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featured brown butter peanut butter cookies.

Brown Butter Peanut Butter Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill: 30 minutes
Total Time: 1 hour
Servings: 12 cookies
Calories: 171kcal
Author: Becky Hardin - Easy Dessert Recipes
Our favorite peanut butter cookies recipe gets a face lift with the helps of some brown butter. With a rich nutty flavor, these easy to make cookies will be the star of the show!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 2 Baking Sheet
  • Stand Mixer

Ingredients

  • 6 tablespoons salted butter 85 grams, sliced (¾ stick)
  • ½ cup granulated sugar 100 grams
  • ½ cup creamy peanut butter 135 grams
  • 1 large egg 50 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup all-purpose flour 60 grams
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder 1 gram

Instructions

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
    overhead view of ingredients for brown butter peanut butter cookies.
  • Place the slices of butter in a saucepan set over medium heat.
    6 tablespoons salted butter
  • Allow to melt and then constantly stir until bubbling and brown, about 5 minutes.
    brown butter in a saucepan.
  • Remove from the heat as soon as it browns and transfer it to a small bowl. Allow the butter to come to room temperature (it will solidify slightly).
  • Once the butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar and beat until it is well combined.
    ½ cup granulated sugar
    beaten brown butter and sugar in a glass bowl.
  • Add in the peanut butter, egg, and vanilla and mix to combine.
    ½ cup creamy peanut butter, 1 large egg, 1 teaspoon pure vanilla extract
    peanut butter added to beaten brown butter and sugar in a glass bowl.
  • Whisk together the flour and baking soda and powder in another small mixing bowl, then beat into the butter mixture on low speed.
    ½ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder
    flour added to brown butter peanut butter cookie dough in a glass bowl.
  • Transfer the dough to the fridge to chill for exactly 30 minutes.
  • Once chilled, scoop out the dough and shape into 1-inch balls.
  • Using a fork, flatten the cookies and make a crosswise pattern. Make sure to place the cookies at least 2-3 inches apart on the baking sheet because they spread!
    11 brown butter peanut butter cookie dough balls on a baking sheet.
  • Bake until the edges begin to turn golden brown, about 15 minutes.
    11 baked brown butter peanut butter cookies on a baking sheet.
  • Transfer to a wire rack to cool.

Notes

  • These are big peanut butter cookies that are crisp on the outside and slightly chewy in the center-- everything you want in a cookie!
  • If you don’t want your cookies to spread as much, roll the dough into balls and press them down with a fork, then freeze them for 30 minutes before baking.
  • The cookies will be soft straight from the oven and will crisp as they cool.
Storage: Store brown butter peanut butter cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 195IU | Calcium: 14mg | Iron: 1mg