I’ve been experimenting with different cookie recipes, and I recently discovered the Brown Butter Old-Fashioned Peanut Butter Cookie that’s egg-free. It strikes a remarkable balance between rich and nutty flavors, thanks to the browned butter. The chewy texture is simply inviting. If you’re looking for something a little different for your next gathering, this could be the perfect treat. Let me share some insights on how to make them just right.
What kind of recipe is it?
The Brown Butter Peanut Butter Cookie is a delightful twist on the classic cookie, combining the rich, nutty flavor of brown butter with the creamy goodness of peanut butter.
These cookies are uniquely characterized by their chewy texture and deep toasty aroma, elevating the usual peanut butter treat. Perfect for cookie lovers and home bakers alike, this recipe is a must-try for anyone seeking a comforting, indulgent dessert.
It’s an excellent choice for gatherings, snacks, or simply satisfying a sweet tooth.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy to Moderate |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Peanut butter | 1 cup |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Chocolate chips (optional) | 1 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large & medium) | Used for combining ingredients and batter mixing. | Any large bowl or pot can work. |
| Measuring cups (dry & liquid) | Ensures accurate measurement of ingredients. | A scale can be used for weight measurement. |
| Measuring spoons | For precise measurement of smaller quantities like baking soda and vanilla extract. | Tablespoons can substitute for measuring spoons if adjusted correctly. |
| Stand mixer or hand mixer | Mixes batter quickly and thoroughly, saving time and effort. | A whisk can be used manually, though it requires more effort. |
| Rubber spatula | Great for scraping down the sides of mixing bowls and folding in components. | A wooden spoon or even a flexible plastic spoon could be used. |
| Wooden spoon | Useful for mixing dough, especially thick mixtures like cookie dough. | A strong plastic or silicone spoon can substitute. |
| Baking sheets (2-3) | Provides a flat surface for baking cookies evenly. | Any flat, oven-safe tray can be used. |
| Parchment paper or silicone mats | Prevents cookies from sticking and aids in even baking. | Greased foil can work in a pinch but may not provide the same non-stick properties. |
| Cookie scoop or spoon | Helps form evenly sized cookie dough balls for consistent baking. | A regular tablespoon can be used to scoop out dough. |
| Cooling rack | Allows cookies to cool evenly, preventing sogginess. | A plate or an upside-down baking sheet can substitute temporarily. |
| Oven thermometer | Ensures accurate oven temperature for proper baking. | None; an oven thermometer is best for precision, although you can rely on the oven’s built-in gauge with caution. |
Cooking Steps
1. Gather all ingredients and tools to ensure a smooth workflow. Pre-measure 113 g (1 stick) unsalted butter, 240 g (1 cup) peanut butter, 160 g (¾ cup) brown sugar, 100 g (½ cup) granulated sugar, 1 large egg, 5 g (1 teaspoon) vanilla extract, 5 g (1 teaspoon) baking soda, and 5 g (1/2 teaspoon) salt.
2. Preheat the oven to 180 °C (350 °F). Position the oven rack in the middle for even baking.
3. In a medium saucepan, melt the unsalted butter over medium heat while stirring continuously. Cook until the butter foams and turns a golden brown color, emitting a nutty aroma, approximately 5-7 minutes. Remove from heat immediately to prevent burning.
4. Allow the brown butter to cool slightly, about 5 minutes, then transfer to a large mixing bowl. Add in the peanut butter, brown sugar, and granulated sugar.
Using a stand mixer fitted with a paddle attachment on medium speed, cream the mixture until smooth and well-combined, about 2-3 minutes.
5. Reduce the mixer speed to low and add the egg and vanilla extract. Mix until fully incorporated, approximately 30 seconds.
6. In a separate bowl, whisk together the baking soda and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined.
Don’t overmix; you’ll have a slightly thick and sticky cookie dough.
7. Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking. Using a cookie scoop or a tablespoon, portion out the dough to form uniform balls, spacing them about 3-5 cm (1-2 inches) apart on the prepared sheets.
