Peanut Butter Snickers Brown Butter Cookies

• Refrigerated

  • 110 g (2 large whole eggs, large whole

• Condiments

  • 170 g Peanut butter, creamy

• Baking & Spices

  • 255 g (~1 cups packed light brown sugar, packed light
  • 400 g All-purpose flour
  • 5 g Baking soda
  • 165 g Granulated sugar
  • 5 g Salt
  • 10 ml Vanilla extract, pure

• Dairy

  • 113 g Butter, unsalted

• Other

  • 300g (~2½ cups chopped Snickers

Found on keepitsweetdesserts.com

Description

Ingredients

• 113g (1/2 cup) unsalted butter, softened
• 170g (2/3 cup) creamy peanut butter (do not use all natural)
• 255g (~1 cups packed) light brown sugar
• 165g (~3/4 cup) granulated sugar
• 110g (2 large) whole eggs at room temperature
• 10 milliliters (2 teaspoons) pure vanilla extract
• 400g (~3 cups) all-purpose flour
• 5g (1 teaspoon) baking soda
• 5g (1 teaspoon) salt
• 300g (~2½ cups) chopped Snickers
• Optional, but recommended: flaky sea salt

Directions

• Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and place in fridge to cool for fifteen minutes
• Once butter has cooled, place in the large bowl of an electric mixer with peanut butter and sugars; beat on medium-high speed until well combined (will be the texture of wet sand)
• Add egg and vanilla, mix on medium-high speed until well combined
• In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
• Slowly stir in snickers
• Chill dough for 24 hours for best results (minimum of 2 hours) before baking
• When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
• Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); if dough is crumbly, make sure to tightly pack the scoops before baking
• Top scoops of cookie dough with flaky sea salt
• Bake cookies ~15 minutes or until firm and edges are golden brown
• Allow to cool before serving; best enjoyed within four days or frozen up to two months