Browned Butter Peanut Butter Cookies

Everyone loves a classic peanut butter cookie. The browned butter takes it to the next level with tremendous flavor and enhances the decadent peanut butter taste. It’s a sure guarantee that you’ll be hooked after just one bite!

I tested these cookies by rolling them in sugar versus sprinkling flaky sea salt on the top. The sea salt definitely won in our house and among friends.

Browned Butter Peanut Butter Cookies

Everyone loves a classic peanut butter cookie. The browned butter takes it to the next level with tremendous flavor and enhances the decadent peanut butter taste. It's a sure guarantee that you'll be hooked after just one bite!

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Prep Time 3 hours hrs 15 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 24

Ingredients

  

• ½ cup unsalted butter (1 stick)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs, large
• 1 tbsp vanilla extract
• 1 cup creamy peanut butter
• 2½ cups AP flour
• 1 tbsp cornstarch
• ½ tsp salt
• 2-3 tbsp milk
• flaky sea salt, for sprinkling

Instructions

 

• 1.     Place butter in a small saucepan and melt over low-medium heat until golden brown. First, it will become foamy. When foam subsides, start whisking a bit. This will keep the milk solids from burning. This takes about 5 minutes. Watch the color carefully and when the butter becomes a caramel color and smells nutty, turn off the heat.  Transfer to a bowl and place in refrigerator for 20-30 minutes to cool.

  2.     Mix together the flour, salt, cornstarch and baking powder. Set aside. 

  3.     In the bowl of your stand mixer fit with paddle attachment, beat together the cooled butter and sugars until fluffy. Add vanilla and eggs one at a time. Finally, add the PB and beat until incorporated. 

  4.     Gradually add the dry ingredients until well mixed. Depending on how dry your mixture is, add 2-3 tbsp (1 at a time) in. Chill in the fridge for at least one hour. 

  5.     Once chilled, preheat oven to 350 degrees.

  6.     Prepare cookie sheets with parchment paper and use a 1” in cookie scoop to make cookies. Place approximately 2” apart on sheet. Use a fork to lightly criss-cross the tops. Bake for 10-12 minutes. Cool for 10 minutes before removing to wire rack. 

  7.     Keep them moist by storing in an airtight container with a piece of bread! Enjoy.