Close this search box.

Chewy Brown Sugar Cookies

We apologize as the recipe card program is currently experiencing some issues and will hopefully be fixed soon!
In the meantime, email me if you need a particular recipe card.

This is the ultimate, chewy sugar cookie—and you don’t even need a mixer! The browned butter and brown sugar gives them a rich, toffee taste, and a delightful chew that kids and grown ups alike will LOVE. And they’re super easy and fun to make.

Chewy Brown Sugar Cookies

What you will need.

Brown Sugar Cookies Ingredients

Weighing ingredients is more accurate and makes for easy cleanup.

Brown sugar on scale

Melting the butter makes for a chewier cookie than the usual creaming method.

The only tricky part is getting the brown butter just right. I bust out my fancy All-Clad saucier pan, but you can use a 10-inch skillet. Don’t use non-stick because the dark finish makes it hard to judge the color of the butter.

Melting the butter

Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. There’s a fine line between brown enough and burned, so don’t take your eye off it for a second!

 Swirl the pan

Transfer to a large heatproof bowl.

Transfer to a heatproof bowl

Carefully add remaining butter so it doesn’t splatter and stir until completely melted.

Add butter in 8 pieces 

Mix brown sugar and salt into cooled butter with a wooden spoon, squishing any remaining sugar lumps with the back of your spoon.

Stir brown sugar and butter

Add egg and yolk and vanilla and mix until fully incorporated.

 Mix in egg and vanilla

Add flour mixture and mix until just combined.

Add flour and mix just until combined

Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls.

Medium Cookie Scoop with brown sugar dough

Place on prepared sheets, spaced 2 inches apart

Place balls on cookie sheet

Kids will love to roll them in the sugars!

Roll in brown sugar mixture

Bake 12 – 14 minutes until browned and edges have begun to set, but centers are still soft.

They will look underdone, but will develop out of the oven; if you leave them in too long they will get crisp and hard.

Brown Sugar Cookies on Baking Sheet

After 5 minutes, transfer to wire rack to cool completely

Brown Sugar Cookies on Wire Racks

Cool Tools

Brown Sugar Cookies

4 Weight Watchers PointsPlus for one cookie


  • 14 tablespoons unsalted butter
  • 2 cups packed 14 ounces dark brown sugar
  • ¼ cup 1 3/4 ounces granulated sugar
  • 2 cups plus 2 tablespoons 10 1/2 ounces all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg plus 1 large yolk room temperature
  • 1 tablespoon vanilla extract


  • Melt 10 tablespoons butter in saucier pan or 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 - 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter, in 8 pieces, (carefully as it might splatter) and stir until completely melted; set aside for 15 minutes.
  • Meanwhile, set shelf to the middle and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a shallow dish, mix 1/4 cup brown sugar and granulated sugar until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
  • Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; stir with a wooden spoon until no sugar lumps remain, about 30 seconds. Scrape down bowl; add egg and yolk and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir to ensure that no flour pockets remain.
  • Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls; place on prepared sheets, spaced 2 inches apart (14 per sheet). Remove each ball and roll in sugar mixture to coat; return to its place on sheet.
  • Bake cookies, 1 sheet at a time, until browned and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 - 14 minutes, rotating sheet after 8 minutes. If you're not sure, err on the side of underdone, or they will turn out crispy, rather than chewy. Let cookies cool on sheets for 5 minutes, then transfer parchment to wire rack to cool completely.


Use fresh, moist brown sugar or your cookies will be dry.
Separate the egg when cold, and then allow to come to room temperature.
Adapted from America's Test Kitchen

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

share this recipe:


If you like this recipe you might also like these!

2 Responses

  1. Hi Orna,

    The cookie recipes look delicious. Are you able to tell how many cookies per points?
    The chocolate chip cookies too.


    1. Hi Patrice, I used the WW Mobile App to calculate the points, using the nutritional information posted on each recipe. The Chewy Brown Sugar and Chocolate Chip Cookies are both 4 PointsPlus for one cookie. I will add the points to the recipes – thanks for asking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating