One can never go wrong with cowboy cookies! This gem is made with browned butter, coconut, dark chocolate and a sprinkling of salt!
This cowboy cookies recipe is one that I’m sure you’re going to enjoy. Made with browned butter, coconut, dark chocolate, and sea salt these decadent cowboy cookies aren’t like anything you’ve tried before. Every bite is packed with flavor and wonderful chewy cookie textures that are sure to have you going back for another bite. Share them with your friends and family and watch how fast they become an instant classic.
What Are Cowboy Cookies?
Cowboy cookies are a recipe that was created back in 1938, so they have truly withstood the tests of time and continue to be a huge fan favorite along with other classics like an oatmeal cookie or a chocolate chip cookie.
No one knows where the name came from or how the name came to be, but I like to imagine it’s because the original recipe featured ingredients that could withstand being tucked in a sack and carried around by cowboys as they did their ranch work all day.
Traditionally these cookies were made with chocolate chips, oats, chopped nuts like pecans and coconut flakes but we’re making ours a little differently. We have browned butter, hearty oats, sweetened coconut, chopped dark chocolate, and a sprinkling of sea salt.
By making these cowboy chocolate chip cookies with browned butter we get a richer and deeper taste that is far superior to regular butter and the dark chocolate pairs wonderfully with the salt and coconut for a truly indulgent treat. It is the ultimate salty/sweet combo! These are the BEST cowboy cookies and I’m sure once you try them, you’ll agree!
Ingredients you’ll need for Butter Salted Cowboy Cookies:
- Brown sugar
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking soda
- Baking powder
- Shredded coconut
- Dark chocolate bars
- Sea salt
For the exact amounts needed, please see the recipe card below.
How to Make Browned Butter Salted Cowboy Cookies
- Brown your butter by placing the butter into a saucepan over medium-high heat.
- Allow the butter to melt while stirring periodically. The butter will begin to bubble and foam. Keep a close eye on the butter to make sure that it doesn’t burn. the butter will begin to show flecks and turn an amber color.
- Continue to watch the butter until it turns a caramel color and then remove it from the heat and allow it to cool until solid but still soft.
- Place your browned butter into the bowl of a stand mixer and cream together with the sugars. Continue to beat until nice and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, baking powder, and salt.
- Carefully add the dry ingredients to the batter, mixing until incorporated.
- Stir in the oats, coconut, and chopped chocolate.
- Place the dough into the fridge to chill for at least 1 hour.
- Preheat your oven to 350 degrees F and remove the dough from the fridge.
- Scoop the dough by the tablespoon-sized portions and place them evenly onto a parchment-lined baking sheet.
- Bake in the oven for 8-10 minutes.
- Remove the cookies and immediately sprinkle with a pinch of salt.
- Allow the cookies to rest on the baking sheet for 3 minutes before removing them to a wire rack to cool completely.
How to Brown Butter
- Start with melting your butter over medium heat. Keep it over medium heat until the butter begins to brown.
- The butter will begin to bubble and foam. This is good! This is also where you want to keep an eye on your butter. Not a good time to catch up on General Hospital, know what I mean? Your butter could go from brown to bitter rather quickly.
- You will want to stir it and check your color. You are looking for amber or a nut-brown color in your butter. Yes, you will see flecks in your better, it’s normal.
- When your butter is brown, remove it from heat and let it cool. You do not want it completely solid, however, just soft enough to cream in your mixer, as per most cookie recipes.
How long are cowboy cookies with coconut good for?
These cookies are good for up to a week if kept stored in an airtight container at room temperature. They will taste best when eaten within 3 or 4 days though and you are welcome to store them in the fridge if you prefer your cookies colder.
Can I freeze cowboy cookies?
Yes, feel free to store these cookies in the freezer for longer storage. You can get the cookies to last up to 3 months in an airtight container in the freezer. This is a great way to make the cookies in advance of a party, the holidays or simply enjoying a treat whenever the mood strikes. Let the cookies thaw on the counter for several minutes to soften before eating.
What is another name for cowboy cookies?
These cowboy cookies can go by a couple of different names including Texas cookies or Texas cowboy cookies. This is because cowboys are often thought of as coming from Texas. That said, the name may change but this great cookie is still fabulous.
Here are some more great cookie recipes to check out soon!
- Strawberry Ricotta Cookies
- Ginger Pecan Cookies Recipe
- Olive Oil and Lemon Zucchini Cookies
- Chocolate Chip Butterfinger Cookies
- Milk Dud Nutella Cookies
- Chocolate Chip Red Velvet Crinkle Cookies
Browned Butter Salted Cowboy Cookies
Soft and chewy cowboy cookies with the nutty taste of browned butter, chewy coconut and sinfully salted dark chocolate!
- 1 cup butter
- 1 1/4 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups oats
- 1/2 cup shredded coconut
- 2 3.5 oz dark chocolate bars
- 1-2 tablespoon sea salt
- To brown your butter start with placing your butter in a saucepan over medium high heat. Allow the butter to melt, stirring periodically. Butter will begin to bubble and foam. Keep a close eye on your butter so that it doesn't burn. Your butter will begin to show flecks and turn an amber color. Continue to watch your butter. As soon as it is caramel in color remove it from heat. Let the butter cool. You want it to solidify but remain soft.
- Place butter in the bowl of a stand mixer and cream butter together with sugars. Continue to beat until fluffy. Add eggs to batter one at a time, beating well after each addition.
- Combine flour, baking soda, baking powder and salt. Carefully add dry ingredients to your batter. Continue to mix until incorporated. Stir in oats coconut and chopped chocolate. Place batter in the refrigerator for at least an hour.
- Preheat oven to 350 degrees. Remove batter from refrigerator and scoop batter by tablespoon full and place on a lined baking sheet. Bake cookies for 8-10 minutes. Remove cookies and immediately sprinkle with just a pinch of salt. Let cookies rest on baking sheet for 3 minutes before removing to a rack to cool completely.
Amount Per Serving Calories 117Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 361mgCarbohydrates 16gFiber 1gSugar 10gProtein 1g
Tonia from TheGunnySack says
Browned butter is just about the best thing ever! I’ll bet these cookies have such great flavor.
Trish - Mom On Timeout says
You and I shared browned butter cookies on the same day Tanya! These look absolutely amazing girl!
Linda | A La Place Clichy says
I am seriously IN LOVE with browned butter. Like I think it might be an obsession. Literally any excuse to use brown butter in a recipe I am totally up for it! These look so delicious! Dark chocolate is also always the way to go.
Dorothy @ Crazy for Crust says
The brown butter gets me EVERY TIME. Love these!
What brand of sea salt did you use in this recipe.
I used Trader Joe’s.
This is really good. The office party voted it the seond best (but i thought it was the best.) I’ve made it twice in two weeks.
Ana C Wheeler says
The list of butter in the recipe says 1 cup butter and 1-1/2 c browned butter, so do I use 1-1/2 cups butter total, 1 c left as is and the 1-1/2 c browned?
Ana C Wheeler says
Sorry, meant to say 2-1/2 cups of butter total?
Just wondering – what kind of oats are used, old fashioned or quick cooking? Thanks.