Brown Butter Peanut Butter Cookies
Peanut Butter Cookies are one of my favorites–the best recipes are soft, chewy, and perfectly peanut-buttery. But what happens when you take that classic recipe and elevate it with rich, nutty brown butter? Even yummier! These Brown Butter Peanut Butter Cookies are easy to make (no mixer required!), chewy, and delicious. Love peanut butter? Try my Oreo-Stuffed Peanut Butter Cookies next.
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I’ve currently written several peanut butter cookie recipes for this website and I see no end in sight! Peanut butter cookies are an American classic and there are endless possibilities.
This latest recipe was a simple experimentation with replacing the butter in my classic peanut butter cookie recipe with brown butter. The recipe starts with butter that is gently browned on the stovetop, giving it a deep nutty/caramel-y flavor. Then after the cookies are shaped, they are rolled in granulated sugar. The final touch is a dash of flaky sea salt.
They are a fun elevated peanut butter cookie that I’m excited to share!
Why You’ll Love This Recipe
- No mixer needed. Because we don’t need to cream together butter and sugar (we’ll be working with melted butter instead), this cookie dough comes together easily without the aid of an electric mixer.
- Brown butter makes everything better. The deep, nutty flavor of browned butter enhances the peanut butter, making these cookies extra-tasty.
- Endless variations. This recipe is simple and could easily be varied however you like. Maybe you use these for ice cream sandwiches, maybe you add chocolate chips, maybe white chips. Go ahead and experiment!
Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share with you that these are recipes created, tested, and approved by a real human (me!). I only publish recipes I think are awesome.
Basic Supplies for Baking Cookies
For the best results, here are a few kitchen tools that make cookie baking even easier:
- A sturdy whisk and spatula – Since this recipe doesn’t require a mixer, a strong whisk and a good-quality spatula will help mix everything smoothly.
- A #40 cookie scoop – This ensures even-sized cookies that bake perfectly. I like the scoops from Vollrath because they are color-coded which saves time and confusion.
- Parchment paper – I always line my cookie sheets with parchment paper. It keeps cookies from sticking and makes cleanup a breeze. I prefer parchment over the reusable silicone sheets.
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Ingredients You’ll Need
- Unsalted Butter – Browning the butter gives these cookies depth. Always use unsalted butter to control the salt level.
- Granulated Sugar & Brown Sugar – Mixing sugars helps create the perfect spread and chewiness.
- Smooth Peanut Butter – Stick with conventional peanut butter (like Jif or Skippy) rather than natural or organic peanut butter, which can negatively affect the texture of the cookies.
- Egg – one large egg.
- Vanilla Extract – Use your favorite!
- All-Purpose Unbleached Flour – I prefer to weigh my flour and suggest you do as well! Grab a food scale if you don’t have one. Weighing the flour ensures the perfect consistency—too much flour means dry cookies!
- Baking Soda & Salt
- Extra Granulated Sugar (optional) – For rolling the cookies before baking, giving them a sparkly, crackled finish.
- Flaky sea salt – This is optional for sprinkling on top of the cookies. Don’t try to use table salt for this. I use Maldon Salt.
How to Make These Cookies
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
- Brown the Butter – The recipe includes detailed instructions for how to brown butter. If you’ve never tried it before, go slow and remove the butter from the heat once you see little brown flecks in the pan. Also, stir often and don’t go anywhere! My detailed tutorial on my other website, Bellewood Cottage has photos if you need more guidance!
- Mix the Dough – Stir in sugars. Then the peanut butter and vanilla. Finally, stir in the egg. Then fold in the dry ingredients until just combined.
- Chill the Dough – Refrigerate for 2 hours to prevent spreading.
- Scoop & Bake – Roll the dough into balls, coat in sugar (optional), and bake at 350°F until golden and crackled. If you are using the flaky sea salt, sprinkle it on immediately so it will stick!
- Cool & Enjoy – Let the cookies set on the pan before transferring to a wire rack.
Tips for Success:
- Why bother with brown butter? Brown butter adds a rich, nutty flavor that pairs well with peanut butter. Starting with melted butter also means we can skip the electric mixer.
- Don’t skip chilling the dough. The dough will be too warm to bake immediately. Two hours in the fridge means the butter has a chance to cool down, thus preventing over-spreading.
- Avoid natural peanut butter. Natural (or organic) peanut butters are too oily and can cause issues with the texture of the baked cookies.
How to Store and Freeze
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a sealed container for up to 2 months.
A Fun Twist: Make a Peanut Butter Cookie Ice Cream Sandwich
These cookies are a tasty base for ice cream sandwiches! Try sandwiching a scoop of vanilla or chocolate ice cream between two cookies, press lightly, and freeze for 30 minutes for a fun summer treat. Also check out my mini ice cream sandwiches recipe if you love pairing cookies and ice cream together!
More Variations to Try
- Add chocolate chips to the dough.
- Try peanut butter chips for extra peanut flavor.
- Swap the smooth peanut butter for extra-crunchy (stick with something like Jif or Skippy though).
- Cool the cookies completely and then dip half of each cookie into melted milk chocolate chips and let set.
More Delish Cookie Recipes from Elle Makes Dessert
- Peanut Butter Chocolate Heart Cookies
- Chewy Peanut Butter Oreo Cookies
- Single Serve Peanut Butter Cookie
- Small Batch Chocolate Chip Cookies Recipe
- Crumbl Semi-Sweet Chocolate Chunk Cookies
Don’t Forget to Pin It for Later!
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Thanks so much for trying one of my recipes!
Brown Butter Peanut Butter Cookies
Ingredients
- 8 tablespoons unsalted butter 4 ounces
- 1 tablespoon water
- 1/2 cup packed light brown sugar 3.5 ounces
- 1/3 cup granulated sugar 2.5 ounces
- 1/2 cup smooth peanut butter 4.5 ounces
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour 6.25 ounces
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3-1/2 cup granulated sugar (optional; for rolling cookies)
- optional: flaky sea salt (I use Maldon's)
Instructions
Brown the Butter:
- Melt a stick of butter slowly on medium low heat in a saucepan or skillet. Once melted, continue to cook butter and stir it with a heatproof wooden spoon. The butter will be bubbling and popping as the water is evaporating out. The bubbling will slow down and then the milk solids will begin to brown. When you notice small brown bits forming in the pan, swirl the spoon around the pan a few times more and remove it from the heat. Note: You can continue to brown the butter on the stove for another minute or so to yield a deeper flavor, but you have to be VERY careful not to burn it!
- Pour butter into a large heatproof bowl and add the tablespoon of water. Be careful as the butter might sputter a bit when the water is added.
Mix the Cookie Dough:
- Add both sugars to the bowl with the butter and whisk to combine.
- Add peanut butter and vanilla extract and whisk until combined. Add egg and whisk until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and use a spatula to fold together until combined and no streaks of flour remain. The dough will be soft and a bit sticky. Chill dough for two hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Use a #40 cookie scoop (1.5 tablespoons) to scoop out the cookies. Roll each cookie in granulated sugar if desired. Place on baking sheets two inches apart. Bake for 9-11 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden. If using, sprinkle immediately with flaky sea salt. Note: When baking two sheet pans at once, rotate sheet pans and alternate them on the oven racks halfway through the baking time.
- Cookies will be puffy and then flatten as they cool. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.
Notes
How to Store and Freeze These Cookies
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- Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
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- Freezing: Freeze baked cookies in a sealed container for up to 2 months.
