Description
Delightful cookies that blend the nutty flavor of brown butter with the natural sweetness of fresh corn for a nostalgic treat.
Ingredients
Scale
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (or gluten-free alternative)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- In a medium skillet over medium heat, melt the butter. Cook, stirring constantly until it turns golden brown and smells nutty. Be careful not to burn it!
- In a large bowl, mix brown sugar and granulated sugar. Add the browned butter (cooled slightly) and mix until combined.
- Beat in eggs one at a time along with vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually stir the dry mixture into the wet ingredients until just combined, then fold in the corn.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough onto the sheet and sprinkle with sea salt.
- Bake for 10-12 minutes, until edges are golden.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy!
Notes
Chilling the dough helps with texture and flavor. These cookies pair well with milk or ice cream.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, brown butter, sweet corn, dessert, summer treats