So um, in the interest of not burying the lede or anything, but these are some seriously BOMB cookies that are about to rock your world. Let’s talk about all the amazing things going on here: peanut butter, sea salt, chocolate chips, and BROWN BUTTER.
Brown butter, huh? The same stuff I used to make my butternut squash risotto extra special? You betcha. Brown butter is the stuff of gods, I tell you- with a nutty, luscious flavor and gorgeous dark amber color, this little addition truly transformed what were already incredible cookies into something outside of this planetary system!
I mean just look at that OOZING GOODNESS!
Here’s how to make them:
- 1¼ cup all purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter at room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups chocolate chips
- sea salt for sprinkling
- Start out by making the brown butter. In a small pan, heat the butter over medium heat until melted. Stirring often, keep cooking until the butter takes on a nice deep brown color, about 5 minutes. Transfer to a mixing bowl (or stand mixer bowl) and allow to cool slightly.
- To the mixing bowl, add the peanut butter and mix until incorporated well with the brown butter. Add both the sugars and mix again. Add the egg and vanilla, and continue to mix until smooth.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the flour mixture to the wet ingredients, mixing on low speed. Increase the speed to medium, mixing until everything just comes together. Add the chocolate chips and stir in. Chill cookie dough for a half hour.
- Preheat oven to 350°F. Using a cookie scoop, two spoons, or your hands, make balls of dough about 2 tbsp big and place them on a cookie sheet lined with parchment paper or a silpat. Sprinkle the top of each cookie with a pinch of sea salt. Bake for 9 minutes, remove from the oven, and let sit on the cookie sheet for 5 minutes. Remove to a cooling rack and let cool.
(Yes, I might have just posted a recipe from Kayle last week. Yes, maybe she and I are culinary soulmates.)
These were gone in 2 days. Like, 2.5 dozen of them. I am not ashamed!