Peanut Butter Brownie Cookies Recipe
Introduction
These Peanut Butter Brownie Cookies combine the rich, fudgy texture of brownies with the nutty flavor of peanut butter and the convenience of a cookie. Perfectly soft inside with a slight crisp on the edges, they’re a delightful treat for any occasion.
Ingredients
- 1 cup creamy peanut butter (240g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional)
- Flaky sea salt (optional, for sprinkling)
- Extra chocolate chips (for topping)
- Peanut butter chips (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, whisk together the peanut butter, brown sugar, and granulated sugar until well combined.
- Step 3: Beat in the eggs one at a time, then add the vanilla extract. Whisk until the mixture is smooth and glossy.
- Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 5: Stir the dry ingredients into the wet mixture until just combined—be careful not to overmix.
- Step 6: Fold in the semi-sweet chocolate chips and chopped peanuts, if using.
- Step 7: Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Step 8: Top each cookie with extra chocolate chips and a sprinkle of flaky sea salt, if desired.
- Step 9: Bake the cookies for 10–12 minutes, rotating the baking sheets halfway through baking. The edges should be set while the centers remain slightly soft.
- Step 10: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra peanut flavor, add peanut butter chips along with the chocolate chips.
- Use natural peanut butter for a less sweet, more robust peanut taste.
- To make them gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave or oven to bring back that soft, gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used and will add a nice texture with bits of peanuts throughout the cookies.
How do I know when the cookies are done?
The edges should be set and slightly firm, while the centers remain a bit soft. They will firm up more as they cool.
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Peanut Butter Brownie Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Delight in these rich and chewy Peanut Butter Brownie Cookies that perfectly combine the nutty flavor of creamy peanut butter with the deep chocolatey taste of cocoa and chocolate chips. These cookies offer a fudgy texture with a slight crisp on the edges, finished with an optional sprinkle of flaky sea salt for a gourmet touch.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter (240g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
Add-ins and Toppings
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional)
- Flaky sea salt (optional, for sprinkling)
- Extra chocolate chips (for topping)
- Peanut butter chips (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the creamy peanut butter, packed brown sugar, and granulated sugar until the mixture is smooth and well combined, creating a creamy base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and whisk the mixture until it becomes smooth and glossy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This step ensures even distribution of leavening and cocoa throughout the dough.
- Mix Dry into Wet: Gradually stir the dry ingredients into the wet peanut butter mixture until just combined. Be careful not to overmix to preserve the tender texture of the cookies.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and chopped peanuts if using. This adds texture and bursts of chocolate and nuttiness in every bite.
- Scoop Dough onto Sheets: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about two inches apart to allow spreading while baking.
- Add Toppings: Press extra chocolate chips on top of each cookie and sprinkle with flaky sea salt if desired to enhance flavor and presentation.
- Bake the Cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes, rotating the sheets halfway through baking to ensure even color and cooking. The edges should set while the centers remain slightly soft for that perfect chewy texture.
- Cool Completely: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- For softer cookies, slightly underbake and let them cool on the baking sheet.
- Chilled dough can be scooped and baked directly for thicker cookies.
- Optional chopped peanuts add a pleasant crunch but can be omitted to keep the cookies nut-free besides peanut butter.
- Sprinkling flaky sea salt on top complements the sweetness and enhances the chocolate and peanut flavors.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter brownie cookies, chocolate peanut butter cookies, fudgy cookies, easy cookie recipes, chewy cookies
