I love butter.
I truly believe any good cook or baker does. It’s incredible. The only thing better than butter? Browned butter.
If you haven’t had browned butter before, well then my friend, you have not been living your life to Its fullest.
Browned butter is the magic liquid gold that is a result of cooking down butter, which allows the milk fat in the butter to brown. You end up with a slightly nutty, very rich and deeply flavored liquid butter that can be used in… well, really just about anything!
I love baking with browned butter. I feel like, given the right recipe, browned butter really helps the flavor of a cookie pop. This is especially true when you’re working with ingredients that are a bit sweet and salty, like peanut butter cups.
Reese’s Peanut Butter Cups are one of my all-time favorite candies, and putting them in cookie form and including browned butter? Oh man. If someone stole one of these cookies from the cookie jar, it was probably me… and it was definitely more than one.
If you’re not sure how to make browned butter, don’t sweat it — it’s much less intimidating than it sounds. All it takes is butter, a pan, and a few minutes. Put the butter in the pan on medium heat and occasionally stir it. It will start to bubble up as the fats and solids separate. Continue to cook and stir occasionally until the fats (little flecks of solids at the bottom) begin to brown. When you smell a nutty fragrance, remove from the heat and pout into a cup or bowl. Don’t forget to scrape all the solids out of the pan. That’s the good stuff! Allow it too cool before using it (especially if you’re baking… don’t accidentally scramble your eggs!). It might help to watch a video first so you know what you’re looking for when browning butter.
Making browned butter is worth the few minutes it takes, and it can really take the flavor of your baking to the next level. In this recipe, it really deepens the flavor and gives it a richer flavor. Of course, you can always use regular butter if you don’t want to take the time to brown butter and let it cool. If you choose to use regular butter, make sure it is softened first so you can mix it with the other ingredients.
Another substitution you can make is with the Reese’s Peanut Butter Cups. I make this recipe two ways – one with traditional cups, and one with minis… it really just depends on which is less expensive when I get the whim to bake. If you use whole Reese’s Peanut Butter Cups, break them apart and mix them into the dough. Sometimes these bake a little messier than using the Minis, but the chocolate to peanut butter to dough ratio is different from using Minis, and I find it super satisfying when the peanut butter crumbles a bit into the dough. When using Minis, just mix them into the dough whole.
If you’re a Reese’s or peanut butter and chocolate fan, you need to give these cookies a try. They are PB & C perfection.
- 1/2 Cup Browned Butter
- 2 Eggs
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Teaspoon Vanilla
- 2 1/2 Cups Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 12 Reese’s Peanut Butter Cups or 15oz Reese’s Peanut Butter Cup Minis
- Preheat the oven to 375 degrees.
- When the browned butter has cooled, mix it, the eggs, vanilla, and sugars together in a bowl. Mix with a spoon or whisk until smooth.
- Use a spoon to mix in the flour, salt, baking soda. Mix until dough forms.
- Using your hands, crumble Reese’s Peanut Butter Cups and mix into the dough. If you are using Minis, pour into dough and mix.
- Form dough balls of approximately 2 tablespoons and drop onto a baking sheet, leaving some space (no more than 12 on a baking sheet).
- Bake for 6-7 minutes, or until golden on the edges.
- Leave cookies on the pan to cool for another 2-3 minutes before removing to a wire rack to cool completely.