These Browned Butter Peanut Butter Cookies will elevate your cookie repertoire with the tantalizing flavor and aroma of perfectly browned butter.
Peanut butter cookies are such a treat. From the ideal ratio of butter to sugar and creamy unsweetened peanut butter, they really take cookie making to a whole new level. Browning the butter lends a perfectly unique but ideal paring with the creamy peanut butter in these cookies. Browned butter peanut butter cookies are going to be your new PB cookie recipe go-to, and I just know you’re going to love them.
What you’ll need to make these browned butter peanut butter cookies:
Salted butter
Granulated sugar
Dark brown sugar (light or golden would work as well)
Creamy unsweetened peanut butter (I love Adams, it’s been my favorite brand since I was a child!)
Large eggs
Pure vanilla extract
Baking soda
Salt
All purpose flour
Browning the Butter
These peanut butter cookies start with a tantalizing browned butter. Now if you’ve never browned butter before, rest assured that it is quite easy; you just need to keep an eye on it so that it does not burn. Begin by placing your butter in a small to medium sauce pan on medium to high heat. The butter will begin to melt and bubble, and this is when you need to pay close attention to it. Ensure that the butter becomes a nice deep golden color without turning dark brown or black. You will know if it’s gone too far not only by the looks, but because the buttery aroma will no longer be pleasant. Remove the butter from the stovetop and pour it into a heat safe dish to stop it from cooking any further. Allow the butter to cool just a bit on the counter while you gather up the other ingredients for these cookies.
Making the Cookies
Begin by creaming the browned butter with the two sugars. Add the peanut butter and cream it for about 20 to 30 seconds longer. Add the eggs and the vanilla, and mix until fully combined. Finally, add your dry ingredients; the baking soda, salt, and flour. Mix until no powder remains. Using a three tablespoon cookie scoop, make the dough balls and roll each in granulated sugar. Place them on a nonstick baking sheet about 2-3 inches apart. Press each dough ball down with a potato masher (or a fork) until they are each about ½ inch thick. Bake Bake at 375° for 11-13 minutes, or until the edges are slightly golden and the cookies are set. If using a smaller cookie scoop like a two tablespoon, bake the cookies for 8-10 minutes. Allow the cookies to cool on the baking sheet for about five minutes, and then remove them to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for up to five days.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Bob’s Red Mill also makes a wonderful Gluten Free Egg Replacer that would make these cookies fully vegan when used in conjunction with the dairy free butter.
I hope you love these elevated browned butter peanut butter cookies! They are definitely a favorite of mine, and I’m so happy to be sharing them with you. A couple of my other favorite peanut butter cookies are these Two Peanut Butter Cookies (ultra small batch and perfect for when you just want a little treat) and these Browned Butter Peanut Butter Chip Cookies (think this recipe but not pressed + plenty of PB chips added!).
Until next time, Happy Baking!
XO,
Heather
Browned Butter Peanut Butter Cookies
Ingredients
- 1 Cup Salted Butter, browned and cooled slightly
- 1 Cup Dark Brown Sugar, packed
- ½ Cup Granulated Sugar
- ½ Cup Unsweetened Creamy Peanut Butter
- 2 Teaspoons Pure Vanilla Extract
- 2 Large Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 ½ Cups All Purpose Flour
Instructions
- Begin by browning the butter. Place both sticks of butter in a medium sauce pan on medium to high heat. Be cautious as butter will become bubbly as it melts, potentially spitting up. You do not want to get burned. When butter is a nice golden brown color, remove from stove. Pour into a bowl, and allow to cool slightly on the counter while you collect the other ingredients for the cookies.
- Cream the browned butter and both sugars on medium in a standing mixer or by hand for 60 seconds. Add the peanut butter and cream for another 20-30 seconds. Add both eggs and the vanilla, and mix until combined.
- Add flour, baking soda, and salt. Mix until completely incorporated.Using a 2-3 tablespoon cookie scoop, make the dough balls and roll each in sugar before placing on a nonstick baking sheet. Gently press each dough ball down with a fork or potato masher, until roughly ½ inch thick.
- Bake the cookies at 375° for 11-13 minutes or until golden. Remove to a wire rack to cool completely. If using a smaller cookie scoop, like a 2 tablespoon, bake the cookies for 8-10 minutes. Cookies will fully set in the middle as they cool. If you do have leftovers, store them in an airtight container at room temperature for up to five days. Enjoy!
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