BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES
Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
- In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
- Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.
Nutrition Facts : ServingSize 1 Serving
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Faisal Kayani
[email protected]These cookies were a disaster! They spread out too much and were too thin. I would not recommend this recipe.
Oluwashindara motunrayo
[email protected]These cookies were good, but not great. I think I would try a different recipe next time.
Organ Sish
[email protected]The cookies were a bit dry. I think I would add an extra egg yolk next time.
Ankwatsa Racheal
[email protected]These cookies were a little too sweet for my taste. I would reduce the amount of sugar next time.
faruk bhai7
[email protected]I loved the combination of chocolate chips and coconut in these cookies. They were the perfect balance of sweet and salty.
Ryan Cowan
[email protected]These cookies were easy to make and turned out perfectly. I will definitely be making them again.
Bryce Grebe
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
PRINCE KARKI
[email protected]These cookies were a hit with my family and friends! The browned butter and coconut added a unique and delicious flavor.