Brown Butter Peanut Butter Cookies (Bakery-Style)

Soft, chewy, and irresistibly rich, these Brown Butter Peanut Butter Cookies take classic peanut butter cookies to a whole new level. The nutty depth of browned butter pairs perfectly with creamy peanut butter, while a dip in smooth melted chocolate and a sprinkle of flaky sea salt creates the ultimate sweet-and-salty finish. They’re bakery-style, impressive, and surprisingly easy to make at home.

Why You’ll Love These Cookies

• Brown butter = instant flavor upgrade. Nutty, caramelized, aromatic richness in every bite.
• Soft and chewy texture with crisp edges—everything you want in a perfect cookie.
• Chocolate-dipped for decadence (and optional sea salt gives that gourmet touch!).
• Perfect for holidays, gifting, or freezer-friendly prep.

Ingredients

For the Cookies:

• 3/4 cup brown butter, cooled
• 3/4 cup creamy peanut butter, softened
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups all-purpose flour

For Dipping & Topping:

• 1 1/2 cups chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt (optional)

How to Make Brown Butter Peanut Butter Cookies

Step 1 — Brown the Butter

1. Add butter to a saucepan over medium heat.
2. Allow it to melt and begin bubbling.
3. Swirl continuously until it turns foamy and develops a deep amber color.
4. Remove from heat immediately—brown bits on the bottom are GOOD!
5. Transfer to a bowl and refrigerate for 20–30 minutes to cool.

Step 2 — Mix the Dough

1. Whisk the brown sugar and granulated sugar into the cooled brown butter.
2. Add peanut butter and whisk again until smooth.
3. Stir in the eggs and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and baking powder.
5. Add dry ingredients to the wet ingredients and mix just until a soft dough forms.

Step 3 — Chill

• Scoop dough into 3-tablespoon portions.
• Place on a parchment-lined baking sheet.
• Chill dough balls for 30 minutes.

Step 4 — Bake

1. Preheat oven to 350°F (177°C).
2. Arrange cookies at least 1 1/2 inches apart.
3. Press gently with a fork to create a light criss-cross pattern.
4. Bake 10–12 minutes or until lightly golden.
5. Cool on the baking sheet briefly, then transfer to a rack.

Step 5 — Dip in Chocolate

1. Microwave chocolate chips + coconut oil in 30-second intervals until melted.
2. Dip half of each cooled cookie into the chocolate.
3. Sprinkle with flaky sea salt (optional).
4. Let chocolate set completely—enjoy!

Tips for the Best Cookies

• Don’t skip cooling the brown butter. Warm butter will make the dough greasy.
• Use creamy peanut butter (not natural drippy peanut butter).
• Underbake slightly for a soft, chewy texture.
• Chilling is key for thick, bakery-style cookies.

Storage

• Room temperature: 4–5 days in an airtight container
• Refrigerator: up to 10 days
• Freeze dough: up to 3 months
• Freeze baked cookies: up to 2 months

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