Brown Butter Chocolate Chip Peanut Butter Cookies

Hey All and Happy Tuesday! I hope everyone is having a great week so far. My sister and I just got back from strawberry picking. It's an annual tradition with us and we had a blast! I'm already dreaming up all the wonderful things I can make with my freshly picked berries.

Before I do that though, I wanted to share with you the amazing cookies I made for our family get together this past weekend. Surprise Surprise they're a mixture of chocolate and peanut butter :) My favorite! This time I wanted to use brown butter, to give these a real WOW factor. Mission accomplished. Say hello to my amazing Brown Butter Chocolate Chip Peanut Butter Cookies!

I started off with a traditional peanut butter cookie recipe...

added in a few of my favorite things like chopped up Reese Cups and graham crackers, and voila! I had to kick them up just one more notch and add salt to some of them. Yum!

They were such a hit I decided to make a batch for our friends we had over Saturday night and a batch for the family on Sunday. Needless to say, we almost ran out because our friends couldn't get enough! Total compliment for me :)

Ingredients:

3/4 Cup peanut butter

1/2 Cup white sugar

1/2 Cup brown sugar

1/2 Cup brown butter (start off with 10 Tbsp butter)

1 egg, room temperature

1 Tbsp vanilla

1 1/2 Cups flour

1 graham cracker, crushed

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 Cup chocolate chips

2 Reese cups, chopped up

Directions:

Combine the peanut butter, sugars and brown butter in the mixer on high. Add in the egg and vanilla.

In a medium bowl stir together the flour, graham cracker, cinnamon, baking powder and soda, and salt. 

Add the dry ingredients to the wet and mix on high until everything comes together. 

Stir in the chocolate chips and cut up Reese's with a wooden spoon. Place the mixing bowl in the fridge for about an hour. I didn't cover mine.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper, or a silpat.

Using a cookie scoop, scoop out the dough and squeeze it into a tight ball before placing on the baking sheet. Use a fork to make a crossed pattern on top. If the cookie crumbles apart during this, grab up the dough, squeeze it together more and try again.

Bake each sheet separately for 10 minutes and allow to cool on the baking sheet on a cooling rack. Remove and add salt if you want. Pour a tall glass of milk and enjoy! Both times I made these I was able to get exactly 27 cookies. Weird, right?! Hope you love these as much as we did!

Thanks for stopping by!

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