Brown Butter PB&J Cookies
These sophisticated Brown Butter PB&J Cookies elevate the classic lunchbox staple into a gourmet bakery treat. By browning the butter, we unlock deep toffee notes that pair perfectly with creamy peanut butter and sweet fruit preserves. These soft, chewy cookies feature a perfect thumbprint center filled with jam, providing a concentrated burst of fruit flavor that balances the nutty, rich dough base. They are an absolute crowd-pleaser for both kids and adults.
- 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
3/4 cup brown sugar, packed
1/4 cup white sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup creamy peanut butter
2 cups all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp salt
1/2 cup strawberry or grape fruit preserves
Instructions
Melt the butter in a heavy-bottomed saucepan over medium heat until it foams and turns amber, then chill until solid.
Whisk the browned butter with brown sugar and white sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, folding gently until just combined.
Fold in the peanut butter until streaks remain.
Scoop dough into balls and place on a lined baking sheet.
Make a deep thumbprint in the center of each cookie and fill with a teaspoon of fruit jam.
Bake at 350F for 12 minutes until edges are set.
Cool on a wire rack before serving.
Notes
Ensure your browned butter is chilled back to a solid, spreadable state before creaming with sugars to maintain the best cookie texture. Using non-natural, shelf-stable peanut butter helps prevent the dough from becoming too oily. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/brown-butter-pbj-cookies/