Description
These Chewy Brown Butter Carrot Cake Cookies blend classic carrot cake flavors with a chewy cookie texture, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat until it turns brown and has a nutty aroma, about 5–7 minutes, then let it cool slightly.
- Combine the brown butter, brown sugar, and granulated sugar in a mixing bowl, mixing until well combined.
- Add in the egg and vanilla extract, stirring until the mixture is smooth and creamy.
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the grated carrots along with the optional nuts and raisins.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg