Peanut Butter Filled Brown Butter Chocolate Chip Cookies

Tools Needed:

·       Measuring spoons

·       Parchment paper

·       Sheet pan

·       2 Medium bowls

·       Small saucepan

·       Rubber spatula

·       Cutting board

·       Chefs knife

Before you make the cookie dough: Freeze 12 heaping tablespoons of creamy or crunchy peanut butter (can be cashew or almond butter) until solid

·       Measure out the brown sugar into a medium bowl

·       Heat the butter in a small saucepan over medium heat

·       As the butter starts to bubble, swirl the butter in the pan to be able to see the bottom of the pan were the browned fat will settle. Once you see the color change, pour this over the brown sugar (the butter should also smell nutty)

·       Mix the two together to ‘cream’ it

·       Let the mixture cool until room temperature, you can cool this in the fridge

·       As this cools, measure out the dry ingredients into a second bowl, and chop the chocolate and nuts

·       Take out the cooled sugar and butter mixture and cream them together to smooth out

·       Mix in the eggs one at a time, making sure that the egg is incorporated fully before adding the other

·       Mix in the vanilla

·       Fold in the dry ingredients, chocolate, and nuts

·       Chill the cookie dough until able to hold its shape

·       Portion the dough into 100 gram balls, there should be 12, if you have extra dough just add it to the pre portioned balls of dough

·       Flatten each ball of cookie dough in the palm of your hand, and place a frozen ball of peanut butter in it

·       Close the cookie dough around the peanut butter and roll into a ball

·       Freeze the finished cookie dough overnight

·       Preheat the oven to 375 F (190 C)

·       Place 4 cookies per sheet pan -kept frozen until ready to bake- and bake for 20 minutes, turning halfway through

·       Let cool so you don’t burn off your entire mouth with molten peanut butter