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brown butter peanut butter glazed cookies
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Brown Butter Glazed Peanut Butter Cookies

Chewy peanut butter cookies made with brown butter, smashed after baking to produce a thick fudgy texture and topped with a brown butter peanut butter glaze.
Servings 10 cookies

Ingredients

Brown Butter

  • 113g or ½ cup unsalted butter to be browned

Peanut Butter Cookie

  • 57g or ¼ cup browned butter from above
  • 100g or ½ cup fine granulated sugar
  • 50g or ¼ cup brown sugar light or dark
  • 1 tablespoon milk
  • 1 tsp pure vanilla extract
  • ½ tsp fine sea salt
  • 1 large egg
  • 80g or ⅓ cup peanut butter creamy (use a conventional brand that doesn’t not easily separate like Jiff or Skippy’s)
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 180g or 1 ¼ cups plus 2 tablespoons all purpose flour if measuring by cup, shake the flour over the measuring cup and level it so as not to overpack the cup

Brown Butter Peanut Butter Glaze

  • 1 tablespoon browned butter from above
  • 2 tablespoons creamy peanut butter
  • Pinch fine sea salt
  • ½ cup powdered sugar more as needed
  • 1-2 tablespoons milk as needed

Instructions

Brown the butter

  • Set a stick of butter in a skillet over medium low heat. Let the butter melt (stay close to it) and stir. Once it has fully melted it will begin to sputter as the milk solids separate. You’ll see cream colored bits at the bottom of the pan (they look like panko). Stir so the butter browns evenly; once all the bits are a deep brown color remove the butter from the heat.
  • Divide the butter between two bowls; you’ll need 60g or ¼ cup for the cookie dough and a tablespoon of browned butter for the glaze. For the cookie dough’s brown butter get a mix of yellow liquid and brown butter bits, for the glaze aim to get mostly the brown butter bits. Let the butter cool for a few minutes.

Make the cookie dough

  • To the bowl with the 60g of butter, add the sugars, vanilla and salt. Whisk well. Add the milk and whisk until the mixture is cohesive and shiny.
  • Add in the peanut butter and whisk well then add in the egg and whisk until you have a loose runny mixture.
  • Add the flour, baking soda and powder and switch to a rubber spatula. Stir until there are no unmixed bits. Cover the dough and set in the fridge for an hour. If you’ve doubled the recipe let it sit for two hours.
  • When ready to bake, preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  • Scoop the cookie dough onto the pan in 1.5-3 tablespoons of dough per cookie; leaving about a half an inch between each mound of dough.
  • Bake until the edges turn slightly golden (overbaking these will lead to more crunchy rather than chewy cookies); about 10-14 minutes depending on the size of the cookies. Use a one cup measuring cup to press down and flatten the cookies. Let cool completely before glazing.

Make the glaze

  • In the bowl with the tablespoon of browned butter (mostly brown butter bits) add the peanut butter, pinch of fine sea salt and a dash of vanilla, if desired. Whisk then add a tablespoon of milk and once that is incorporated, add the powdered sugar.
  • If the glaze is still too thick add another tablespoon of milk, if it’s too thin you can add more powdered sugar. Find the balance you want for the glaze but ideally this glaze is thick and sits on top of the cookie without running down the sides.
  • In a zigzag motion, gather some glaze into the bottom of the whisk then drag it over the cookies to coat. Alternatively spoon the glaze over the cookies.
  • Let the glaze set fully before stacking or covering.

Video

Notes

Recipe makes about 8 large cookies or 12 medium sized cookies.
If doubling or tripling the recipe consider using a hand mixer or a stand mixer.