Home » Recipes » Dessert » Cookies » Brown Butter Peanut Butter Chocolate Chip Cookies

Brown Butter Peanut Butter Chocolate Chip Cookies

These Brown Butter Peanut Butter Chocolate Chip Cookies are absolutely out of this world. They are soft and chewy, with a whole lot of peanut butter and a slight hint of toffee from the brown butter. These are the kind of cookies that can make your day no matter what happened.
Brown Butter Peanut Butter Chocolate Chips Cookies stacked on a baking sheetIf you love peanut butter cookies and you love chocolate chip cookies, I’ll do you one better with these Brown Butter Peanut Butter Chocolate Chip Cookies. The name might be a mouthful but one bite and they will win you over. These cookies are thick, soft and chewy. The brown butter really adds an exceptional flavor profile to them. If you’re sharing, you may be fighting over the last cookie in the jar, just a friendly warning.

Freshly baked Brown Butter Peanut Butter Chocolate Chips Cookies with melted chocolate chips

Browning Butter

When making my classic chocolate chip cookies, I always melt the butter. In this recipe, I went a step further and make brown butter. There really is nothing more satisfying than the smell of delicious nutty brown butter on your stove. It’s a very simple process, but if you happen to burn your butter, it’s okay I’ve done it too, I just won’t tell you how many times.

Unbaked Brown Butter Peanut Butter Chocolate Chips Cookie doughTo brown the butter, use a Stainless Steel Saucepan so you can see the color changing. First, melt it over medium heat and then continue cooking until all the water has evaporated. You will see rapid bubbling through this stage, when the bubbling subsided, your butter will start to brown. At this stage, stir or whisk frequently to ensure even caramelization and avoid burning the milk solids. When the butter turns a caramel color, check using a spoon, and smells nutty, take it off the heat.

Inside of a freshly baked Brown Butter Peanut Butter Chocolate Chips CookieOnce the brown butter cools, you can use it as usual in the recipe. You can strain and discard the milk solids or add it all into the recipe. I tend to discard if it seems like it’s a tad bit too dark as those milk solids can go from brown to burnt very quickly. But just simply taking a bit of extra time for this one step will add a delicious layer of toffee like flavor to these amazing Brown Butter Peanut Butter Chocolate Chip Cookies.

Brown Butter Peanut Butter Chocolate Chips Cookies stacked on a baking sheetThese cookies were a hit every time I made them, so I can guarantee you’ll love them too, assuming that you love butter, peanut butter and chocolate. But honestly though, those aren’t hard to love, are they? Brown butter cookies, peanut butter cookies, chocolate chip cookies, all in one delicious package you won’t be able to resist.

More Cookies You’ll Love

A Brown Butter Peanut Butter Chocolate Chip Cookie leaning against a milk bottleIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Brown Butter Peanut Butter Chocolate Chips Cookies stacked on a baking sheet

Brown Butter Peanut Butter Chocolate Chip Cookies

These Brown Butter Peanut Butter Chocolate Chip Cookies are absolutely out of this world. They are soft and chewy, with a whole lot of peanut butter and a slight hint of toffee from the brown butter. These are the kind of cookies that can make your day no matter what happened.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 22 cookies
Calories: 342kcal
Author: Trang

Ingredients

  • 8 ounce unsalted butter
  • 1 cup creamy peanut butter
  • 1 1/2 cup brown sugar
  • 2 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 bag milk chocolate chip

Instructions

To brown the butter

  • Melt the butter in a small sauce pan over medium heat and allow it to boil. The butter will bubble rapidly.
  • When the bubbling subsides, the butter will start to brown. Stir or whisk to brown evenly.
  • When the butter smells nutty and becomes caramel in color, it is done.
  • Take off the heat, transfer into a heat proof bowl leaving the burnt milk solid behind and allow to cool to room temperature.

