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Peanut Butter Brownie Cookies Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 22 minutes
  • Yield: 14 cookies

Description

These Peanut Butter Brownie Cookies are decadent, fudgy treats that combine the rich flavors of bittersweet chocolate and creamy peanut butter. Featuring a soft and chewy brownie-like texture, these cookies are filled with a surprise center of frozen peanut butter, creating a delightful blend of gooey chocolate and nutty goodness. Perfectly balanced with a sprinkle of flaky salt, they make an indulgent dessert or snack that’s easy to prepare and irresistibly delicious.

Ingredients

Peanut Butter Filling

  • 1/2 cup creamy peanut butter

Cookie Dough

  • 8 ounces bittersweet chocolate (at least 60% cocoa solids)
  • 1/3 cup neutral oil
  • 2 large eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/4 cup dutch-processed cocoa powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Place the creamy peanut butter in the freezer to firm up while you prepare the dough.
  2. Melt Chocolate. In a medium bowl, melt the bittersweet chocolate in the microwave, stirring every 15 seconds until fully melted and smooth. Stir in the neutral oil and allow the mixture to cool slightly.
  3. Beat Eggs and Sugar. Using a stand mixer fitted with a paddle attachment, add the eggs, egg yolk, and granulated sugar. Beat on high speed for 2 to 3 minutes until the mixture becomes lighter in color and fluffy.
  4. Combine Chocolate Mixture. Pour the melted chocolate and oil mixture into the beaten eggs and sugar along with the vanilla extract. Mix on medium speed until fully combined.
  5. Add Dry Ingredients. Sift together the all-purpose flour, dutch-processed cocoa powder, and salt. Add these dry ingredients to the wet mixture and mix just until combined. The dough will be loose and sticky, resembling brownie batter.
  6. Fold in Chocolate Chips. Gently fold the chocolate chips into the dough using a rubber spatula or on low mixer speed, being careful not to overmix.
  7. Stuff Cookies. Using a cookie scoop, fill it halfway with the cookie dough. Create a small indent in the center, place one teaspoon of the frozen peanut butter into the indent, and cover it completely with more cookie dough to encase it. Expect the dough to be wet and sticky.
  8. Arrange and Bake. Place each stuffed dough ball on the prepared baking sheets, spacing them 1 to 2 inches apart. Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers still appear slightly underdone.
  9. Cool and Serve. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Optionally, sprinkle with flaky salt before serving to enhance flavor.

Notes

  • Ensure the peanut butter is chilled in the freezer to make it easier to handle and prevents it from melting too quickly inside the cookie dough.
  • The dough will be quite wet and sticky, which is normal for this brownie batter style cookie.
  • Baking time is crucial; do not overbake as the centers should stay fudgy for the perfect chewy texture.
  • Use a dark cocoa powder (Dutch-processed) to enhance the chocolate flavor and achieve a richer color.
  • Sprinkling flaky salt on the cooled cookies adds a sophisticated salty contrast that pairs wonderfully with the sweet chocolate and peanut butter.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-brownie-cookies-recipe/