Brown Butter Peanut Butter Cookies

Crisp on the outside, perfectly chewy inside, and loaded with a double delight of browned butter and peanut butter, these brown butter peanut butter cookies are always a hit!

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Crisp on the outside, perfectly chewy inside, and loaded with a double delight of browned butter and peanut butter, these brown butter peanut butter cookies are always a hit!

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings cookies

Calories 162kcal

Ingredients

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
Additional granulated sugar for rolling cookies

Instructions

In a medium skillet over medium heat, melt butter, swirling pan occasionally until butter is a deep golden brown, about 3-5 minutes of cooking. Remove butter from heat, pour in a large bowl, and allow to cool 15 minutes.
Mix both sugars, peanut butter, egg, and vanilla into cooled brown butter until smooth. In a separate bowl, whisk flour, baking soda, and salt.
Fold flour mixture into butter until dough is just combined. Wrap dough in plastic wrap and refrigerate 2 hours or up to 6 days.
When ready to bake, preheat oven to 350F and line 2 large sheet pans with parchment paper. Roll dough into 1-inch balls, roll in additional sugar, and place 1 inch apart on prepared sheet pans. Flatten cookies slightly with the palm of your hand or a fork.
Bake cookies at 350F 10-12 minutes until edges are golden brown. Allow cookies to cool 10 minutes on sheet pan then transfer to a cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days.

Nutrition