Go Back

Brown Butter Peanut Butter Cup Cookies

These chewy cookies combine the rich flavor of brown butter with creamy peanut butter and surprise mini peanut butter cups, making them a nostalgic yet refined treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • 1 cup unsalted butter Use fresh unsalted butter for cleaner flavor.
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

Method
 

Preparation
  1. Brown the butter (about 7-10 minutes). Melt the butter over medium heat and swirl occasionally. Watch for foam, small brown flecks, and a deep nutty aroma. Remove from heat and let cool for 10 minutes.
  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.
  3. Add egg, vanilla, and peanut butter (2 minutes). Stir in the egg and vanilla, then beat in the peanut butter until fully incorporated.
  4. Mix dry ingredients (2 minutes). In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add this to the wet ingredients and fold until just combined.
  5. Fold in chopped peanut butter cups (1-2 minutes). Gently fold in the chopped peanut butter cups, reserving some for topping.
  6. Chill the dough (optional but recommended, 30 minutes). Chill the dough for best results.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop dough into 2-tablespoon portions and place 2 inches apart. Press a reserved peanut butter cup half onto each cookie.
  2. Bake for 10 to 12 minutes until edges are lightly golden and centers are slightly soft.
  3. Cool and finish. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend. For a crunchy texture, use crunchy peanut butter.