I love these cookies! I just love the smell of brown butter in my kitchen….

And to top it all of these cookies are a peanut butter lover’s dream!

Make them, you won’t regret it J

Recipe adapted from joythebaker.com

Makes 18 medium sized cookies


½ cup of butter (113 gr) – divided into 2

½ cup light brown sugar packed (105 gr)

½ teaspoon of honey

½ teaspoon of pure vanilla extract

¼ cup of granulated sugar (50 gr)

1 cup + 1 tablespoon of all-purpose flour (145 gr)

½ teaspoon of salt

½ teaspoon of baking soda

½ cup of Reese’s mini pieces (110 gr)

¼ cup Reese’s peanut butter chips (45 gr)


In a small saucepan heat ½ of the butter till it becomes brown and smells nutty. This will take about 3 minutes on low-medium heat. Pay attention to the butter so it won’t get burned. Run through a strainer and set aside to cool.

In the bowl of your electric mixer fitted with the paddle attachment cream the rest of the butter and brown sugar until light in color (about 3 minutes).

In separate bowl combine flour, baking soda and salt and set aside.


Add the vanilla, honey and egg and continue beating for 1 minute.

Add the flour mixture and mix just until combined.

Fold in the Reese’s mini pieces and Reese’s peanut butter chips.


Transfer the dough onto a parchment paper, flatten the dough and wrap it. Cool in the refrigerator for at least 30 minutes.

In the meantime preheat your oven to 175 degrees Celsius.

Using an ice-cream scoop or just 2 spoons scoop the dough onto a baking sheet lined with parchment paper and bake for 12-15 minutes. Remove from the oven and let the cookies stay on the baking sheet for 5 minutes. Move to a wire rack for cooling.