Guys. I may have made the best cookie ever. I didn’t mean to. It just sort of came together. I’m still surprised…and now I’m ready to brag and share the recipe with you. It started with browning two sticks of butter…I mean, you can’t really go wrong with that. Then I added crunchy peanut butter, baked, took a bite and almost died. Ok, I’m being dramatic…I hardly slept last night…but seriously, make these cookies. Then give them to your friends, tied up with a bow as holiday treat. Give them to boys as a “nice to know ya” parting gift. Sandwich some caramel ice cream between two of them and feel no shame when you eat a few of them during a Gossip Girl marathon. Seriously. The best. Ok, get baking and enjoy!
Brown Butter Peanut Butter Cookies
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar, plus extra to sprinkle on top
- 2 sticks unsalted butter
- 1 1/3 cup flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crunchy peanut butter
- 1 tsp vanilla extract
- 1 egg
- In a medium bowl, mix brown sugar and granulated sugar.
- Brown butter in a medium saucepan then add the sugars. Set aside and allow mixture to cool for about ten minutes.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Once butter is cooled, transfer butter mixture to a large mixing bowl. Add peanut butter to the mixture and beat on medium speed just until smooth. Beat in egg and vanilla.
- Slowly add the flour mixture and mix until dough comes together. Cover and refrigerate dough for at least two hours or up to overnight.
- When ready to bake, preheat oven to 350 degrees. Roll dough into 1-inch balls and place 2 inches apart on a lined baking sheet. Press a fork into the cookie in a crosshatch pattern.
- Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9–10 minutes. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on a wire rack.