BROWN BUTTER PEANUT BUTTER BLOSSOMS PERFECT

I’ll never forget the year I accidentally browned the butter *too* much for my grandma’s famous peanut butter cookies, fearing I’d ruined the entire batch, but the resulting nutty, almost caramel-like flavor was a revelation! Now, I intentionally take my peanut butter cookies to the next level with this technique, and I’m so excited to share my recipe for Brown Butter Peanut Butter Blossoms with you. Get ready to bake a batch of cookies that are both familiar and unexpectedly sophisticated – they’re guaranteed to be a hit!

The Magic of Brown Butter Peanut Butter Blossoms

Okay, friend, let’s talk cookies. Specifically, let’s dive deep into the world of Brown Butter Peanut Butter Blossoms. You know those classic peanut butter blossoms with the Hershey’s Kiss on top? We’re taking that iconic cookie and injecting it with a serious dose of flavor by browning the butter. Trust me, it’s a game-changer.

Browning butter, also known as beurre noisette (fancy, right?), is simply cooking butter until the milk solids toast and turn golden brown. This process imparts a nutty, rich flavor that elevates everything it touches. It’s like the secret ingredient that makes people say, “Wow, what’s *in* these?” And in this case, it transforms a humble peanut butter cookie into something truly special.

Why Brown Butter Makes *All* the Difference

You might be thinking, “Is browning butter really worth the extra effort?” My answer is a resounding YES! Here’s why:

• Flavor, Flavor, Flavor: The nutty, toasty notes of brown butter complement the peanut butter perfectly, creating a complex and irresistible flavor profile.
• Depth of Flavor: It adds a certain depth that you just can’t achieve with regular melted butter. It’s almost savory, almost caramel-like, and totally addictive.
• Aromatic Delight: Your kitchen will smell absolutely incredible as the butter browns. It’s like aromatherapy for bakers!

The Perfect Brown Butter Peanut Butter Blossom Recipe: Step-by-Step

Alright, let’s get baking! This recipe is straightforward, but I’ll walk you through each step to ensure your Brown Butter Peanut Butter Blossoms are a smashing success.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Granulated sugar, for rolling
• About 48 Hershey’s Kisses, unwrapped

Instructions:

1. Brown the Butter: This is the most important step! In a light-colored saucepan (so you can see the color change), melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter foams, then subsides, and the milk solids at the bottom turn golden brown and smell nutty. This usually takes about 5-8 minutes. Be careful not to burn it! Remove from heat and let cool slightly. This is a crucial step, and similar techniques are used in other recipes such as Brown Butter Pumpkin Cookies.
2. Cream Sugars and Brown Butter: In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Peanut Butter, Eggs, and Vanilla: Beat in the peanut butter until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much during baking. Seriously, don’t skip this step!
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
9. Bake: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 8-10 minutes: Bake until the edges are set and the centers are still slightly soft.
11. Add the Kisses: Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. The warm cookie will gently melt the bottom of the Kiss, securing it in place.
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Enjoy! These cookies are best enjoyed slightly warm, but they’re also delicious at room temperature.

Tips for Brown Butter Bliss

Okay, friend, I’m not going to lie – browning butter can be a little intimidating the first time. But don’t worry, I’ve got your back! Here are a few tips to ensure your brown butter is perfect every time:

• Use a Light-Colored Pan: This will allow you to see the color change in the milk solids more easily, preventing you from burning the butter.
• Swirl, Swirl, Swirl: Swirling the pan occasionally helps the butter cook evenly.
• Watch Carefully: The butter can go from perfectly browned to burnt in a matter of seconds, so pay close attention!
• Trust Your Nose: When the butter starts to smell nutty and fragrant, it’s almost ready.
• Cool Slightly: Let the brown butter cool slightly before adding it to the other ingredients. Hot butter can melt the sugar and affect the texture of your cookies.

Troubleshooting Your Blossoms

Even with the best recipe, things can sometimes go awry. Here are a few common problems and how to fix them:

• Cookies Spreading Too Much: This is usually caused by not chilling the dough long enough. Make sure to chill the dough for at least 30 minutes, or even longer if you have time.
• Cookies Too Dry: Overbaking can lead to dry cookies. Keep a close eye on them and remove them from the oven as soon as the edges are set.
• Butter Burning: If your butter burns, unfortunately, you’ll have to start over. Don’t try to salvage it!
• Kisses Not Sticking: Make sure to press the Kisses into the cookies immediately after they come out of the oven, while they’re still warm. If they’re not sticking, you can try warming the bottom of the Kisses slightly with a lighter or a warm knife (be careful!).

