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.
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
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.
Details
Yield: About 2 dozen cookie
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I’m linking this up to Christy Jordan’s Meal Plan Monday #21.
Link to Meal Plan Monday #35
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!
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.
MR says
I made this recipe last night and it turned out dry and inedible. Too much flour in my opinion.
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.