Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies | Revamperate Double Chocolate Chunk Cookies | RevamperateThis one is for the chocolate lovers out there. If you’re like me and need at least a chocolate a day to stay sane, these cookies are for you! Christmas is all about cookies and candy for me, so a double chocolate chunk cookie seemed perfect, and it took me a few tries to get this recipe just right. At first, they were spreading too much and came out thin but incredibly soft, so I still ate the whole match in about two days, but I kept tweaking and this is my final result.

I made a batch of these cookies for a work event and packaged them in little bags with a piece of peppermint bark, and they were magical. They pack a wonderful chocolate punch while staying incredibly soft and not overly sweet or rich. I think these will go down as one of my favorite cookie recipes.

Double Chocolate Chunk Cookies | Revamperate Double Chocolate Chunk Cookies | RevamperateIngredients (makes 14-16 cookies):

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 6 oz. semi-sweet chocolate bar, chopped 

Chop the chocolate into chunks and set aside. In one bowl, whisk together the cocoa powder, flour, baking soda and salt and set aside.  

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Mix in the chopped chocolate by hand. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl and place on a cookie sheet. I added some chocolate chunks on top.

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Double Chocolate Chunk Cookies | Revamperate

My Favorite Chocolate Chip Cookie Recipe

My Favorite Chocolate Chip Cookie Recipe | Revamperate My Favorite Chocolate Chip Cookie Recipe | RevamperateChocolate chip cookies are the ultimate cookie. The king of cookies. Like everyone else in the world, I’ve attempted many times to perfect the simple chocolate chip cookie recipe, and this time I found MY favorite. Everyone likes their cookies differently, and I prefer mine thick, soft and a little chewy, so when I call this the best chocolate chip cookie recipe ever, I mean that as a personal preference. I hope you love it as much as I do! These cookies are very light and heavenly with just the right amount chocolate chips. They’re easy and bake quickly, so you’ll have a batch of cookies ready before you know it. 

My Favorite Chocolate Chip Cookie Recipe | Revamperate

Ingredients (makes 12-15 cookies):

  • ½ cup butter, melted 
  • ½ cup white sugar 
  • ¼ cup packed light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups all purpose flour (spoon and level method)
  • ½ tsp baking soda
  • ½ tsp salt 
  • Pinch of nutmeg 
  • ½ cup chocolate chips (I use milk chocolate)

Preheat the oven to 350 degrees F.

Melt the butter in the microwave for 30-40 seconds. Pour into your mixing bowl and let cool for several minutes. 

Mix in the sugars until smooth, and then add the vanilla and egg. Beat for several seconds but do not overmix. Add the flour, baking soda and salt and mix until slightly crumbly. If it’s too soft and battery, add a little bit more flour to achieve the right texture. Stir in the chocolate chips with a spatula.

Form into balls and place on a lined cookie sheet several inches apart. They will spread out lightly, but not very much if you’ve added enough flour, which keeps them thick and soft. Bake for 8-10 minutes until the edges barely begin to brown. Remove from the oven if they don’t look fully baked, and let them cool completely on a wire rack. 

While they’re still a little warm, dip them in milk and eat them up! I could eat a hundred at a time, but I tried really hard to refrain. Enjoy my favorite chocolate chip cookie recipe!

My Favorite Chocolate Chip Cookie Recipe | Revamperate

Mini Caramel Apple Cookie Cups

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | RevamperateWhile everyone else is busy freaking out over pumpkin season, I’m way more excited about apple season. I love apple flavored things, and I love them even more when you put them with fall flavors like caramel and cinnamon. Hence, today’s recipe include all of my favorite things in the form of these heavenly mini caramel apple cookie cups. 

Plus, this is the easiest caramel recipe I’ve ever made, and I’m pretty sure I’ll never make caramel sauce any other way after this. Topped with sweet and syrupy Granny Smith apple chunks, the flavors all come together with the light crunch of the cookie shell, baked with more cinnamon, nutmeg and brown sugar. Seriously, these are my new favorite thing, and I plan on making many more cookie cup inspired desserts now. 

Now, on to the recipe!

Mini Caramel Apple Cookie Cups | RevamperateCookie ingredients (makes 22-24 mini cups):

  • 3/4 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar 
  • 1 egg
  • 1 tsp vanilla extract 
  • 2 cups flour 
  • 1 tsp baking soda
  • 2 tsp corn starch 
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1/4 tsp salt

Preheat the oven to 350 degrees. Lightly spray a mini muffin pan with cooking spray and set aside.

