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brown butter white chocolate peanutcookies

Brown Butter White Chocolate Peanut Butter Cookies

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Prep Time 20 minutes
Cook Time 11 minutes
Resting Time 45 minutes
Total Time 1 hour 16 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 sheet pan
  • 1 Medium saucepan
  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Wire rack
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Parchment paper roll
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter browned and cooled
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3/4 cup creamy peanut butter
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/4 cup white chocolate chips
  • 1/2 cup roasted salted peanuts roughly chopped (optional)
  • 2 tablespoon granulated sugar for rolling (optional)
  • flaky sea salt for finishing (optional)

Instructions
 

  • Brown the butter in a medium saucepan over medium heat, stirring until amber and nutty, then pour into a bowl and cool to just warm.
  • Line two sheet pans with parchment paper and preheat the oven to 350°F (175°C).
  • In a mixing bowl whisk together flour, baking soda, baking powder, and sea salt, then set aside.
  • In a large bowl beat the browned butter, brown sugar, and granulated sugar with a mixer on medium speed until slightly thick and glossy, about 2 minutes.
  • Beat in the peanut butter until smooth and fully combined, about 30 seconds.
  • Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
  • Add the dry ingredients to the wet on low speed and mix just until the flour disappears.
  • Fold in white chocolate chips and chopped peanuts with a spatula until evenly distributed.
  • Chill the dough in the refrigerator for 30 minutes to firm slightly for easier scooping.
  • Scoop 1.5-tablespoon portions, roll into balls, and optionally roll in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and lightly flatten the tops with your fingers.
  • Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly underbaked.
  • Immediately sprinkle with flaky sea salt if using, then cool on the pan for 5 minutes.
  • Transfer cookies to a wire rack to cool completely for at least 10 minutes before serving.
  • Repeat with remaining dough, keeping unbaked dough chilled between batches.

Notes

Brown the butter until the milk solids are deep golden for maximum nutty flavor, but watch closely to avoid burning; cooling it to warm prevents melting the sugars too much. For thicker cookies, chill the scooped dough balls 20 additional minutes before baking. If you prefer chewier centers, pull them at the first sign of set edges and a pale, puffy middle, as they continue to set on the sheet. Use creamy peanut butter like Skippy or Jif; natural peanut butter can make the dough oily and spread more. Swap in chopped white chocolate bars for pockets that melt more luxuriously, and adjust salt to taste if using salted peanuts or salted butter. Cookies keep 3–4 days airtight at room temp or freeze scooped dough balls up to 2 months and bake from frozen, adding 1–2 minutes.
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