These Chocolate Dipped Brown Butter Peanut Butter Cookies are super soft, chewy, incredibly easy to make, and full of flavor! They're made with browned butter, tons of peanut butter, and then dipped in chocolate for a fancy finish!
It's not a secret that I am obsessed with peanut butter. My go-to frozen custard order is peanut butter cups and bananas with a drizzle of creamy peanut butter.
You'll find my love of peanut butter in my Peanut Butter Banana Cake, Chocolate Chip Peanut Butter Banana Oatmeal Cookies, No-Bake Peanut Butter Bars, and Chocolate Chip Peanut Butter Cookies.
These Brown Butter Peanut Butter Cookies combine a few of my favorite things: peanut butter, brown butter, and chocolate! Honestly, this cookie probably defines parts of my soul. If you love brown butter, try my Brown Butter Banana Cake, or Chocolate Stuffed Cookies!
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♥ Why You'll Love This Recipe
Brown Butter - Do I even need to explain this? Brown butter adds a toasty, nutty, and deeper flavor to everything. Want to elevate a cookie recipe? Brown the butter!
Peanut butter - These cookies are filled with peanut butter flavor! If you're a fan of peanut butter, this cookie is definitely made for you.
Soft texture - These cookies have SUCH a soft texture! The creamy peanut butter creates the best textured cookies.
Chewy - The centers of these peanut butter cookies are incredibly CHEWY! It's impressive.
Easy - There's really not much to this cookie. Brown the butter, and then mix everything in a bowl.
Chocolate dipped - These chocolate dipped peanut butter cookies are ELEVATED with chocolate. Want a fancier cookie? Just dip them in chocolate. They bring a new level of flavor.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- Brown Butter: Using brown butter in this Brown Butter Peanut Butter Cookies recipe gives the cookies an even greater nutty flavor. It really takes a regular peanut butter cookie to new heights when you take that extra step and brown the butter!
- Flour: Best to use all purpose flour. Make sure to properly measure.
- Baking soda: Using only baking soda will result in a cookie that spreads a little more with crispy edges.
- Salt: To add flavor and balance.
- Sugar: This recipe uses more brown sugar than white, for a little more chew. You can use either dark or light brown sugar.
- Egg: Make sure your egg is at room temperature.
- Vanilla extract: Use as much as you like. More flavor, the better.
- Peanut butter: This recipe has only been tested with conventional peanut butter, so I do not know if natural peanut butter would work. I recommend sticking with conventional creamy peanut butter.
- Chocolate: Use whatever type of chocolate you like. I like to add a little coconut oil to the chocolate to help thin it out just a little, and gives it a smoother finish.
See recipe card for quantities.
🍴Special Equipment
Cookie Scoop: I love using a large ice cream scoop to get the large cookies.
Baking Tray: A large half sheet baking pan to bake the cookies.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
⇄ Substitutions
Chocolate - Use any type of chocolate you like. I personally really like milk chocolate, but it may be too sweet, so semi-sweet would be wonderful too.
✨ Variations
Nuts - These peanut butter cookies would be delicious with some chopped up peanuts!
Spices - Add a little cinnamon and nutmeg to give a cozy, fall flavor.
Chocolate chips - Sprinkle in some chocolate chips to these chocolate peanut butter cookies.
Sea salt - Add a little flaky sea salt on top of the cookie!
Plain - If you're not a fan of anything, leave out the chocolate completely and go with a regular peanut butter cookie!
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Brown the Butter
Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
Step 1
Once butter is slightly cooled, add the peanut butter and mix until well combined.
Step 2
Add the brown sugar and granulated sugar and mix.
Step 3
Add the egg and vanilla extract and mix.
Step 4
Then add in the salt, baking soda, and flour and mix until just incorporated. Do not over mix.
💡 Hint: Make sure the brown sugar is free of clumps before adding it to the bowl to mix with the butter.
Step 5
Scoop the dough onto the prepped baking sheet and bake for 10 minutes at 350 F until they're puffy. They'll look under done, but they'll set as they cool. Take them out of the oven and let them cool completely.
Step 6
In a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, then stir and microwave again for 15-30 seconds. Do this until the chocolate chips are completely melted. Make sure to stir in between. Do not microwave too much, otherwise the chocolate could seize.
Pick up a cookie, spoon chocolate on the back of the cookie.
Step 7
Smooth the chocolate all around with a spatula.
Step 8
Place them on the lined baking sheet (chocolate facing down). Let it set fully. Don't pick them up until they're set, otherwise the chocolate will be stuck to the parchment paper. You could speed this up by refrigerating the cookies.
💬 FAQ
There could be several reasons. It's important to make sure you measure your ingredients using a kitchen scale to avoid adding too much flour. It's also possible you over mixed the cookie dough. Make sure not to over bake the cookies!
These cookies have not been tested with natural peanut butter, so it's best to stick with conventional creamy peanut butter.
💡Pro Tips
Measure Ingredients Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: These cookies are perfect at 10 minutes!
