These Peanut Butter Brownie Cookies are the perfect blend of chewy brownie texture and the rich classic taste of peanut butter. With a brownie-inspired outside, and a peanut butter filling this delicious recipe will satisfy peanut butter lovers and chocolate lovers alike.
There is no better combination than peanut butter and chocolate; these cookies prove it! You won't be able to eat just one of these sweet treats.
If you love peanut butter and chocolate desserts like this one, you may want to try these Buckeye Balls next time. You don't even have to turn on the oven to make them.
Jump to:
❤️ Why You'll Love It
- You only need simple ingredients that you most likely already have on hand in your kitchen so you may not need to take a trip to the grocery store.
- The rich and soft brownie cookie exterior combined with the creamy and sweet peanut butter filling make for a mouthwatering dessert
- These cookies are perfect for any occasion, whether it's a family gathering, a holiday party, or just for satisfying your sweet tooth.
Best part is they are easy to make and only require a little bit of prep time, so you don't have to worry about spending all day in the kitchen to make a peanut butter and chocolate dessert that your family will love.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Semi-sweet chocolate chips - These sweet chips are melted down to give the cookie batter a rich chocolate flavor.
- Unsalted butter - I always recommend using unsalted butter for baking so that you can control the salt level in your dessert.
- Large eggs - Eggs are used as a binding agent in the cookie batter.
- Granulated sugar - This sweetener will help create a chewy texture in the cookies.
- Salt - When you add salt to baked goods it helps to bring out the sweetness in the dough.
- All-purpose flour - This is the base of the cookie dough and gives it structure.
- Unsweetened cocoa powder - Adding cocoa powder to the cookie dough adds even more chocolate flavor to the cookies.
- Baking powder - Helps the cookies rise and become fluffy.
- Creamy peanut butter - Use your favorite brand of creamy peanut butter for the filling.
- Powdered sugar - This is used to add some extra sweetness to the peanut butter filling. This is also called confectioner sugar.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Combine the filling ingredients in a medium bowl until well mixed. Shape the peanut butter filling into 20 balls and flash-freeze them on a parchment-lined baking sheet for at least an hour.
- Place chocolate chips and butter in a small bowl and melt in the microwave. Mix the dry cookie ingredients in a medium bowl until combined and set aside.
- In another bowl, beat the butter, eggs, sugars, and vanilla for about 5 minutes.
- Add in the melted chocolate ¼ at a time until combined.
- Slowly add the dry ingredients. Cover with plastic wrap and chill the brownie batter for 1 hour.
- Once chilled, take a heaping tablespoon of dough and flatten it with your hand. Then, place a peanut butter ball in the center and cover it with the dough. Place on a parchment-lined cookie sheets. Bake as directed in the recipe card below
💡 Amira's Tips
- For best results use room temperature ingredients so that you get a smooth dough.
- Rolling the peanut butter filling into balls and freezing them before adding them to the cookie dough ensures they stay intact and don't melt into the dough during baking.
- I recommend working in batches while stuffing the cookies so that the peanut butter balls do not start to break apart. You can keep them in the fridge or freezer while you work.
- Keep the dough in the fridge while you work so that the cookies do not spread too much during the baking process.
🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Mixing bowls
- Baking sheets
- Microwave-safe bowl
- Electric mixer
- Cookie scoop - optional
Don't forget to check out my Amazon storefront for some of my favorite products!
🧺 Storage
Storage - These cookies can be stored in an airtight container at room temperature for up to 3 days.
Freezing - You can also freeze the cookies in a freezer-safe bag or container for up to three months. Thaw on the counter for a few hours before enjoying. If you need to stack the cookies before freezing, use parchment paper between the layers. You can also freeze these peanut butter brownie cookies before baking, and bake as needed.
⌛ Make Ahead
These cookies can be baked up to 24 hours in advance. Or, for a freshly baked taste, feel free to make the peanut butter mixture and the cookie dough up to 24 hours before you need them. Just make sure to keep them cold.
🍽️ Serve With
- These delicious cookies pair well with just about anything. I like to enjoy mine with a warm cup of Milk Tea or a cold glass of milk.
- You can also serve them with your favorite meal such as these Buffalo Chicken Sliders.
- These Buffalo Chicken Sliders are a great party appetizer, and the flavor goes great with any meal and dessert you've planned—especially peanut butter!
👩🍳 Variations
- Do you love milk chocolate or dark chocolate? You can use milk chocolate chips or dark chocolate chips to change the flavor of your cookies.
