Brown Butter Peanut Butter Cookies – A delicious spin on classic peanut butter cookies! Made with rich and nutty browned butter, these cookies are absolutely perfect.
Brown Butter Peanut Butter Cookies
I will be the first to admit – the name of these cookies is a complete mouthful with repeating words but it is the very best way to describe them because they are more than just a regular peanut butter cookie. Brown butter has been one of the greatest things to happen in the kitchen, I use it all of the time when a recipe calls for melted butter because it gives any recipe a bit more depth of flavor that just can’t be topped.
For these peanut butter cookies, the recipe is as classic as can be except for using brown butter in it. You can either make them thin and crispy (as I did in the pictured cookies) or you can make them thicker and softer by just freezing the cookies for 30 minutes before putting them in the oven. This recipe makes about 12 big cookies but you can always double it if you are serving more people.
Common Questions About Making Brown Butter Peanut Butter Cookies
What are brown butter peanut butter cookies?
Brown butter peanut butter cookies are classic peanut butter cookies made with rich and nutty browned butter.
What is brown butter?
Brown butter is regular butter that is melted until it becomes brown which impacts the way it tastes, giving it a nutty flavor that really comes through beautifully when it is used in a recipe that already called for melted butter.
What else can I use brown butter in?
Brown butter is great is sweet and savory recipes! Some of my favorite uses include –
- Brown Butter Chocolate Chip Cookies
Are these cookies crisp or soft?
You can make them either way! Pictured was a crispy version that the recipe is written for but to make them soft, freeze them for 30 minutes before baking.
What kind of peanut butter should I use?
So any type of peanut butter will work whether it is natural or something classic like JIF but if it is a natural one that is a bit chunkier, then it might have a bit different texture.
What other varieties of peanut butter cookies can I make?
While a classic peanut butter cookie is great, sometimes it is fun to mix it up and try something different! Here are my other favorite variation on a peanut butter cookie!
- Peanut Butter Oatmeal Cookies
- Apple Peanut Butter Cookies
- Fluffernutter Cookies (peanut butter + marshmallow)
How long do these cookies last?
They last up to 1 week in an airtight container at room temperature.
Looking for more cookie recipes? Check these out!
- 6 tablespoons salted 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 teaspoon baking soda
- 1/4 teaspoon baking powder
- Preheat oven to 350 degrees F and line two cookie sheet with parchment paper.
- Place the butter in a nonstick pan set over medium heat. Allow to melt and then constantly stir until bubbling and brown - about 5 minutes.
- Remove from the heat immediately and transfer it to a small bowl. Allow the butter to cool to room temperature (it will solidify slightly).
- Once the butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar and beat until it is well combined.
- Next add in the peanut butter, egg, and vanilla. Mix until combined.
- Whisk together the flour, baking soda, and baking powder in another small mixing bowl then beat into the butter mixture on low speed.
- Transfer the dough to the fridge to chill for at least 30 minutes.
- Once fully combined, scoop out the dough and shape into 1" balls.
- Using a fork, flatted the cookies and make a crosswise patter. Make sure to place the cookies at least 2-3" apart on the baking sheet because they spread.
- 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.
* These are big peanut butter cookies that are crisp on the outside and slightly chewy in the center - everything you want in a cookie! If you don't want your cookies to spread as much, roll the dough into balls and press them down with a fork, then freeze them for 30 minutes before baking.
* The cookies will be soft straight from the oven and will crisp as they cool.
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