In one bowl, whisk together the flour, baking soda, corn starch, cinnamon, nutmeg and salt and set aside. In the bowl of your stand mixer, beat the softened butter and mix in the sugars, beating until creamy. Add the vanilla and egg, and mix well for bout 10 seconds. Slowly mix in the dry ingredients in batches until the dough becomes thick and slightly crumbly.

Scoop 1-inch balls of dough into the muffin cavity and press down lightly with your fingers to fill the cavity about 3/4 full. Bake for 9-11 minutes until barely brown around the edges. Remove from the oven and immediately press a tablespoon into the middle of each cookie to make them into cups. Careful not to burn yourself! 

Let the cookies cool on a wire rack while you make the fillings. 

For the caramel filling, make a half-batch of my 4-ingredient caramel sauce. If you make a whole batch, you’ll have lots left over, which is totally OK for a hundred reasons.

Pour the caramel into the cooled cookie cups and set aside. 

Carmelized apple topping:

  • 1 apple (Granny Smith preferred), chopped into small squares
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 3 tbsp brown sugar 

Melt the butter in a skillet on medium-heat. Toss in the apples and cinnamon and let simmer until apples are soft, about 4-5 minutes. Sprinkle the brown sugar and let simmer for another 2 minutes until the mixture becomes syrupy.  

Scoop the apple chunks on top of the caramel filling and serve warm! Next to a scoop of ice cream or a cup of coffee, these little guys are the stuff of miracles. If you can’t eat them right away, store in an airtight container in the fridge, and reheat in the microwave for about 10 seconds to reheat before eating. Enjoy!

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | Revamperate

Flourless Peanut Butter Trail Mix Cookies

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Guess what today is? It’s National Trail Mix Day! I know it seems strange that I’m celebrating something that’s actually healthy, but I did it by incorporating trail mix into cookies…still counts, right? Nothing gets by me without adding sugar to it. I promise these are one of the healthier cookie recipes you could try though, and they still taste surprisingly good for something so healthy. Energy bar meets cookie here, and they really like each other…

These flourless peanut butter trail mix cookies are the perfect recipe to get a little fiber and goodness in your diet while still satisfying your sweet tooth. The sugar and M&Ms keep your sugar levels up, but the oats, peanut butter, nuts and dried fruit make for a healthy energy combination.

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Ingredients:

  • 1 cup peanut butter
  • 2/3 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1/4 cup M&Ms (can substitute chocolate chips)
  • 1/4 cup dried cranberries (or raisins, etc.)
  • 1/4 cup sliced almonds (can substitute peanuts, pistachios or other nuts)

Whisk together the oats, cinnamon, baking soda and salt in one bowl and set aside. Combine the peanut butter and egg and beat together using a paddle attachment until creamy. Add the sugars. Mix in the dry ingredients a little at a time until barely combined (the dough will be tough). Use a spatula to stir in the M&Ms, dried cranberries and sliced almonds (or whatever add-ins you’ve chosen) and chill the dough in the fridge for about 30 minutes. 

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Take out the chilled dough and scoop 1-inch balls from the dough onto a lined baking sheet. Press down lightly on each ball with your spatula or the back of a spoon. Because the dough doesn’t have flour, it might appear greasy. To reduce the grease, you can gently blot the dough with a paper towel before baking.

Bake the cookies on 350 degrees for 8-10 minutes. They’ll be really soft still and you won’t see brown, but they’ll be done. Cool completely, and if the cookies still seem oily, blot again with a paper towel. 

These cookies are packed with good stuff, and they’re gluten free with no butter! 




Oatmeal Cream Pies

Oatmeal Cream Pies | Revamperate Oatmeal Cream Pies | Revamperate
Do you remember the Little Debbie’s Oatmeal Cream Pies? They were always one of my favorites, and it was all too easy to eat an entire box in one sitting. Still could…The cookies were really moist and light with the best cream filling. I used to buy them as a treat for myself and hide them in my room at home so my parents wouldn’t see, but they never lasted long…

This time, I set out to make them myself! They came out perfect with really moist, soft oatmeal cookies and a light, creamy filling that you don’t need to refrigerate, which is great for keeping them soft. If you want to compare these to something, they’re basically whoopie pies. They have the exact same concept except that whoopie pies are usually made with more of a cake-like texture than with cookies. 

