Recipe

Gourmet Peanut Butter Cookies

Big peanut flavor, browned butter depth, crisp edges, and a salty-sweet finish. These are the peanut butter cookies you bake when you want people to ask for the recipe.

By Matt Campbell

•

4.9

A plate of thick gourmet peanut butter cookies with crisscross tops and flaky salt, with a jar of peanut butter and a small bowl of chopped peanuts in the background

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Peanut butter cookies have a reputation for being sweet, soft, and a little one-note. We are fixing that today. This version leans bold: nutty browned butter, a hint of espresso (not coffee flavored, just deeper), and a salty finish that makes the peanut butter taste louder in the best way.

The vibe is cozy and familiar, but the flavor is restaurant-worthy. The cookies bake up with crisp edges, a thick, tender center, and that classic crisscross top that says, "Yes, I know exactly what I’m doing," even if you are baking in sweatpants.

Why It Works

Browned butter adds a toasted, hazelnut-like depth that plays perfectly with peanut butter.
Two sugars (brown plus white) give you crisp edges and a chewy, caramel-y center.
Chill time firms the dough so the cookies bake thick instead of spreading too much.
Flaky salt on top makes the peanut flavor pop and keeps the sweetness in check.
Optional chopped roasted peanuts add crunch and a legit gourmet finish without fancy ingredients.

Pairs Well With

Cold milk or a vanilla oat latte
Quick chocolate dip or drizzle
Vanilla ice cream cookie sandwiches
Fresh berries and lightly sweet whipped cream

Storage Tips

Keep Them Fresh

Room temp (best texture): Store in an airtight container for up to 4 days. Add a slice of bread to the container if your kitchen runs dry. It helps keep the cookies soft.
Freeze baked cookies: Cool completely, then freeze in a zip-top bag with parchment between layers for up to 2 months for best quality (they are typically still safe longer). Thaw at room temp for 30 to 60 minutes.
Freeze cookie dough: Scoop into balls, freeze on a sheet pan until firm, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Pro tip: If a cookie feels a little too soft on day two, give it 2 to 3 minutes in a 300°F (150°C) oven to bring back that crisp edge.

Common Questions

Do I have to brown the butter?

No, but it is the easiest "gourmet" upgrade you can do without buying anything special. If you skip it, use the same amount of melted butter and chill the dough anyway.

Crunchy or creamy peanut butter?

Creamy gives the most consistent dough. If you love crunchy, use it, but expect a slightly more crumbly cookie. Either way, avoid natural peanut butter that separates unless you can stir it completely smooth and stable.

Why chill the dough?

Chilling solidifies the fat and hydrates the flour. That means thicker cookies, better chew, and less spreading.

Can I make these gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend (with xanthan gum). Chill the dough, then bake as written. The cookies may be slightly more delicate right out of the oven, so let them set on the tray.

How do I know when they’re done?

Pull them when the edges look set and lightly browned, but the centers still look a little underdone. They finish baking from residual heat as they cool.

Can I bake two pans at once?

Yes. Use upper and lower racks and rotate the pans top to bottom halfway through. For the most even bake and the thickest centers, bake one sheet at a time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan (for browning butter)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Sheet pan
Parchment paper
Cookie scoop (optional but makes them evenly sized)
Cooling rack

I started making peanut butter cookies when I wanted something comforting but not boring. The first time I browned the butter, I had that "wait, why does this taste like I tried harder than I did" moment. Now it’s my go-to when I want a cookie that feels familiar, but still has crisp edges, real depth, and a salty finish that keeps you reaching for one more. It is the kind of bake that makes your kitchen smell like you have your life together, even if the sink says otherwise.

Gourmet Peanut Butter Cookies

(4.9 Reviews)

Prep Time 15 mins

Cook Time 10 mins

Total Time 1 hr 10 mins

Servings 18-22 cookies

Ingredients

10 tbsp (142 g) unsalted butter
3/4 cup (180 g) creamy peanut butter
3/4 cup (150 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar, plus more for rolling
1 large egg, room temperature
2 tsp vanilla extract
1 1/4 cups (160 g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp fine kosher salt
1/2 tsp espresso powder (optional, for deeper flavor)
1/4 tsp ground cinnamon (optional, subtle warmth)
1/2 cup (60 g) roasted peanuts, chopped (optional)
Flaky salt, for finishing (optional but highly encouraged)

Measured ingredients for peanut butter cookies on a countertop including browned butter, peanut butter, sugars, flour, and chopped peanuts

Instructions

Brown the butter. Add butter to a small saucepan over medium heat. Cook, stirring often, until it foams, then turns amber-gold and smells nutty, 4 to 8 minutes (timing varies by stove). Scrape into a mixing bowl, including the browned bits. Cool 10 minutes so it is warm but not hot.
Mix the base. Whisk in peanut butter, brown sugar, and granulated sugar until smooth and glossy.
Add egg and vanilla. Whisk in the egg and vanilla until the mixture looks cohesive and slightly thickened, about 30 seconds.
Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, espresso powder (if using), and cinnamon (if using).
Make the dough. Add dry ingredients to the wet and fold with a spatula just until no dry streaks remain. Fold in chopped peanuts if using. The dough will look soft. That is perfect.
Chill. Cover and refrigerate for 45 minutes. It helps the cookies bake up thick with cleaner edges.
Heat oven. Preheat to 350°F (175°C). Line a sheet pan with parchment.
Scoop and shape. Scoop dough into balls and place on the pan 2 to 3 inches apart. For about 18 cookies, aim for 45 to 50 g each (a heaped 2-tablespoon scoop). For smaller cookies, scoop 35 to 40 g and expect closer to 20 to 22 cookies. Roll lightly in granulated sugar.
Crisscross. Press each ball with the tines of a fork, then rotate the fork and press again to make the classic crosshatch. If the fork sticks, dip it in sugar.
Bake. Bake 9 to 11 minutes, until edges are set and lightly browned but centers still look a bit soft. If baking two pans at once, rotate top to bottom halfway through.
Finish and cool. Immediately sprinkle with flaky salt if using. Let cookies cool on the sheet pan for 10 minutes, then transfer to a rack. They firm up as they cool, so do not rush the process.

A baking sheet of peanut butter cookies with fork crisscross marks going into an oven

Nutrition information is estimated.

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