These Browned Butter Peanut Butter Chocolate Chip Cookies are the perfect addition to your cookie jar. They’re packed with browned butter, the creamiest peanut butter, and my favorite semisweet chocolate. This may just become your new favorite cookie recipe!

Peanut Butter Chocolate Chip Cookies

Behold, your new favorite cookie recipe. I know that’s a big big statement, but listen you guys: I tested this peanut butter chocolate chip cookie recipe multiple times and the results don’t lie. With every single tweak I made to the original peanut butter chocolate chip cookie recipe, the cookie just kept getting better and better and better. They’ve even *dare I say it* started to work their way into the favorite chocolate chip cookie recipe spot in my heart.

Now of course, I’ll still forever love my original favorites: Chocolate Chip Cookies and Sarah’s Best Chocolate Chip Cookies, BUT these cookies are free to take the favorite spot for peanut butter chocolate chip cookies, right?!

What are Peanut Butter Chocolate Chip Cookies?

This recipe is a spin off of the classic Chocolate Chip Cookies recipe already up on the blog. I moved a few ingredients around, added some browned butter and a little bit more salt, and there you have it. The perfect peanut butter chocolate chip cookie.

If you just read that I opted to use browned butter in these peanut butter chocolate chip cookies instead of regular butter and you’re just a little bit confused, I have a blog post for you! Browned butter is something I love adding to recipes for an extra nutty, warm, and classy boost of flavor. It’s the perfect thing to do with your bakes in the fall, and I go into deep detail in this post here!

Peanut butter chocolate chip cookies are the perfect combination of warm flavors coming from both the peanut butter and the browned butter, and I promise they’ll go far with everyone you serve them to! I love making a batch of this cookie dough, freezing it in individual balls, and baking them off when I want maybe only a couple of peanut butter chocolate chip cookies. I think you’ll agree with me 🙂

Some equipment you may need…

• Stand mixer: if you’re new to baking, this is something I’d recommend saving up for. You can do so much with this one piece of equipment – I really couldn’t recommend it enough. This one from KitchenAid is the one I have in my kitchen and I don’t know that I’ll ever get a new one!
• Cookie scoop: the cookie dough – more like cookie batter – is very loose in this recipe so you’ll need a good scoop to ensure you get equally-sized cookies. It makes the process a lot easier – trust me!
• Sheet pans: just a universal pan that every baker needs. You’ll need 2 for this recipe!
• Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
• Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
• Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).

Ingredients for Peanut Butter Chocolate Chip Cookies

• All-purpose flour – I almost always use King Arthur flours, because I think consistency is important when developing recipes. Protein content can vary between brands, so I’d recommend sticking with King Arthur as well!
• Baking soda – this will be our leavening agent in this recipe. Aka what gives the cookies a slight rise and puff
• Kosher salt – Diamond crystal kosher salt is the brand I always use in my recipes!
• Unsalted butter
• Creamy peanut butter – I am unapologetically a Jif girlie through and through. And I really don’t think that’ll change anytime soon either.
• Light brown sugar – I tested this recipe with dark brown sugar and didn’t really love the results, but you may love it more, so give it a go if you’d like!
• Granulated sugar – this does more than just add sweetness. It helps with browning and binding of the cookie as well.
• Large eggs
• Egg yolk – I love adding an egg yolk to cookie recipes because it helps us get that chewy texture that I love 🙂
• Pure vanilla extract – the brand doesn’t really matter all that much, but make sure it’s pure vanilla extract and you’ll be good to go!
• Semisweet chocolate chips – you can also use chocolate chunks or chopped bittersweet chocolate if you’d like. I do love the flavor of milk chocolate, but I think this cookie is best with semisweet or bittersweet.
• Flaky sea salt – if you don’t have a box of Maldon sea salt strictly for the use of sprinkling on cookies, RUN and grab a box. It’s only $8 and it lasts forever! Completely transforms your cookies, I’m telling you.

My kitchen tips:

