Brown Butter Chocolate Pear Cookies. Thick, chewy cookies made with brown butter, dark and white chocolate, chopped fresh pears. These cookies are flavored with cinnamon, vanilla and orange zest! There’s nothing not to love about these sweet chocolate and fruit cookies.
These Brown Butter Chocolate Pear Cookies Are:
- Fresh Tasting: The pear and orange zest add lots of fresh, bright flavor.
- Rich: The brown butter and chocolate add lots of richness to these cookies!
- Chewy: The brown sugar adds flavor and moisture and makes these cookies nice and chewy. I used a combination of granulated sugar and brown sugar, but used double the brown sugar. The result is a soft, chewy texture. Chilling the dough also gives Don’t skip the dough chilling: it gives the gluten time to develop, resulting in a chewy yet crisp texture.
- Thick: Chilling the dough means the cookies will spread less as they bake. This helps give us nice, thick cookies!
- Chocolatey: These cookies are made with dark chocolate and white chocolate! The bites of sweet white chocolate are so good alongside the orange zest!
- Flavorful: In addition to all the other yummy ingredients, orange zest, vanilla and cinnamon also add tons of flavor.
Baking with Pears
Adding Pears to Cookies
I’m so glad I tried adding pears to cookies. The pear’s juiciness added lots of moisture and even add a bit of freshness to these rich chocolate cookies!
WHAT’S IN THESE COOKIES?
- Unsalted Butter: Browned for added nutty flavor and richness.
- All Purpose Flour
- Baking Soda
- Brown sugar: Use light or dark.
- Granulated Sugar
- Orange Zest
- 1 Egg
- 1 Egg Yolk
- White Chocolate: Chop your favorite white chocolate or use white chocolate chips.
- Dark Chocolate: Chop a good quality dark chocolate.
- 1 Pear: peeled, cored and chopped into small pieces
Frequently Asked Questions About Pear Cookies
Chilling the dough prevents cookies from spreading too thinly while it bakes. This will help you get nice, thick cookies. Chilling the dough also enhances the flavor and has many other benefits. Check out this article by King Arthur Flour for more info on why it’s a good idea to chill cookie dough!
I like to use this ice cream scoop to form these cookies. Using an ice cream scoop helps me ensure the cookies are all the same size and shape.
You can make these any size you like. If you prefer smaller cookies, you’ll want to reduce the baking time by a few minutes.
So much to love about these Brown Butter Chocolate Pear Cookies! The brown butter and chocolate makes them super rich. They’re also very fresh tasting thanks to the fresh pear and orange zest! So DELICIOUS, perfect year round and definitely not your average cookie!Print
Thick, chewy Brown Butter Chocolate Pear Cookies. Rich and chocolatey and fresh tasting thanks to fresh pear and lots of orange zest! Definitely not your average cookie recipe!
- 13 tablespoons unsalted butter, sliced into tablespoons
- 2 1/4 cups flour
- 1/2 tablespoon salt
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1 cup brown sugar, light or dark, packed
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons vanilla
- 1 egg
- 1 egg yolk
- 3 ounces white chocolate, chopped
- 3 ounces dark chocolate
- 1 pear, peeled, cored and chopped into small pieces
- Melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling.
- The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you’ll want to whisk constantly so that you can better see what is going on underneath the foam.
- When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow brown butter to chill in the fridge until it solidifies to room temperature.
In a medium sized bowl, whisk together the flour, cinnamon, salt, and baking soda.
In the bowl of a stand mixer, beat the orange zest, granulated sugar, brown sugar, solid brown butter on medium speed for two minutes. Add the egg and yolk and mix until just combined. Add the vanilla. Turn the mixer on low then slowly add the dry ingredients until just combined. With a spatula or wooden spoon, stir in the dark and white chocolate. Stir in the pear until combined.
Scoop the dough into balls using an ice cream scoop and set the balls on a baking sheet. Cover with plastic wrap and chill in the fridge for two hours.
Heat the oven to 370 F. Place the cookie dough balls on a parchment paper lined baking sheet about 3 inches apart. Bake for 15-17 minutes until the edges are golden brown and the centers are puffy yet soft. Allow to cool slightly on the baking sheet then transfer to a rack to cool completely.
Keywords: chocolate, dark chocolate, white chocolate, pear, pears, fruit, brown butter, browned butter, monster cookies, cinnamon, orange, orange zest
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