While waiting for an old friend who is coming from Ottawa and staying over last night, I had a spontaneous urge to bake! But of course, I didn’t plan it so I didn’t have the butter softened to room temperature like what most recipe required. I guess I could have microwaved it but I try to avoid that. Because my microwave doesn’t distribute the heat properly, the butter only gets soft at a specific part. And if you heat it more, the already soft parts becomes liquid – its a disaster I want to avoid :S. So I started looking for something simple with a melted butter recipe.
Thank you Foodgawker again! I found this cookie recipe using browned butter! I love the nutty smell of the browned butter. Yum! Who can say no to brown butter, peanut butter and chocolate? I used chocolate chips instead of chocolate chunks cause that’s all I had in my pantry. It’s still pretty chocolaty but I definitely will try it again with the chocolate chunks 🙂
It’s a super quick recipe and they just finished baking before my friend arrived! Now she will have some cookies to eat on her way to the airport!
Brown butter chocolate chip peanut butter cookies (Recipe from Picky palate)
1/2 cup unsalted butter
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup chocolate chips
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color. Takes 5-8 minutes generally. Remove from heat and let cool for 15 minutes before using in recipe. You can stick in the freezer for 5 minutes to cool quickly.
- Place brown butter and sugar into a stand mixer, beating until combined. Add egg, vanilla and peanut butter until combined. Slowly add flour, salt, baking soda and chocolate chips mixing on low until combined. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and let cool for 10 minutes before transferring to cooling rack. Serve warm or room temperature.