Brown butter chocolate chunks peanut butter cookies
Wonderful and chewy brown butter chocolate chunks peanut butter cookies are new on my blog. If you are a peanut butter lover this recipe will become your new favourite cookie recipe.
Hi, I am Anna...and I am a peanut butter addict.
Yeap, everybody who knows me can confirm. My love for peanut butter is eternal. I tried to fight it, but I failed. I have embraced it and now learn how to live with it :)
Instead of eating peanut butter with a spoon I started making peanut butter cookies. I shared an amazing recipe for thick and chewy peanut butter cookies some time ago. People can not get enough of them, they are soooooooooo delicious.
But, this time I have created a new recipe for peanut butter cookies that will blow your mind and heart - brown butter chocolate chunks peanut butter cookies.
How to make these Brown butter chocolate chunks peanut butter cookies?
As you probably know I am a big fan of easy recipes and this one is no different. It pretty much requires mixing all ingredients in a particular order.
I would like to make comment about brown butter. All of you who have not made brown butter before, do not panic. It is a basic process. You need to add butter on a pan and melt it on a medium heat until you notice white foam on top. Let the butter cook until it stops foaming and then it starts to change colour into brown. You will notice small brown 'crumbs' - these are butter solids - on the bottom of your pan. This is what you are looking for. Once you brown your butter, please leave it to cool down before mixing it with other ingredients.
Will these cookies spread?
These cookies contain a generous amount of peanut butter and they will not spread much. In fact, after placing your cookie dough portion on a baking sheet, you will need to flatten them a little bit. Use a glass or a mug to do it.
What do brown butter chocolate chunks peanut butter cookies taste like?
Peanut butter, pools of melted semi-dark chocolate, nutty and sphisticated brown butter and flaked sea salt on top. Just a bloody peanut butter cookie perfection. The texture is sandy but soft with a nice bite. Proper peanut butter cookies where you can actually taste peanut butter!
Nutty brown butter works a miracle and elevates flavour of peanut putter to a different dimension. You know, a kind of when you had the best sex in your life dimension. I know that sex and cookies are two different pleasures, but, honestly, these cookies make your body tingle!
Are you a peanut butter addict? Yes? In this case you need to make my brown butter chocolate chunks peanut butter cookies. You will love them!
If you are looking for more peanut butter cookie recipes, I can recommend you the following:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Wonderful chewy peanut butter made with brown butter which is a complete game changer and makes these cookies irresistible. Chopped chocolate chunks adds to deliciousness.
- 130 g butter (unsalted, if you use salted you can omit salt)
- 120 g brown sugar (soft)
- 200 g peanut butter (smooth, thick, not 100% natural, like Skippy or Whole Earth etc.)
- 1 egg (large)
- 160 g AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla (extract)
- 100 g chocolate (chopped roughly, semi-dark)
- 1/4 tsp salt (table)
In a small pan, melt butter and brown it. Basically cook butter until it becomes brown in colour. Set a side and let it cool down completely.
When butter has cool down pour it in a medium bowl.
Add sugar to the melted butter and mix for few minutes.
Add vanilla, peanut butter and egg and mix until the mixture is fully combined.
Add flour, baking soda and baking powder and mix until fully combined and you can not see any flour in the bowl.
Stir in chopped chocolate.
Please the cookie dough in the fridge for at least an hour.
When you are ready to bake, prepare two baking sheets lined with baking paper.
Preheat your oven to 170°C fan.
Scoop a portion of a cookie dough and place it on a baking sheet. The weight of my cookie dough portion was approximately 45 grams.
Flatten each cookie dough portion with a bottom of a glass or a mug to approx. 1.5 cm thick.
Bake your cookies for 10 minutes.
Remove your cookies from the oven and swirl a large mug around each cookie to make cookies round.
Let the cookies cool down completely before moving them on a cooling rack.
Store in an air-tight container in a room temperature for up to a week. Or store cookies in a freezer for up to 2 months.