Brown Butter Candy Cookies

Melt the butter in a medium saucepan over medium heat. Cook, stirring often with a heatproof rubber spatula to prevent burning, until the butter turns a light amber color, smells nutty, and foam has started to settle, 5 to 7 minutes. Immediately pour the browned butter into a large heatproof bowl and scrape in any browned bits stuck to the bottom of the pan.

Add both sugars and the vanilla to the butter and whisk until it’s all combined and the sugar starts to dissolve. Add the eggs and egg yolk, one at a time, whisking after each addition until incorporated before adding more. Add the flour, salt, baking powder, and baking soda and stir with a rubber spatula until a soft dough forms and there are no pockets of unincorporated flour. Add the chopped candies and mix just until they are distributed throughout. Cover the bowl with plastic wrap and chill dough at least 3 hours and up to 12 hours. (Alternatively, if you want to speed up the process, transfer the dough to a large, resealable plastic bag and flatten the dough to all 4 corners. Close the bag and place it in the fridge for 20 minutes.)

Place the racks in the upper and lower thirds of oven, and preheat it to 350 degrees. Line 3 baking sheets (or what you have) with parchment paper or nonstick baking mats. Using a ¼-cup measure, portion out the dough and roll it into balls. Place the balls on the prepared baking sheets, spacing about 2 inches apart.

Bake 2 baking sheets of cookies, rotating them top to bottom and front to back halfway through, until the tops are cracked and lightly browned, 14 to 16 minutes. Let the cookies cool on the baking sheets. Repeat with the remaining baking sheet of cookies.