Description
Deliciously chewy Muesli Cookies made with browned butter, a blend of brown and white sugar, fragrant cinnamon, and studded with semi-sweet chocolate chips. These cookies combine wholesome muesli with classic cookie flavors for a satisfying treat with a hint of nuttiness and gooey chocolate centers.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted (1 stick)
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
Dry Ingredients
- 2/3 cup light brown sugar (about 127 grams)
- 1/3 cup white sugar (about 66 grams)
- 1 cup all purpose flour (120 grams)
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1.5 cups muesli
Add-ins
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Brown the Butter (Optional): Add butter to a saucepan over medium-low heat. Whisk constantly until small brown flecks appear and bubbles form, releasing a nutty aroma. Immediately remove from heat and transfer to a separate bowl to stop cooking.
- Cream Sugars and Mix Wet Ingredients: Let the browned butter cool for about 5 minutes. In a large bowl, add the cooled butter and sugars. Cream together with a hand mixer or whisk at medium speed for 1-2 minutes until combined. Add vanilla extract and egg, mixing until smooth.
- Add Dry Ingredients and Mix: Sift in flour, baking soda, salt, and cinnamon. Mix until just combined. Fold in muesli and half the chocolate chips until evenly distributed. Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Scoop and Shape Cookies: Using a large cookie scoop, form roughly 12 equal-sized dough balls. Place them spaced apart on the prepared baking sheet. Top each with remaining chocolate chips if desired.
- Bake the Cookies: Bake on the center rack for 12-14 minutes until edges are set but centers remain slightly gooey. Remove from oven and let cookies rest on the baking sheet for a few minutes to firm up.
- Cool and Serve: Transfer cookies to a wire rack to cool completely. Optionally sprinkle with flaky sea salt. Enjoy immediately or store leftovers in an airtight container at room temperature for 4-5 days, then refrigerate or freeze for longer storage.
Notes
- Brown the butter for a richer, nuttier flavor, but this step is optional.
- Ensure the egg is at room temperature for better mixing.
- Chilling the dough helps to keep the cookies from spreading too much while baking.
- Adjust baking time slightly if you prefer softer or crisper cookies.
- Flaky sea salt on top balances the sweetness and enhances flavor.
- Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
