Uploaded April 2026 | Updated September 2026, 2 weeks ago
Meet the dense, chewy, and roasty peanut butter cookie that finally gives the chocolate chip a run for its money. With this recipe we use a few key ingredients and techniques to get a cookie that's crispy on the outside, moist and chewy on the inside, and NEVER dry.
▶️WATCH NEXT:
My Ultimate Chocolate Chip Cookie Recipe: youtu.be/DPMUZAeI7no?si=K2nLZ8B5j_A5_heo
Chocolate Chip Cookies 3 Ways: youtu.be/5oR29gOLyPU?si=xkGIjplRajleAsYu
🔪MY GEAR:
4oz COOKIE SCOOP: amzn.to/4tFhwuO
PARCHMENT SHEETS: amzn.to/3Oh3xfp
STAND MIXER: amzn.to/4cfgRsO
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
WHISK: amzn.to/4tzeFDn
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
PEANUT BUTTER COOKIE RECIPE:
INGREDIENTS
115g (1 stick) butter, softened
115g (1/2 cup) brown butter, cooled and semi-solid (start with ~145g to account for water loss)
350g (1 1/3 cups) peanut butter
185g (scant 1 cup) granulated sugar
185g (1 cup packed) brown sugar
25g (1 1/4 Tbsp) honey
65g (1/4 cup) white miso
90g (6 Tbsp) whole egg, beaten (about 1½ large eggs)
20g (4 tsp) vanilla extract
330g (2 2/3 cups) all-purpose flour or gluten free flour
7g (1 1/2 tsp) baking powder
7g (1 1/4 tsp) baking soda
12g (2 tsp) salt
Raw sugar for topping
Instructions:
1. Melt 145g butter in a small pan over med-low heat (4-5 mins) until deep amber and nutty.
2. Pour into bowl (yields about 115g). Chill 15 mins, stirring every 5 mins, until texture is like softened butter. Do not let it harden completely.
3. In stand mixer with paddle, cream cooled brown butter, softened stick butter, peanut butter, both sugars, miso, and honey on med speed for 5 mins. Scrape bowl; mix 10 secs more. Do not over-cream.
4. On low speed, stream in eggs and vanilla. Mix until just incorporated.
5. In med bowl, whisk flour, baking powder, baking soda, and salt.
6. Add dry ingredients to mixer on lowest speed. Stop as soon as flour disappears; do not overmix.
7. Scoop 120g balls. Use a portion scoop for a "craggly" top; do not over-handle or smooth out the dough.
8. Place 6 balls per sheet tray. Sprinkle tops generously with raw or demerara sugar.
9. 325°F/ 165C for 20-22 mins until edges are golden. Centers will look slightly underdone.
10. Cool completely on the tray for at least 1 hour before moving.
Visit my blog for a more detailed version of this recipe: brianlagerstrom.com/recipes/brown-butter-miso-peanut-butter-cookies
CHAPTERS:
0:00 Making softened browning butter
2:14 Mixing the dough
7:42 Portioning and baking
#peanutbuttercookie #cookierecipe #peanutbutter
Meet the dense, chewy, and roasty peanut butter cookie that finally gives the chocolate chip a run for its money. With this recipe we use a few key ingredients and techniques to get a cookie that's crispy on the outside, moist and chewy on the inside, and NEVER dry.
▶️WATCH NEXT:
My Ultimate Chocolate Chip Cookie Recipe: youtu.be/DPMUZAeI7no?si=K2nLZ8B5j_A5_heo
Chocolate Chip Cookies 3 Ways: youtu.be/5oR29gOLyPU?si=xkGIjplRajleAsYu
🔪MY GEAR:
4oz COOKIE SCOOP: amzn.to/4tFhwuO
PARCHMENT SHEETS: amzn.to/3Oh3xfp
STAND MIXER: amzn.to/4cfgRsO
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
WHISK: amzn.to/4tzeFDn
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
PEANUT BUTTER COOKIE RECIPE:
INGREDIENTS
115g (1 stick) butter, softened
115g (1/2 cup) brown butter, cooled and semi-solid (start with ~145g to account for water loss)
350g (1 1/3 cups) peanut butter
185g (scant 1 cup) granulated sugar
185g (1 cup packed) brown sugar
25g (1 1/4 Tbsp) honey
65g (1/4 cup) white miso
90g (6 Tbsp) whole egg, beaten (about 1½ large eggs)
20g (4 tsp) vanilla extract
330g (2 2/3 cups) all-purpose flour or gluten free flour
7g (1 1/2 tsp) baking powder
7g (1 1/4 tsp) baking soda
12g (2 tsp) salt
Raw sugar for topping
Instructions:
1. Melt 145g butter in a small pan over med-low heat (4-5 mins) until deep amber and nutty.
2. Pour into bowl (yields about 115g). Chill 15 mins, stirring every 5 mins, until texture is like softened butter. Do not let it harden completely.
3. In stand mixer with paddle, cream cooled brown butter, softened stick butter, peanut butter, both sugars, miso, and honey on med speed for 5 mins. Scrape bowl; mix 10 secs more. Do not over-cream.
4. On low speed, stream in eggs and vanilla. Mix until just incorporated.
5. In med bowl, whisk flour, baking powder, baking soda, and salt.
6. Add dry ingredients to mixer on lowest speed. Stop as soon as flour disappears; do not overmix.
7. Scoop 120g balls. Use a portion scoop for a "craggly" top; do not over-handle or smooth out the dough.
8. Place 6 balls per sheet tray. Sprinkle tops generously with raw or demerara sugar.
9. 325°F/ 165C for 20-22 mins until edges are golden. Centers will look slightly underdone.
10. Cool completely on the tray for at least 1 hour before moving.
Visit my blog for a more detailed version of this recipe: brianlagerstrom.com/recipes/brown-butter-miso-peanut-butter-cookies
CHAPTERS:
0:00 Making softened browning butter
2:14 Mixing the dough
7:42 Portioning and baking
#peanutbuttercookie #cookierecipe #peanutbutter
