Browned Butter Peanut Butter Cookies

a stack of brown butter peanut butter cookies on parchment paper.

5 from 2 votes

Browned Butter Peanut Butter Cookies

Soft, chewy Browned Butter Peanut Butter Cookies are anything but regular old peanut butter cookies. Luscious browned butter adds rich flavor that somehow makes the peanut butter taste even nuttier. They're truly the best peanut butter cookies I've ever had.

Prep Time20

Cook Time10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 195kcal

Author: Cara Lanz

Ingredients

9 tablespoons unsalted butter, cut into cubes
½ cup granulated sugar
½ cup brown sugar
1 egg room temperature
¾ cup creamy peanut butter
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
flaky sea salt, optional

Instructions

Make browned butter. Cut the butter into cubes and place it in a medium, light-bottomed saucepan over medium heat.
Cook and stir while it becomes foamy and bubbly. After 5-8 minutes, it will begin to toast and you'll see little brown flecks. Immediately pour the butter into a heat-proof bowl to stop the cooking process.
Measure the browned butter to make sure you have ½ cup. Cool to room temperature.
Beat ½ cup browned butter and both sugars on medium speed until combined. Mix in the egg for one minute. Add the peanut butter and vanilla and mix for one minute. Mix in the flour, baking soda, and salt until just combined. Do not over-mix.
For best flavor, chill the dough for 1-2 hours, up to overnight.
Preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone baking mats.
Let the dough sit at room temperature for 5-10 minutes so it's easy to work with.
Scoop 2-tablespoon dough balls and set them onto a baking sheet. Use your hand or a greased silicone spatula to gently press the cookie dough balls into ¾ inch thick pucks. Sprinkle flaky sea salt on top.
Bake for 9-11 minutes or until the edges are set and the tops are very light brown. The centers will still be very soft.
Be careful not to overbake or the cookies will be dry.
Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool the rest of the way.

Notes

When making browned butter, some of the liquid will evaporate. Start with 9 tablespoons of butter so you can end up with 8 tablespoons of browned butter.
Don't walk away from the stove when making browned butter -- it can go from toasted and lovely to burned and bitter in no time.
For the richest flavor and softest texture, chill the dough for 1-2 hours.

Storage & Freezing

Cookies. Store cooled cookies in an airtight container at room temperature for up to 1 week. Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature or microwave briefly to warm.

Cookie Dough. Refrigerate covered dough for up to 3 days. To freeze, scoop and slightly flatten dough into pucks. Freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Thaw before baking and add 1–2 minutes to the baking time.

Nutrition