There is so much goodness going on in these cookies, that I couldn’t fit everything in the name.
There’s candy, rolled up and hidden inside of these cookies. And even more candy on top, because you can never have too much candy in cookies.
There’s a sprinkle of sea salt, because it’s my addiction lately.
There’s a fantastic peanut butter cookie. Rich with just the right amount of sweetness.
And then, there’s browned butter. Which, unfortunately, isn’t getting the full attention that it deserves. I had to make a choice to leave out one of the things that makes these cookies so remarkable, and that choice was the browned butter.
Of course, I could have called these the Browned Butter and Sea Salt Peanut Butter Cookies with a Candy Surprise.
Or perhaps Sea Salt and Browned Butter Candy Surprise Peanut Butter Cookies.
I suppose that Sea Salt Sprinkled Brown Butter Candy Peanut Butter Cookies would have also worked.
But it’s just to wordy. Just too much to say. And so I made the difficult decision to omit browned butter from the name.
And for adding candy.
And also, for sprinkling these rich cookies with sea salt.
I just couldn’t help myself. That giant bowl of leftover Halloween candy was screaming to be hidden inside of these cookies. And I can’t seem to make a sweet treat without dusting it with sea salt.
Am I forgiven? I hope so, because Chelsy is a baker after my own heart. She’s a runner (me too!), an exercise junkie (me too!) and to her cooking=love (ditto!). But if I’m not forgiven, maybe a plateful of these cookies would change her mind.
I hope so.
Rich peanut butter cookies made with browned butter, bits of candy and dusted with sea salt.
- 1 cup (2 sticks) unsalted butter, cut into pieces.
- 1/2 cup granulated sugar
- 1 3/4 cup brown sugar
- 2/3 cup creamy peanut butter
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 cup candy, chopped
- Coarse sea salt, for sprinkling
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
- Heat a medium sauce pan over medium heat. Add butter to the pan, whisking as it melts. The butter will foam up, then subside. Continue whisking so it doesn't burn. Tiny brown flecks will begin to form at the bottom of the pan, and the butter will turn a golden brown and smell nutty. Remove the pan from the heat and pour the butter into a dish, so it stops cooking. Cool for 5 minutes.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer with the paddle attachment, on medium-low speed cream together the browned butter, sugar and peanut butter together until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each egg. Mix in the vanilla.
- On low speed add the flour, mixing until just combined.
- Take one small piece of candy and wrap enough cookie dough around it to form a 1-inch ball. Place it on the prepared pans and flatten slightly. Press another piece of candy on top, and sprinkle lightly with coarse sea salt.
- Bake for 10-12 minutes, or until golden on the outside, and slightly gooey on the inside.
- Allow to cool on a wire rack.
Inspired by Mangia!