Posted by: inyomouth | September 2, 2009

Browned Butter PB Cookies


These cookies have a light nutty flavor from the peanut butter and enhanced by the browned butter, but I especially enjoyed the cookie dough which tastes just like Butterfinger!


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon table salt
  • 3 tablespoons (browned) butter
  • 2 tablespoons peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract


  1. In a small pan melt butter over low heat until it bubbles and begins to brown. Remove from heat and pour butter into a small bowl. Place in freezer until it is solid again (about 10-20 minutes).
  2. Mix first three dry ingredients in bowl; set aside.
  3. In mixing bowl beat margarine and peanut butter. Add in sugars then egg while and vanilla.
  4. While beating on low speed, gradually add in flour mixture and mix until just blended.
  5. Roll dough into 8” log. Wrap in plastic wrap and freeze for 2 hours (or up to 3 days until you are ready to use it).
  6. Preheat oven to 350 degrees. Slice frozen dough into about 24 pieces 1/3” thick. Bake on a greased cookie sheet for about 8 minutes or until edges of cookies are golden.

When made with light butter and reduced fat peanut butter each cookie is 1 Weight Watcher Point. For non-dieters, use regular ingredients, cut cookies into thicker slices, and bake for a few minutes longer. Original recipe can be found at



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