These brown butter peanut butter cookies are packed full of delicious flavor and super simple to make. Trust me, if you love all things peanut butter you’re going to LOVE these cookies!
Are you looking for the perfect most flavorful peanut butter cookie?
Well, I’m here today with this brown butter peanut butter cookie that is just that – flavorful and PERFECT!
This peanut butter cookie is great for folks who love their cookies on the crunchy side. Which to me is the absolutely perfect type of cookie. Give me all. the. crunch.
Plus with the addition of brown butter, you get a little nutty flavor that just takes it up a few notches.
If you’re looking for your new favorite cookie recipe this is the one for you!
Table of Contents
What is brown butter?
Very simply brown butter is just regular butter that has been cooked long enough to remove all the water in the butter and brown the milk solids.
If you have never made brown butter before, it’s important to be patient and know that if left unattended, you can easily burn your butter, requiring you to start the process over again.
I have added some detailed directions on how to successfully make brown butter so you can nail it the first time. Plus, if you have never made brown butter before prepare to be introduced to the most wonderful smell it creates.
There is literally nothing like the nutty smell of brown butter.
What is the best peanut butter to use for peanut butter cookies?
I like to use smooth peanut butter for peanut butter cookies.
I also prefer to use normal peanut butter aka: not natural. Sometimes the texture of natural peanut butter can vary wildly from brand to brand.
That’s why I tend to use traditional peanut butter in these cookies because it will work from brand to brand.
I typically use Jif or Skippy peanut butter.
Can I double this cookie recipe?
Yes, of course!
And it’s super simple because the recipe ingredients are given in simple to double measurements.
Just remember you’ll need to bake more cookies so you might need more than 1 baking sheet.
How do I store peanut butter cookies?
Store any leftover cookies in an airtight container for up to 5 days for optimal freshness.
Can I freeze brown butter peanut butter cookies?
Yep!
To successfully freeze cookies just wrap them in plastic wrap and place them into a freezer-safe container or ziptop baggie.
Freeze for up to 3 months.
To defrost just take out of the freezer and let defrost on the counter until room temperature.
Love these brown butter peanut butter cookies?
Why not try a few of my other delicious cookie recipes?
- Soft Gingerbread Cutout Cookies
- Chocolate Peppermint Bark Cookies
- Vanilla Bean Lemon Sugar Cookies
- Peanut Butter Chocolate Chip Cookie S’mores
- Molasses Ginger Raisin Cookies
- Espresso Salted Chocolate Chip Cookies
Brown Butter Peanut Butter Cookies
Ingredients
- 6 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
Instructions
- Place the butter in a nonstick skillet set over medium heat.
- Allow to melt and then constantly stir until bubbling and brown, about 5 minutes. You should notice the butter will slightly foam and smell toasted.
- Remove butter from the heat and transfer to a small bowl and let completely cool. It will solidify slightly but that’s ok.
- Once the butter has cooled add it to the bowl of a stand mixer fitted with the paddle attachment.
- Add in the granulated sugar and beat until well combined.
- Add in the peanut butter, egg, and vanilla extract and mix to combine.
- In a small mixing bowl add flour, baking soda, and baking powder. Whisk to combine.
- Turn the mixer on low speed and slowly incorporate it into the flour mixture.
- When fully mixed add the bowl to the refrigerator for 30 minutes to help chill the dough.
- When the dough is just about done chilling preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop out the chilled dough into 1 inch balls and place onto the prepared baking sheet pan 2-3 inches apart.
- Using a fork flatten the cookies and make a crisscross pattern on the cookies.
- Bake until the edges begin to turn golden brown, about 15 minutes.
- Transfer to a wire rack to cool and store in an airtight container for up to 1 week.
Nutrition
Gina
Monday 30th of August 2021
Nutty and delicious! Perfect with a glass of milk.