Brown Butter Peanut Butter Cookies Recipe (Soft & Chewy)
This easy peanut butter cookies recipe uses brown butter and dark brown sugar for a soft, chewy middle and classic criss-cross marks. Finished with flaky sea salt.
This is the only peanut butter cookies recipe you will ever need if you value a chewy, fudge-like center over a dry, sandy crunch. By browning the butter first, we introduce toasted, nutty notes that bridge the gap between the savory peanut butter and the deep caramel of dark brown sugar.
Many soft peanut butter cookies fall flat or crumble instantly, but this version uses a specific ratio of fats and sugars to ensure they stay tender for days. It’s an easy peanut butter cookies recipe that doesn’t require a stand mixer, making it perfect for a quick weeknight craving.
Don't skip the classic fork-pressed criss-cross marks; they aren't just for nostalgia. Those ridges create extra surface area for the oven's heat, giving you slightly crisp edges while the interior stays perfectly dense and moist.
Ingredients
The Dough
- 1/2 cup (113g) unsalted butter
- 3/4 cup (190g) creamy peanut butter (standard commercial style, not natural/oil-separating)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (185g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Topping
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (Maldon style)
Instructions
- 1
Melt the butter in a small saucepan over medium heat, swirling occasionally until the milk solids turn golden brown and smell nutty; immediately pour into a large heat-proof bowl and let cool for 10 minutes.
- 2
Whisk the cooled brown butter with the granulated sugar and dark brown sugar until combined and no lumps remain.
- 3
Add the peanut butter, egg, and vanilla extract to the bowl, whisking vigorously until the mixture is smooth and slightly lightened in color.
- 4
Fold in the flour, baking soda, and kosher salt using a spatula until just combined; do not overmix or the cookies will become tough.
- 5
Cover the dough and chill in the refrigerator for at least 30 minutes to allow the flour to hydrate and the fats to firm up.
- 6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 7
Scoop rounded tablespoons of dough (about 30g each) and roll them into smooth balls between your palms.
- 8
Roll each ball in the extra granulated sugar and place them 2 inches apart on the prepared baking sheets.
- 9
Use a fork to press a criss-cross pattern into the top of each ball, flattening them to about 1/2-inch thickness.
- 10
Bake for 9–11 minutes, or until the edges are just set and the centers still look slightly soft and underbaked.
- 11
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt.
- 12
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips
- → Avoid using 'natural' peanut butter where the oil separates at the top; the lack of stabilizers will cause these cookies to spread too much and become greasy.
- → Don't skip the chill time. Chilling the dough controls the spread and intensifies the brown butter flavor.
- → For the softest texture, err on the side of underbaking. The cookies will continue to firm up on the hot baking sheet once removed from the oven.
FAQ
Why does my peanut butter cookies recipe turn out dry?
Dry cookies are usually the result of too much flour or overbaking. Ensure you measure your flour by weight (185g) or use the spoon-and-level method, and pull the cookies out while the centers still look slightly doughy.
How do I store these cookies to keep them soft?
Store them in an airtight container at room temperature for up to 5 days. Adding a small piece of white bread to the container can help maintain moisture.
Can I freeze the dough for later?
Yes. Roll the dough into balls and freeze them on a tray before transferring to a zip-top bag. Bake directly from frozen, adding 1-2 minutes to the total bake time.
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