Oatmeal Cream Pies | Revamperate
Oatmeal cookie ingredients:

  • 1 cup butter, soft
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg 
  • 1/4 tsp salt
  • 2 cups old fashions, uncooked oats 

First, whisk together the flour, baking soda, cinnamon, nutmeg and salt and set aside. Beat the butter until it’s free of jumps. Add the sugars and mix well. Beat in each egg and the vanilla. Slowly add the dry ingredients until barely combined, and then mix in the oats by hands. Place 1-inch balls of dough on a lined cookie sheet about 2 inches apart and bake on 350 degrees for 10-12 minutes until the edges are lightly browned. Let cool completely before sandwiching. 

Oatmeal Cream Pies | Revamperate Oatmeal Cream Pies | Revamperate
Filling ingredients:

  • 1/2 cup butter, soft
  • 1/2 vegetable shortening (Crisco) 
  • 3 1/2 cups powdered sugar
  • 2 tsp vanilla

To make the cream filling, beat together the butter and shortening until creamy. Add the powdered sugar and mix until combined, and then mix in the vanilla. 

First, pair up similar sized and shaped cookies. Move the frosting to a piping bag with a round tip and pipe a thin layer in a swirled pattern on one cookie and sandwich the other cookie on top. Store your cookies in an airtight container and enjoy! They make for a really delicious breakfast with a glass of milk…

The Best Snickerdoodles

The Best Snickerdoodles | Revamperate The Best Snickerdoodles | Revamperate

I hope you had a happy holiday weekend! I am so exhausted after a weekend with family. We had a huge family reunion on Saturday and I met family members I hadn’t ever met before, and we spend most of the day eating and swimming. It was fantastic…and now it’s back to the real world. Sorry Monday, I’m just not interested.

Snickerdoodles have always been one of my all time favorite cookies. Of course, they’re a classic favorite for most people (including most of my coworkers, apparently). Everyone claims to make the best snickerdoodles or the best cookie of any kind, and that’s entirely subjective. After all, some people like their cookies cripsy, others soft. Some like thin cookies, and some like thick. Personally, I like medium-thickness and perfectly soft, so that’s what I made! Depending on your definition of a “perfect” cookie, these are the BEST snickerdoodles, and even the cookie dough is enough to make you love them. Just ask Andrew – I think we ate most of the cookie dough before I even baked any cookies. They’re that good…

Ingredients (makes 15-20 cookies):

  • 1 cup + 4 tbs butter, soft
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Cinnamon sugar topping:

  • 1/4 granulated sugar
  • 1 tbs cinnamon

The Best Snickerdoodles | Revamperate The Best Snickerdoodles | Revamperate
Whisk together the flour, cream of tartar, baking soda, salt and cinnamon in a bowl and set aside. Then mix together the softened butter and sugars until creamy. Beat in the egg and vanilla. Little by little, mix in the dry ingredients. It might become difficult to mix, so if that’s the case, use your hands to knead the remaining dry ingredients in.

Combine the sugar and cinnamon topping in a bowl and mix. Roll the sugar cookie dough into 1-inch balls and coat them in cinnamon sugar. Place them on a lined cookie sheet and press down lightly with the palm of your hand, and bake them at 10-12 minutes for 10-12 minutes until the edges are very light brown. Let them cool before devouring them all in one sitting (you know you want to)! Enjoy!

4th of July | Patriotic Swirl Meringue Cookies

4th of July: Patriotic Swirl Meringue Cookies | Revamperate

4th of July: Patriotic Swirl Meringue Cookies | Revamperate
Fun fact about me: 4th of July is actually one of my favorite holidays. The only one that beats it is Christmas, but I really love 4th of July. The fireworks, the BBQs, the beach. It’s the best. Naturally, America’s independence means red, white and blue everything, including meringue cookies. I experimented with meringue to make these patriotic vanilla meringue cookies with beautiful red, white and blue swirls. 

Meringue cookies are great because they’re so light and actually not that hard to make at all. They have so few ingredients that it’s just a matter of ensuring you mix them properly and with the right equipment. Adding color to the meringue is fun way to brighten up the cookies, and adding a color swirl is really easy. Plus, you can pipe meringue however you want to create cookies in all sorts of shapes. My favorite were the rose swirls! 

