Brown Butter Peanut Cookie

A very soft and crumbly cookie! Very delicious and easy to make. A spin in the tradicional Brown Butter Wedding Cookies.

Brown Butter Peanut Cookie in close over a rack

Buttery Cookies have several recipes and formats. Normally, some kind of nut is used: hazelnut or walnut.

I wanted the buttery texture but with a crunch, I chose or peanuts. And adds a lot of flavor that is also a very important point.

The combination with Brown Butter is amazing, the nut flavor is enhanced. Brown Butter Peanut Cookies is perfect for breakfast or 5 o’clock tea.

Pin image: Brown Butter Peanut Cookie

Brown Butter Peanut Cookie

Prep: 30 mins
Cook: 25 mins
Servings: 24 cookies
Author: Vitor Hugo


  • 230 g unsalted butter (2 sticks)
  • 65 g powdered sugar (½ cup, #1)
  • 6 g table salt (1 teaspoon; if kosher salt 1-½ teaspoon)
  • 5 mL vanilla extract (1 teaspoon)
  • 300 g all-purpose flour (2 cups + 1 tablespoon)
  • 125 g peanuts (toasted and chopped)
  • 125 g powdered sugar (1 cup, #2)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


Brown Butter

  • Melt butter and cook in a small skillet over medium heat for 7-10 minutes.
  • Stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids are turning golden brown.
  • Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan). Chill until starting to solidify, about 30 minutes.


  • Preheat the oven at 350F/180°C. Line baking sheet with parchment paper.
  • Beat cool butter, powdered sugar (#1), salt, vanilla until mixture is lightened in color and very fluffy, about 3-4 minutes.
  • Add flour and peanuts, keep string until combine.
  • Roll dough into 1" balls and arrange on prepared pan.
  • Bake 350F/180°C (normal oven, no convection), rotate the pan halfway through, for 22-25 minutes. Until firm and beginning to look dry.
  • Let cookies cool on sheet until they're just cool enough to handle but still warm.
  • Toss warm cookies in powdered sugar (#2). Transfer cookies to a wire rack and let cool completely. Toss one more time in powdered sugar.
  • Keep in an airtight container.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

Leave a comment

After you leave a comment, you won't see it because the moderation and to be compliance with GDPR (General Data Protection Regulation).

Your email address WILL NOT be published. *Required.


This site uses Akismet to reduce spam. Learn how your comment data is processed.