Brown Butter Peanut Butter Chip Cookies

Gooey brown butter cookies with melty chocolate chips, and a creamy peanut butter center.

I love peanut butter. I like to imagine that I eat it in a buff gym rat protein bulk kind of way, but tbh I eat it in a senior citizen who just lost their teeth kind of way- but these soft and gooey cookies are perfect for the benched and the beefcakes.

Ingredients:

For the dough:

• 1/2 cup unsalted browned butter, softened

• 1 cup white sugar

• 1 tbsp molasses

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 tsp espresso powder

• 1/4 tsp cinnamon powder

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1.5 tsps salt

• 1 egg, room temperature

• 2 cups all-purpose flour

• 1 cup mini peanut butter cups

• 1 cup bittersweet chocolate chips

• 1 tsp sea salt flakes (for top)

For the filling:

• 1/2 cup peanut butter

• 1/4 cup powdered sugar

• 1/2 tsp vanilla bean paste, or extract

• 1/4 tsp salt

Directions:

1. In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt.

2. Using a paddle attachment, beat in the egg, and gradually mix in the flour.

3. Fold in chocolate chips and mini peanut butter cups.

4. In a small separate bowl, mix together all filling ingredients until combined.

5. Scoop dough onto a parchment paper lined baking sheet and fill each cookie dough blob with 1 tbsp of the peanut butter mixture. Place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours).

6. Bake at 400 degrees Fahrenheit for 10-15 mins, or until edges slightly darken.

7. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.