Name: Brown Butter Double Chocolate Peanut Butter Cup Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 12 tablespoons salted butter; 3/4 cup light brown sugar, loosely packed; 1/2 cup granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 1/2 cups Bob’s Red Mill Organic All Purpose Flour; 3/4 cup unsweetened natural cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup dark chocolate chips, plus extra for topping; 1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping

Ingredients

12 tablespoons salted butter

3/4 cup light brown sugar, loosely packed

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 1/2 cups Bob’s Red Mill Organic All Purpose Flour

3/4 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dark chocolate chips, plus extra for topping

1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping

Instructions

Step 1: Brown the butter by melting it in a medium saucepan over medium heat. Whisk constantly for 3-4 minutes as it bubbles and foams. Watch for a golden brown color and nutty aroma, then cook about one more minute until brown bits appear. Remove from heat immediately and transfer to a heat-safe bowl. Let cool several minutes, then chill in the freezer for 30 minutes until solidified.

Step 2: Preheat oven to 350℉. In a stand mixer fitted with the paddle attachment, beat the chilled brown butter (including the browned bits) on medium-high speed for 1 minute. Add both sugars and cream together for 2 minutes, scraping down the bowl as needed. Add eggs and vanilla, then beat on medium speed 1-2 minutes until light and fluffy.

Step 3: Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add dry ingredients to wet mixture on low-medium speed until just incorporated. Fold in chocolate chips and chopped peanut butter cups by mixing briefly. Use a spatula to finish folding if needed.

Step 4: Scoop dough with 1 1/2 tablespoon portions and roll into balls. Place 2 inches apart on parchment- or silpat-lined baking sheets. Top with extra chocolate chips and chopped peanut butter cups, if desired. Bake for 10 minutes or until just set. Avoid overbaking, as cookies will firm up while cooling.

Tips & Variations

Use a high-quality cocoa powder for deeper chocolate flavor.

Chill the brown butter well to help achieve a chewy cookie texture.

Add chopped roasted peanuts for extra crunch.

Substitute mini peanut butter cups with chopped peanut butter candies or Reese’s pieces.

Brush tops with flaky sea salt for a sweet-salty contrast.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but add an extra 1/4 teaspoon of salt to the dry ingredients to maintain the right balance of flavor.

How do I prevent these cookies from spreading too much when baking?

Chilling the brown butter and dough before baking helps control spreading. Also, spacing the cookies at least 2 inches apart ensures they bake evenly without merging.