4th of July: Patriotic Swirl Meringue Cookies | Revamperate
A few tips for making meringue:

  • Always use a grease-free bowl and whisk to ensure that your egg whites form properly 
  • Avoid using a plastic bowl for the same reason – I recommend using a metal mixing bowl
  • Don’t overmix or you risk the meringue deflating 
  • Take your time! 

Ingredients (makes 18-20 meringue cookies):

  • 3 egg whites
  • 3/4 cup of sugar
  • 1 tsp vanilla
  • 1/4 tsp cream of tartar
  • Blue gel food coloring
  • Red gel food coloring 
  • Piping bag and paint brush 

First, separate your egg whites in a metal bowl cleaned well to rid any grease. Using your whisk attachment, whip the egg white until foamy. You’ll see them become fluffy but not stiff. When you see heavy foam on top of the egg white, add the vanilla and cream of tartar, and continue to beat on medium speed until the mixture thickens. Mix in the sugar little by little – you do not want to add all of the sugar at once. Continue to mix on medium-high speed until the mixture turns bright white and you can see it thickening. 

As it mixes, you should be able to see the lines in the meringue when the whisk moves. You know it’s done when you can pull out the whisk and the meringue forms stiff peaks. 

In a piping bag, insert a large tip, and paint stripes of food coloring from the tip up to the opening. I made four thin red stripes around the bag and four blue stripes. Then carefully fill the bag with the meringue, twist, and squeeze the bag to check that the color is mixing with the meringue. 

4th of July: Patriotic Swirl Meringue Cookies | Revamperate 4th of July: Patriotic Swirl Meringue Cookies | Revamperate
Pipe swirls on a parchment or silicone lined baking sheet by starting in the middle and swirling out. You should see the swirls of color forming, and as you reach the end of the bag, you may also see less and less color in the meringue. Another great thing about meringue is it will not spread when baked like your usual cookie would, so you can place the cookies as close together as you want. I used the small amount of meringue left in my piping bag to make small blobs in the spaces left on my baking sheet. Might as well use it all!

Bake the meringue cookies at 200 degrees for approximately one hour and 15 minutes. Do not open the oven until the cookies have been inside for at least one hour. When the cookies are firm to the touch, remove from the oven and let cool. 

You can actually bite into these babies when they are fresh out of the oven, but I recommend waiting until at least the sheet has had time to cool. Eat fresh for best results, and serve for a great 4th of July treat that’s light and patriotic!

Easy Coconut Macaroons with Chocolate Drizzle

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Hey there, let’s talk coconuts today. National Macaroon day is this Sunday, so I’m a little ahead of the game. Whatevs, just trying to be progressive…So what goes best with coconut? My personal answer: chocolate! Don’t get me wrong. Coconut and pineapple are a close second (particularly when it’s in a blended pina colada), but I thought dark chocolate would be the perfect match for these super easy coconut macaroons. You’d be surprised how much you can do to change up a classic coconut macaroons. All the coconutty recipes in my head will be coming to life sometime this summer.

I don’t think I’ve ever made cookies with so few ingredients before. That’s how easy these are. Let’s get started.

Ingredients (makes 10-12 coconut macaroons):

  • 3 egg whites
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • 1 7 oz. package of shredded sweetened coconut
  • 1/2 cup dark chocolate chips
  • 1 tbs vegetable oil

First, use a whisk attachment to beat the egg whites for about a minute until they are foamy. Beat in the sugar and vanilla. Then fold in the coconut with a spatula. Use something like an ice cream scoop to scoop balls out of the coconut and place on a lined cookie sheet. You can also use a cookie scoop, but I preferred the size of the ice cream scoop so that they’re about 1 1/2 inches.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Bake the macaroons on 325 degrees for about 8 minutes until the top has a tiny bit of brown. Remove promptly to keep the macaroons from getting crunchy – there’s nothing worse than a crunchy macaroon! While they cool, melt together the chocolate chips and vegetable oil.

You can melt the chocolate several ways:

  • In a saucepan on the stove, melt the chocolate chips and oil on very low heat, stirring consistently
  • In the microwave on defrost mode in 30 second intervals
  • Using the double broiler method

In this case, my personal choice was the melt it in a saucepan. The oil keeps the the chocolate really thin, so it’s perfect for drizzling. Use a spoon to drizzle the chocolate over the coconut macaroons and let them sit out for the chocolate to harden, which may take some time.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Once dry, dig in! The chocolate and coconut make a wonderful combination of sweet but refreshing. These really easy coconut macaroons are probably one of the easiest cookies you can make in a pinch, but people will never guess it. Enjoy!