- For a beautiful touch on top of your cookies, try drizzling them with a vanilla or cream cheese glaze once they are cool.
- To add a little crunch once the cookies are removed from the oven but still hot top them with some roasted chopped nuts.
- Add a teaspoon of espresso powder for a robust flavor.
💬 FAQs
You want to freeze the filling so that it stays firm while you shape the cookie dough around it. This prevents it from mixing in with the dough.
Yes, once you have wrapped the chocolate cookie dough around the peanut butter filling, place the cookies back on the parchment-lined baking sheet and flash-freeze them until they are solid. Then you can move them to a freezer bag to store in the freezer.
📣 Related Recipes
- Are you a fan of peanut butter cookies? Next time give these Peanut Butter Biscoff Cookies a try. The Biscoff filling is out-of-this-world delicious.
- If you are looking for a more classic cookie to share with your family and friends, give these Chocolate Chunk Cookies a taste test. They are loaded with rich chocolate flavor.
- These Easy Almond Butter Cookies are great for beginners plus they only require 3-ingredients.
- Irresistible Caramel Chocolate Chip Cookies to take your boring cookies to the next level. Decadent and chewy cookies with a gooey caramel center for a heavenly treat for any occasion.
More Brownie Recipes
- Enjoy these Dr Pepper Brownies on their own or paired with a scoop of vanilla ice cream for an unforgettable easy brownie goodness.
- Black Forest Brownies are a decadent and chocolatey dessert that combines the classic flavors of black forest cake with the rich and fudgy texture of brownies.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Peanut Butter Brownie Cookies
Ingredients
- 8 ounces semisweet chocolate chips
- 4 Tablespoons unsalted butter divided and at room temperature
- 2 large eggs room temperature
- ⅔ cup granulated sugar 135g
- ⅓ cup light brown sugar 65g
- 1 teaspoon vanilla extract
- A pinch of salt
- ⅓ cup all purpose flour 45g
- ¼ cup unsweetened cocoa powder 25g
- ½ teaspoon baking powder
Peanut butter filling:
- ½ cup creamy peanut butter
- ½ cup powdered sugar
Instructions
Make the filling:
- In a medium bowl, combine filling ingredients well.
- Line a small baking sheet or a plate with parchment paper.
- Using a small rounded measuring spoon, scoop 20 peanut butter balls and place on the parchment paper. Freeze until hard, 1 hour or more.
Make the cookie batter:
- In a microwave safe bowl add chocolate and 2 tablespoon butter, microwave for 30 seconds.
- Take the bowl out and stir ingredients, microwave for 15 seconds increments on 50% power stirring after each time until most of the chocolate melts. Stir everything well the remaining chocolate will melt from the heat of the bowl.
- In a medium bowl combine flour, cocoa powder, baking powder and salt
- In another bowl, beat remaining butter eggs with both sugars and vanilla until mixture is pale, this will take about 5 minutes.
- Gradually mix the chocolate mixture into the egg mixture. Pour about ¼ of the chocolate mixture then mix with a spatula then the next ¼ and so on until you are done.
- Gradually incorporate flour into the chocolate mixture until combined.
- Cover and refrigerate cookie batter for 1 hour.
- Preheat oven to 350F and line two large baking sheets with parchment papers.
- While the oven is preheating, scoop a heaping tablespoon sized ball (about 30g) and flatten it a bit with your hands, place one peanut butter ball in the middle then roll the dough over. Place on the parchment paper and proceed with the next.
- Cookie batter does not need to cover the whole peanut butter ball. It is up to you. If you cover it entirely or not, this will just give a different look.
- Place cookie balls 2 inches apart and refrigerate until oven is heated.
- Bake in the middle of the oven for 9-10 minutes.
- Remove from heat and let the cookies cool completely on the baking sheet before removing.
Notes
- It is better to work in batches, meaning take half the peanut butter balls out, shape the cookies, place on the baking sheet while keeping the other half in the fridge until you are done with the first half.
- When you take the cookies out of the oven there will be a little dome in the middle as the peanut butter ball will not spread as the cookie batter. You can press on it while it is still hot on the baking sheet to flatten it out or leave it as is, it looks kind of cool.
- You can actually make the filling entirely with peanut butter without the powdered sugar. Freeze peanut balls as directed above and proceed with the recipe. But be aware it will be super melty so when you take them out of the freezer you need to work quickly or maybe take one out at a time. If you chose to only use peanut butter give it extra time to cool down on the baking sheet, will take probably up to an hour to harden enough to handle.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply