Browned butter, salted, peanut butter and chocolate chip cookie recipe

Oh yes!!!

These are every bit as good as they sound.... Infact, I'm eating one right now as I type and it's 10.46pm!!

I can't quite remember how I stumbled across this recipe now but I'm soooo glad I did. A relatively easy recipe, even if it wasn't I'd still make them as they're just sublime!

Browned butter, salted, peanut butter and chocolate chip cookie recipe
Makes 12-24 cookies, depending on size
(I made golf ball size cookie dough balls and yielded 20)


Ingredients:
  • 1 1/3 cup all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt or kosher salt + more for sprinkling
  • 1/4 tsp. ground cinnamon
  • 1/2 cup unsalted butter
  • 3/4 cup peanut butter, room temperature (I used Skippy super chunk but you can use smooth if preferred)
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tbsp. plain Greek yogurt
  • 1 1/2 cups chocolate chips 
Preparation:
  •  In a medium bowl combine flour, baking soda, baking powder, cinnamon, and salt.
  • In a small saucepan, over medium heat, melt butter and whisk constantly as it foams and then eventually little brown bits form (this should take around 5 minutes). Immediately remove from heat and pour into a mixer bowl (which I already had the peanut butter in). Allow to cool for a few minutes.
  • Using an electric mixer, beat the browned butter and peanut butter together.
  • Beat the sugars into the butters until fully incorporated.
  • Then, beat in the egg, vanilla, and yogurt.
  • Slowly, on low speed, add the dry ingredients into the rest.
  • Gently stir in the chocolate chips.
  • Allow to chill 20-30 minutes.
  • Preheat oven to 350/175 degrees.
  • Scoop cookies onto ungreased cookie sheets (or ones lined with parchment paper), leaving plenty of space in between as the cookies will spread. Using a fork, lightly press onto the top of each cookie in a criss-cross pattern. Generously sprinkle the tops of the dough with sea/kosher salt.
  • Bake 7-10 minutes, until the cookies have spread somewhat and the edges begin to crisp up-the middles should still look underdone. You do not want to over-bake!
  • Remove from the oven and cool on the sheet for 5 minutes, then move to a cooling rack.
Happily borrowed from The Cooking Actress and not amended in any way as they're perfect just as they are!!

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