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Brown Butter Chai Cookies – a deliciously cozy cookie that’s easy to make and perfect for a chilly Fall day. These cookies are slightly crisp with a chewy and soft center. Enjoy these cookies with mulled apple cider or hot chocolate!
Can’t get enough of these cookies? You’ll need to try these Cinnamon Cookies, Brown Butter Snickerdoodles, as well as my Classic Chocolate Chip Cookies too!
I cannot believe that this is my first recipe since September. It’s hard to believe that two months have passed since I gave birth to my baby boy, however, I don’t think that there’s a better recipe that I could post that would be a better way to get back into the swing of things.
These Brown Butter Chai Cookies are insanely delicious. I’ve made them 4 times thus far. Some for my family, other times for just myself.
The brown butter adds a beautiful nutty and caramel-y flavor. The chai brings a lovely warm and spiced note that is simply divine. All the while, the texture of these brown butter chai cookies is nice and crisp on the outside and chewy and soft on the inside. Far be it from me to call these the perfect cookie, but gosh by golly – it’s super close!
What is chai spice made of?
To give you a better idea of what these cookies taste like, let’s talk about the chai spice that flavors these little bites of heaven. Chai spice is made of cardamom, cinnamon, ginger, nutmeg, allspice, clove, and a pinch of pepper. The addition of pepper may sound a bit abstract, but I guarantee it really adds so much character to the spice blend.
I like to use it my spiced bundt cake, cookies, cupcakes, especially these apple cupcakes!
What is the difference between brown butter and regular butter?
The difference between brown butter and regular butter is simple but the difference in taste is significant! Brown butter has been melted over low heat and cooked until it becomes foamy and brown.
This is not to be confused with burnt butter. You essentially caramelize the butter which yields a deep, nutty flavor that adds so much character to any dish!
If you would like to know more about how to brown butter, I would highly suggest reading this post so that you can brown butter and use it to make these brown butter chai cookies!
For these brown butter chai cookies, I used this recipe to pull together my chai spice as I wasn’t able to find a pre-made spice blend in the grocery store. I added the tiniest pinch of pepper to the spice blend. However, it’s super delicious without it as well!
How do you make brown butter chai cookies?
These may be the easiest of the cookie recipes that I have up on the blog so far.
Brown the butter
Simply brown the butter in a skillet and let it cool.
Then combine the brown butter with dark brown sugar and granulated sugar, vanilla extract, and beat in the eggs – one at a time.
Combine wet and dry ingredients
Mix together all of the dry ingredients – chai spice, flour, salt, baking powder, and baking soda – and add to the brown butter mixture. Spoon out 2 tablespoons of the cookie dough and roll it into a ball.
Bake for 15 minutes
Roll each ball in sugar and add to a cookie sheet to bake for 15 minutes at 350 degrees F.
I like to let the cookies cool for about 10-15 minutes before eating, but feel free to eat fresh out of the oven!
You have to let me know if you make these brown butter chai cookies! They do not disappoint. Furthermore, it only takes about 20 minutes to make the batter and 15 minutes to bake in the oven.
How long do these brown butter chai cookies stay fresh?
These cookies stay fresh for a nice bit – about 4-5 days so long as they’re stored in an airtight container. Surprisingly, they stay nice and chewy for quite some time! That is, if they last that long because you’re going to want to eat them all!
More Cookie Recipes!
- Biscoff Butter Cookies
- Chewy Peanut Butter Cookies
- Classic Chocolate Chip Cookies
- Brown Butter Iced Pumpkin Cookies
- Honey Peanut Butter Cookies
- Vanilla Bean Butter Pecan Cookies
- Pearl Sugar Ginger Cookies
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Brown Butter Chai Cookies
Ingredients
- 2 1/2 cups (312.5 g) All-Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1 tbsp + 2 tsp (5.6 g) Chai Spice
- 1/2 tsp (3 g) Kosher Salt
- 1 cup (227 g) Salted Butter
- 2 tsp Vanilla Extract
- 1 cup (200 g) Sugar
- 1 cup (220 g) Dark Brown Sugar
- 2 Eggs
- Additional sugar, for dusting
Instructions
- Preheat oven to 350 degrees F. In a skillet, melt the butter over medium to medium low heat until butter has become foamy and browned. After browned, pour into a heat safe container and allow it to cool for 10 minutes.
- Meanwhile, combine flour, baking powder, baking soda, chai spice, and kosher salt in a bowl and whisk together.
- In a separate bowl, pour in cooled brown butter and then add vanilla extract, sugar, and dark brown sugar. Whisk together. Then add each egg, one at a time, whisking constantly until each egg is incorporated into the mixture. Scrape down the sides of the bowl as needed.
- Add butter mixture to the dry ingredients and fold together until there are no dry patches of flour. Add about 1/4 cup of sugar to a small bowl. Spoon out 2 tbsp of cookie dough and roll into a ball to form the cookie. Roll cookie in small bowl of sugar and place on a baking sheet.
- Bake for 12 minutes for a gooey cookie and 15 minutes for a crispier cookie. Allow to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this simple cookie with such complex and delicious flavors! I love chai anything and these are so lovely with warm spices and a holiday vibe. A perfect addition to my holiday cookie tray for something unique and so tasty!
Can these cookies be frozen?
Absolutely, stored in an airtight container for up to 3 months.
Made exactly 20 cookies, they turned out super yummy! I added a bit of ground black pepper, cinnamon, cardamom, and cloves to spice the cookies. I think these would be even better with some black tea (or just dipped in a cup of black tea)! Next time I think I’ll add chai spice to the sugar to roll the cookies in, and maybe some ginger to the spice mix as well.
Black pepper in chai is always a nice touch of flavor! So happy that you enjoyed it!
I was reading over the ingredients before I get ready to make these. I just noticed a typo that could really affect the recipe so I just wanted to mention it.
If you click to double the recipe and scroll down to the butter, it says 2 cups and in parentheses it says 2 sticks of butter. It should be 4 sticks of butter if it calls for 2 cups. If someone reads that wrong they will be missing half the butter they need. Can’t wait to try these!!
Hi! Thanks for catching that. I hope that you enjoy the recipe!