In case you have some fun Fall get-togethers on the horizon (bonfire, anyone?), I have a perfect recipe for you today from one of my favorite blogs, Picky Palate! Have you ever made anything with browned butter? It’s one of my favorite cookie-making secrets—the butter develops an almost-caramel flavor and makes everything taste just a little richer. Always a good thing! I’ve replaced some of the original ingredients below with fair trade certified ingredients. Just click the links to order the fair trade products! Isn’t it fun to be able to purchase fair trade for hobbies like baking? I think these would go great with some Three Avocados coffee (100% of their net proceeds provide clean drinking water and education in developing nations)!
(recipe and photo from Picky Palate)
- 1 stick unsalted butter
- 1/2 cup Fair Trade Certified Organic White Sugar
- 1/2 cup packed Fair Trade Certified Organic Brown Sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon Fair Trade Certified Vanilla Extract
- 1 1/2 cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups mini chocolate chips
- 3/4 cup pecan halves, coarsely chopped
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter into a small saucepan over medium heat. Let melt and bubble until browned. Remove and let cool for 15 minutes. Place browned butter and sugars into a stand mixer. Beat until well combined. Add pumpkin, egg and vanilla, mixing until combined. Add flour, pudding mix, baking soda, salt, mini chips and pecans. Beat until just combined.
- With a cookie scoop, place dough onto prepared baking sheet 1 inch apart. Bake for 12-14 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring. Serve. room temperature or chilled.
(Makes 2 dozen cookies)