Every fall, Coffee Mate releases their limited edition Brown Butter Chocolate Chip Cookie Creamer, and every fall my inbox fills with one request: “Can you please make an at-home version so we can enjoy it year-round?” Well… here it is! I’m so excited to share this recipe because not only is it my very first homemade coffee creamer recipe, but it also captures that cozy, warm, cookie-in-a-cup flavor we all love.
The secret? Brown butter. It adds a rich, nutty depth that instantly transforms your morning coffee into a dessert-like treat—without being overly sweet. Paired with cocoa powder, dark brown sugar, and a creamy base, you’ve basically got liquid cookie magic ready to swirl into your cup.
Why You’ll Love This Creamer
- Year-Round Favorite – No more waiting until fall to get your hands on this flavor.
- Better Than Store-Bought – You control the sweetness, quality, and freshness.
- Rich, Cookie-Like Flavor – Brown butter + cocoa + brown sugar = freshly baked cookie perfection.
Ingredients
- 3 tablespoons salted butter
- 1/2 cup sweetened condensed milk (4 ounces)
- 1 ¾ cups half & half (14 ounces)
- 1/2 cup dark brown sugar
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Brown the Butter – Add the salted butter to a saucepan over medium-low heat. Stir with a spatula, scraping down the sides as needed. Cook until the butter turns golden brown and small brown bits form on the bottom of the pan. Pour the browned butter into a separate bowl to cool for 2 minutes.
- Combine the ingredients – To a blender, add the sweetened condensed milk, half & half, dark brown sugar, cocoa powder, vanilla extract, and salt. Add in the browned butter, and blend until smooth (15-30 seconds)
- Store – Pour the creamer into an airtight container and refrigerate for up to 2 weeks. Shake well before each use.
How to Use
Use this creamer like you would any normal store-bought creamer. Add 2–4 tablespoons to hot coffee, iced coffee, or cold brew. It’s also delicious in cold foam or even a cup of hot cocoa for an extra indulgent treat.
How To Store
Store in an airtight container in the refrigerator for up to 2 weeks.
How To Make a Dairy Free Version
For a dairy free creamer, use a dairy free half & half and a dairy free sweetened condensed milk. Also skip the butter and browned butter process entirely, and simply add 1/4 teaspoon butter extract into the blender.
How To Make a Sugar Free Version
Use a sugar free sweetened condensed milk and a sugar free brown sugar substitute.
Homemade Brown Butter Chocolate Chip Cookie Creamer
Ingredients
- 3 tablespoons salted butter
- 1/2 cup sweetened condensed milk 4 ounces
- 1 ¾ cups half & half 14 ounces
- 1/2 cup dark brown sugar
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Add the salted butter to a saucepan over medium-low heat.
- Stir with a spatula, scraping down the sides as needed. Cook until the butter turns golden brown and small brown bits form on the bottom of the pan.
- Pour the browned butter into a separate bowl to cool for 2 minutes.
- To a blender, add the sweetened condensed milk, half & half, dark brown sugar, cocoa powder, vanilla extract, and salt.
- Add in the browned butter, and blend until smooth (15-30 seconds).
- Pour the creamer into an airtight container and refrigerate for up to 2 weeks. Shake well before each use.
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