Variations and Twists on a Classic

Once you’ve mastered the basic Brown Butter Peanut Butter Blossom, feel free to get creative and experiment with different variations! Here are a few ideas to get you started:

• Different Candies: Instead of Hershey’s Kisses, try using other candies like miniature peanut butter cups, Rolos, or even caramel squares.
• Different Peanut Butter: Experiment with different types of peanut butter, such as crunchy peanut butter or natural peanut butter.
• Add Chocolate Chips: Fold chocolate chips into the dough for an extra chocolatey treat.
• Sprinkle with Sea Salt: A sprinkle of sea salt on top of the cookies adds a delightful salty-sweet contrast.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor. You could also try making a batch of Pecan Pie Cookie Bites for another nutty treat.

Storing Your Brown Butter Peanut Butter Blossoms

These cookies are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 3 days. If you want to store them for longer, you can freeze them for up to 2 months. Just make sure they’re completely cooled before freezing, and thaw them at room temperature before serving.

Serving Suggestions

Brown Butter Peanut Butter Blossoms are perfect for any occasion! Here are a few serving suggestions:

• Holiday Parties: These cookies are a festive addition to any holiday cookie platter.
• Cookie Exchanges: They’re sure to be a hit at your next cookie exchange!
• Gifts: Package them up in a cute box or tin for a thoughtful homemade gift.
• After-School Snack: A sweet treat for the kids (or yourself!).
• Dessert with Coffee: The perfect accompaniment to a cup of coffee or tea. Speaking of easy desserts, have you ever tried Peanut Butter Bites? They’re another quick and satisfying option!

Why This Recipe Works

What makes this particular recipe for Brown Butter Peanut Butter Blossoms so darn good? It all comes down to a few key factors:

• The Brown Butter: As we’ve already established, the brown butter adds a depth of flavor that is simply unmatched.
• The Peanut Butter Ratio: The perfect ratio of peanut butter to other ingredients ensures a soft, chewy, and flavorful cookie. It’s very important to not overdo the peanut butter, or the texture might become too dense.
• The Chilling Time: Chilling the dough prevents the cookies from spreading too much and allows the flavors to meld together.
• The Baking Time: Baking the cookies until the edges are set but the centers are still slightly soft ensures a perfectly tender texture.

So, are you ready to try something new? If you are a fan of easy recipes, you could also try making Pecan Pie Crescent Rolls. It’s a great alternative if you are short on time!

Final Thoughts and Encouragement

Making Brown Butter Peanut Butter Blossoms might seem a little daunting at first, but I promise you, it’s worth the effort! With a little patience and attention to detail, you’ll be rewarded with a batch of cookies that are truly exceptional. Don’t be afraid to experiment with different variations and make them your own. Happy baking, my friend!

Lady Maria

Brown Butter Peanut Butter Blossoms

These Brown Butter Peanut Butter Blossoms take the classic peanut butter cookie to the next level by browning the butter, resulting in a nutty, caramel-like flavor that complements the peanut butter perfectly. Topped with a Hershey’s Kiss, these cookies are both familiar and unexpectedly sophisticated, making them a guaranteed hit for any occasion.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 48

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Granulated sugar, for rolling
• About 48 Hershey’s Kisses, unwrapped

Equipment

• Saucepan
• Large bowl
• whisk
• Baking sheets
• parchment paper
• Measuring cups
• Measuring spoons
• Mixer (electric or stand)
• wire rack
• Spatula
• Refrigerator

Method

 

1. Brown the Butter: In a light-colored saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter foams, then subsides, and the milk solids at the bottom turn golden brown and smell nutty. This usually takes about 5-8 minutes. Be careful not to burn it! Remove from heat and let cool slightly.
2. Cream Sugars and Brown Butter: In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Peanut Butter, Eggs, and Vanilla: Beat in the peanut butter until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
9. Bake: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 8-10 minutes: Bake until the edges are set and the centers are still slightly soft.
11. Add the Kisses: Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie.
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Enjoy!

Notes

For perfect brown butter, use a light-colored pan, swirl the butter occasionally, and watch carefully to avoid burning. Chill the dough for at least 30 minutes to prevent excessive spreading. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Experiment with different candies like miniature peanut butter cups or Rolos. Add chocolate chips or sprinkle with sea salt for variations.