Brown Butter Peanut Butter Cookies
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.
Servings: 15 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!