First, place the unsalted butter in a nonstick skillet set over medium heat. Allow it to melt completely, stirring constantly. After a few minutes, you’ll notice it starts bubbling and foaming. Keep stirring until the butter turns a beautiful golden brown, which should take about five minutes. The nutty aroma will signal that it’s ready. Remove the skillet from the heat and transfer the browned butter to a small bowl. Let it cool slightly; it will solidify a bit, which is totally fine.
Once the butter has cooled, grab your stand mixer fitted with the paddle attachment. Add the cooled browned butter along with 1/2 cup of granulated sugar. Beat these ingredients together until they're well combined and creamy. You want the mixture to become light in color and fluffy.
Next, add in 1/2 cup of creamy peanut butter, 1 large egg, and 1 teaspoon of vanilla extract into the bowl. Mix everything until it's fully incorporated and smooth. This is where the magic starts to happen, and you'll smell the wonderful combination of flavors.
In another bowl, whisk together 1/2 cup of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of baking powder. This dry mixture is essential for the structure of your cookies, and whisking ensures it's evenly combined.
Once your dry ingredients are ready, lower the mixer speed and gradually add the flour mixture into the wet ingredients. Mix just until everything is combined. You don’t want to overmix, as this can lead to tough cookies.
After mixing, it's time to chill the dough. Transfer the mixing bowl to the refrigerator and let the dough chill for about 30 minutes. Chilling helps the flavors meld together and makes it easier to scoop the dough.
As your dough chills, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Now comes the fun part! Once the dough is ready, scoop out tablespoon-sized portions of the chilled dough and roll them into balls. Place these dough balls onto the prepared baking sheet, ensuring they are spaced 2 to 3 inches apart. This will allow them to spread without merging into one another.
To give your cookies that classic crisscross pattern, using a fork, gently press down on each dough ball. This step is not only decorative but also ensures even baking.
Slide the baking sheet into the preheated oven and bake the cookies for about 15 minutes. Keep an eye on them; the edges should turn golden brown while the centers remain soft. Once they’re done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Finally, store your Brown Butter Peanut Butter Cookies in an airtight container. They’ll stay fresh for up to a week, but I promise they'll be gone long before then!
