Chocolate Peanut Butter Chip Brown Butter Cookies

Updated 6.15.2019.

Isn’t there just something about peanut butter and chocolate that makes it the perfect combination? I happen to think so. I would eat any combination of peanut butter and chocolate that you can imagine. Pies, cookies, bars, brownies, candy bars, etc. I have been known to eat peanut butter and chocolate alone straight from the jar before.

Pro tip: Open your jar of peanut butter and use the top as a container to hold chocolate chips. Drop a good portion of chocolate chips into the cover and use a spoon to dip into the peanut butter and then chocolate chips. Repeat. I favor reduced fat peanut butter over regular fat peanut butter in this instance.

Here the combination comes together in a cookie made of browned butter that has been coagulated and chilled overnight before cooking. For extra special looking cookies, dot some additional peanut butter chips and chocolate chips on top of the cookies immediately after removing from the oven. (You can do this before placing in the oven but the peanut butter chips won’t look as nice having slightly melted in the oven during baking.)


  • 2 c. flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ¾ c. cocoa
  • 1 c. butter
  • 1 ¼ c. sugar
  • ¾ c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ package semi-sweet chocolate chips
  • ½ package Reese’s Peanut Butter chips


  1. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  2. 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 completely and coagulate. I stick it in the fridge to help the process along.
  3. Once the butter has coagulated, in a stand mixer, cream together the butter and sugar. Beat in egg and vanilla. Gradually blend in the dry ingredients. Refrigerate 4 hours or overnight.
  4. When ready to bake preheat oven to 350 degrees and roll dough into balls (or scoop out with a regular sized ice cream scoop) and place onto ungreased cookie sheets.
  5. Bake for 10 to 12 minutes in the preheated oven (more if you like your cookies more well-done). The cookies will spread slightly but not substantially. Let cool on cookie sheet completely before removing.

I thought perhaps this cookie would be too much of a good thing. Caramel, chocolate and peanut butter flavors all wrapped into one cookie. I was happy to discover I was oh-so wrong.

I originally planned on using all dark brown sugar – but ran out. Perhaps for that reason the caramel flavor wasn’t overwhelming in this cookie.

Recipe Rating: 

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