Description
Delicious cookies combining the flavors of brown butter and sweet corn, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 2 ears fresh sweet corn (or 1 cup frozen corn)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Brown the butter in a skillet over medium heat until golden-brown and nutty, about 5-7 minutes, then let cool slightly.
- Prepare the corn by cutting kernels from the cob or thawing frozen corn.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large mixing bowl, combine brown sugar and granulated sugar, then mix in the cooled brown butter until creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, taking care to avoid excess flour clouds.
- Gently fold in the sweet corn until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C), line baking sheets with parchment paper, and scoop tablespoon-sized dough portions onto sheets.
- Bake for 10-12 minutes until the edges are lightly golden, then cool before serving.
Notes
For thicker cookies, chilling the dough is recommended. Serve with vanilla ice cream or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, brown butter, sweet corn, dessert, family recipe