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one peanut butter cookie on a white plate
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5 from 1 vote

Brown Butter Peanut Butter Cookies

Learn how to make thick, soft Brown Butter Peanut Butter Cookies with a gourmet twist. Perfectly nutty, bakery-style cookies you’ll love baking and sharing!
Prep Time15 minutes
Cook Time20 minutes
Chilling Time1 hour
Total Time1 hour 35 minutes
Servings: 12 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!