Peanut Butter Snickers Brown Butter Cookies
Recipe type: Dessert
Makes: 30 large cookies
Brown butter, peanut butter AND snickers all in one seriously good cookie!
  • 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
  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
Cookie dough requires at least two hours of chilling for best results
Recipe by Keep It Sweet Desserts at