies (video)
The most delicious, soft and chewy brown butter and chocolate Valentine’s Day cookies! Treat yourself or a loved one on this special day to these incredible cookies! They’re made with brown butter for extra flavor, chocolate candy, and white chocolate chunks. These cookies are soft and chewy in the center and crunchy around the edges. Enjoy a cookie, or two, with a glass of milk or cup of coffee!
Watch My Easy Valentine’s Day Cookies Video Tutorial
Watch my YouTube brown butter Valentine’s Day cookies video tutorial and watch me make these cookies in my kitchen. They’re super easy to make! Want to stay up to date on my newest recipes and posts? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Brown Butter Valentine’s Day Cookies
Here are my tips for the main ingredients you’ll need to make these brown butter cookies at home. Find the full list of ingredients with measurements in the printable recipe card below.
Jump to Recipe- Butter – I recommend using unsalted butter for all your baking needs. This gives you more control over the salt content in the recipe. You can prepare the browned butter ahead of time and keep it stored in the refrigerator.
- Chocolate – this recipe uses a combination of M&Ms and white chocolate. You can use white chocolate chips or chop a chocolate bar. You can also make this recipe using dark or milk chocolate chips.
- Dried Milk Powder – this ingredient is key for texture and flavor in this recipe! Do not skip it! The dried milk powder absorbs excess moisture in the recipe, which means you can add less flour to recipe, resulting in a chewy cookie.
- White & Brown Sugar – using a combination of sugars gives the cookie a softer texture and more flavor.
How to Make Brown Butter for Cookies
Before starting on the cookie dough, you’ll need to prepare the browned butter. Brown butter gives these cookies incredible flavor and aroma! This is also a step you can take ahead of time. Just keep the brown butter stored in the fridge until ready to use.
- Place the butter into a small saucepan. Melt the butter over medium heat. Allow the butter to come up to a simmer.
- Continue to cook over medium heat, stirring occasionally, until the butter becomes a golden-brown color. You will see little flecks of burnt milk solids on the bottom and sides of the pan. The entire process will take between 7 and 10 minutes.
- Remove the butter from the heat and pour into a small bowl. Set the butter into the refrigerator to chill. The butter needs to be soft and semi-set, but not solid.
How to Make Soft & Chewy Valentine’s Day Cookies
You’ll love how easy these Valentine’s Day cookies are to make! You don’t need to chill the cookie dough – just shape the cookies, bake, and enjoy! Here’s how to make the cookie dough:
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Place the cooled brown butter into a large mixing bowl and add the white and light brown sugars. Using a stand mixer or hand mixer, beat the sugars and butter together for a few minutes, until the butter is light and fluffy.
- Next, add the eggs and vanilla extract. Mix again for a few minutes, until the mixture is creamy.
- In a separate bowl, combine the flour, dried milk powder, sea salt, and baking soda. Stir, then drop the dry ingredients into the wet batter.
- Mix everything together, just until the dry ingredients are incorporated and no dry flour can be seen.
- Next, fold in the M&Ms and white chocolate chips/chunks by hand with a spatula.
Baking Instructions for Brown Butter Cookies
The cookie dough is now ready to be shaped and baked!
- Use a large, 3-tablespoon measuring scoop to measure out the cookie dough for each cookie. If you want to make smaller cookies, make sure to adjust the baking time!
- Place the cookies onto the lined baking sheets, spacing them out. I usually make 6 cookies per baking sheet. These cookies will spread in the oven.
- Bake the cookies at 375°F for exactly 10 minutes. The cookies will be golden around the edges and soft in the center.
- Immediately after removing the cookies from the oven, use a large, round cookie cutter to reshape the cookies: spin the cookie inside the cookie cutter, reshaping the edges. This will also help to thicken the edges.
- Sprinkle the tops of the cookies with salt flakes, then use the bottom of a glass to very gently flatten the cookies.
- Transfer the cookies onto a wire cooling rack to cool completely.
Serving & Storing Suggestions
These Valentine’s Day cookies can be enjoyed right away while they’re warm with a glass of milk or a cup of coffee or tea. They’re extra soft and chewy when they’re still warm from the oven!
Store the cookies at room temperature in a well-sealed container. For the best tasting results, try reheating the cookies for 5 to 10 seconds in the microwave. Warm cookies are always the best!
These cookies will also freeze very nicely! Freeze cooled cookies in a freezer storage bag or air-tight container. Thaw at room temperature, reheat, and enjoy!
More Recipes to Try!
Enjoyed these delicious brown butter Valentine’s Day cookies? Check out some of my other recipes you’re sure to love!
- Raspberry Heart-Shaped Sugar Cookies – another great option for Valentine’s Day! Soft sugar cookies topped with raspberry buttercream and sprinkles.
- Valentine’s Day Heart-Shaped Butter Cookies – soft and delicate, heart-shaped butter cookies with Valentine’s Day sprinkles!
- Pistachio Chocolate Chip Cookies – these brown butter cookies with salted pistachios and chocolate chips are the best!!
- Chocolate Covered Strawberries – a classic treat for Valentine’s Day! Learn how to make chocolate strawberries at home with my easy tutorial!
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Soft & Chewy Brown Butter Valentine’s Day Cookies
Ingredients
- 1 cup plus 2 tbsp unsalted butter
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 3 tbsp dried milk powder
- 1 tsp sea salt
- 1 tsp baking soda
- 1 1/2 cups Cupid's Blend M&Ms
- 1 cup white chocolate chips, or chopped white chocolate bar
- sea salt flakes, for garnishing
Instructions
Making Browned Butter:
- Place the butter into a small saucepan. Melt the butter over medium heat. Allow the butter to come up to a simmer.
- Continue to cook over medium heat, stirring occasionally, until the butter becomes a golden-brown color. You will see little flecks of burnt milk solids on the bottom and sides of the pan. The entire process will take between 7 and 10 minutes.
- Remove the butter from the heat and pour into a small bowl. Set the butter into the refrigerator to chill. The butter needs to be soft and semi-set, but not solid.
Making the Cookie Dough:
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Place the cooled brown butter into a large mixing bowl and add the white and light brown sugars. Using a stand mixer or hand mixer, beat the sugars and butter together for a few minutes, until the butter is light and fluffy.
- Next, add the eggs and vanilla extract. Mix again for a few minutes, until the mixture is creamy.
- In a separate bowl, combine the flour, dried milk powder, sea salt, and baking soda. Stir, then drop the dry ingredients into the wet batter.
- Mix everything together, just until the dry ingredients are incorporated and no dry flour can be seen.
- Next, fold in the M&Ms and white chocolate chips/chunks by hand with a spatula.
Baking Instructions:
- Use a large, 3-tablespoon measuring scoop to measure out the cookie dough for each cookie. If you want to make smaller cookies, make sure to adjust the baking time!
- Place the cookies onto the lined baking sheets, spacing them out. I usually make 6 cookies per baking sheet. These cookies will spread in the oven.
- Bake the cookies at 375°F for exactly 10 minutes. The cookies will be golden around the edges and soft in the center.
- Immediately after removing the cookies from the oven, use a large, round cookie cutter to reshape the cookies: spin the cookie inside the cookie cutter, reshaping the edges. This will also help to thicken the edges.
- Sprinkle the tops of the cookies with salt flakes, then use the bottom of a glass to very gently flatten the cookies.
- Transfer the cookies onto a wire cooling rack to cool completely and enjoy!
