Chelsy’s blog is packed full of some great gluten free and vegan recipes, and Like Vegan Chocolate Peanut Butter and Jelly Cups (GF), Vegan Apple Butter Oatmeal Crisp (GF), and Pan-Seared Pork with Rosemary-Spinach Pesto (GF).
I made some of these cookies in the regular cookie size, you know, a normal size. And then made some huge ones in my muffin top pan. If you don’t have a muffin top pan you need to get one. They are perfect for giant cookies and giant whoopie pies! I think Big Bear is happy about having some of these huge cookies for his lunches this week. *hello jealous co-workers*
They’re perfectly soft, and packed full of peanutbutter.
PS. don’t be intimated by having to make brown butter! It’s super easy, even though I will admit I was a little freaked out when it when from yellow butter to green before turning brown. Freaky Butter. Geez.
- 2 sticks unsalted butter
- 1/2 cup sugar
- 1 3/4 cup brown sugar
- 2/3 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cup all-purpose flour
- 1 1/2 teaspoon. baking soda
- 3/4 teaspoon salt
- 2 cups peanut butter chips
As the butter starts to foam and it will start to make a crackling/popping noise.
After a minute or two the foam with start to dissipate and small brown flecks will start to appear on the bottom of the pan.
Once the butter has reached a light brown color turn the heat off and remove from the heat.
Pour the browned butter in a small bowl and refrigerate until solid again.
Pre-heat oven to 350F.
In a mixer cream the solid butter, sugars, and peanut butter together. Mix well.
Adding the eggs one at a time. Make sure each egg is incorporated before adding the next.
Drop by rounded tablespoons onto a baking sheet or into a muffin top pan for giant cookies.
Yield: About 2 dozen cookie
I’m linking this up to Christy Jordan’s Meal Plan Monday #21.
Link to Meal Plan Monday #35
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