Brown Butter Thyme Peanut Butter Cup Cookies
These Brown Butter Thyme Peanut Butter Cup Cookies are a rich, cozy twist on a classic favorite. Nutty browned butter is infused with fresh thyme for a subtle herbal depth, then blended into a soft cookie dough packed with chopped peanut butter cups.
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: brown butter, brown butter cookies, chocolate chip cookie, cookies, fresh thyme, herbed cookies
Servings: 12 cookies
small saucepan
fine mesh strainer
Large Mixing Bowl
Whisk
measuring cups & spoons
Wooden Spatula
Baking Sheet
Parchment Paper
cookie scoop or spoon
- 1 stick butter equivalent to ½ cup butter
- 2-3 sprigs fresh thyme
- ½ cup cane sugar
- ¼ cups brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 ¾ cup all-purpose flour
- 1 cup chopped peanut butter cups
Melt the butter in a small saucepan over medium heat. Add the thyme sprigs and continue cooking until the butter turns golden brown and smells nutty, about 3–5 minutes. Remove from the heat and let the thyme steep for 5 minutes. Strain out the thyme and allow the butter to cool slightly.
Pour the brown butter into a mixing bowl. Add the cane sugar and brown sugar and whisk until combined. Mix in the egg and vanilla extract until smooth.
Stir in the baking soda and salt. Gradually add the flour, mixing until a soft dough forms. Fold in the chopped peanut butter cups, reserving a handful for topping the cookies.
For thicker cookies and deeper flavor, chill the dough for 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart on the baking sheet. Press a few extra peanut butter cup pieces onto the tops.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set. Sprinkle with a tiny pinch of flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.