The Perfect Peanut Butter Cookie Actually Exists

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Melt 145 g butter in a small saucepan over medium heat, stirring often, until the foaming stops, the milk solids turn deep amber and it smells nutty.
2. Pour into a heatproof bowl, leaving about 115 g in the bowl, and refrigerate, stirring every 5 minutes, for about 15 minutes until it thickens to a spreadable paste.
3. In a stand mixer with the paddle, cream the cooled brown butter, softened butter, peanut butter, both sugars, miso and honey on medium speed for about 5 minutes until fully combined and slightly pale. Scrape the bowl well, then mix 10 more seconds. Do not over-cream.
4. With the paddle on low, slowly add the eggs and vanilla and mix until just combined.
5. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
6. Add the dry ingredients to the mixer and mix on the lowest speed just until the dough comes together and no dry flour is visible.
7. Portion the dough into 120 g balls with a large scoop and scale. Do not shape or handle them much, so the tops keep their texture.
8. Place 6 balls per half sheet tray with plenty of space between them.
9. Sprinkle a generous pinch of raw or demerara sugar on each ball.
10. Bake at 325°F (160°C) for 20 to 22 minutes, until the edges are golden and the tops are just starting to set. The centers will look slightly underdone.
11. Cool completely on the tray before serving.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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EggBrown sugarMisoPeanut butter