Get ready to indulge in the ultimate cookie experience! These Brown Butter Peanut Butter Cookies combine the nutty richness of browned butter with the creamy, irresistible taste of peanut butter, creating a treat that’s perfectly crisp on the edges and chewy in the center. Every bite is a warm, gooey hug for your taste buds!
Brown Butter Peanut Butter Cookies take a beloved classic to the next level by infusing them with the rich, nutty depth of brown butter. The toasty flavor of the browned butter adds a subtle caramelized sweetness that complements the creamy peanut butter, creating the perfect balance.
These cookies are soft and chewy on the inside, with slightly crisp edges, making them irresistible with every bite. Whether you’re a peanut butter fan or simply love a good cookie, these are sure to satisfy your sweet cravings!
Why You Will Love These Cookies!
- Rich, nutty flavor from the brown butter.
- Peanut butter adds a perfect, creamy texture.
- Chewy, soft center with a crispy edge.
- Quick and easy to make, no chilling needed.
- Perfect balance of sweetness and savory goodness.
- Delightfully aromatic, making your kitchen smell amazing.
- Great for peanut butter lovers craving a twist.
- A unique twist on traditional peanut butter cookies.
Ingredient Notes and Substitutions
- Salted butter adds rich flavor.
- Use creamy peanut butter for best texture.
- Brown sugar enhances cookie richness.
- Granulated sugar provides sweetness and crunch.
- Egg binds ingredients together perfectly.
- Vanilla extract adds aromatic flavor.
- Baking soda helps cookies rise.
- All-purpose flour ensures ideal cookie texture.
- Chocolate chips give a sweet, rich touch.
- Flaked salt enhances sweet and salty balance.
How To Make Brown Butter Peanut Butter Cookies
Step One: In a medium saucepan, melt ½ cup of salted butter over medium heat. Stir constantly until the butter foams, then turns golden brown with a nutty aroma. Once browned, remove from heat and set aside to cool slightly.
Step Two: In a mixing bowl, combine the brown butter, 1 tablespoon of salted butter, creamy peanut butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat until smooth and well incorporated. Beat in the egg and vanilla extract, mixing until fully combined.
Step Three: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips or chopped chocolate until evenly distributed.
Step Four: Cover the dough and refrigerate it for at least 30 minutes to firm up the dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step Five: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie. Press them down lightly with a fork or your fingers to flatten slightly. Bake the cookies for 10-12 minutes or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Brown Butter Peanut Butter Cookies Recipe Tips
- Brown the butter carefully: Watch the butter closely as it browns to avoid burning it. It should have a nutty aroma and a golden brown color when ready.
- Chill the dough: Let the dough chill for at least 30 minutes to prevent spreading too much while baking and to enhance the flavor.
- Use creamy peanut butter: Avoid natural peanut butter as it can make the cookies too oily. Stick to creamy peanut butter for the best texture.
- Don’t skip the flaked salt: A sprinkle of flaked salt on top before baking adds a perfect contrast to the sweetness of the cookies.
- Make sure the dough is well-mixed: Mix the dough until fully incorporated to ensure every bite has a balance of flavors and textures.
Storing
- Storing: Store Brown Butter Peanut Butter Cookies in an airtight container at room temperature for up to one week to keep them soft and fresh. For longer storage, place parchment paper between layers of cookies to prevent sticking.
- Freezing: Freeze the cookie dough by scooping out dough balls and placing them on a baking sheet, then freeze for 1-2 hours before transferring to a freezer bag. You can also freeze baked cookies for up to 3 months by storing them in an airtight container.
- Reheating: Reheat Brown Butter Peanut Butter Cookies in the microwave for 10-15 seconds to soften them up, or warm them in the oven at 300°F (150°C) for 5-7 minutes. Enjoy them warm for the best texture and flavor!
What To Serve With Brown Butter Peanut Butter Cookies
Brown Butter Peanut Butter Cookies pair wonderfully with a glass of cold milk, enhancing their creamy, nutty flavor. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a rich chocolate fudge sundae.
You can also enjoy them with a warm cup of coffee or hot cocoa to balance the sweetness with a bit of warmth and richness. Whether as a snack or dessert, these cookies are versatile and will complement any beverage or side dish of your choice.
Brown Butter Peanut Butter Cookies Recipe Faqs
Can I use natural peanut butter for this recipe? It’s best to use creamy peanut butter that is not natural for this recipe, as natural peanut butter can be too oily and may affect the texture of the cookies.
How do I store Brown Butter Peanut Butter Cookies? Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Can I make these cookies ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days. Alternatively, freeze the dough for up to 3 months.
Can I make these cookies without brown sugar? While brown sugar gives these cookies their signature depth of flavor, you can substitute it with granulated sugar if needed, though the taste and texture may vary slightly.
How can I make these cookies gluten-free? To make gluten-free Brown Butter Peanut Butter Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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Brown Butter Peanut Butter Cookies
Description
Ingredients
- ½ cup salted butter, browned, salted butter, browned
- 1 tablespoon salted butter
- ⅓ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup chocolate chips, or chopped chocolate
- 1 teaspoon Flaked salt, optional for topping
Instructions
- In a medium saucepan, melt ½ cup salted butter, browned over medium heat. Stir constantly until the butter foams, then turns golden brown with a nutty aroma. Once browned, remove from heat and set aside to cool slightly.
- In a mixing bowl, combine the brown butter, 1 tablespoon salted butter, ⅓ cup creamy peanut butter, ¾ cup brown sugar, and ¼ cup granulated sugar Use a hand mixer or stand mixer to beat until smooth and well incorporated.
- Beat in the 1 large egg and 1 teaspoon vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the 1¼ cups all-purpose flour, ½ teaspoon baking soda and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the ¾ cup chocolate chips or chopped chocolate until evenly distributed.
- Cover the dough and refrigerate it for at least 30 minutes to firm up the dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie. Press them down lightly with a fork or your fingers to flatten slightly. Sprinkle with 1 teaspoon Flaked salt if desired.
- Bake the cookies for 10-12 minutes or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Nutrition
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