Edible Brown Butter Monster Cookie Dough

Monster cookie dough gets an upgrade with toasted oats and brown butter! Loaded with peanut butter, peanut butter cups and all the chocolate.

Nearly a lifetime ago, I told you how I fell in love with the combination of peanut butter and brown butter. I say lifetime because that was early lockdown and here we are half a year later and little has changed, lol. What I didn’t say at the time was the recipe by which I had stumbled onto the killer combination: a brown butter monster cookie dough. I had intended to bake it but the dough itself was just SO good – unbaked the flavor of the bb and pb stand out more, so I decided to make the dough itself edible! 

Why brown butter for cookies? 

I don’t always do it, in fact my favorite chocolate chip cookies do not call for browned butter (I first called them lazy girl cccs because they didn’t involve much!) and I rarely do bb with cocoa because I find the bb taste doesn’t come through. But there are times when browning the butter really brings something to the dish. When it comes to cookie dough, beyond sugar and butter, and in this case, even peanut butter, you want the dough to really taste good in those parts where there is not chocolate. In this case, browning the butter truly shines. 

Brown Butter & Peanut Butter 

A match made in heaven! When you make bb, one way to tell that it is done browning is when you ‘smell the nuttiness’, it is that specific quality that amplifies the pb taste in the best way possible. Some other pb bb things I totally recommend: no churn ice cream with chocolate swirl and a pb choc swirl cake with pb bb butercream. And while we are on the topic, don’t forget about these one yolk 6 monster cookies! 

How to make edible brown butter monster cookie dough

1. Brown the butter, let cool and set 
2. Toast the flour and the oats 
3. Beat together the butter and sugar, add the rest of the ingredients. 
4. Eat! Also, store it in the fridge. 

Ingredient info and substitutions for cookie dough

peanut butter: commercial brand works better here because the oils haven’t separated. I like Jiff! 

oats: I use old fashioned rolled oats but you could also use instant. 

flour: I use AP flour (either Gold Medal or KAF). An alternative flour like rye, oat or white whole wheat would make them slightly crumblier, and heartier. 

Monster cookie add-ins

chocolate: when it comes to cookies I almost always prefer chopping up a bar of good chocolate to using chips. That said if you can find good quality chips, go for it. Nestle’s new artisan collection is really good and then Guittard has been making the best chips for quite awhile. Also! I actually really like chopping up pb cups in these cookies because it really rounds out the pb flavor coming from the dough. 

chocolate candies: m&ms are standard but I prefer the chocolate covered candies from trader joes 

dried fruit & nuts: raisins & peanuts are traditional but you can do cashews, almonds or hazelnuts (chop them first) or pistachios (no need to chop). I don’t use any of these in my monster cookies but you do you! 

Recipe for brown butter monster cookies 

Edible Monster Cookie Dough

Monster cookie dough gets an upgrade with toasted oats and brown butter! Loaded with peanut butter, peanut butter cups and all the chocolate.

5 from 2 votes

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Ingredients

• 1 cups all purpose flour
• 1 cup rolled oats
• ½ cup unsalted butter for browning
• 1 cup light brown sugar
• ⅓ cup creamy peanut butter
• ½ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 4-6 tablespoons milk
• 7 oz chopped chocolate
• 1 cup chocolate peanut butter cups chopped small

Method

• Brown the butter: In a skillet over medium heat, add the butter. Once it’s melted, turn the heat to medium high and cook it as it sputters. When you can see brown bits at the bottom and it goes silent, transfer to a bowl to cool.
• Toast the flour: Preheat oven to 350. Spread the flour in a thin layer on a cookie sheet and toast for 7 minutes. Set aside to cool.
• Toast the oats: Spread the oats in on the cookie sheet and toast for 15 minutes, stirring at every 5 minute mark. Set aside to cool.
• Make the dough: Stir together the browned butter, peanut butter, salt and vanilla in a bowl. Add the flour and oats and the milk and beat to just combine. Fold in the candies and chopped chocolate. Store in the fridge.

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