This is a sponsored post. I received product from Nielsen-Massey for use in this recipe. All opinions are my own.
It's the most wonderful time of the year- holiday baking time! I've been making cookies for our family gathering for over 20 years, and I'm constantly hunting for something new and different. I found these Brown Butter Chocolate Snickerdoodles on the Nielsen-Massey website, and I couldn't wait to give them a try.
I used Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract in this recipe, which is available by itself or as part of their Holiday Flavors Bundle. I used my trusty cookie scoop to portion the dough, because it's a huge time saver. All the cookies come out uniform size and shape and cook much more evenly.
I initially only baked up half the dough, and planned on freezing the rest to make the week of Christmas, but they were devouring them so fast I wasn't going to have enough to photograph! They're deliciously crunchy on the outside and soft and chewy on the inside. The cinnamon and chocolate go so well together, and the browned butter gives the cookie a nice nutty flavor.
Nielsen-Massey has generously offered to send a Holiday Flavors Bundle to one lucky winner! Enter for your chance to win below. Be sure to share your delicious creations on social media using the hashtags #NielsenMasseyInspires and #BaketoShare, they'd love to see them!
Here are some other recipes featuring Nielsen Massey that you may also like:
Mocha Filled Thumbprint Cookies
Honey Vanilla Pancakes
Mini Chocolate Eclairs with Vanilla Pastry Cream
Chocolate Peppermint Pizzelle Fauxnoli
Gram's Lemon Cupcakes
Brown Butter Chocolate Snickerdoodles
Yield: 3 dozen cookies
- 1 cup butter
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar
- 2/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon Nielsen-Massey Pure Vanilla Extract
- 1 tablespoon Greek yogurt
- Sugar Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl the butter around the pan to melt.
- Once the butter is completely melted, it will begin to foam. Turn the heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown milk solids appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add light brown sugar and granulated sugar. Carefully pour in melted butter. Mix together for 4-5 minutes.
- Scrape down the sides of the bowl and add the egg and egg yolk, vanilla extract and yogurt. Mix for 1 minute.
- Add the flour mixture and mix on low speed until combined and a dough forms.
- In a separate small bowl add the ingredients for the sugar coating. Stir until combined.
- Roll the dough into balls using about 2 tablespoons of dough for each cookie. Roll each cookie dough ball in the cinnamon-sugar mixture until thoroughly coated.
- Place cookies on prepared baking sheets. Leave enough room between each cookie to account for spreading, about 2 inches.
- Bake for 8-10 minutes or until cookies are set around the edges but still soft in the center. Be careful not to overbake.
- Allow snickerdoodle cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.
brown butter, chocolate
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