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.
If you love cookies, be sure to check my list of favorite cookie recipes below the recipe card.
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Browned Butter Peanut Butter Chocolate Chip Cookies
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
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:
- Browned Butter Chocolate Chip Cookies
- Amish Sugar Cookies with Fresh Strawberry Frosting
- Reese’s Peanut Butter Skillet Cookie
- Chocolate Peanut Butter No Bake Cookies
- Amish Snickerdoodle Cookies
- Amish Cream Cheese Cookies
- Chocolate Rolo Toffee Cookies
- Amish Soft Molasses Cookies
- The Best Peanut Butter Blossoms
- Ranger Cookies (Amish Recipe)
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!
