Peanut Butter Cookies
made with brown butter
Gather the ingredients - * Butter * Sugar * Peanut butter * Egg * Vanilla extract * Flour * Baking soda * Baking powder
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.
- If you want softer cookies instead of crispy, freeze them for 30 minutes before baking. - 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.
Full recipe at mildlymeandering.com