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Brown Butter Peanut Butter Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

 
When I think of peanut butter cookies my mind instantly recalls those perfectly round cookies with the fork-hashed “X” in the center. But what if I told you TK member Bellelatte does it one better? What if I told you Melissa takes your everyday peanut butter cookie and transcends it into a realm of pure confection perfection?
 
How can that be? Two words: brown butter
 
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Yes, brown butter is the bees-knees. It’s what makes the world go round. Well, at least it makes my world go round, and after you taste these cookies I bet you’ll feel the same way.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.  
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a medium bowl, combine the white sugar with the brown sugar and set aside.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a medium (10-inch) skillet, slowly melt 2 sticks of unsalted butter over medium-low heat.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Continue to stir as the butter bubbles.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Once the milk solids have sunk to the bottom of the pan and turned the prettiest shade of brown, remove the pan off the heat.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Now you can add the sugars into the browned butter.
   
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Slowly stir to combine and let cool for 10 minutes or so.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a large bowl, add the creamy peanut butter and the honey.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Then add in the cooled browned butter-sugar mixture.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Mix that until just combined.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Crack and add in 1 egg and the 1/4 cup of milk.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Then blend until smooth.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Gradually add in the dry ingredients a little at a time and mix after each addition.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Stop once the dough comes together.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Cover and refrigerate for at least 2 hours. This gives the dough a chance to cool and solidify so the cookies don’t melt into one giant blob on your cookie sheet. So as hard as it may seem, do not skip this step.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Once the cookie dough has had the chance to cool, measure and form into 1-inch balls.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

With a fork, press down to make the traditional “X” in each of the cookies.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Slide the cookies into a preheated 350ºF oven and bake for 9-10 minutes.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

The second the cookies come out of the oven, sprinkle with a little granulated sugar. Once they’ve had a chance to cool and are firm enough, transfer to a wire rack to cool completely and repeat with the remaining cookie dough.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Light and flaky, these cookies will no doubt melt in your mouth. Promise.
   
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

If you’re a brown butter fan then these delicate brown-butter peanut butter cookies will win you over, big time. I think it’s safe to say I won’t go back to making regular peanut butter cookies ever again.
 
After you’re done whipping up these cookies, be sure to raid Bellelatte’s recipe box for more sweet treats. Thank you Melissa for sharing this wonderful recipe with us!

 
 

Printable Recipe

Brown Butter Peanut Butter Cookies

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 36

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Description

I have an obsession with browned butter, so incorporating it into peanut butter cookies seemed like a great idea—and it was!

Ingredients

  • ½ cups Light Brown Sugar
  • ½ cups Granulated Sugar, Plus Extra To Sprinkle On Top Of Baked Cookies
  • 2 sticks Unsalted Butter
  • 1-⅓ cup All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Creamy Peanut Butter
  • ½ teaspoons Honey
  • 1 whole Egg
  • ¼ cups Milk

Preparation Instructions

1. In a large bowl, mix brown sugar and granulated sugar.
2. Brown the butter in a medium saucepan and add to the sugars. Set aside and allow mixture to cool for about ten minutes.
3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Once butter is cooled, add peanut butter and honey and beat on medium speed just until smooth. Beat in egg. Mix in milk.
5. Add the flour mixture and mix just until dough comes together.
6. Cover and refrigerate dough for at least two hours or up to overnight.
7. When ready to bake, preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone baking mats.
8. Roll dough into 1-inch balls. Flatten by pressing down with a fork, while holding the sides of the cookie in order to maintain a circular shape. Press the fork into the cookie again in a perpendicular angle to the first indentation, forming a crosshatch pattern.
9. Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9–10 minutes.
10. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on baking sheets until firm enough to handle, then transfer to a wire rack.

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

31 Comments

Comments are closed for this recipe.

Tony on 5.8.2012

I’ll take a dozen.. thanks

katie in montana on 4.14.2012

I made these last night and checked back on the website to make sure I had the recipe right(which I did). The flavor of these cookies is INCREDIBLE but they are VERY delicate and I realized there was no point in trying to put a fork crisscross in them. The dough was to sticky and the crisscross baked out. I’ve thought about trying them again sometime and tweeking the recipe-maybe less butter or maybe more flour. It’s a lot harder to tweek a baking recipe than a cooking recipe in my opinion which is why I”m a good cook but a lousy baker. I’m serving them today to our crew who will be sorting pairs off our calving pasture and I’m concerned they may be to delicate and crumble..might be a cookie more for a ladies brunch. I do have another peanutbutter cookie that is hardier and may go back to that one.

Maryanne on 4.5.2012

I made these earlier this week.. awesome dough.. and the cookies came out fantastic too, even though i forgot the egg! Didn’t notice much of a difference between them and regular peanut butter cookies though, but still loved them!

Lori R on 4.3.2012

Baking is give and take. Just because you try a new recipe and it doesn’t work out the way you envisioned is no reason to say things like “I have better things to do with that amount of time” or “A waste of my time, resources and my hard earned money.” A tad harsh, don’t you think? The blogger isn’t making any of us try something new so I feel we should at least be respectful when critiquing. It’s okay not to like it, but let’s try being constructive by adding suggestions or other ideas you think would tweak the recipe.

KSK on 4.3.2012

It took quite a bit of paitence for me to get the butter browned. I got the so called dough in the frig and kept it there overnight. I filled a cookie sheet with cookies which kinda mushed up when pushing down with the fork but i managed to complete. Then I put them in the oven and filled another cookie sheet to put in the oven when the first ones came out. When the first sheet was done I took them out to cool and put the second sheet in. After a few minutes of cooling I tried to loosen one the the cookies and it crumbled. I waited a few more minutes and tried again. That’s the way the cookie crumbles. My second batch of cookies were ready to come out before my first batch was off the cookie sheet. I tasted the cookies that crumbled and I decided they were not good enough to waste this amount of time. So the remainder of the cookie dough went in the trash along with the crumbled cookies. I did get a few whole cookies out of the whole thing but they were still very delicate and had to be handled gently. Baking cookies should be fun and easy. These cookies were neither. I have better things to do with that amount of time.