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.
If 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.
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.
To 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.
Once 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.
These 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
- Chocolate Peanut Butter Chip Cookies
- White Chocolate Chip Matcha Cookies
- Red Velvet White Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
If 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!
- 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
- 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.
- 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 and refrigerate while the oven preheat or overnight if making cookie dough ahead of time.
- Preheat oven to 350°F.
- Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 13-15 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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