There’s nothing quite like a big, chewy chocolate chip cookie. Nothing, that is, except a chocolate chip cookie with the addition of peanut butter chips and some nutty, aromatic browned butter. If you’ve never baked with browned butter before, you’ve really got to give it a try. And these Browned Butter Peanut Butter Chocolate Chip Cookies are the perfect place to start.
The cookies are crispy on the outside and soft and chewy in the middle. And the browned butter goes perfectly with the already classic chocolate and peanut butter combination. Yes, it requires a bit of extra time to use browned butter, but just a little, and the results are so worth it! If you’ve never browned butter before, there’s a great tutorial here, at Simply Recipes. Give it a try. You won’t be disappointed!
Browned Butter Peanut Butter Chocolate Chip Cookies
- 3/4 cup unsalted butter, sliced
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- In a small skillet over medium heat, melt the butter. Continue cooking, stirring frequently until butter begins to foam and brown. When brown specks begin to appear in the bottom of the pan and the butter is a golden brown color with a nutty aroma, remove from heat. Cool for 15 minutes.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
- In a large bowl, cream together the sugars and browned butter.
- Mix in the vanilla and eggs and beat at medium speed until light and creamy.
- Add the dry ingredients and mix until well combined.
- Stir in the chocolate and peanut butter chips.
- Refrigerate dough for 40-50 minutes.
- Preheat oven to 350 degrees.
- Drop tablespoons of dough 2 inches apart on an ungreased baking sheets.
- Bake for 8-10 minutes, or until cookies are just browned. Cool on pan for 2-3 minutes before removing cookies to a wire rack to cool completely.