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Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies uses brown butter in the cookie dough to enhance the nutty flavor in these soft and chewy peanut butter cookies.

Classic peanut butter cookies with a tasty spin. Brown butter to create a depth of nutty flavor and to create a chewy texture.

Stacks of brown butter peanut butter cookies with criss cross tops next to a glass jar of milk.

Ingredients in Brown Butter Peanut Butter Cookies

  • All-purpose flour- spooned and leveled to reduce unncessary flour in the cookie dough.
  • Baking powder
  • Unsalted butter, browned – directions for how to brown butter below and in the recipe card!
  • Creamy peanut butter
  • Light brown sugar, packed
  • Granulated sugar
  • Vanilla extract
  • Egg
  • Salt
Brown Butter Peanut Butter Cookies cooling on a black wire rack with dark blue napkins.

RELATED: Brown Butter Chocolate Chip Cookies

How to Make Brown Butter

To make brown the butter add it to a skillet and allow it to melt on low heat.

Raise the temperature to medium-low and stir the melted butter until frothy and small brown bits form on the bottom of the skillet.

Once the brown bits form, remove the butter from the heat and transfer it to a heatproof bowl immediately to prevent the butter from burning.

Allow the butter to turn back to a softened stage in the refrigerator for 45 minutes or use the freezer to speed up the process.

Peanut butter cookies spread on gray background with blue linens and a glass of milk.

How to Make Brown Butter Peanut Butter Cookies

Preheat the oven and prepare the cookie sheets- Preheat the oven to 350º and line two cookie sheets with parchment paper.


Combine the wet ingredients- Cream together the cooled browned butter and the brown and granulated sugar until smooth.


Spoon the creamy peanut butter into the mixture and beat until well blended.


Stir in the egg and the vanilla extract.


Mix the dry ingredients- Combine the all-purpose flour, baking powder, and salt together in a small bowl.
Slowly combine the dry ingredients into the wet ingredients and beat until combined and all dry ingredients are moistened.


Prepare the brown butter peanut butter cookie dough for baking- Roll the dough into one-inch balls and place them on a baking sheet lined with parchment paper.

Uneven stacks of peanut butter cookies spread on counter with blue linen napkins.

RELATED: Chocolate Crinkle Cookies


Use the tins of a fork to flatten the cookies. Turn the fork to create a criss-cross pattern on each cookie to give it a signature peanut butter cookie look.


Bake the cookies- Bake in the preheated oven for 10 minutes.
Allow the cookies to cool on the cookie sheets before transferring them to an air-tight container.

TIP: Avoid overbaking the cookies so they do not become hard. Cookies continue to bake once they are out of the oven while they are in the cooling process.

Allow the cookies to sit on the cookie sheet right out of the oven to prevent the cookies from crumbling. They will be very soft and they will continue baking as they cool. Patience is key!

Store the baked cookies in an airtight container.

Three stacks of cookies with a criss cross top and a glass of milk.
Yield: 20 cookies approx.

Brown Butter Peanut Butter Cookies

Stacks of brown butter peanut butter cookies with criss cross tops next to a glass jar of milk.

A delicious twist on classic peanut butter cookies. These cookies are made using brown butter to enhance the nutty flavor of these tender and chewy cookies.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, browned*
  • 1 cup creamy peanut butter
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions


Make the Brown Butter and Prepare the oven

  1. Preheat the oven to 350°
  2. Line cookie sheets with parchment paper.
  3. Brown the butter in a skillet by allowing it to melt on low heat.
  4. Raise the temperature to medium-low and stir the melted butter until frothy and small brown bits form on the bottom of the skillet.
  5. Once the brown bits form, remove the butter from the heat and transfer it to a heatproof bowl immediately to prevent the butter from burning.
  6. Allow the butter to turn back to a softened stage in the refrigerator for 45 minutes or use the freezer to make the process faster.


Make the Cookie Dough

  1. Cream together the cooled browned butter and the brown and granulated sugar until smooth.
  2. Spoon the creamy peanut butter into the mixture and beat until well blended.
  3. Stir in the egg and the vanilla extract.
  4. Combine the all-purpose flour, baking powder, and salt together in a small bowl.
  5. Slowly combine the dry ingredients into the wet ingredients and beat until combined and all dry ingredients are moistened.
  6. Roll the dough into one-inch balls and place them on a baking sheet lined with parchment paper.
  7. Use a fork to flatten the cookies down. Turn the fork to create a criss-cross pattern on each cookie.
  8. Bake in the preheated oven for 10 minutes.
  9. Allow the cookies to cool on the cookie sheets before transferring them to an air-tight container.
  10. Allow the cookies to sit on the cookie sheet right out of the oven to prevent the cookies from crumbling. They will be very soft and they will continue baking as they cool.
  11. Store in an airtight container.

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Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 138mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 4g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Natalie

Thursday 25th of November 2021

Such an easy cookie recipe. I have to give them a try. Love peanut butter.

Melanie

Wednesday 24th of November 2021

I'll take a whole batch for me please! Love that it is using brown butter, it gives a different taste! So yummy! thanks

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