Brown Butter Peanut Butter Cookies
These Chocolate Dipped Brown Butter Peanut Butter Cookies are super soft, 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!
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.
Notes
Chocolate - Use anywhere from 4 to 6 ounces of chocolate, depending on how thick of a chocolate coating you want. During one of my test batches, I used a pretty thick coating, and the results were incredible. You can also use any type: dark, semi-sweet, or milk chocolate.
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