Brown Butter Peanut Butter Cookies – a rich, nutty twist on classic peanut butter cookies made with browned butter for deep, buttery flavor.

Brown Butter Peanut Butter Cookies

These cookies are a simple, delicious upgrade to the traditional peanut butter cookie. Browning the butter adds a nutty caramel note that deepens the cookie’s flavor. The dough is straightforward and forgiving, and you can choose to bake the cookies thin and crisp or slightly thicker and softer depending on how you handle the dough before baking.

The recipe yields about 12 large cookies. For crisp cookies like the photos, bake them as directed. To keep them thicker and chewier, chill the shaped dough in the freezer for 30 minutes before baking. This recipe is easily doubled if you need more cookies for a crowd.

Common Questions About Brown Butter Peanut Butter Cookies

What are brown butter peanut butter cookies?

They are classic peanut butter cookies made with browned butter, which gives them a deeper, nutty flavor compared with cookies made with regular melted butter.

What is browned butter?

Browned butter is simply butter melted and cooked until the milk solids turn golden brown. This process creates a toasty, nutty flavor that enhances both sweet and savory recipes.

Where else can you use browned butter?

Browned butter works beautifully in many sweet and savory dishes. Popular uses include chocolate chip cookies, blondies, snickerdoodles, pasta sauces, and baked goods where you want extra depth of flavor.

Are these cookies crisp or soft?

You can make them either way. The pictured cookies are crisp around the edges with a slight chew in the center. For softer, thicker cookies, chill the shaped dough for 30 minutes before baking.

What peanut butter should I use?

Any creamy peanut butter works. Classic jarred peanut butter (like JIF or similar) gives a consistent texture; natural peanut butter may be slightly more oily or grainy depending on the brand, which can change the final texture a bit.

What variations can I try?

You can easily adapt peanut butter cookies by mixing in chocolate chips, chopped peanuts, or pressed mini Reese’s cups before baking. Oatmeal or apple additions also pair well with browned butter.

How long do the cookies keep?

Store cooled cookies in an airtight container at room temperature for up to one week.

Recipe

Yield: 12 Cookies

Brown Butter Peanut Butter Cookies

Browned butter lends a toasty, nutty flavor to these classic peanut butter cookies, making them an extra-satisfying treat.

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Ingredients

• 6 tablespoons salted butter
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Place the butter in a nonstick pan over medium heat. Stir constantly as it melts and begins to foam. Continue stirring until the butter solids turn golden brown and the butter smells nutty, about 4–6 minutes. Remove from heat and transfer to a small bowl to cool slightly.
3. Once the browned butter has cooled to near room temperature and has slightly solidified, add it to a mixer bowl fitted with the paddle attachment. Add the granulated sugar and beat until combined.
4. Add the peanut butter, egg, and vanilla. Mix until smooth and combined.
5. In a separate bowl, whisk together the flour, baking soda, and baking powder. With the mixer on low, add the dry ingredients to the wet mixture until just combined.
6. Chill the dough in the refrigerator for at least 30 minutes. For thicker, softer cookies, you can freeze the shaped dough for 30 minutes before baking.
7. Scoop the dough into 1″ balls. Place them 2–3 inches apart on the prepared baking sheets. Flatten each ball with a fork to create the classic crisscross pattern.
8. Bake until the edges are lightly golden, about 12–15 minutes depending on your oven and cookie size. The centers will be soft but will firm up as they cool.
9. Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.

Notes

* These are large cookies with crisp edges and a slightly chewy center. If you’d like less spread, chill the shaped dough before baking.

* Cookies are soft when removed from the oven and become crisper as they cool.

More cookie ideas

• Chewy Apple Oatmeal Cookies
• Soft Frosted Sugar Cookies
• Lemon Sugar Cookies

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