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–+ servings
brown butter cookie latte

Brown Butter Cookie Dough Latte

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This indulgent Brown Butter Cookie Dough Latte combines nutty browned butter with melted cookie dough for a nostalgic, dessert-like coffee experience. Perfect for cozy mornings when you need something special that feels like a warm hug in a mug.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 drink
Course: Beverage
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon plus extra for dusting
  • 1 pinch salt
  • 2 fluid ounces espresso or ½ cup strong coffee
  • 1 cup milk dairy or oat milk
  • 2 tablespoons edible cookie dough no raw eggs

Equipment

  • Small saucepan
  • Milk frother
  • Whisk

Method
 

  1. In a small saucepan over medium heat, melt the butter completely. Continue heating while swirling occasionally until the butter foams and develops brown specks at the bottom, about 2-4 minutes.
  2. Once the butter reaches an amber color with a nutty aroma, remove from heat and immediately whisk in the brown sugar, ground cinnamon, and salt until dissolved.
  3. Add 1-2 tablespoons of the milk to the butter mixture and whisk until you have a smooth, pourable syrup.
  4. Warm the remaining milk until steaming and frothy, using a milk frother or whisking vigorously.
  5. Add the edible cookie dough to the warm milk and whisk until mostly melted. Small bits remaining are fine for texture.
  6. Pour the espresso or strong coffee into your favorite mug.
  7. Stir in 1-2 tablespoons of the brown butter syrup, adjusting to your preferred sweetness.
  8. Pour in the cookie-dough infused milk, making sure to spoon the foam on top.
  9. Finish with a light dusting of cinnamon and serve immediately.

Nutrition

Calories: 320kcal

Notes

For a dairy-free version, substitute plant butter and oat milk. The brown butter syrup can be made ahead and stored in the refrigerator for up to a week - just reheat gently before using. For an iced version, let the syrup cool completely, pour over ice with chilled espresso, and top with cold frothed milk. Add a splash of vanilla extract to enhance the cookie flavor even more.
This latte pairs beautifully with shortbread cookies, biscotti, or a slice of cinnamon coffee cake for a complete treat.

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