Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies

Line
an 8×8-inch baking dish with foil and spray with no-stick cooking
spray. In a large bowl, mix powdered sugar and peanut butter until
smooth (using your hands or some sort of food processor works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes.

To
brown butter, melt butter in a heavy saucepan over medium heat. Whisk
frequently and heat until it’s golden brown and giving off a nutty
aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature.  If you want to speed up this process stick your bowl in a sink full of cold water.

In
a medium bowl, whisk together the brown sugar, granulated sugar, and
browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in
flour, baking soda, and salt until just incorporated.  (You can also do this step in a stand mixer with the paddle attachment.) Fold in chocolate
chips. Gently fold in chunks of peanut butter truffle. You want them to
be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!)

Scoop
onto a silpat or parchment-lined baking sheet, flatten slightly with hand, and
bake for 8-10 minutes.  8 minutes is perfect in my oven but watch your cookies closely to see if they need to be cooked a little longer. You want your edges to just start to get golden brown. The center might still look a little doughy, don’t worry they will continue to cook on the pan as they cool. Allow to cool on the baking sheet for 10
minutes, then remove to cooling rack to cool completely.

Recipe Source: Bakergirl