Browned Butter Peanut Butter Chocolate Chip Cookies- Chocolate Dipped

Welcome to a cookie lover’s paradise! Today, I’m sharing a recipe that I confidently claim as the best cookies I’ve ever made: Browned Butter Peanut Butter Chocolate Chip Cookies, dipped in luxurious dark chocolate à la Jacques Torres. These cookies are not just a treat; they’re an experience.

1. Rich Flavor: The combination of browned butter and peanut butter creates a depth of flavor that’s hard to resist.
2. Perfect Texture: Crispy edges with a slightly chewy center.
3. Luxurious Chocolate Dip: The dark chocolate dip adds a touch of elegance and extra deliciousness.
4. Versatile: Great for any occasion, from casual gatherings to special celebrations.

• 1:1 GF Flour
• Baking Soda
• Kosher Salt
• Light Brown Sugar, packed
• Granulated Sugar
• Butter
• Vanilla Extract
• Creamy Peanut Butter
• Eggs
• Chocolate Chips (mix of dark & milk)
• Dark Chocolate (for dipping)

1. Chocolate Choices: Feel free to use different types of chocolate for dipping.
2. Nut Butter Alternatives: Substitute peanut butter with sunflower, almond, or cashew butter.
3. Flour Substitutes:
   • Alternatives: If not restricted to a gluten-free diet, try using all-purpose flour or whole wheat flour for a different texture.
4. Spice It Up:
   • Warm Spices: Incorporate spices like ground ginger, nutmeg, or cardamom for a warm, spicy note.
5. Citrus Zest:
   • Freshness: Add lemon or orange zest to the dough for a refreshing citrus twist.
6. Toppings and Drizzles:
   • Creative Toppings: Sprinkle sea salt, crushed nuts, or even toffee bits on top of the chocolate dip for added crunch and flavor.
   • Drizzles: Drizzle caramel or raspberry sauce over the chocolate-dipped part for an extra layer of flavor.
7. Vegan Alternatives:
   • Vegan-Friendly: Substitute the butter with vegan butter and use egg substitutes to make these cookies vegan.

This is a fairly easy and simple recipe to make! Let’s dig in (no pun intended).

Brown the Butter:

Over medium/low heat, cook butter until it turns light golden brown. Be cautious, especially with dairy-free butter. Let it cool slightly.

Mix the Dough:

Combine sugars and browned butter, mixing for 3 minutes.

Add eggs one at a time, followed by peanut butter and vanilla.

Gradually mix in dry ingredients and chocolate chips. Let the dough rest for 30 minutes at room temperature.

Bake the Cookies:

Preheat the oven to 375°F. Line cookie sheets with parchment paper.

Scoop the dough using a 2 tbsp ice cream scoop, ensuring enough space between cookies. Bake until edges are golden.

Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack.

Dip in Dark Chocolate:

Melt dark chocolate.

Let’s start with completely cooled cookies. Choose your favorite chocolate and chop your chocolate into small, uniform pieces to facilitate even melting. If using a double boiler, place the chopped chocolate in a heatproof bowl over simmering water, stirring gently to maintain the chocolate’s quality. Alternatively, utilize the microwave by heating in short 20-second bursts, stirring between each to prevent overheating. Pay close attention to achieve a smooth consistency, removing the chocolate from heat promptly to prevent seizing. With the melted dark chocolate, carefully spread it on the bottom of each cooled cookie using a spatula, ensuring comprehensive coverage for a polished appearance. This efficient guide ensures a delightful chocolate experience on your favorite cookies.

Refrigerate the dipped cookies for 30 minutes to set.

We know you have questions, and we’re here to answer them!

Why let the cookies sit for 30 minutes before baking?

Allowing the dough to rest helps the flour absorb the butter, enhancing flavor and texture.

Can I make these cookies without eggs?

Yes, you can use egg substitutes like flax eggs, applesauce, or commercial egg replacers to make these cookies egg-free.

How do I know when the browned butter is ready?

Browned butter is ready when it has a nutty aroma and a golden-brown color. Watch it closely as it can quickly go from browned to burnt.

Can I use regular peanut butter instead of creamy?

Absolutely! Chunky peanut butter can be used for added texture. Just be aware it may slightly alter the texture of the cookies.

Is it possible to reduce the sugar in this recipe?

You can reduce the sugar, but it will affect the sweetness and texture of the cookies. Experiment with reducing it gradually to find your preferred balance.

 Browned Butter Peanut Butter Chocolate Chip Cookies- Chocolate Dipped

These are hands down the best cookie I have ever made!

5 from 4 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 11 minutes minutes

Cooling Time: 30 minutes minutes

Servings: 12 cookies

Calories: 607kcal

Ingredients

• 2 ¼ cups 1:1 GF flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 3/4 cup light brown sugar packed
• 1/3 cup granulated sugar
• 1 cup butter
• 2 tsp vanilla extract
• 3 tbsp creamy peanut butter
• 2 eggs
• 1 1/2 cups chocolate chips mix of dark & milk
• 2 cups dark chocolate for dipping

Instructions

• In a small stockpot over med/low heat, cook butter for about 10 minutes until light golden brown. Be cautious with dairy-free butter to avoid burning. Remove and let it cool partially.
• In a mixing bowl, combine sugars and butter. Mix for 3 minutes.
• Mix in eggs one at a time, followed by peanut butter, vanilla, and then the dry ingredients.
• Incorporate 1 ½ cups of chocolate chips and mix until combined. Allow the dough rest at room temperature for 30 minutes to let the ingredients set up.
• Preheat the oven to 375 degrees. Line 3 cookie sheets with parchment paper.
• Scoop equal-sized cookies using a 2 tbsp ice cream scoop, leaving 2” of space. Bake for 9-11 minutes, until the edges are golden brown, and the inside is slightly sunken.
• Remove from the oven, let cookies sit on sheets for 5 minutes, then transfer to a cooling rack.
• Once cookies are cool, melt the dark chocolate.
• Using a spatula, spread the chocolate on the bottom of each cookie.
• Place dipped cookies on a parchment paper-lined sheet and refrigerate for 30 minutes to set.

Nutrition

Serving: 1cookies | Calories: 607kcal | Carbohydrates: 64g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 444mg | Potassium: 329mg | Fiber: 6g | Sugar: 40g | Vitamin A: 524IU | Calcium: 75mg | Iron: 5mg

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