Peanut Butter Chocolate Chip Cookies
These Browned Butter Peanut Butter Chocolate Chip Cookies are the perfect addition to your cookie jar.
Servings: 20 cookies
Calories: 296kcal
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.