8. Optionally, gently press the tops of the cookie dough balls with the back of a fork to create a crisscross pattern, ensuring even baking and a nice texture.
9. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should remain soft and slightly underbaked (they will continue to cook as they rest).
10. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-10 minutes. Once slightly cooled, transfer them to a wire rack to cool completely, preventing them from becoming soggy.
11. Serve the cookies warm for a chewy texture or allow them to cool completely for a firmer bite. Enjoy!
Variations
- Choco-Peanut Crunch: Add 100 g (1 cup) of chocolate chips and 50 g (1/2 cup) of chopped peanuts for a delicious chocolatey and crunchy texture.
- Maple Almond Butter: Substitute peanut butter with almond butter and use 60 ml (1/4 cup) of maple syrup in place of brown sugar for a unique maple flavor.
- Oatmeal Delight: Incorporate 100 g (1 cup) of rolled oats into the dough for added chewiness and texture while providing a wholesome twist.
- Coconut Bliss: Combine 50 g (1/2 cup) of shredded coconut with the cookie dough for a tropical flavor that pairs beautifully with peanut butter.
- Gluten-Free Cookies: Replace all-purpose flour with 100 g (1 cup) of gluten-free flour blend, ensuring that it’s a blend suited for baking to maintain structure.
- Dairy-Free Treats: Use dairy-free butter and a peanut butter that has no added oils or dairy for a delightful dairy-free version of this classic cookie.
- Vegan Version: Swap the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for an egg-free, vegan cookie option.
- Autumn Spice: Add 5 g (1 teaspoon) of cinnamon and a pinch of nutmeg to the dough to create a warm, seasonal cookie perfect for fall treats.
Tips on plating and presentation
While serving up Brown Butter Peanut Butter Cookies, a little attention to plating can elevate their appeal.
I love using simple plating techniques, like stacking two cookies with a dollop of creamy peanut butter in between.
Add some cookie decorations, like a sprinkle of sea salt or crushed peanuts on top, for a delightful finishing touch.
Presentation truly makes all the difference!
What other dishes can I pair it with?
After presenting those beautifully plated Brown Butter Peanut Butter Cookies, you might wonder what dishes would complement them perfectly.
I love pairing these cookies with a scoop of vanilla ice cream for a decadent dessert pairing.
For snack options, they’re delightful alongside fresh fruit or a handful of nuts.
These simple additions elevate your cookie experience without overpowering their rich flavor. Enjoy!
What drinks can I pair it with?
What drinks can elevate the indulgence of my Brown Butter Peanut Butter Cookies?
I find that a glass of cold milk is a classic pairing.
For a richer experience, coffee complements the nuttiness perfectly.
If I’m in the mood for something lighter, tea options work well too.
And for a sweet touch, dessert wines or creamy chocolate drinks can truly enhance each bite!
Frequently Asked Questions
Can I Substitute Brown Butter With Regular Butter?
Absolutely, you can substitute brown butter with regular butter. Just know you’ll miss that rich, nutty flavor and slightly different cookie texture that brown butter brings. It’s still delicious, just not quite the same!
How Should I Store These Cookies for Freshness?
To ensure proper storage and cookie longevity, I recommend placing your cookies in an airtight container. Keep them in a cool, dry place or refrigerate for longer freshness. They’ll stay delicious for days this way!
What if I’M Allergic to Peanuts?
If you’re allergic to peanuts, I’d recommend trying peanut alternatives like almond or sunflower seed butter. There are plenty of nut-free recipes out there that will satisfy your sweet tooth without the worry!
Can I Use a Different Flour Type?
Absolutely! I love experimenting with different flour types. When I want a gluten-free option, I often use almond or oat flour. They give a delightful texture and taste while keeping my cookies deliciously rich and nutty!
How Do I Know When Cookies Are Perfectly Baked?
I know cookies are perfectly baked when they’re golden around the edges and soft in the center. I check the oven temperature, and if they’ve cooled slightly, the cookie texture is just right!