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Brown Butter Peanut Butter Chip Cookies

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{  Brown Butter Peanut Butter Chip Cookies : Secret Recipe Club  }

 

Being a part of the Secret Recipe Club has been great for me. I’ve met some amazing bloggers, made some wonderful friends and have been challenged to make some great food. Once a month we are assigned a blog from the group. We have to pick a recipe, make it, and blog about it. Revealing it on “Reveal Day”.
 
This month I was assigned to Chelsy’s blog Mangia.
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).

 

But it’s also got some pretty neat sweet treats. For this month’s Secret Recipe Club post, I went with these Brown Butter Peanut Butter Chip Cookies. As I said before, Secret Recipe Club challenges me, so when I saw that these were made with Brown Butter, I wanted to try them. I’ve never made anything with brown butter. But now that I have I think that brown butter should go into ALL cookies!
 

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.

 
The only thing I did different was add more peanut butter chips.

Brown Butter Peanut Butter Chip Cookies
by Angie Barrett May-20-2012
 
 

Ingredients

  • 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

Directions

Heat a large saute pan over medium heat on the stove and melt the butter.

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.

Add the vanilla. Mix for 3-4 minutes.
In a mixing bowl, whisk together the flour, baking soda, and salt.
With the machine on low, slowly add the flour to the batter. Mix until just combined.
Mix in the peanut butter chips.

Drop by rounded tablespoons onto a baking sheet or into a muffin top pan for giant cookies.

Bake at 350 F for 10 minutes, or until golden.
 
Cool on a wire rack.
 

Details

Yield: About 2 dozen cookie

 

 

 
Check out all the other awesome recipes from Group C below:
 

Secret Recipe Club

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I’m linking this up to Christy Jordan’s Meal Plan Monday #21.
Link to Meal Plan Monday #35

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Comments

  1. Crystal says

    I followed your recipe and somehow ended up with a crumbly dough that was near impossible to work with. I ended up adding more peanut butter and a whole extra egg. I even weighed my ingredients as I bake quite often. Highly disappointed!

    Reply

    • Angie says

      Hi Crystal,
      I didn’t weigh these ingredients. They’re based off the measurements in the recipe. Sorry they didn’t work for you. We make them quite a bit and they always turn out great. 🙂 I use this same recipe for my brown butter PB chocolate chunk cookies too.

      Reply

    • Angie says

      Aww that stinks! Sorry they didn’t turn out good for you. I use about 3 cups of flour or 3 1/4 cups in almost all of my cookie recipes. I wonder why they didn’t turn out great.

      Reply