Confetti Cookies

Confetti Cookies | Revamperate
I can’t believe it’s May already! It’s true what people say – time flies by as you get older. And I’m not even that old. It’s funny how when you’re a kid, time seems to drag on forever. I suppose that’s good though. I mean, you only get to be a real kid for about 10 years, versus the 60+ years you’re stuck as an adult, so maybe it’s good time went by slower. I also find that the repetition of an office job makes the time go back faster, which is really too bad. It’s feeling more and more like spring now, which makes me want not only spend more time outside but make everything colorful, including my baking.

Today I’m sharing how to make these colorful confetti cookies covered in sprinkles because everyone loves sprinkles, right? I made a sprinkle layer cake once. That’s how serious I get about sprinkles. These sprinkle covered confetti cookies taste a lot like a cake batter cookie but also like a sugar cookie. They bake soft and crumbly and, of course, colorful. They might even turn your tongue a different color if you eat enough of them.

Confetti Cookies | Revamperate
Ingredients (makes 16-20 confetti cookies):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup of colorful sprinkles

First, whisk together the flour, baking soda, cream of tartar, baking powder and salt in a bowl and set aside. Beat together the butter and sugar until creamy. Add the egg and vanilla, beating well. Slowly add in the dry ingredients until the batter is thick but still shows some white. You don’t want to overmix the cookies.

Confetti Cookies | Revamperate Confetti Cookies | Revamperate
Pour the sprinkles into a shallow bowl. Roll the cookie dough into 1 inch balls and roll them in the sprinkles, pressing down lightly to completely coat them in colorful sprinkles. Place on a cookie sheet and press down on them to flatten them out a tiny bit, and bake on 350 degrees for 8-10 minutes. Check them often to see if the edges have formed as it will be difficult to see browning. If you think they’re done, they’re done. If you let them bake too long, you’ll have hard cookies on your hands. Let them cool completely on a cooling rack.

Now you’re ready to celebrate anything and everything because nothing says celebrate like confetti (ahem, sprinkles). Try making these even MORE colorful by tinting the dough a certain color with food coloring and adding sprinkles! Make them crazy colorful or all one color with one color of sprinkle on top. Endless possibilities, people!

Are you a sprinkle fanatic too?

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies | Revamperate Brown Butter Peanut Butter Cookies | Revamperate
Brown butter is an easy way to change up a recipe. I especially love it in cookies, like in these brown butter M&M cookies I made a while back and these brown butter peanut butter cookies. It not only gives off a magnificent scent, but it gives cookies a richer, brown sugar-like flavor and pairs really well with things like peanut butter. Hence, brown butter peanut butter cookies! Because it’s not too overwhelming, the brown butter lends nicely to an otherwise classic peanut butter cookie recipe.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, browned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp corn starch

Brown Butter Peanut Butter Cookies | Revamperate
First, you need to brown the butter, which will make your house smell ahh-mazing. I love the caramely, nutty scent it gives off. Melt the butter in a small saucepan on low heat. When it’s almost completely melted, bring the heat up to medium and let it bubble until you begin to see bits of brown on the bottom. It might be popping a bit. If so, you can turn the temperature down a little. Stir with a whisk and watch it turn a reddish brown color. Once the color changes, remove from heat and pour into a small bowl. Leave the bowl in the fridge or freezer until it hardens. I find that the dough forms better when it’s re-hardened, but I’ve seen plenty of brown butter recipes that use melted butter.

Beat together the sugars and brown butter until smooth. Add in the egg and vanilla and beat well. Mix in the peanut butter until creamy. Slowly mix in the dry ingredients – flour, salt, corn starch and baking soda – until there’s still a little white left showing. Roll into 1 1/2-inch balls and spread out several inches apart on a cookie sheet. Using a fork, press down on top of the dough balls to flatten them, and repeat to create a crosshatch pattern. Bake on 350 degrees for 10-12 minutes until the edges barely begin to brown. You want to take them out promptly to ensure you’ll have nice soft cookies.

Brown Butter Peanut Butter Cookies | Revamperate
Let cool for several minutes and dig in! There you have it – brown butter peanut butter cookies. Because peanut butter is a fairly strong taste, the brown butter won’t be overwhelming, but it adds a nice nuttiness to it.

So tell me, what will you make with brown butter?