Peanut Butter Brownie Cookies

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A delicious cookie for serious chocolate peanut butter lovers. Fudge middle, chewy edges with creamy peanut butter surprise in each bite.

Prep Time35

Cook Time10

Chill time:1 15

Total Time2

Course: baking

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 194kcal

Author: Amira

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.

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.

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.