Introduction

These Peanut Butter Brownie Cookies are a delightful mashup of two beloved desserts. With a fudgy-chewy texture, crackly tops, and melty chocolate, they combine rich peanut butter flavor with classic brownie goodness in every bite.

The image shows a soft cookie with a thick outer layer of light golden brown dough that looks cracked and slightly crisp. Inside, there is a rich, dark chocolate layer swirled with creamy light brown peanut butter, creating a marbled effect. One cookie is stacked on top of another with a bite taken out of the top one, revealing the dense, moist texture of the dark chocolate and peanut butter swirl inside. Around the cookies are scattered dark chocolate chips on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy peanut butter (240g) – don’t use natural, it’s too oily
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 but amazing)
Flaky sea salt for sprinkling (optional)
Extra chocolate chips for pressing on top (optional)
Peanut butter chips for double PB action (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 looks smooth and glossy.
Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, making sure there are no lumps.
Step 5: Stir the dry mixture into the wet mixture just until combined; avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the chocolate chips and chopped peanuts if using.
Step 7: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Press a few extra chocolate chips on top of each cookie and sprinkle with flaky sea salt if desired.
Step 9: Bake for 10 to 12 minutes, rotating the baking sheets halfway through. The edges should be set while the centers remain slightly soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Tips & Variations

Use almond or cashew butter for a nutty twist, keeping in mind the flavor will change.
Replace all-purpose flour with almond flour or a gluten-free blend for a gluten-free version.
For dairy-free cookies, choose dairy-free chocolate chips.
Try mix-ins like white chocolate chips, butterscotch chips, or mini marshmallows for different flavor profiles.
Room temperature eggs help create a smoother batter and better cookie texture.
Don’t overbake; the cookies look a bit underdone when taken out, finishing cooking as they cool.

Storage

Store these peanut butter brownie cookies in an airtight container at room temperature for up to one week. Adding a slice of bread helps keep them soft and chewy. You can freeze baked cookies for up to three months; thaw at room temperature for about 30 minutes before enjoying. The dough balls also freeze well—bake them straight from frozen, adding a couple of minutes to the baking time.

How to Serve

A close-up of two stacked swirled cookies on a piece of parchment paper, placed on a white marbled surface; the bottom cookie has a golden-brown outer edge with a soft texture and a center swirl of dark chocolate and creamy peanut butter with a smooth, glossy finish; the top cookie is broken in half, showing a chewy interior with the same swirled pattern of dark chocolate and peanut butter; scattered around the cookies are dark chocolate chips, enhancing the rich feel of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without eggs?

You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, left to sit for 5 minutes), but the texture will be different. Eggs contribute to the chewy and fudgy texture of the cookies.

Why do my peanut butter brownie cookies spread too much?

Excess spreading is usually caused by dough that’s too warm or an oven that’s not fully preheated. Chill the dough for 30 minutes if your kitchen is warm, and make sure your oven reaches the right temperature before baking.