Make the dough

  • Preheat oven to 350°F.
  • Combine flour, salt, baking soda, and baking powder in a small bowl and whisk to distribute evenly.
  • In a stand mixer bowl, combined cooled butter with creamy peanut butter and brown sugar, beat with the paddle attachment for 1 minute until combined.
  • Add egg, and vanilla extract, beat for another minute until combined.
  • Slowly add the flour mixture to the liquid mixture and stir until incorporated.
  • Add the chocolate chip and stir until evenly distributed.
  • Divide the dough using a large ice cream scoop. The cookies do not need to be refrigerated if baking right away.
  • Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes.
  • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies bake up thick. If you want them to spread more, use the pan banging method:
  • Bake for 5 minutes initially, then open the oven door and bang the baking sheet against the oven rack a few times, close the oven door and continue to bake.
  • After 2 minutes, open the oven door and and repeat banging the baking sheet. Do this every 2 minutes, about 4 times until the cookies spread to your liking and finish baking.

Nutrition

Serving: 71g | Calories: 342kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Shop The Recipe Tools

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my blog.

These soft and chewy Peanut Butter Chocolate Chip Cookies are made with brown butter and brown sugar resulting in a hint of toffee flavor making them the best cookies ever! #wildwildwhisk #peanutbutter #peanutbuttercookies #peanutbutterchocolatechipcookies #chocolatechipcookies #chocolatechip #brownbutter #brownbuttercookies #cookierecipes #cookies
Follow:

Are you hungry for more?

Sign up for email updates and never miss a recipe

+ Get my FREE ebook ROOM FOR PIE!

Share:

10 Comments

  1. Mary R Ducker
    August 9, 2019 /

    I am in the process of making these and the dough is dry and crumbling, ugh. I use a kitchen scale and it is summer so not cold in or out of the kitchen. The cookies spread only slightly and I even tried the “banging”. The in and out of the oven for banging made the oven temp uneven too I believe causing the bottoms to darken. Frustrating. Brown butter and peanut butter seemed like a dream. Any hints to improve my results. I am a pretty experienced baker.

    • Trang
      Author
      August 9, 2019 /

      Hey Mary, I’m sorry this is happening. You used a kitchen scale to measure which ingredient? If dry and crumbly, it sounds like not enough liquid in the dough. How much butter did you use, how much PB did you use, eggs? How much flour did you measure? Lower your oven temperature because it could be running hotter than mine. The uneven temp has not caused any issue for me, make sure to rotate the pan each time you take it in and out.

    • Stephanie
      August 11, 2019 /

      I too am having the same problem ? such a bummer because the pictures of them look great.

      • Trang
        Author
        August 11, 2019 /

        Can you send me a photo of what your cookies look like? This is puzzling me and I’d like to troubleshoot this. Also what kind of peanut butter are you using?

    • Rachael
      August 25, 2019 /

      When I first made these a couple weeks ago my dough was crumbling as well. The second time I tried to make them they came out perfect. I believe it way you transfer the butter from the pot. I put it in a small glass measuring cup and placed it in the freezer until it cooled. Then, I drained the butter and was able to get a lot more butter this time. Making more liquid in the dough and it came out perfectly. Baked them up and they were moist and delicious. I definitely have to bang the on a few times. Hope this helps.

      • Trang
        Author
        August 25, 2019 /

        Rachael, thank you for adding your tips. Can you tell me what you did with the butter the first time that gave you crumbly dough?

  2. Maya
    December 15, 2018 /

    I tried making these cookies but didn’t get the same result! Once out of the refrigerator and into the oven the cookie balls remain spherical! They don’t “melt” to form a cookie! Any tips or video on how to make them? Thanks!

    • Trang
      Author
      December 16, 2018 /

      Hi Maya, I tested these in the summer so my guess is that the current ambient temperature is already cold enough that you don’t need to refrigerate them. Try to bake them without refrigerating. Let me know if that helps and I can add some notes to the recipe to help others with the same issue.

    • Trang
      Author
      February 3, 2019 /

      Hi Maya, I tested this recipe again over the holidays and while I don’t get a spherical cookies when baked, they are thicker than a typical chocolate chip cookies. I’ve updated the recipe with some tips if you want to get them to spread more (pan banging).

  3. December 13, 2018 /

    5 stars
    I. Want. These. Baaaaaaad!!! They look to me like the perfect cookie. I can just imagine the crispy edges and soft middle and I reckon that first bite, while their still warm would be just bliss.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

As Featured On

shares