Browned butter, salted, peanut butter and chocolate chip cookie recipe

Oh yes!!!

These are every bit as good as they sound.... Infact, I'm eating one right now as I type and it's 10.46pm!!

I can't quite remember how I stumbled across this recipe now but I'm soooo glad I did. A relatively easy recipe, even if it wasn't I'd still make them as they're just sublime!

Browned butter, salted, peanut butter and chocolate chip cookie recipe

Makes 12-24 cookies, depending on size

(I made golf ball size cookie dough balls and yielded 20)

Ingredients:

• 1 1/3 cup all purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. sea salt or kosher salt + more for sprinkling
• 1/4 tsp. ground cinnamon
• 1/2 cup unsalted butter
• 3/4 cup peanut butter, room temperature (I used Skippy super chunk but you can use smooth if preferred)
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 tbsp. plain Greek yogurt
• 1 1/2 cups chocolate chips 

Preparation:

•  In a medium bowl combine flour, baking soda, baking powder, cinnamon, and salt.
• In a small saucepan, over medium heat, melt butter and whisk constantly as it foams and then eventually little brown bits form (this should take around 5 minutes). Immediately remove from heat and pour into a mixer bowl (which I already had the peanut butter in). Allow to cool for a few minutes.
• Using an electric mixer, beat the browned butter and peanut butter together.
• Beat the sugars into the butters until fully incorporated.
• Then, beat in the egg, vanilla, and yogurt.
• Slowly, on low speed, add the dry ingredients into the rest.
• Gently stir in the chocolate chips.
• Allow to chill 20-30 minutes.
• Preheat oven to 350/175 degrees.
• Scoop cookies onto ungreased cookie sheets (or ones lined with parchment paper), leaving plenty of space in between as the cookies will spread. Using a fork, lightly press onto the top of each cookie in a criss-cross pattern. Generously sprinkle the tops of the dough with sea/kosher salt.
• Bake 7-10 minutes, until the cookies have spread somewhat and the edges begin to crisp up-the middles should still look underdone. You do not want to over-bake!
• Remove from the oven and cool on the sheet for 5 minutes, then move to a cooling rack.

Happily borrowed from The Cooking Actress and not amended in any way as they're perfect just as they are!!