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["1. Heat a large saute pan over medium heat on the stove and melt the butter.", "2. Keep your eye on the butter, as it will start to foam and make a crackling noise (watch out, you could get hit by little ""spits"" of hot butter).", "3. After the foam subsides, small brown flecks will start to appear on the bottom of the pan. Once the butter has reached a nice brown color, and has a nutty aroma, turn the heat off. Pour the browned butter into a small bowl and refrigerate until solid again.", "4. Preheat the oven to 350 F. Using an electric mixer, cream the solid butter, sugars and peanut butter together until mixed well. Scrape down the side of the bowl.", "5. Continue mixing, while adding the eggs one at a time. Make sure each egg is incorporated before adding the next.", "6. Add the vanilla. Mix well for a few minutes until the batter is light and fluffy. Scrape down the bowl with a spatula. Set aside.", "7. In a mixing bowl, whisk together the flour, baking soda and salt.", "8. With the mixer on low, slowly add the flour into the creamed mixture. Mix until just combined, making sure not to over mix.", "9. Fold in the peanut butter chips.", "10. Drop by rounded tablespoons onto a baking sheet lined with parchment paper.", "11. Bake at 350 F for 12 minutes, or until golden on the outside, and slightly gooey on the inside.", "12. Allow to cool on a wire rack ... or just eat immediately!"]
