Brown Butter Cookies with an Eggnog Fudge Center

You can never have too many hor d'oeuvre recipes, so give Brown Butter Cookies with an Eggnog Fudge Center a try. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 296 calories. This recipe serves 26 and costs 41 cents per serving. It is perfect for Christmas. This recipe from Lady Behind the Curtain has 22 fans. A mixture of baking powder, sweetened condensed milk, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 10%, this dish is rather bad. Try Eggnog Chocolate Chip Bread with Brown Butter Eggnog Glaze, Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), and Peanut Butter Chocolate Chunk Cookies with a Marshmallow Center for similar recipes.

Servings: 26

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place butter in a medium sauce pan.Bring butter to a boil, reduce heat to medium and stir until butter turns a golden brown color (about 4 minutes).Using a piece of cheesecloth strain butter into a measuring cup (you should end up with 3/4 cup of brown butter).Store in refrigerator until ready to use.Preheat oven to 375 degrees.Line 2 cookie sheets with parchment paper.In a medium mixing bowl stir together the flour, baking powder, baking soda and salt.In large mixing bowl beat butter until creamy, add the sugars, vanilla and egg.Mix until combined and creamy.Add the flour mixture to the butter mixture and beat until combined.Cover and refrigerate 1 hour.Using a 1 1/2 tablespoon ice cream scoop add cookie dough in mounds to the prepared cookie sheets.Bake 6 minutes, using the teaspoon measuring spoon make an indention in the center of each cookie.Bake an additional 4 minutes.AS SOON AS COOKIES COME OUT OF THE OVEN USE THE TEASPOON MEASURING SPOON AND INDENT THE COOKIES AGAIN.Cool completely on the counter or on a cooling rack OFF of the hot cookie sheets.In a large microwave safe bowl add the chocolate chips, condensed milk, butter, nutmeg and cinnamon.Microwave 1 minute, stir and microwave an additional 30 seconds.Stir until creamy.Add a large dollop to the center of each cookie.Garnish with freshly grated nutmeg.Place in refrigerator to harden.

 

Step by step:

1. Place butter in a medium sauce pan.Bring butter to a boil, reduce heat to medium and stir until butter turns a golden brown color (about 4 minutes).Using a piece of cheesecloth strain butter into a measuring cup (you should end up with 3/4 cup of brown butter).Store in refrigerator until ready to use.Preheat oven to 375 degrees.Line 2 cookie sheets with parchment paper.In a medium mixing bowl stir together the flour, baking powder, baking soda and salt.In large mixing bowl beat butter until creamy, add the sugars, vanilla and egg.

2. Mix until combined and creamy.

3. Add the flour mixture to the butter mixture and beat until combined.Cover and refrigerate 1 hour.Using a 1 1/2 tablespoon ice cream scoop add cookie dough in mounds to the prepared cookie sheets.

4. Bake 6 minutes, using the teaspoon measuring spoon make an indention in the center of each cookie.

5. Bake an additional 4 minutes.AS SOON AS COOKIES COME OUT OF THE OVEN USE THE TEASPOON MEASURING SPOON AND INDENT THE COOKIES AGAIN.Cool completely on the counter or on a cooling rack OFF of the hot cookie sheets.In a large microwave safe bowl add the chocolate chips, condensed milk, butter, nutmeg and cinnamon.Microwave 1 minute, stir and microwave an additional 30 seconds.Stir until creamy.

6. Add a large dollop to the center of each cookie.

7. Garnish with freshly grated nutmeg.

8. Place in refrigerator to harden.

Nutrition Information:

covered percent of daily need