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Brown Butter PB & J Cookies

These Brown Butter PB & J Cookies are a delicious mashup of the good ole' classic. The brown butter makes them even more addicting.
Course Cookies
Cuisine American
Keyword Brown Butter, Cookies, Jelly, PB&J, Peanut Butter
Prep Time 15 minutes
Cook Time 12 minutes
Servings 10
Author Leona G.

Equipment

  • Sheet Pan
  • Large Cookie scoop or ice cream scoop
  • Stand mixer or handheld mixer
  • Parchment Paper
  • Teaspoon measure

Ingredients

  • 10 tbsp butter
  • ½ cup brown sugar packed
  • ⅓ cup granulated sugar
  • 1½ tsp vanilla extract
  • 1 large egg room temp
  • ⅓ cup peanut butter creamy (not natural)
  • 1¼ C + 2 tbsp all purpose flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼-⅓ cup strawberry preserves or your preferred flavor

Instructions

  • Preheat the oven to 350°
  • Melt the butter in a saucepan on low to medium heat. Using a spatula, stir the butter often and let it brown. This should take about 5-6 minutes. Pour into a heatproof bowl. Place it in the freezer for about 10-15 minutes until softened.
  • In a stand mixer fitted with a paddle attachment, add the softened brown butter, sugar & vanilla. Cream for 2-3 minutes on medium. Add the egg and continue mixing for another minute. Be sure to scrape down the sides of the bowl. Next, add the peanut butter and mix until well incorporated. Add in the flour, baking soda & salt. Mix until there are no dry pockets of flour left.
  • Using a large ice cream scoop, about 3-4 tbsp, form the dough into a ball and create a well in the center using your thumb, Add 1 tsp of your preserves and seal it using your fingertips. Roll it back into a ball. It can get bit messy, so it's ok if some jam seeps out. Once All the cookies are filled, bake them on a parchment lined sheet tray for 12-14 minutes. Allow room for spreading. Let the cookies cool for 10 minutes on their tray. Enjoy warm!

Notes

  • You can make the brown butter in advance and leave it in the fridge. Once you're ready to use, let it to sit out until room temp.
  • Bake the cookies on a sheet tray 3-4 at a time so there is plenty of room for spreading.