These classic Peanut Butter Cookies get a little flavor treatment with brown butter, brown sugar and chopped peanuts for extra depth and texture. Treat yourself or pack them up in a care package and send a friend some love.
This post has been sponsored by American Greetings. All thoughts and opinions are my own.
When I first moved to the states, I used to keep in touch with all of my friends through snail mail and post cards. International mail took a long time, so it could be months before I received a letter. But it was always such a joy when I did receive one. I love holding on to a physical letter, knowing that someone took the time to write it especially for me.
In this digital age, email and text have made communication instantaneous. But a thoughtful letter or a greeting card will never fail to bring me a smile. If you have a friend you haven’t talked to in a while, send them an American Greetings card and let them know you’re thinking of them. You can find cards for everyday occasion on your weekly grocery trip to your local Albertsons store. Oh, and don’t forget to pick up the ingredients for these peanut butter cookies that are perfect to send in a care package or just gift to a friend with a thoughtful card.
How to make peanut butter cookies with brown sugar and brown butter
This peanut butter cookies recipe takes the classic peanut butter cookies to another level with the addition of brown butter and brown sugar. They add complexity and depth to the flavor of these cookies, as well as enhance the color while baking.
- Brown butter, peanut butter and brown sugar are added to a stand mixer bowl that’s fitted with the paddle attachment. Brown butter can be made ahead of time or the day of, but make sure to use room temperature brown butter for this recipe.
- Beat the butter, peanut butter, and sugar until light and fluffy.
- Add egg and vanilla extract to the stand mixer bowl.
- Beat again until incorporated and fluffy.
- Add the flour mixture with the chopped peanuts to the liquid ingredients.
- Stir until cookie dough forms.
- Divide dough with a cookie scoop. Use a kitchen scale for exact portions.
- Roll dough into balls and place on a baking sheet. This dough does not need to be refrigerated before baking. Bake six to a tray, one tray at a time, in the middle oven rack.
If you have never worked with brown butter before, don’t be afraid to try. It’s really worth it. I tested this peanut cookies recipe multiple times using both regular unsalted butter and brown butter. They both work, but the ones made with brown butter have a much more complex toffee flavor. And the final coloring of the cookies is much more golden brown as well.
These peanut cookies are delicious as an afternoon snack with tea and will make the perfect addition to a care package. Pack them up in a tin and send them off to a friend along with an American Greetings card to show them some love, no special occasion required. The best part is, you can pick out the perfect card and pick up everything you need for this recipe at Albertsons. Enjoy!
More Peanut Butter Treats
- Double Peanut Butter Brownies
- Peanut Butter Blossom Cookies
- Homemade Peanut Butter Cups
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter and Jelly 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!
Peanut Butter Cookies
- 4 oz unsalted butter (113 g or 90 g brown butter)
- 1/2 cup creamy peanut butter (128 g)
- 3/4 cup light brown sugar (150 g)
- 1 large egg (room temperature)
- 1/2 teaspoon pure vanilla extract (3 g)
- 1 1/4 cup all-purpose flour (154 g)
- 1/4 teaspoon kosher salt (1 g)
- 1/2 teaspoon baking soda (3 g)
- 1/4 teaspoon baking powder (1 g)
- 1/2 cup peanut (77 g, roasted and finely chopped)
- Melt 4 oz or one stick of butter in a small sauce pan over medium heat and allow it to boil. Start whisking. When the boiling subsides, the butter will start to brown. Continue whisking and watching the color of the butter. When the butter smells nutty and becomes caramel in color, turn off the heat. Transfer brown butter into a heat-proof bowl, leaving the burnt milk solid behind. Allow to re-solidify at room temperature or at least cool to room temperature.
- Preheat oven to 350°F.
- If using raw peanuts, roast in a skillet over medium heat for a few minutes until lightly brown and fragrant. Add peanuts to a food processor and pulse until finely ground.
- Transfer ground peanuts to a small mixing bowl and allow to cool slightly before adding flour, salt, baking soda, and baking powder. Whisk to distribute evenly and set aside.
- In a stand mixer bowl, combine brown butter with creamy peanut butter and brown sugar and beat with the paddle attachment for 1 minute until combined. Add egg and vanilla extract; beat for another minute until combined.
- Slowly pour the dry ingredients mixture into the stand mixer bowl and stir until incorporated. Use a spatula to scrape the sides and bottom of the bowl to ensure thorough mixing.
- Divide dough into 1-oz portions with a cookie scoop. Roll into balls and place on a parchment-lined baking sheet, about 6 to a baking sheet. Bake for 10-12 minutes in the middle oven rack, one baking sheet at a time.
- Optional: when there is about 3 - 4 minutes left on the timer, open the oven door and bang the baking sheet again the oven rack twice, rotate and bang against the oven rack twice more. Place baking sheet back into the oven to finish baking.
- Remove the baking sheet from the oven, set it on a wire rack, and allow the cookies to cool on the baking sheet for 5 - 10 minutes. Then move the cookies to another wire rack and allow to cool completely.
- 4 oz of unsalted butter when browned will yield about 3 1/8 oz of brown butter. You can brown butter in a larger batch, use just what this recipe calls for and save the leftovers for other recipes.
- The pan banging step to flatten the cookies is optional. If you don’t do it, the cookies will rise a little higher and have less crinkles.
- This batch yields 23 cookies, 2 1/4” - 2 1/2” in size once baked.