Peanut Butter Snickers Brown Butter Cookies
Author: 
Recipe type: Dessert
Makes: 30 large cookies
 
Brown butter, peanut butter AND snickers all in one seriously good cookie!
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 170g (2/3 cup) creamy peanut butter (do not use all natural)
  • 255g (~1 cups packed) light brown sugar
  • 165g (~3/4 cup) granulated sugar
  • 110g (2 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) pure vanilla extract
  • 400g (~3 cups) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 300g (~2½ cups) chopped Snickers
  • Optional, but recommended: flaky sea salt
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and place in fridge to cool for fifteen minutes
  2. Once butter has cooled, place in the large bowl of an electric mixer with peanut butter and sugars; beat on medium-high speed until well combined (will be the texture of wet sand)
  3. Add egg and vanilla, mix on medium-high speed until well combined
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in snickers
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); if dough is crumbly, make sure to tightly pack the scoops before baking
  9. Top scoops of cookie dough with flaky sea salt
  10. Bake cookies ~15 minutes or until firm and edges are golden brown
  11. Allow to cool before serving; best enjoyed within four days or frozen up to two months
Notes
Cookie dough requires at least two hours of chilling for best results
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/peanut-butter-snickers-brown-butter-cookies/