Brown Butter White Chocolate Peanut Butter Cookies

Picture golden, crinkly-edged cookies still warm on the sheet, their tops glistening with a whisper of flaky salt, the aroma of nutty brown butter and roasted peanuts wrapping the kitchen like a cozy blanket.

Imagine sinking your teeth into a tender, chewy center where creamy peanut butter meets melty white chocolate, each bite sweet-salty and deeply toasty—pure comfort in cookie form. These are the treats I reach for when I need something soothing yet special, a little gift to myself after a long day.

Once, during a chaotic school-night scramble, a single batch of these cookies turned a frazzled evening into a calm, chatter-filled pause; they’ve since become our family’s reset button.

They’re just right for busy weeknights, last-minute potlucks, or slow Sunday suppers when dessert should feel effortless but memorable. I’ll show you how to brown butter like a pro and bake with confidence. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor from nutty brown butter and creamy peanut butter
• Bakes up chewy centers with lightly crisp, salty edges
• Uses pantry staples and simple, reliable techniques
• Mixes quickly; dough chills briefly for easy scooping
• Freezes beautifully for fresh cookies anytime

Ingredients

• 1 cup unsalted butter, browned and cooled — brown to deep golden for nutty flavor
• 1 cup light brown sugar, packed — fresh, soft sugar mixes best
• 1/2 cup granulated sugar — standard white cane sugar
• 3/4 cup creamy peanut butter — use shelf-stable like Jif/Skippy
• 2 large eggs, room temperature — warms for better emulsifying
• 2 teaspoons vanilla extract — pure, not imitation
• 2 1/4 cups all-purpose flour — spoon and level for accuracy
• 1 teaspoon baking soda — check it’s fresh for good lift
• 1/2 teaspoon baking powder — aluminum-free preferred
• 3/4 teaspoon fine sea salt — regulates sweetness and spread
• 1 1/4 cups white chocolate chips — or chopped bar for melty pockets
• 1/2 cup roasted salted peanuts, roughly chopped (optional) — adds crunch and salt balance
• 2 tablespoons granulated sugar, for rolling (optional) — sparkly, lightly crisp exterior
• flaky sea salt, for finishing (optional) — sprinkle right after baking

Step-by-Step Method

Brown the Butter

Melt butter over medium heat. Stir frequently as it foams, then turns amber and smells nutty. Scrape browned bits into a bowl. Cool until just warm to the touch. Proper browning deepens flavor and prevents greasiness. Avoid burning by watching closely. Set aside to use once slightly cooled so sugars cream properly.

Prep the Pans and Oven

Line two sheet pans with parchment. Preheat the oven to 350°F (175°C). This guarantees even baking and easy release. Organize tools and ingredients while the oven heats.

Ready your cookie scoop and a wire rack for cooling. Prepping ahead speeds the process and keeps dough from warming too much later.

Whisk the Dry Ingredients

Combine flour, baking soda, baking powder, and fine sea salt in a mixing bowl. Whisk to evenly distribute leaveners and salt. Break up any lumps. Set aside so the dry mixture is ready to add quickly.

Proper mixing here prevents overworking the dough later and guarantees consistent rise and texture in each cookie.

Cream Butter and Sugars

Beat the warm (not hot) browned butter with brown sugar and granulated sugar on medium speed. Mix about 2 minutes until slightly thick, glossy, and cohesive. This dissolves some sugar and creates structure. Avoid overbeating. Scrape the bowl to incorporate any butter solids, which add nutty flavor throughout the dough.

Blend in the Peanut Butter

Add creamy peanut butter and beat until smooth and fully combined, about 30 seconds. Aim for a uniform, silky mixture with no streaks. Use standard creamy brands, not natural styles, to maintain ideal texture.

Scrape the bowl and paddle to ensure even incorporation before adding eggs, which can split if mixture is uneven.

Add Eggs and Vanilla

Crack in the eggs one at a time. Mix well after each addition until fully emulsified. Add vanilla extract and blend briefly. Keep speed moderate to avoid overaerating, which can cause excessive spread. Scrape down the bowl and beater to ensure a smooth, cohesive base before adding the dry ingredients.

Combine Dry and Wet

Add the dry ingredients to the wet on low speed. Mix just until the flour disappears. Stop as soon as no dry streaks remain to avoid tough cookies. Overmixing develops gluten and reduces tenderness. Use a spatula to scrape the bowl and gently finish blending any pockets of flour along the bottom and sides.

Fold in Mix-Ins

Gently fold in white chocolate chips and optional chopped roasted salted peanuts. Distribute evenly without overworking the dough. Use a rubber spatula and broad strokes. The mix-ins should be nestled throughout for balanced bites. Adjust salt in the recipe if using salted peanuts to keep the overall flavor in check.

Chill the Dough Briefly

Refrigerate the bowl of dough for 30 minutes. This firms the fat and makes scooping cleaner. Chilling also controls spread and sharpens flavors. Cover the bowl to prevent drying. For extra thickness, chill longer after scooping. Keep dough cold between batches to ensure consistent shape and texture during baking.

Scoop, Roll, and Sugar

Use a 1.5-tablespoon cookie scoop to portion dough. Roll portions into smooth balls. Optionally roll in granulated sugar for a sparkly crust. Arrange dough balls 2 inches apart on lined sheets. Lightly press the tops to slightly flatten. This helps even baking and encourages gentle spreading in the oven.

Bake to Just-Set

Bake one sheet at a time for 9–11 minutes. Look for set edges and slightly underbaked, pale centers. Rotate the pan if needed for even color. Don’t overbake; cookies finish setting on the sheet. Remove promptly when done. Immediately sprinkle flaky sea salt if using to help it adhere to the warm tops.

