Instructions

• In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
• Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g.
• Once the butter has cooled down a bit, whisk in both sugars.
• Whisk in the egg and vanilla until well combined.
• Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
• Add in the Halloween sprinkles and chocolate and fold just until no flour streaks remain.
• Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.
• Once you're ready to make the cookies, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
• Scoop out heaping 3 tbsp. scoops of dough, setting them on the cookie sheet at least 2" apart to allow room for spreading.
• Bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown.
• Once the cookies come out of the oven, I recommend 'scooting' them to make them a little more round.
• Press a Halloween Reeses chocolate into the cookies while they are still warm, about 5 minutes after taking them out of the oven, then immediately place them in the fridge or freezer for 5-10 minutes so that the Reeses don't completely melt.