Brown the Butter:

In a medium saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter foams and turns a golden brown color with a nutty aroma. Remove from heat and let cool slightly.

Mix Wet Ingredients:

In a large mixing bowl, combine the browned butter, peanut butter, brown sugar, and granulated sugar. Beat until creamy. Add the eggs and vanilla extract, mixing until well combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape the Cookies:

Scoop 1 ½-tablespoon portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Flatten slightly with the back of a fork in a crisscross pattern.

Bake:

Bake in the preheated oven for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.

Cool and Serve:

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!