A little while back I had a day where I was craving peanut butter cookies something fierce. I kept thinking about how great the kitchen smells while you bake them, and of course how delicious they are. My mom always made a thinner and crunchier style of peanut butter cookies which I love, but I wanted to try out a thicker, chewier style this time around.
I found a recipe at Lovely Little Kitchen that called for browned butter, which intrigued me. They do take a bit of preparation, like making the browned butter, letting it cool, as well as chilling the dough. Overall I thought they were delicious, ultra chewy big ol' cookies. Have a tall glass of milk ready when you eat one of these, that's for sure. Many thanks to Lovely Little Kitchen for this recipe.
Notes: I subbed the yogurt for sour cream. These cookies are truly very chewy and thick. They keep very well. I had a Ziploc bag full of them in the pantry and even over a week later they tasted great and had a good texture. I made my cookies extra big so I only got about 2 dozen.
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