Peanut Butter Cookies

Brown butter is my secret ingredient to every great baked good—it adds this rich, nutty depth that takes everything to the next level. These brown butter peanut butter cookies are no exception. They’re salty, gooey, and loaded with peanut butter flavor, with those golden edges and soft centers.

Ingredients

• 1 stick (½ cup) salted butter (for browning)

• ½ cup (125g) creamy peanut butter

• ¾ cup (150g) dark brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ tsp baking soda

• 1¼ cups (150g) all-purpose flour

Instructions

1. Brown the Butter

Melt the butter in a medium saucepan over medium heat, stirring constantly. The butter will melt, foam, and begin to brown after 6–8 minutes. You’ll notice a nutty aroma and brown specks forming at the bottom. Once browned, immediately pour the butter into a heat-proof bowl and let it cool slightly. The whole process should take no more than 10 minutes.

2. Make the Cookie Dough

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Once the butter is slightly cooled, add the peanut butter and mix until smooth. Add both sugars and mix until combined, ensuring the brown sugar has no clumps.

Add the egg and vanilla extract and mix until incorporated. Then add the baking soda and flour. Mix until just combined—do not overmix.

3. Shape and Bake

Divide the dough into 7 large cookies. Use a large 2oz cookie scoop, about 4 tablespoons, or weigh 2oz per cookie dough ball with a kitchen scale. Place cookies 2–3 inches apart on the baking sheet (no more than 5 per sheet).

Bake for 10-12 minutes. Cookies should look slightly underdone but will set as they cool. Let them cool completely on the baking sheet.

7 cookies