I sometimes find Peanut Butter Cookies underwhelming. They’re often dry and bland when we all want them to be rich, packed with flavor, and wonderfully chewy.
These Brown Butter Peanut Butter Cookies changed the game!
After several test batches, I’ve landed on the perfect ratios for a Peanut Butter Cookie that’s packed with tons of peanut butter flavor, rich browned butter and brown sugar notes, and the perfect soft and chewy texture.
I even asked my IG and TikTok fam to weigh in on how to finish these cookies – plain, sugar, PB chips, or glazed — and the response was overwhelmingly in favor of the chips!
These cookies were a huge hit at Friendsgiving with adults and kids alike. I added my Almond Paste Cookies and Chocolate Crinkle Cookies for the most delicious cookie platter to please all palates!
Can I Use Natural Peanut Butter?
Yes! Natural PB lends a stronger peanut butter flavor, so go ahead and use it if preferred. Be sure to stir it super well before using, to avoid oily pockets and dry bits messing with your cookies.
Finishing These PB Cookies
You have endless options here, including:
- Coat in peanut butter chips (as seen in the pictures here). When pressing the dough balls down, press them into a bowl of peanut butter chips, so the top is coated fully in the PB chips. It’s fun, easy, and adds another level of PB flavor!
- Roll cookie dough balls in granulated sugar (you’ll need about 67 grams or 1/3 cup) before pressing the dough balls down with a fork to flatten slightly.
- Leave plain. Simply press the dough balls down with a fork to form that classic criss-cross patten on top and leave them plain.
- Add a PB icing. This is a fun way to add more PB flavor and add some extra fun. Skip the PB chips on top, or mix them in instead, and just press the cookies down with a fork before baking. Icing recipe just below.
Peanut Butter Icing Recipe
- 21 grams (1 ½ Tablespoons) unsalted butter
- 51 grams (3 Tablespoons) peanut butter
- 48 grams (about ⅓ cup) powdered sugar
- 42 grams (3 Tablespoons) milk, any kind
- ½ teaspoon vanilla extract
- Instructions:
- In a medium-sized heatproof bowl, place the butter and peanut butter. Microwave 30-45 seconds, stirring every 15 seconds, until the butter is melted and the mixture is combined.
- Add the powdered sugar, milk, and vanilla extract. Using a small whisk or a fork, whisk until smooth and combined. Add a tiny splash more milk to thin or a little more powdered sugar to thicken, if needed, so a thick but slightly pourable icing forms.
- Using a spoon, spread the icing on top of each cooled cookie. Sprinkle with a little flaky sea salt, if desired. Allow to set (place in the fridge to speed this up, if needed) before serving.
Do I Have to Chill This Dough?
Because we’re using browned butter in this recipe (for the unmatched depth of flavor it adds), I recommend chilling the dough for at least 1 hour before baking – or up to 2 days, if you need to make them ahead. If you skip the chill period, your cookies may spread more in the oven, and won’t have as much flavor.
Can I Freeze Peanut Butter Cookies?
Absolutely! Shape the dough and place inside an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed in the recipe.
More Cookie Recipes You’ll LOVE:
- Fudgy Double Chocolate Chip Cookies
- Nutella Stuffed Brown Butter Cookies
- Dubai Chocolate Chip Cookies
- The Best Chocolate Chip Cookies
- Almond Paste Cookies
Brown Butter Peanut Butter Cookies
Ingredients
For the Peanut Butter Cookies:
- 113 grams (1 stick) unsalted butter, cubed
- 100 grams (½ cup) light brown sugar
- 50 grams (¼ cup) granulated sugar
- 200 grams (¾ cup) peanut butter*
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 195 grams (1 ½ cups) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 grams) peanut butter chips (approximately), for topping
Instructions
Make the Cookies:
- Place butter in a medium stainless steel saucepan or skillet. Over a medium heat, melt the butter, and allow it to brown. This will take approximately 5-8 minutes. Stir occasionally. The butter will foam and become a bit hard to see the bottom – that's okay. Keep an eye on it until the butter is golden brown and there are noticeable deep brown bits at the bottom.
- Remove from heat and transfer to a large heatproof mixing bowl, scraping in all the little brown bits at the bottom of the pan for maximum flavor.
- Add the granulated sugar and brown sugar to the browned butter. Whisk to combine well and set aside to cool to about room temperature. You can place it in the fridge to speed this up.
- Whisk in the egg, egg yolk, and vanilla extract.
- Add the flour, baking soda, and salt. Stir until just combined. Do not overmix.
- Using a medium-sized (2-Tablespoon) cookie scoop, portion the dough into 24 medium-sized balls. Press each dough ball into the peanut butter chips to cover the tops in chips, and to slightly flatten the balls into discs about 1" thick.
- Chilling: For best flavor and texture, cover the cookie dough discs with plastic wrap and chill for at least 1 hour or up to 2 days.
Bake the Cookies:
- Preheat oven to 350°F (175°C). Place dough discs on light-colored aluminum baking sheets lined with parchment paper, spacing at least 2 inches apart.
- Bake for 10-13 minutes, or until the cookies appear set at the edges and no longer look wet on top. Allow to cool slightly on the baking trays before serving.
