Brown Butter PB&J Cookies
These decadent Brown Butter PB&J Cookies elevate the classic lunchbox staple into a sophisticated dessert. By browning the butter, we introduce a deep, toasted complexity that perfectly balances the creamy peanut butter and the vibrant sweetness of a grape jelly center. The result is a high-end, professional-quality cookie with a rich texture and the perfect ratio of salty nuttiness to fruity preserve, making it an ideal treat for any occasion.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter (browned)
1 cup creamy peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 cup high-quality grape jelly
Instructions
Melt butter in a saucepan over medium heat until it foams and turns amber, then cool to room temperature.
Whisk browned butter with both sugars until smooth and aerated.
Mix in the creamy peanut butter, egg, and vanilla extract until well combined.
Fold in the flour, baking soda, and salt until a soft dough forms.
Scoop tablespoon-sized portions of dough onto a baking sheet and press an indentation into the center of each.
Place a small dollop of grape jelly into each indentation.
Fold the edges of the dough over the jelly to seal or top with a second disc of dough if preferred.
Bake at 350°F (175°C) for 12 minutes or until golden brown.
Notes
Ensure the brown butter is completely cooled to room temperature before mixing to prevent melting the sugars. Use a creamy, non-natural peanut butter for the best structural consistency in the cookie dough. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/brown-butter-pb-j-cookies/