These soft and thick Brown butter, peanut butter and jam cookies are a delicious treat for a weekday snack or a weekend dessert. Dense cookie with sticky sweet jam is a perfect combination of flavours and textures.
Last year (wow, it is still strange to say that. I can’t believe it’s middle of January already) in the summer I had a teeny (Peanut Butter Molasses Cookies) tiny (Spicy Chocolate Popcorn) addiction (Strawberry Cookies) issue (Strawberry Muffins) with Baking Murder Mysteries. The books weren’t the greatest, writing wasn’t inspiring, but the story was addictive. I devoured all 20 books in a span of a few weeks. Hungry for more. More stories, more recipes, more desserts. Unlike other cooking murder mysteries that I read previously, these books actually inspired me to try some of the confections found sprinkled throughout chapters in between suspense, murder, and romance. Surprisingly, I actually liked all of the recipes that I tried, although I changed and adapted them to my taste.
One of those days back in July I wanted to try Joanne’s Peanut Butter and Jam cookies. I read through the recipe and saw that it could easily be halved, so I started following the steps while reducing the ingredients. Somewhere between melting the butter and mixing in the flour I forgot my intent of making only half. I ended up with part of the recipe using half of the ingredients and part using the full amount. The dough looked ok, so I decided to still try and bake the cookies. The result was scrumptious!
Brown butter, peanut butter and jam cookies turned out thick and buttery. They reminded me a little bit of thick shortbread and almond cake. They weren’t crumbly or chewy. A mix between dense cake and bar cookies. My husband who doesn’t like sweets much asked me to make them again… a day after we finished them… I made them four or five times since and I don’t believe I’ll ever stop making them.
These brown butter, peanut butter and jam cookies aren’t difficult to make, but they take time because of the jam that needs to be individually added to each dough ball before baking. The amount of dough also makes a lot of cookies, so it takes time to bake them all. But it’s all worth it. It’s better to make them at night to enjoy the next day or even a day later. They get better a night after, once exposed to moisture in the air they get smoother texture. I don’t keep them wrapped up or in air tight container for the first few days either.
I decided to try the original recipe because it used melted butter. I don’t have a microwave oven, so using room temperature butter is always difficult and requires planning. Making cookies is often a spur of the moment activity for me, and softening butter without microwave quickly requires a lot of effort. While melting the butter for the cookies, I decided to let it brown for a few minutes, concentrating the flavour and adding even more nutty notes into the mix. This step can be skipped, but I highly recommend doing it. It’s that little addition of brown butter that adds a different dimension to these cookies.
Brown butter, peanut butter and jam cookies
- 1 stick butter (unsalted)
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vailla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup smooth peanut butter
- 1 extra large egg
- 1 1/2 cup flour
- 1/4 cup jam (I used grape)
- Preheat oven to 350F.
- In a small pot melt the stick of butter.
- Once it’s melted, keep cooking it until the butter turns golden brown, about 5 more minutes after it’s melted, make sure it doesn’t burn.
- Strain the brown butter into a bowl.
- Add both sugars, vanilla, baking powder, and baking soda to the brown butter and mix until blended.
- Add the peanut butter to the mixture. Tip: spray your measuring cup with oil, so that peanut butter doesn’t stick to it.
- Mix the peanut butter in.
- Add the egg and mix it in well.
- Add the flour and mix just until everything is melded and the flour disappears.
- Form the cookies dough into walnut-sized balls. I use a very small ice cream scoop.
- Place the balls on a cookie sheet lined with parchment paper about 2 inches apart.
- Using the back of a spoon make a dent in each dough ball.
- Spoon a little bit of jam into the indentation.
- Bake for 14 minutes exactly, cool for a couple of minutes on a cookie sheet and then transfer to a wire rack to cool completely. Do not over bake!!
- Leave uncovered overnight to let cookies soften a little bit. They are better the next day.