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Peanut Butter Brownie Cookies Recipe

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★★★★★

4.9 from 499 reviews

These Peanut Butter Brownie Cookies are a fudgy-chewy hybrid of two classic desserts. With crackly tops, melty chocolate, and rich peanut butter flavor, they’re dangerously easy to make and even easier to love. They combine the best of both worlds: the softness and richness of brownies with the convenience and fun of cookies.

Ingredients

Scale

Peanut Butter Brownie Cookies

  • 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)

For Extra Indulgence (Optional)

  • Flaky sea salt for sprinkling
  • Extra chocolate chips for pressing on top
  • Peanut butter chips for double PB action

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the creamy peanut butter, packed brown sugar, and granulated sugar until the mixture is well combined and slightly grainy but uniform in texture.
  3. Add Eggs and Vanilla: Beat in the two room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until the batter is smooth and glossy.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to eliminate lumps, especially in the cocoa powder.
  5. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet peanut butter mixture and stir gently until just combined. Be careful not to overmix to avoid tough cookies.
  6. Fold in Chocolate Chips and Peanuts: Gently fold in the semi-sweet chocolate chips and chopped peanuts (if using), distributing them evenly throughout the dough for chocolatey and crunchy bites.
  7. Portion the Dough: Use a cookie scoop or tablespoon to drop rounded servings of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Add Optional Toppings: Press extra chocolate chips on top of each cookie for a bakery-style appearance and sprinkle a small pinch of flaky sea salt if desired for enhanced flavor contrast.
  9. Bake: Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through baking to ensure even cooking. The edges should be set while the centers remain slightly soft and crackled.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely. This helps achieve the ideal chewy-fudgy texture.

Notes

  • Use creamy processed peanut butter rather than natural peanut butter to avoid oily texture and spreading.
  • Room temperature eggs ensure better incorporation and smoother batter.
  • Don’t overmix after adding flour to keep cookies tender instead of tough.
  • A cookie scoop provides even-sized cookies for uniform baking and less mess.
  • Chill dough if your kitchen is warm to prevent cookies from spreading too much.
  • These cookies freeze well both before and after baking, perfect for make-ahead treats or gifts.
  • Store in an airtight container with a slice of bread to maintain chewy texture.
  • Bake cookies until edges are set but centers are still slightly soft; they’ll firm up as they cool.
  • Using parchment paper or silicone mats prevents sticking and makes cleanup easier.

Keywords: chewy brownie cookies, easy chocolate peanut butter cookies, peanut butter brownie cookies

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