If someone told me a week ago that I’d be making peanut butter cookies with love and intent, I would’ve laughed. Me? Peanut butter? That sticky, nutty stuff I’ve avoided my whole life? Nope. Not me. But then, one simple question changed everything:
“Mom, what kind of cookies do you love?”
I asked this expecting something classic—oatmeal raisin, shortbread, maybe even a ginger snap. But no. My mother, the beautiful enigma that she is, looked me dead in the eye and said, “Peanut butter.”
Now, I don’t like peanut butter. And by “don’t like,” I mean I’ve spent most of my life actively avoiding it. But I do love my mom, and I accepted the challenge. If my mom wants peanut butter cookies, she’s getting the best peanut butter cookies ever made—even if I have to brown some butter and pour my peanut-butter-hating heart into every swirl, beat, and fold.
These cookies became more than a recipe—they became a mission. I wanted my mom to take a bite and feel like peanut butter cookies were destined to exist just for her. Why does she even like peanut butter cookies? She doesn’t know. But after tasting these, she might finally have an answer.
As I swirled butter in the pan and whipped peanut butter like a love letter, something unexpected happened. I started to feel…peaceful? Joyful? Maybe peanut butter isn’t so bad after all. These cookies are nutty, caramelized, and deeply comforting—like a warm hug from my mom, minus the peanut butter fingerprints.
So, will I reach for peanut butter cookies on my own from now on? I can’t say for sure. But I can say this: when you cook with love, even the things you dislike have a way of surprising you.
Browned Butter Peanut Butter Cookies
24
servings20
minutes9
minutes20
minutes0
minutesIngredients
1 cup (2 sticks) unsalted butter
1 cup peanut butter (smooth or crunchy—your vibe, your choice)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Optional: A sprinkle of sea salt for the top
Directions
- Brown the Butter: Melt the butter in a medium saucepan over medium heat. Swirl occasionally, watching as it foams and turns golden brown. Once it smells nutty and rich, remove from heat and let cool for 10 minutes.
- In a mixing bowl, combine the browned butter with peanut butter. Whisk until smooth.
- Add granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Incorporate Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes.
- Shape and Bake: Preheat oven to 350°F (175°C). Roll dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Use a fork to press down in a crisscross pattern. Sprinkle with sea salt, if desired. Bake for 9-11 minutes, until edges are golden but centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
