First of all, these cookies took me three days to make. Not active days, but a few minutes each day, for three days to make probably the best cookies I've ever made. Is it worth it? Yes. I've already made the cookies twice and look forward to making them again. There are already possible variations in my mind!
I used all my tricks in making these cookies. First, I browned the butter, because browned butter makes everything taste better and adds a fantastic, nutty quality to everything. Letting the browned butter cool allows it to be creamed to make baked cookies chewy. Second, I beat the batter for a good 8-10 minutes overall, making sure the butter, sugar, and eggs were as light and fluffy as possible. Then, after the dough was made, I let it rest overnight in the fridge. The dough takes on a different texture and all the flavors are rest and absorbed into one another. Finally, I add peanut butter cups and salt on top to give an extra flavor and cut through the richness.
I'm actually in the middle of a Whole 30 so no cookies for me for awhile, but I feel great. I read the book, It Starts With Food, and I actually understand what I'm doing now! Lots of energy and I'm not hungry. As always, the meals can be delicious. Not quite as delicious as these cookies, however. These are healthy eating ruining cookies!
Brown Butter Peanut Butter Chocolate Chip Cookies
Pale Yellow Original
Yield - 4-5 dozen 2-tablespoon cookies
2 sticks (1 cup) unsalted butter
1/3 cup creamy peanut butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon Kosher salt
2 1/4 cup all purpose flour
12 ounces semisweet chocolate chips
12 ounces mini peanut butter cups, divided
coarse sea salt
Add the butter to a small saucepan to melt Cook for 10-15 minutes until the butter transitions from a yellow color to a golden brown color. The butter will bubble and smell nutty. Keep a close eye as to not burn the butter. Once brown, stir in the peanut butter.
Poor into a bowl and let cool completely. The butter will firm up to the state of typical room temperature butter.
Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment. Beat on medium-high speed until light and fluffy.
Add in the sugars and beat again for 3-4 minutes until pale yellow. Beat in the eggs and vanilla for another 3-4 minutes. The mixture should be very light.
Add the baking soda and salt, mix until combined. Add the flour and chocolate chips. Mix on the lowest speed until just combined.
Scrape down the bowl and fold in half of the mini peanut butter cups.
Gather the dough and wrap in plastic wrap. Cover and refrigerate for 24 hours.
Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
Use a two-tablespoon scoop to portion the dough on the cookie sheets. Push two mini peanut butter cups into each cookie and sprinkle with sea salt.
Bake for 11-12 minutes or until just set. Remove from the oven when the edges have begun to brown. Let cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.