Whole Foods on the East side of Milwaukee (Wis., not Milwaukie, Ore.) sells these fantastic cookies that I buy whenever I’m in town. They’re huge, dense, buttery, moist and break apart easy. I’ve intently studied the ingredients (standard cookie ingredients) trying to figure out how to get my cookies to turn out like these cookies.
I’m pretty sure I’ve finally figured out the secret to the recipe: brown butter. I can’t figure out how or why brown butter makes the difference, but I know it does.
- 2 sticks butter
- ⅔ c. peanut butter
- ⅓ c. powdered sugar
- 1 c. light brown sugar
- 1 egg
- 1 egg yolk
- 1 T. vanilla
- 2 ½ c. all-purpose flour
- 1 ¼ tsp. baking powder
- ½ tsp. baking soda
- 1 c. peanut butter chips
- Preheat oven to 350 degrees. Grease two baking sheets and set aside.
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool slightly.
- Stir in the brown sugar, peanut butter and vanilla. Allow liquids to cool to room temperature then add the eggs, whisking to combine.
- In a large bowl mix together the flour, powdered sugar, baking powder and baking soda. Add liquids to the flour and mix well. Add peanut butter chips and stir until well combined.
- Using a small spoon or scooper, scoop out the dough and place cookies about one inch apart on the greased baking sheets. Bake for 8 minutes or until the cookies are light brown. Set on wire racks to cool.
These peanut butter cookies are dense, buttery and moist. My only regret is that I didn’t make a double recipe.
Like this recipe? Check out my Butterscotch Brown Butter Cookies.