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Irresistible Brown Butter Peanut Butter Cup Cookies

brown butter peanut butter cup cookies - featured image
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These cookies feature browned butter for a rich, nutty flavor paired with melty peanut butter cups inside. Quick and easy to make, they are perfect for any occasion and a crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • About 12 mini peanut butter cups, unwrapped and chopped in halves or quarters

Instructions

  1. Place 1 cup unsalted butter in a medium pan over medium heat. Stir frequently as it melts and begins to foam. After 5-7 minutes, it will turn golden-brown and smell nutty. Remove from heat immediately and let cool slightly.
  2. In a large bowl, combine ¾ cup granulated sugar and ½ cup packed light brown sugar. Pour in the cooled browned butter and beat until combined and slightly fluffy, about 2 minutes.
  3. Add 1 large egg and 1 teaspoon vanilla extract to the sugar and butter mixture. Mix until smooth.
  4. In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
  6. Fold in the chopped peanut butter cups gently to distribute evenly.
  7. Preheat oven to 350°F (175°C). Scoop dough using a tablespoon or cookie scoop onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for 15-20 minutes if too soft or sticky to help with shaping and prevent spreading. Use a light-colored pan for browning butter to monitor color changes and avoid burning. Avoid overbaking; cookies should look slightly underdone in the center when removed from oven. For vegan version, use plant-based buttery spread and flax egg. Gluten-free flour can be substituted 1:1 for all-purpose flour.

Nutrition

Keywords: brown butter cookies, peanut butter cup cookies, easy cookie recipe, quick dessert, chocolate peanut butter cookies

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