Brown butter, peanut butter AND snickers all in one seriously good cookie!
As it turns out I have lots of peanut butter recipes coming this month. So, if your resolution was to eat more peanut butter (perfectly reasonable), I’ve got you covered! Alternatively, if you are watching your sweets consumption, I promise that all of the desserts I’m posting this month are absolutely worth every.single.calorie.
Worth-it desserts. My motto, always!
And to make sure these cookies are absolutely worthy of your indulging, I had to test a few batches to make sure that you can really taste all of the important components. What’s the point of having brown butter and peanut butter if you can’t taste both? Lucky for you, I did the hard part.
(And actually, I’m still making my way through some of the earlier versions because while they weren’t perfect, they still taste quite good. No cookie waste around here!)
As you can see from these photos, the Peanut Butter Snickers Brown Butter Cookies are completely loaded with good stuff. The caramel from the snickers oozes in almost every bite. The dough itself is a little dense, chewy and also crisps around the edges. And the flavor? I can’t emphasize enough how well the peanut butter and brown butter really come through. There is just enough of each and they somehow share the spotlight very well. My friends who sampled these cookies couldn’t say enough about how good they were.
- 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
- 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
- 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)
- Add egg and vanilla, mix on medium-high speed until well combined
- 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
- Slowly stir in snickers
- Chill dough for 24 hours for best results (minimum of 2 hours) before baking
- When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
- 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
- Top scoops of cookie dough with flaky sea salt
- Bake cookies ~15 minutes or until firm and edges are golden brown
- Allow to cool before serving; best enjoyed within four days or frozen up to two months
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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