cookies

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!

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Brown butter chocolate chip peanut butter cookies (Recipe from Picky palate)

Ingredients:

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

Directions:

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. 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.
  3. 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.

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