Brown Butter Peanut Butter Cookies
These chewy Brown Butter Peanut Butter Cookies are reminiscent of those little nostalgic peanut butter sandwich cookies we grew up eating, but better! This elevated version is made with nutty brown butter, topped with a peanut butter drizzle and then finished with flaky sea salt for the ultimate sweet and salty treat!
INGREDIENTS
Brown Butter Peanut Butter Cookie Dough
- ½ Cup (113g) Unsalted Butter browned and solidified to a soft spread
- 1 ½ Cup (180g) All-Purpose Flour
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Salt
- ¼ Cup (72g) Creamy Peanut Butter (like Jif or Skippy)
- ½ Cup (100g) Light or Dark Brown Sugar
- ¼ Cup (50g) Granulated White Sugar
- 1 Large Whole Egg room temp
- 1 Teaspoon Vanilla Paste or Extract
Additional Ingredients
- 3 Tablespoons Granulated White Sugar for coating
- Heaping ¼ Cup Peanut Butter melted
- Flaky Sea Salt for garnish
Instructions
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 7 to 10 minutes. Be careful not to burn it. ½ Cup (113g) Unsalted Butter
- Cool - Immediately transfer to a small glass bowl, making sure to scrape all the brown bits from the bottom of the pan. That's where all the flavor is! Place in the fridge for about 45 minutes to solidify to a soft and spreadable consistency. You'll want to stir it every 15 minutes or so. Once it's in a softened spreadable consistency, you're done!
- Preheat Oven - Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Prep Coating & Peanut Butter Drizzle - Pour sugar in a small bowl and set aside.3 Tablespoons Granulated White SugarHeat peanut butter in the microwave until melted. About 20 to 30 seconds and set aside.¼ Cup (72g) Creamy Peanut Butter (like Jif or Skippy)
- Combine Dry Ingredients - In a small bowl, combine all-purpose flour, cream of tartar, baking soda and salt.1 ½ Cup (180g) All-Purpose Flour1 Teaspoon Cream of Tartar½ Teaspoon Baking Soda½ Teaspoon Fine Salt
- Combine Wet Ingredients - In a large mixing bowl, combine softened brown butter, creamy peanut butter, brown sugar and white sugar. With an electric mixer, whisk on medium high speed for 3 to 4 minutes. Mixture should be thick and pale in color. ¼ Cup (72g) Creamy Peanut Butter (like Jif or Skippy)½ Cup (100g) Light or Dark Brown Sugar¼ Cup (50g) Granulated White SugarThen add the egg and vanilla, and mix on medium speed for an additional minute.1 Large Whole Egg1 Teaspoon Vanilla Paste or Extract
- Combine Wet & Dry Ingredients - Sift in the dry ingredient and mix on low speed, just until combined. Do not overmix.
- Scoop & Roll - Using a large cookie scoop, which holds 3 tablespoons, drop 6 cookie dough balls onto your prepared baking sheet. Cover the remaining cookie dough and keep on the counter to bake after.Roll each piece of dough into smooth balls, and then coat completely in white sugar. Next, flatten the tops of the dough balls slightly to create a ledge, then spoon 1 teaspoon of melted peanut butter on top. If the peanut butter has firmed up, pop it back in the microwave.
- Bake - Bake for 9 to 10 minutes, until the edges are starting to brown. Let cool on the cookie sheet for 2 to 3 minutes before transferring to a wire rack to cool. Top with flaky sea salt and enjoy!
Notes
Brown Butter - Before making your cookie dough, make sure your brown butter has solidified into a spreadable consistency. You can view photos in the body of the post as reference. Place the hot brown butter into the fridge and stir it every 10 to 15 minutes. It will only take 40 to 45 minutes to solidify to a soft spread.
Storage - Store cookies in an airtight container on the counter for up to 3 days.
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