how to make it
In a medium sauce pan over medium heat, add butter. Move butter around until totally melted. Allow butter to bubble, and foam up, stirring occasionally. Mixture will get very loud as the butter boils. Continue to stir and run a heat resistant spatula along he bottom of the pan to prevent milk solids from burning. Mixture will then get VERY foamy! Keep stirring. Mixture will go quiet. Once there is a brown hue, and nutty caramel aroma, pour butter into a dish. Place in fridge or on ice bath to stop from cooking.
Allow butter to cool completely in fridge (2-3 hrs), until it is back to a soft room temperature.
In a standmixer with a paddle attachment, cream together butter, sugar, and maple syrup.
Add in eggs , yogurt, and vanilla.
In a small bowl, mix together flour, baking soda, and sea salt.
Fold in try ingredients. When almost combined, add in mix ins, and stir.
Scoop cookies out, and place in large zip lock bag. Chill dough for 4 hours (or overnight).
Preheat oven to 350F and line cookie sheet with parchment paper.
Bake cookies for 9-11 minutes (medium), or ~15 minutes (large).
Allow to cool on tray before transferring to a wire rack to cool completely.
What you’ll need
1 Cup butter, browned
1 2/3 Cups brown sugar
1 1/2 Tbsps maple Syrup
1 egg + 1 egg Yolk
2 tsps vanilla
1 Tbsp greek yogurt
2 1/4 Cups flour
1 tsp baking soda
1 tsp sea salt
1/2 Cup white chocolate chips
1 Cup semi sweet chocolate chips
1/3 Cup mint M&Ms, roughly smashed
1/4 Cup crushed Candy Cane
