Brown Butter Peanut Butter Cookies
Brown butter makes everything better, especially cookies! I’ve made these brown butter peanut butter cookies countless times because they’re perfectly chewy, crisp-edged, and packed with nutty, rich flavor. They come together easily, no mixer and just 30 minutes of chill time, making them ideal for cookie cravings or last-minute holiday baking.
Equipment
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Ingredients
- 113 grams unsalted butter
- 125 grams peanut butter salted or unsalted
- 130 grams granulated sugar + extra for rolling
- 85 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 180 grams all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Melt the butter in a saucepan over medium-low heat stirring constantly. The butter will begin to foam and sizzle. Don't look away as it can burn quickly.113 grams unsalted butter
- After 5-8 minutes, white milk solids will sink to the bottom of the pan and turn golden brown. As soon as the butter is brown with a nutty aroma, take off the heat and pour into a heat-proof bowl. Make sure to get all those brown bits of flavor! Let cool slightly.
- Whisk cooled brown butter, peanut butter, granulated sugar, and brown sugar in a large mixing bowl until smooth.125 grams peanut butter, 130 grams granulated sugar, 85 grams brown sugar
- Add egg, egg yolk, and vanilla extract. Whisk vigorously until well combined.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Fold in flour, baking soda, and salt with a rubber spatula until just combined. The dough will look soft and slightly sticky after mixing.180 grams all purpose flour, ½ teaspoon baking soda, 1 teaspoon salt
- Cover with plastic wrap and chill the dough for 30 minutes. As it chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop the cookie dough and roll in sugar. Place dough balls on the prepared baking sheet with 1-2 inches between each. Use a fork to press a crosshatch pattern into the dough.
- Bake for 9-13 minutes until the edges are set and the middles are puffy and look slightly underdone. Remove from the oven and let the cookies cool on the hot tray for 5 minutes before transferring to a wire cooling rack.
- Allow the cookies to cool to room temperature and enjoy!
Notes
Measure the flour correctly: This is my number 1 baking tip! Flour is easy to overmeasure with measuring cups, so measure it in grams with a kitchen scale for the best results. If you don't have a scale, fluff the flour before gently scooping it into your measuring cup.
Chill the dough: Don't skip chilling the dough! If you don't chill, it'll spread too much in the oven.
Storage: Store brown butter peanut butter cookies in an airtight container at room temperature for up to 5 days. By day 3, the cookies will be a bit drier, but the flavor lasts!
Freezing baked cookies: Freeze completely cool cookies in an airtight container or freezer bag for up to 3 months. Thaw on the counter until soft.
Freezing cookie dough: Make the dough, scoop onto a lined baking tray and freeze for 1-2 hours until frozen solid. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen at the same temperature, adding 1-2 extra minutes on to the baking time.
Nutrition
Serving: 1cookieCalories: 176kcalCarbohydrates: 21.1gProtein: 3.1gFat: 9.3gSaturated Fat: 4.1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.3gTrans Fat: 0.2gCholesterol: 33.4mgSodium: 195.6mgPotassium: 62.6mgFiber: 0.6gSugar: 12.6gVitamin A: 184.5IUCalcium: 13.2mgIron: 0.7mg
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