Brown Butter Peanut Butter Cookies
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These bakery-style Brown Butter Peanut Butter Cookies are soft, chewy and bursting with rich, buttery peanut flavor. Each cookie is dipped in chocolate and sprinkled with flaky sea salt for the ultimate sweet and salty combo.
PIN this Brown Butter Peanut Butter Cookie recipe to try later!
Brown Butter Peanut Butter Cookies
Imagine a classic Peanut Butter Cookie with even more rich, nutty flavor. The brown butter adds a deep, caramel-like sweetness to every bite, making these cookies next level. Perfect for any occasion or holiday (swap the salt for sprinkles).
We dip each cookie in melted chocolate (because chocolate and peanut butter are a match made in heaven) and finish with a sprinkle of flaky sea salt so peanut butter lovers will be hooked.
They are jumbo size, extra thick and have a soft and chewy texture. Once you make these, you don’t be able to go back to the original version! Other Peanut Butter Cookies to try are these Reese’s Pieces Cookies, Peanut Butter M&M Cookies and Peanut Butter Cup Cookies.
Why You’ll Love brown butter peanut butter cookies
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
- Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
- Egg: You’ll need two whole large eggs.
- Vanilla extract: Adds a warm flavor, you could also use vanilla bean paste.
- Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily
how to make Brown Butter Peanut Butter Cookies
To brown butteer
Brown Butter: Melt butter over medium heat in a pot or saucepan, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. The butter will start to smell nutty, and brown bits will form in the bottom.
Let browned butter cool: Remove from the heat, pour into a separate large bowl allowing the butter to cool and stop cooking. Let the brown butter cool for 20-30 minutes in the refrigerator.
To Make Cookies
Whisk butter and sugars: Add the brown sugar and granulated sugar to the brown butter and whisk. Add peanut butter and whisk again.
Add remaining wet ingredients: Add eggs and vanilla extract to the butter mixture and stir to combine.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda and baking powder.
Add the dry ingredients to the butter mixture: Mix together until combined and cookie dough forms.
Scoop dough balls and chill: With a regular ice cream scooper (or scoop 3 tablespoon portions of dough) and place the dough balls on a cookie sheet lined with parchment paper. Chilled cookie dough balls in the refrigerator for 30 minutes.
Bake cookies: Preheat oven to 350 degrees F and adjust cookies on baking sheet so they are at least 1 1/2 inches apart. Gently press a fork down on top of the dough ball to flatten it slightly and make a crisscross pattern. Bake for 10-12 minutes or until the tops are a light golden brown. Let cool for a few minutes and then transfer to a cooling rack.
Melt chocolate: When the cookies are cool, place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until melted.
Dip cookies in chocolate: Dip each cookie halfway in the chocolate or use a spoon to cover half of cookies. Place on parchment paper and sprinkle flaky sea salt (optional). Let chocolate set and enjoy
tips
- Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop.
- Mix ins: Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, chocolate chunks, mini Reese’s Peanut Butter Cups or chopped nuts.
- Make the cookie dough in advance: Leave the cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
- Don’t skip the chilling step: It is crucial with this recipe as it helps the ingredients marry together to develop a rich caramel-like flavor.
variations
- Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
- Make into bars: Use a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Bake for 20-25 minutes.
- Holiday Peanut Butter Cookies: Add red and green sprinkles to the cookie dough to make them a holiday edition or rainbow sprinkles to make them for a birthday or celebration.
- Add crunch: Add a handful of nuts to add a crunch. Any type of chopped nuts will work such as almonds, peanuts, walnuts, hazelnuts, and macadamia nuts.
make ahead
Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.
When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.
leftovers & storage
To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week
Freeze: Simply place the baked cookies in a freezer-safe container or bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.
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Brown Butter Peanut Butter Cookies
Ingredients
- 3/4 cup brown butter cooled
- 3/4 cup creamy peanut butter softened at room temperature
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- flakey sea salt optional
Instructions
To Brown Butter
- Melt butter over medium heat in a pot or saucepan, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. The butter will start to smell nutty, and brown bits will form in the bottom. Remove from the heat, pour into a separate large bowl allowing the butter to cool and stop cooking. Let the brown butter cool for 20-30 minutes in the refrigerator.
To Make Cookies
- Add the brown sugar and granulated sugar to the brown butter and whisk. Add peanut butter and whisk again.
- Add eggs and vanilla extract and to the butter mixture and stir to combine.
- In a medium bowl, whisk together the flour, baking soda and baking powder.
- Add the dry ingredients to the butter mixture and mix together until combined and cookie dough forms.
- With a regular ice cream scooper (or scoop 3 tablespoon portions of dough) and place the dough balls on a baking sheet lined with parchment paper. Chilled cookie dough balls in the refrigerator for a 30 minutes.
- Preheat oven to 350 degrees F and adjust cookies on baking sheet so they are at least 1 1/2 inches apart. Gently press a fork down on top of the dough ball to flatten it slightly and make a crisscross pattern. Bake for 10-12 minutes or until the tops are a light golden brown. Let cool for a few minutes and then transfer to a cooling rack.
- When the cookies are cool, place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until melted.
- Dip each cookie halfway in the chocolate or use a spoon to cover half of cookies. Place on parchment paper and sprinkle flaky sea salt (optional). Let chocolate set and enjoy!
