A good batch of cookies can make anything better. That should be my philosophy on life. ;)

This recipe was inspired by The Little Red House’s browned butter cookie recipe which you see below, but I switched out the nuts and chocolate chips for Reese’s peanut butter cups. As far as I can tell, she got the original recipe from Not Without Salt, who made them following the same recipe but with regular non-browned butter. :)

I feel fairly confident that we’ve all made changes to these cookies that (believe it possible or not) improve them… you better believe we’ve hit the jackpot! I know that at least my friends at Saturday’s tailgate agreed… they GOBBLED these cookies up and I can say with satisfaction that they were the only thing that truly got finished on Saturday :)

Reese’s Peanut Butter Cup Brown Butter “Chocolate Chip” Cookies

2 sticks of butter (1 cup)
1/2 cup white sugar
1 3/4 cup brown sugar
2 eggs
2 teaspoons of vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoons salt
A bag of bite sized Reese’s peanut butter cups (the ones that are roughly the diameter of quarters)

To brown butter (do this in the morning!):
Heat pan on medium heat and melt the two sticks of butter. Stir continuously. Butter will foam up. After the foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color, and nutty aroma. Turn the heat all the way down. Pour into a bowl and and refrigerate until solid again.

To make the cookies:

Cream the (solid) brown butter and the sugars until mixed well. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Mix well for a few minutes until batter it light and fluffy. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Fold in the quartered bite sized Reese’s peanut butter cups.

Drop by spoonful onto parchment lined cookie sheet. (Or shape with your hands.)Bake at 350° for about nine minutes. They should be lightly golden on the outside but still look gooey on the inside. Let cool on a wire cooling rack.


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