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A stack of brown sugar peanut butter cookies on a plate with two glasses of coffee
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5 from 2 votes

Peanut Butter Cookies

These classic Peanut Butter Cookies get a little flavor treatment with brown butter, brown sugar and chopped peanuts for extra depth and texture.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 23
Calories: 141kcal
Author: Trang


  • 4 oz unsalted butter 113 g or 90 g brown butter
  • ½ cup creamy peanut butter 128 g
  • ¾ cup light brown sugar 150 g
  • 1 large egg room temperature
  • ½ teaspoon pure vanilla extract 3 g
  • 1 ¼ cup all-purpose flour 154 g
  • ¼ teaspoon kosher salt 1 g
  • ½ teaspoon baking soda 3 g
  • ¼ teaspoon baking powder 1 g
  • ½ 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 ⅛ 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 ¼” - 2 ½” in size once baked.


Serving: 30g | Calories: 141kcal