1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chocolate chunks or chips
- Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color, 5-8 minutes. Remove from heat and let cool for 15 minutes.
- Place browned butter and sugar into bowl of stand mixer, beating with paddle attachment until combined. Add egg, vanilla and peanut butter until combined. Gradually add flour, salt and baking soda, mixing on low speed until just combined. Fold in chocolate chips.
- Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Evenly space dough balls on baking sheet and bake for 10-12 minutes, until edges have set and middles are no longer raw. Remove from oven and let cool for 10 minutes before transferring to wire rack and letting cool completely.