Go Back
–+ servings
A plate of peanut butter cookies with flaked sea salt sprinkled on top.
Print Recipe
No ratings yet

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies uses butter that has been gently browned on the stovetop before mixing up the cookie dough. The brown butter adds a subtle background flavor to peanut butter cookies and makes these very easy to whip up--there is no need to use to room temperature butter and no need for an electric mixer! Enjoy!
Prep Time15 minutes
Cook Time10 minutes
Chill Time2 hours
Course: Dessert
Cuisine: American
Keyword: brown butter cookies, brown butter peanut butter cookies, oreo stuffed peanut butter cookies recipe
Servings: 24 cookies
Calories: 131kcal

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

    • 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.

Nutrition

Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 127IU | Calcium: 10mg | Iron: 0.5mg