Comments on: Brown Butter Peanut Butter Cookies

By: Tony

Tony — Wed, 09 May 2012 01:23:07 +0000

I’ll take a dozen.. thanks

By: katie in montana

katie in montana — Sat, 14 Apr 2012 14:03:42 +0000

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.

By: Maryanne

Maryanne — Fri, 06 Apr 2012 01:35:37 +0000

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!

By: Lori R

Lori R — Tue, 03 Apr 2012 21:27:19 +0000

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.

By: KSK

KSK — Tue, 03 Apr 2012 17:24:21 +0000

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.

By: Margaret

Margaret — Mon, 02 Apr 2012 23:40:42 +0000

I agree with Tess–I’m not sure if something got lost in the transfer, but there seems to be way too much fat in this recipe. I’m all for rich cookies, but when I mixed these up the butter wouldn’t even all incorporate into the dry ingredients, there was so much of it! After refrigerating overnight there was a thick film of fat on the top. I scraped it off hoping to salvage the recipe (probably about 4 T. total), and the cookies were still a greasy mess. I think taste-wise they’re probably delicious, but if you try making these you can easily cut it down to 1 stick of butter! Remember you’re adding another big source of fat & flavor with the peanut butter.

By: Christine

Christine — Mon, 02 Apr 2012 22:45:46 +0000

See comment above.

SQUEEEEE…..I’m a wee bit sick…kept doing the “just one more” and these are very rich.

So, the pan worked, the cookies are round, cooking them to a golden brown makes them more pick-up-able, but after cooling, they all seem to be the same “softness” (vs. staying crispy on outside). They come off the pan easily; now I’m trying to figure out how to send them to college boy without ending up a crumble mess…they’re more delicate.

The batter was very manageable to roll by hand after sitting in stainless bowl for 20 minutes in the fridge. The batter is pretty normal…maybe a tiny bit softer than my usual recipe, but no worries.

of course…they’re very yummy!

By: Christine

Christine — Mon, 02 Apr 2012 18:35:31 +0000

Hey all!

I’ve had a browned-butter-brownie before and wanted to sink into the earth, so this recipe piqued my interest.

Tess….I noticed my butter reduced a bit in volume (or quite a bit..didn’t measure, but being a chemist, I notice these things) and am wondering if yours did enough reducing before being added to the recipe.

Well, the dough is in the fridge and I’m sure I’m taking the dough out a bit ahead of time to cook a batch! I want some sweets now! with milk! I’m going to put it directly on my aluminum pan, so maybe the surface tension will hold the rounds in shape vs running together. I will report back!

By: beetree

beetree — Sun, 01 Apr 2012 11:58:20 +0000

I made these tonight, and they are INCREDIBLE! I was impatient at first, and tried to eat one warm a few minutes out of the oven, and it fell apart. However, when I left them on the sheet to cool for 10-15 minutes before transfering, they firmed right up- even enough for me to stack and carry. I like these on the pale side- when they firm up they have the flavor of See’s peanut butter lollipops…mmm! This is definitely a keeper!

By: Tess

Tess — Sun, 01 Apr 2012 11:12:53 +0000

PLEASE NOTE: The ratio of cream to dry is entirely wrong. I saw this coming but choose to make the cookies anyway, assuming that the solidified browned butter would hold it all together after an all nighter in the frig. 1 c peant butter, 1 c butter, 1 egg, 1/2 tsp honey, 1 egg and 1/4 c milk is way too much liquid against 1 1/4 c flour. Not to mention the amount of leavening for such a scant amount of flour. All my ingredients are baked, cooled and sitting in a heap in the trash can. A waste of my time, resources and my hard earned money. Very disappointing.