These thick, gourmet brown butter peanut butter cookies are the perfect blend of softness, crunch, and deep, warm flavours. If you’re a fan of peanut butter, this is a recipe you’ll want to make on repeat.
There’s something truly magical about brown butter—it transforms the ordinary into extraordinary with its nutty aroma and rich, toasty flavour. Pair that with the comfort of peanut butter, and you’ve got yourself a cookie that feels indulgent yet nostalgic.
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Gourmet Peanut Butter Cookies at Home
If you’re from Canada, you might know the Tim Hortons peanut butter cookies – they are one of my favourite cookies! So soft and nutty, and they always hit the spot. These cookies remind me of those—but better. They’re thicker, softer, and have that irresistible homemade, gourmet feel that you just can’t find in store-bought cookies.
If you love making gourmet cookies at home, you’ll also want to check out my recipes for lemon meringue pie cookies and these oh-so-buttery almond croissant cookies.
Why Brown Butter?
Brown butter adds a subtle complexity to these cookies, elevating the natural nuttiness of the peanut butter. It’s an extra step, yes, but one that rewards you with a cookie that tastes like it came straight from a bakery.
Step-by-Step Instructions
- Prep and Brown the Butter
At least one hour before preparing your batter, start by browning your butter. Melt it in a large saucepan over medium heat, stirring frequently, until it turns golden brown and releases a nutty aroma (about 5 minutes). Be sure to scrape up the browned bits at the bottom of the pan—these are flavor gold! Let it cool in the fridge for at least 1 hour so it solidifies again to the soft butter stage. You don’t want the butter to be melted when you add the sugars. - Combine Wet Ingredients
In a large mixing bowl, beat together the cooled brown butter, brown sugar, granulated sugar, and peanut butter until smooth and fluffy. Add in the eggs and vanilla extract, mixing until fully incorporated. I use a large mixing bowl and wooden spoon, but you can use an electric mixer if you prefer. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. - Add the Mix-Ins
Fold in the peanut butter chips and chopped peanuts. The dough will be very thick but should hold together nicely. - Shape and Roll
Divide the dough into 12 equal portions and roll into a ball, then roll the balls in granulated sugar for a sweet, crisp exterior. Place them on parchment-lined baking sheets. - Chill the Dough
Press the dough balls down slightly with the palm of your hand so they bake with a flat top and are not domed. Chill the cookie sheets in the refrigerator for one hour to prevent excessive spreading during baking. - Bake
Preheat your oven to 375°F. Bake the cookies for 18-20 minutes, or until the edges are crisp and golden brown. - Cool Completely
Allow the cookies to cool completely on the baking sheets before attempting to move them. These hefty cookies are delicate when warm but firm up beautifully once cooled.
Tips for Success
- Brown Butter Shortcut: If you’re short on time, regular softened butter works, but the brown butter truly makes these cookies unforgettable.
- Peanut Alternatives: Swap the cocktail peanuts for your favorite nut or omit them for a smoother texture.
- Storage: Store in an airtight container at room temperature for up to 5 days—if they last that long!
Answers to Your Questions
Yes, you can use regular melted butter instead, but browning it adds a rich, nutty flavor that really elevates these cookies.
You’ll notice the butter turn golden brown and smell a nutty aroma. Keep stirring to prevent burning, and look for tiny browned bits at the bottom of the pan—those are pure flavor.
I use creamy Jif or something similar. The cookies turn out much better if you use this type of peanut butter instead of natural peanut butter.
You can substitute chocolate chips, butterscotch chips, or even chopped Reese’s pieces for a fun twist.
Chilling helps the cookies hold their shape during baking, prevents excessive spreading, and enhances the flavor by allowing the ingredients to meld.
These cookies are very soft when warm. Let them cool completely on the baking sheet before attempting to move them, as they firm up as they cool.
Absolutely! Divide the dough into smaller portions, but keep an eye on the bake time. They’ll likely need 14–16 minutes instead of 18-20.
Yes! Freeze the dough balls after rolling them in sugar and pressing them down with the palm of your hand. When ready to bake, you can bake directly from frozen—just add a minute or two to the bake time.
My Brown Butter Peanut Butter Cookies deliver the same cozy peanut butter flavour you love but with a thick, soft, bakery-style twist. They’re the ultimate upgrade to a classic, perfect for satisfying your peanut butter cravings in the most indulgent way.
I’d love to hear how these cookies turn out for you! Did the brown butter make you fall in love with peanut butter cookies all over again? Leave a comment below, or tag me on Instagram with your creations. Don’t forget to use the hashtag #bakersbookshelf. Let’s spread the cookie love one batch at a time! 🍪✨
Brown Butter Peanut Butter Cookies
Equipment
- 2 cookie sheets
- Parchment Paper
Ingredients
- 1 cup unsalted butter, browned and cooled to soft butter stage (227 grams)
- 1½ cups light brown sugar, packed (320 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup cream peanut butter (Jif, Skippy, or similar brand) (240 grams)
- 2 large eggs
- 1 tablespoon vanilla extract (15 milliters)
- 3½ cups all-purpose flour (440 grams)
- ½ teasponn salt (3 grams)
- 1 teaspoon baking powder (4 grams)
- 8 ounces peanut butter chips (227 grams)
- 1 cup salted peanuts, roughly chopped (120 grams)
- ½ cup granulated sugar for rolling (100 grams)
Instructions
Prep and Brown the Butter
- At least 1 hour before making your dough, start by browning your butter. Melt it in a saucepan over medium heat, stirring frequently, until it turns golden brown and releases a nutty aroma. Be sure to scrape up the browned bits at the bottom of the pan—these are flavor gold! Put the browned butter in the fridge to solidify a bit for at least 1 hour before making the dough.
Combine Wet Ingredients
- In a large mixing bowl, beat together the cooled brown butter, brown sugar, granulated sugar, and peanut butter until smooth and fluffy. Add in the eggs and vanilla extract, mixing until fully incorporated. (I use a large mixing bowl and wooden spoon, but you can use an electric mixer if you prefer).
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add the Mix-Ins
- Fold in the peanut butter chips and chopped peanuts. The dough will be very thick but should hold together nicely.
Shape and Roll
- Divide the dough into 12 equal portions, about 2 regular ice cream scoops (4.8 oz). Roll each portion into a ball, then roll the balls in granulated sugar for a sweet, crisp exterior. Place them on parchment-lined baking sheets.
Chill the Dough
- Use the palm of your hand to press the top of the dough down slightly. Chill the cookie sheets in the refrigerator for one hour to prevent excessive spreading during baking.
Bake
- Preheat your oven to 375°F. Bake the cookies for 18–20 minutes or until the edges are crisp and golden brown.
Cool Completely
- Allow the cookies to cool completely on the baking sheets before attempting to move them. These hefty cookies are delicate when warm but firm up beautifully once cooled.
Notes
- Brown Butter Shortcut: If you’re short on time, regular melted butter works, but the brown butter truly makes these cookies unforgettable.
- Peanut Alternatives: Swap the cocktail peanuts for your favorite nut or omit them for a smoother texture.
- Storage: Store in an airtight container at room temperature for up to 5 days—if they last that long!
Mel says
Yep! These were sooo good!