I made these because I ate the entire bag of brown sugar in one sad 2 a.m. moment and figured I should at least turn my crime into cookies. These are chewy, dangerously buttery, and require zero moralizing about portion control. They’re the exact kind of cookie you can dunk in coffee like a civilized monster.

My husband once tried to help by “rolling the dough” — which, in his defense, looked more like a bear hugging a lump of cookie. The kids added sprinkles because apparently a dessert isn’t real unless it looks like a confetti explosion. I pretended to be mad, then ate three to show them who’s in charge of consent. Kitchen chaos, family applause, and crumbs forever. Classic.

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Why You’ll Love This Easy Chewy Brown Sugar Cookies

– They’re sinful but in a cozy, apologetic way.
– Chewy center, slightly crisp edges — the architecture of snack goals.
– Quick to make, quicker to vanish. If you blink, someone else will claim a “family favorite.”
– Tolerant of tiny mistakes (overmixing? meh. Forgot one egg? maybe). That’s my kind of recipe.

Time-Saving Hacks

– Freeze the dough in spoonfuls so you can bake fresh cookies in five minutes later. Yes, slightly rebellious, yes, delicious.
– Use one bowl — melt butter, stir in sugar, add dry ingredients. More crumbs, fewer dishes. You’re welcome.
– Skip chilling if you must. Cookies will spread like they have plans. Blame me if they’re flat; enjoy anyway.

Serving Ideas

– With coffee in the morning because pretending it’s breakfast makes us feel like responsible adults.
– Serve with vanilla ice cream if someone in the house needs comfort (or if you do; same thing).
– Pair with tea and judgment-free snacking if the kids destroyed the Lego set.
– Want to go fancy? Drizzle a teensy bit of salted caramel and act like you’re on a cooking show. Nobody will fact-check you.

What to Serve It With

A big mug, a smaller napkin, and zero questions about how many you had. Also: ice cream, milk, or that haphazard espresso from the machine you never fully cleaned.

Tips & Mistakes

Common fail: Overbaking. These are chewy cookies — pull them when the edges are set and the centers still look a little soft. They’ll firm up while cooling.
Pro tip: Brown sugar makes the chew. Don’t substitute all white sugar unless you want regrets.
If your pan is too small (it always is), bake in batches and blame the oven for the delay. I do.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Throw in chocolate chips, nuts, or a pinch of flaky sea salt if you’re feeling majestic.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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