Round cookies: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. You can also use a cookie cutter; place the cookie cutter on top of the cookie and work in circular motions until the edges are round. These chocolate dipped brown butter peanut butter cookies should come out pretty round straight out of the oven.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
Conventional Peanut Butter: Make sure to use conventional creamy peanut butter. This recipe was not tested with natural.
❄ Storage
These Chewy Peanut Butter Cookies will last at room temperature in an airtight container for up to 5 days.
📖 Recipe Card
Brown Butter Peanut Butter Cookies
Equipment
- 1 medium sauce pan
- 1 Mixing Bowl
- 1 small bowl
- 1 Spatula
- 1 Baking Sheet
- 1 large cookie scoop
Ingredients
- ½ cup (113g) unsalted butter
- ½ cup (125g) creamy peanut butter
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg room temperautre
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cup (150g) all purpose flour
Chocolate Dipping
- 4-6 oz. chocolate chips, milk or semi-sweet (see notes)
- 1 teaspoon coconut oil
Instructions
Brown the butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.½ cup (113g) unsalted butter
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.Once browned, it should weigh out to 85-90g
Make the Cookies
- Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- Once butter is slightly cooled, add the peanut butter and mix until well combined, then add the brown sugar and granulated sugar and mix. Make sure the brown sugar is free of clumps!½ cup (125g) creamy peanut butter, ¾ cup (150g) brown sugar, packed, ¼ cup (50g) granulated sugar
- Add the egg and vanilla extract and mix. Then add in the salt, baking soda, and flour and mix until just incorporated. Do not over mix.1 large egg, 1 teaspoon vanilla extract, ½ teaspoon salt, ½ teaspoon baking soda, 1¼ cup (150g) all purpose flour
- Divide the cookie dough into 8. You can use a large cookie scoop (I use a large 4 tablespoon ice cream scoop), or a kitchen scale to weigh it out.
- Place on a baking sheet, making sure you have 2-3 inches between the cookies. I like to have no more than 5 cookies per sheet.
- Bake the cookies for 10 minutes until they're puffy. They'll look under done, but they'll set as they cool. Take them out of the oven and let them cool completely.
Chocolate Dipping
- Line a baking sheet with parchment paper and set aside.
- In a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, then stir and microwave again for 15-30 seconds. Do this until the chocolate chips are completely melted. Make sure to stir in between. Do not microwave too much, otherwise the chocolate could seize.4-6 oz. chocolate chips, milk or semi-sweet (see notes), 1 teaspoon coconut oil
- Once cookies are cool, pick up a cookie and turn it over. Then spoon some chocolate over top and smooth it all around with a spatula. Do this to all cookies, then place them on the lined baking sheet (chocolate facing down). Let it set fully. Don't pick them up until they're set, otherwise the chocolate will be stuck to the parchment paper. You could speed this up by refrigerating the cookies.
- These cookies will last at room temperature in an airtight container for up to 5 days.
Trish says
Loved the chocolate coating and the brown butter made these extra flavorful.
Hakima says
Thank you so much for the review, Trish! I appreciate it! 🙂
Paula says
These were delicious and easy. I made them twice. I did make them a little smaller and ended up with more cookies.
Hakima says
I'm glad smaller cookies worked out for you, Paula! Thank you so much for the review! Glad you liked the recipe! 🙂
Missy T. says
The chocolate on the bottom is genius. It made these so good. I wasn't sure if milk chocolate would be too sweet, so I made half with milk chocolate and half with semi-sweet. I prefer the milk chocolate. It wasn't too sweet, but it made it extra flavorful.
Hakima says
I love the milk chocolate too. Thank you for trying out the review and leaving a review. I appreciate it! 🙂
Kaylie M. says
Made these for a holiday cookie exchange. I made them smaller though and ended up with about 14. They were a HIT! So glad I found this recipe. If you love peanut butter, this cookie is to die for.
Hakima says
Thank you so much, Kaylie! I'm so glad they were a hit! 🙂
Juliette says
I made them smaller so I ended up with more cookies. My kids loved them, so I'll be making these more often. Thanks for sharing this recipe.
Cheryl says
These cookies are amazing! Though mine did not come up as flat as your picture. Should I have flattened them before putting in the oven? Regardless, this is my new favorite cookie recipe. I just made a double batch & I’m using a smaller scoop to get more of these cookies to share. Thank you!
Hakima says
Thank you so much for trying out the recipe and leaving a review! The cookies don't spread too much, but if they didn't spread much at all, could be for a number of reasons. I always recommend weighing your ingredients using a scale so you don't add too much flour. Another reason could be that your brown butter may have cooked out more liquid and this could have depending on the type of butter you use and the percentage of water the butter has. Lastly, peanut butter cookies don't spread as much as a regular chocolate chip cookie, so if you feel like your dough is a little drier in the future, you could always help it a little by pressing it down on the pan. I'm so glad you loved the recipe!