Name: Brown Butter Peanut Butter Cup Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup unsalted butter (Use fresh unsalted butter for cleaner flavor.); 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1/2 cup creamy peanut butter (smooth) (Can use natural, but add 1 tablespoon extra flour if runny.); 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 cup chopped mini peanut butter cups (about 20-24 cups) (Plus extra for topping.); Flaky sea salt for sprinkling (Optional.); Nonstick spray or parchment for baking sheets

Spread the love

Jump to Recipe

Introduction

I still remember the first time I browned butter for cookies: the kitchen filled with warm, nutty aroma and my curiosity turned into obsession. I was trying to elevate a simple peanut butter cookie and, on a whim, browned a stick of butter until it smelled toasty and caramel-like. The result was a cookie that felt familiar and suddenly grown-up, with little pockets of melted peanut butter cups that burst with chocolate and salt. That moment became a ritual for every holiday and weeknight baking session since.

This recipe is special because it pairs the rich, toffee-like depth of brown butter with classic peanut butter comfort. The texture is chewy at the center, slightly crisp at the edges, and studded with peanut butter cup surprises. If you love nostalgic candy and refined baking flavors, these cookies will quickly become a repeat request in your home. Check a related flavor twist here: Cinnamon Brown Butter Cookies.

The Magic in This Recipe

These cookies are deliciously simple, family-approved, and fast enough for a last-minute dessert. Browning the butter builds an extra layer of flavor without additional ingredients, making these cookies feel indulgent while staying approachable. They are perfect for cookie swaps, after-school snacks, or a cozy evening treat.

What You’ll Need

For best results, use fresh, high-quality ingredients. Divide ingredients logically for clarity.

For the Brown Butter

1 cup (2 sticks) unsalted butter use fresh unsalted butter for cleaner flavor
Note: Watch the butter carefully; remove from heat when it smells nutty and turns amber with brown flecks.

For the Dough

1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/2 cup creamy peanut butter (smooth) can use natural, but add 1 tablespoon extra flour if runny
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup chopped mini peanut butter cups (about 20-24 cups), plus extra for topping

For Assembling

Flaky sea salt for sprinkling (optional)
Nonstick spray or parchment for baking sheets

Substitutions and notes

For gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend.
For crunchy texture: use creamy peanut butter for chew, chunky for more bite.

Also consider this playful variation while baking: Peanut Butter S’mores Cups Inspiration.

How to make Brown Butter Peanut Butter Cup Cookies

Step 1: Brown the butter (about 7-10 minutes).

In a light-colored saucepan, melt the 1 cup butter over medium heat. Swirl occasionally. Watch for foam, then small brown flecks and a deep nutty aroma. Remove from heat and transfer to a heatproof bowl to cool for 10 minutes. The butter will continue to darken slightly.

Step 2: Combine sugars and brown butter (5 minutes).

In a large bowl, whisk granulated sugar and brown sugar into the warm brown butter until smooth. The mixture should be glossy and slightly thinner than creamed butter.

Step 3: Add egg, vanilla, and peanut butter (2 minutes).

Stir in the egg and vanilla until fully incorporated, then beat in the 1/2 cup peanut butter. The batter will look soft and cohesive.

Step 4: Mix dry ingredients (2 minutes).

In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add dry mix to wet ingredients and fold until just combined. Do not overmix. The dough should be soft and slightly tacky.

Step 5: Fold in chopped peanut butter cups (1-2 minutes).

Gently fold in 1 cup chopped mini peanut butter cups, reserving a few halves to press on top before baking.

Step 6: Chill the dough (optional but recommended, 30 minutes).

Chilling firms the dough and prevents excessive spreading. If short on time, you can bake immediately, but cookies may spread a bit more.

Step 7: Preheat and scoop (5 minutes).

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon portions and place 2 inches apart. Press a reserved peanut butter cup half onto the top of each cookie.

Step 8: Bake (10-12 minutes).

Bake 10 to 12 minutes until edges are lightly golden and centers still slightly soft. Cookies will continue to set as they cool, so avoid overbaking for chewy centers.

Step 9: Cool and finish (10 minutes).

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle a pinch of flaky sea salt on warm cookies if desired.

Visual cues

When browning butter: look for amber color and brown specks; smell toasted nuts.
Cookie doneness: edges golden, center soft and slightly indented.

Expert Tips & Ideas

Chill time: Refrigerate dough 30 to 60 minutes for thicker cookies that hold peanut butter cups well.
Maximize flavor: Use high-quality peanut butter and fresh vanilla for the best taste.
Prevent sinking cups: Press cups gently into dough rather than dropping, and slightly underbake to help them adhere.
Allergy-friendly swaps:
Dairy-free: use vegan butter that browns well (watch carefully) and dairy-free peanut butter cups.
Vegan adaptation: use flax egg (1 tbsp ground flax + 3 tbsp water) and vegan butter; texture may vary.
Storage: Store in an airtight container at room temperature up to 4 days. Freeze baked cookies for up to 3 months; thaw at room temperature.
Reheating: Warm briefly in a 300°F oven (5-7 minutes) to revive softness.

How to Serve

Pair with a cold glass of milk, a hot latte, or a scoop of vanilla ice cream for an elevated dessert.
For gatherings, arrange cookies on a platter with whole mini peanut butter cups and a few sprigs of mint for color.
Serving size: about 1 cookie per person as a treat; 2 for peanut butter lovers.
Nutrition note: These are indulgent cookies. If you need lighter options, reduce sugar slightly or make mini cookie versions.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Dough can be chilled up to 48 hours or frozen for up to 3 months. Bake from chilled or thawed and add a minute or two to baking time if needed.

Q: Can I freeze leftovers?

A: Absolutely. Freeze baked cookies in an airtight container with parchment between layers for up to 3 months.

Q: What can I use instead of peanut butter cups?

A: Chopped chocolate, chocolate chips, or chopped peanut butter-filled candies work well. Adjust size to avoid too much melt.

Q: How do I prevent the cookies from becoming greasy?

A: Don’t overbake. Allow cookies to set on the sheet for a few minutes before transferring. Use chilled dough for less spread.

Q: Can I make these dairy-free or vegan?

A: Yes. Use plant-based butter that browns and vegan peanut butter cups. Use a flax egg for binding.

“These cookies are dangerously good. The brown butter gives a caramel depth, and the peanut butter cups create the perfect melt-in-your-mouth surprise. Friends asked for the recipe before the plate was empty.” – A happy baker

Conclusion

Thank you for baking along. This recipe is a cozy bridge between childhood candy memories and thoughtful baking technique. If you want to compare a similar take or get more inspiration, check out this variation from Brown Butter Peanut Butter Cup Cookies – Kalejunkie and another twist at Brown Butter Peanut Butter Cookies – The Salted Sweets. I hope these cookies bring the same warm, nutty comfort to your kitchen that they brought to mine. Try them, share your photos, and tell me how you tweaked the recipe.