Browned Butter Peanut Butter Chocolate Chip Cookies

The title of these peanut butter cookies is a mouthful, but these cookies are well deserving of their name because they are a mouthful of deliciously nutty, chocolate chip and peanut butter flavor! These peanut butter cookies have been tested and tweaked multiple times in my kitchen to produce a soft peanut butter cookie that melts-in-your mouth. My family raved about these soft peanut butter cookies and they are disappearing quickly. Be sure to make extra, because they don’t last long and make a great freezer cookie to pull out and bake right before a hosting event or coffee date with friends.

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Browned Butter Peanut Butter Chocolate Chip Cookies

Browned Butter Peanut Butter Chocolate Chip Cookies

marilynpeight
These melt-in-your mouth peanut butter cookies have a beautifully nutty flavor from the browned butter and are loaded with chocolate chips inside and out! The best cookie for peanut butter and chocolate lovers like myself.
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Prep Time 15 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 2 dozen

Equipment

  • Cookie sheets (linked below)
  • Mixing bowl (linked below)
  • Stainless steel measuring cups (linked below)
  • Saucepan (linked below)

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter use creamy instead of crunchy for a softer cookie.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/8 cups all purpose flour or 1 cup and 2 tablespoons
  • 3/4 cup chocolate chips plus more for pressing on top, optional.

Instructions
 

Preheat oven to 350:

  • Place the butter into a small saucepan, then brown over medium heat, stirring occasionally. Once the butter has fully browned and has a nutty aroma, remove from heat and place the saucepan in ice water until the butter is cooled completely and somewhat thickened *see note.
  • While the browned butter is cooling, combine the sugars, eggs, vanilla extract and peanut butter until smooth. Whisk in the cooled browned butter, then add the flour, baking soda and salt. Mix the dough until well combined, then fold in the chocolate chips.
  • Roll the dough into balls about the size of walnuts, then place each ball onto lightly greased cookie sheets, allowing an inch or two of space between each cookie. Bake in the preheated oven for 8-10 minutes until the edges and bottoms are golden and the centers have set.
  • Press chocolate chips onto the tops of the warm cookies, then allow to cool and enjoy!

Notes

Allow the browned butter to cool completely before adding it to the cookie dough. If the browned butter is still warm it has a tendency to produce greasy cookies. I prefer to allow the browned butter to re-thicken a bit before adding it to the cookie dough. 
Cookie troubleshooting tips plus step by step photos below. 
Keyword Browned butter, peanut butter cookies, chocolate chip, soft peanut butter cookies,
Tried this recipe?Let us know how it was!

Equipment needed for these Browned Butter Peanut Butter Chocolate Chip Cookies:

  • Cookie sheets I like to use my Nordic ware baking sheets (not an ad) for baking cookies. The thick enamel on the baking sheets gives a more even bake on the cookies.
  • Mixing bowls Stainless steel mixing bowls are my go-to for mixing cookies, batters, salads and so much more!
  • Measuring cups Measuring cups are needed to measure out the ingredients listed in the recipe card. I recommend using stainless steel measuring cups.
  • Saucepan A small saucepan with a handle is nice to have for browning the butter before adding it to these peanut butter chocolate chip cookies.

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Other Cookie Favorites You May Enjoy:

Ingredients needed for these peanut butter cookies with chocolate chips and browned butter: Brown sugar, flour, vanilla extract, peanut butter, baking soda, salt, granulated sugar, chocolate chips, butter and egg.

Step 1-2: Brown the butter until it reaches a deep brown color and has a nutty aroma. Cool completely until somewhat thickened again. While the browned butter is cooling, combine the sugars, eggs, vanilla extract and peanut butter until smooth. Whisk in the cooled browned butter, then add the flour, baking soda and salt. Mix the dough until well combined, then fold in the chocolate chips.

Can plain softened butter be added to these peanut butter cookies?

Yes, you can add butter that hasn’t been browned to these peanut butter cookies if you wish to skip the browning and cooling steps. If you add softened butter instead of browned butter, you may need to adjust the flour slightly to get the dough to the right texture. I like to test the cookies by baking a few at a time, and then adding more flour or wet ingredients as needed.

Step 3: Roll the dough into balls about the size of walnuts, then place each ball onto lightly greased cookie sheets, allowing an inch or two of space between each cookie. Bake in the preheated oven for 8-10 minutes until the edges and bottoms are golden and the centers have set.

Why are my cookies greasy or too dry?

Flour plays a big part in getting the texture right in cookies, especially these peanut butter cookies which can have a greasy texture if not enough flour has been added. The cookies may also be greasy if the browned butter has not cooled properly, or if the cookie dough has not been mixed well enough. If the cookies turn out dry, they either have too much flour, not enough wet ingredients, or they have been baked too long. In my oven at 350, these cookies only take 8-9 minutes to bake. This can vary with ovens and different oven temperatures, so be sure to keep a close eye on your cookies and check them frequently while they are baking.

Step 4: Press chocolate chips onto the tops of the warm cookies (optional), then allow to cool and enjoy!

Storage for these peanut butter chocolate chip cookies with browned butter:

These peanut butter cookies keep well at room temperature for 3-5 days (especially if not overbaked). I like to keep mine in an airtight container with a lid either at room temperature or frozen for several months. You can also roll the dough into balls, place them on a cookie sheet and freeze them for an hour. After they have frozen enough to hold their shape, place them into zip-lock bags and keep frozen to bake at a later date.

Feel free to pin this recipe for later (pin button in the recipe card) and be sure to tag me on Instagram to show off a photo of your own creation of these peanut butter cookies. Thank you for your support!

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