Browned Butter Peanut Butter Cookies
These Browned Butter Peanut Butter Cookies will elevate your cookie repertoire with the tantalizing flavor and aroma of perfectly browned butter.
Servings: 18
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!
Notes
See blog for dietary substations for dairy, gluten, and eggs.