1. Brown your butter. As I said above, if that phrase confuses you, or if you’ve never heard of browned butter, read this blog post. I go into great detail about how to brown butter, what to look for, and various recipes you can use it in! This step is crucial to the overall taste and texture of the cookie, so make sure you have an understanding of the process before you begin.
2. Let the butter cool slightly. Once you brown your butter, it will be very hot. It’s a good idea to let it chill in the refrigerator for about 15 to 20 minutes before you begin your cookies so that the eggs don’t curdle when they’re added to the mixer. We want to make the best peanut butter chocolate chip cookies, not scrambled eggs!
3. CHILL your cookie dough! I know this is a huge drag, but wow, chilling your cookie dough makes such a tangible difference in the overall outcome of your cookie. We’re talking at least 2 hours friends, but if you can wait – and I know it’s hard – even 48 hours would be a good thing to shoot for. There’s just something that happens with these peanut butter chocolate chip cookies that no one really knows how to explain. It’s just better. You’re gonna have to trust me on that. It’s just better.
4. Don’t forget the chocolate. For this peanut butter chocolate chip cookie recipe I chose to use plain old semisweet chocolate chips. That being said, you can absolutely use chopped bittersweet chocolate, or even chocolate chunks. I’m pretty sure that Trader Joes sells chocolate chunks now, if you have one near you. But I love the shape and size of semisweet chocolate chips for these peanut butter chocolate chip cookies.

How to Store?

These cookies are best eaten while they’re still a little bit warm, but you can absolutely store them in an airtight container at room temperature for about 3 to 5 days. They’ll remain just as delicious, but there’s something about a fresh, warm cookie.

Freezing your dough

If you’re like me and you love to have a fresh baked cookie every once and a while, but don’t feel like going through the whole process every single time, your freezer just became your new best friend. I love keeping cookie dough balls on hand in the freezer when I need them, and my friends and family love me for it!

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This was SUCH a fun recipe to work on, and I hope you all find a special place in your heart for these peanut butter chocolate chip cookies. Happy baking!

Love,

Sarah

“All praise to God, the Father of our Lord Jesus Christ. God is our merciful Father and the source of all comfort. He comforts us in all our troubles so that we can comfort others. When they are troubled, we will be able to give them the same comfort God has given us.” -2 Corinthians 1:3-4-

Print Recipe

5 from 3 votes

Peanut Butter Chocolate Chip Cookies

These Browned Butter Peanut Butter Chocolate Chip Cookies are the perfect addition to your cookie jar.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Dessert

Cuisine: American

Keyword: brown butter, browned butter, peanut butter chocolate chip cookie, peanut butter chocolate chip cookie recipe, peanut butter chocolate chip cookies

Servings: 20 cookies

Calories: 296kcal

Author: Sarah Crawford

Ingredients

• 18 Tbsp (2 sticks + 2 Tbsp) unsalted butter at room temperature
• 1 1/2 cups all-purpose flour (217g)
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1/8 tsp ground nutmeg (optional)
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs at room temperature
• 1 egg yolk at room temperature
• 2 tsp pure vanilla extract
• 2 cups semisweet chocolate chips
• Flaky sea salt (optional)

Instructions

• Begin by browning your butter. Read through this tutorial for a more detailed instruction.
• Melt the butter in a light-colored saucepan or skillet over low heat 1 minute or until melted.
• Increase the heat to medium and cook, stirring constantly, 7 to 10 minutes or until you notice the butter turning a dark golden brown color along the bottom of the pan. You should be able to see small brown flecks at the bottom of the pan, this is good!
• Immediately pour the butter into the bowl of a stand mixer or other heat-proof bowl to stop the butter from cooking further. Make sure you use a rubber spatula to scrape all of those little browned bits into the pan - this is where that nutty flavor comes from!
• Set the bowl in the refrigerator to chill for at least 30 minutes.
• Meanwhile, combine the flour, baking soda, salt, and nutmeg in a separate bowl, whisking to combine.
• After 30 minutes, if your butter is no longer hot to the touch, place the bowl on the stand mixer fitted with the paddle attachment (you can also use a hand mixer for this). Add the peanut butter, granulated sugar, and brown sugar, and beat on high for 3 minutes.
• Beat in the eggs, one at a time, beating well after each addition. Beat in the egg yolk and vanilla.
• Add the dry ingredients to the bowl and beat on low speed until the dry ingredients are just combined. You don't want to overmix here. A few streaks of flour remaining are ok.
• Use a rubber spatula or wooden spoon to fold in the chocolate chips until they're evenly incorporated throughout the dough.
• Cover the bowl and chill the cookie dough for at least 2 hours, but up to 3 days.
• When you're ready to bake your cookies, preheat the oven to 350°F. Roll the dough into balls and place them evenly spaced apart on a sheet pan lined with parchment paper. Alternatively, you can freeze the dough balls and bake them only when you want to eat them.
• Bake the cookies for 11 to 13 minutes - just until the edges begin to turn golden brown. If they still look underbaked in the centers, that's ok. They will continue to cook on the sheet pan when you remove it from the oven.
• Sprinkle the cookies with flaky sea salt, if desired. Let the cookies cool down enough for you to pick them up without any breaking. Serve warm or store in an airtight container for 3 to 5 days.

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