Cool and Finish

Let cookies cool on the pan for 5 minutes to set structure. Transfer to a wire rack and cool at least 10 minutes before serving. This preserves chewy centers and prevents breakage. Repeat with remaining dough, keeping unbaked portions chilled. Store airtight for 3–4 days or freeze dough balls for later baking.

Ingredient Swaps

• Butter: Use vegan butter or refined coconut oil (measure by weight) for dairy-free; skip browning with coconut oil, or brown plant butter if it contains milk solids.
• Peanut butter: Substitute almond, cashew, or sunflower seed butter (for nut-free) with similar texture; avoid natural/runny types—use no-stir varieties.
• Eggs: Replace each egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min) or 3 tbsp aquafaba for vegan.
• Flour: Swap up to 1:1 with a cup-for-cup gluten-free blend (with xanthan gum); or use 50% whole wheat pastry flour for a heartier taste.
• White chocolate: Use dairy-free white chips or chopped white chocolate; or swap for semisweet/dark chips if that’s what you have regionally.
• Peanuts: Omit or replace with toasted almonds, cashews, or pumpkin seeds for nut-free; adjust added salt if using salted nuts.
• Sugars: Light brown sugar can be made by mixing 1 cup granulated sugar + 1 tbsp molasses; dark brown sugar works for deeper flavor.
• Salt: If using salted butter or salted nuts, reduce fine sea salt by 1/4–1/2 teaspoon.

You Must Know

• Doneness • If edges look set but centers are pale and puffy with faint cracks, pull the tray; carryover heat finishes them in 5 minutes on the pan for chewier middles. Waiting for browned tops can overcook and dry them.
• Troubleshoot • If cookies spread too much into thin discs, chill the formed dough balls 20–30 minutes until firm to the touch; warmer dough + high butter content causes excess spread, especially if kitchen is above 72°F.
• Swap • For natural peanut butter, stir until completely homogeneous, then hold back 1–2 tablespoons to start; add only if dough looks dry. Natural varieties vary in oil, which changes spread and texture.
• Scale • For bakery-size cookies, scoop 3 tablespoons (about 55–60 g) and space 3 inches; extend time to 12–14 minutes and look for set rims and a soft, 1-inch glossy center.
• Flavor Boost • Toast white chocolate and peanuts on a sheet at 300°F for 10–12 minutes until ivory-gold and fragrant; this deepens caramel notes and balances sweetness. Cool fully before folding in.

Serving Tips

• Serve warm with cold milk or a vanilla milkshake for nostalgic contrast.
• Plate with sliced bananas and a drizzle of warm honey or caramel.
• Sandwich vanilla ice cream between two cookies; roll edges in chopped peanuts.
• Pair with strong coffee or espresso; finish cookies with flaky sea salt.
• Crumble over vanilla Greek yogurt with extra white chocolate shavings.

Storage & Make-Ahead

Store cookies airtight at room temperature 3–4 days or in the fridge up to 1 week.

For make-ahead, chill dough 1–2 days to deepen flavor.

Freeze scooped dough balls on a sheet, then bag up to 2 months; bake from frozen, adding 1–2 minutes.

Baked cookies freeze 2 months.

Reheating

For gentle reheating: microwave 8–12 seconds per cookie, wrapped in a damp paper towel.

Oven at 300°F for 4–6 minutes on a sheet.

Stovetop covered skillet on lowest heat 2–3 minutes.

Peanut Butter Bake-Sale Favorite

Nothing draws a crowd faster than a tray of these brown butter white chocolate peanut butter cookies, their nutty aroma wafting through the room and glossy chips catching the light.

At a bake sale, I lean into contrast: crunchy edges, plush centers, and a kiss of flaky salt that makes the white chocolate pop. I label them clearly—“Brown Butter Peanut Butter + White Chocolate”—and list allergens for trust.

I portion with a 1.5-tablespoon scoop so every cookie looks uniform and bakes evenly. For eye appeal, I press a few chips and chopped peanuts on top before baking, then add a sprinkle of salt the second they emerge. I package three per bag, tied with twine, and stack baskets high—abundant displays sell.

Final Thoughts

Give these cookies a try and taste how brown butter, peanut butter, and white chocolate make pure magic together.

Feel free to tweak them—swap in chopped white chocolate, add peanuts for crunch, or sprinkle flaky salt on top to make them your own.

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Altering Texture?

Yes—you can. I swap the all-purpose flour with a high-quality 1:1 gluten-free blend containing xanthan gum. Chill the dough well, scoop firmly, and bake just until edges set. You’ll keep that plush, tender chew.

What Altitude Adjustments Are Needed for High-Elevation Baking?

Increase oven to 365°F, reduce sugar 1–2 tablespoons, add 1–2 tablespoons flour, and a splash more vanilla. Slightly flatten less, bake shorter. I watch edges set, centers glossy, and breathe in that toasty, nutty aroma.

How Do I Prevent Cookies From Spreading on Warm Baking Sheets?

Chill scooped dough, then bake on fully cooled, parchment-lined sheets. I rotate pans, keep extras in the fridge, and never reuse hot trays. If butter’s warm, I pause. Cool pans fast on a rack between batches.

Are There Nut-Free Alternatives That Keep Similar Flavor?

Yes—use sunflower seed butter for nut-free richness; it tastes toasty with browned butter. I’d add toasted pumpkin seeds for crunch, white chocolate for sweetness, a pinch more salt, and vanilla. Chill dough to prevent spread and enhance flavor.

Can I Ship These Cookies Without Them Drying Out?

Yes, you can. I’d cool completely, wrap pairs back-to-back, then pack airtight with parchment layers. Tuck a slice of bread or marshmallows inside, cushion snugly, ship fast, avoid heat, and choose USPS Priority or similar.