Introduction

Peanut Butter Brownie Cookies combine the rich, fudgy texture of brownies with the classic flavor of peanut butter cookies. These soft, chewy treats are packed with chocolate chips and a hint of salt, making them irresistible for any occasion.

Peanut Butter Brownie Cookies Recipe - Recipe Image

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 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 peanut butter, brown sugar, and granulated sugar until well combined.
Step 3: Beat in eggs one at a time, then add vanilla extract. Whisk until the mixture is smooth and glossy.
Step 4: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 5: Stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender.
Step 6: Fold in chocolate chips and chopped peanuts, if using.
Step 7: Use a cookie scoop to portion dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Top each cookie with extra chocolate chips and sprinkle with flaky sea salt if desired.
Step 9: Bake for 10–12 minutes, rotating sheets halfway through baking. The edges should be set while centers remain slightly soft.
Step 10: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For an extra peanut butter punch, add peanut butter chips along with the chocolate chips.
Use crunchy or smooth peanut butter based on your texture preference.
If you prefer a fudgier cookie, reduce flour slightly or bake for the minimum time.
Adding a sprinkle of flaky sea salt on top enhances the chocolate and peanut flavors.

Storage

Store peanut butter brownie cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or let come to room temperature for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Natural peanut butter can be used, but because it contains more oil and less stabilizers, the dough may be softer. Chilling the dough before baking can help manage this.

Can I omit the peanuts for a nut-free version?

Yes, you can skip the chopped peanuts entirely. The cookies will still have great texture and flavor from the peanut butter and chocolate chips.

Peanut Butter Brownie Cookies Recipe

Print Recipe

★★★★★

4.6 from 736 reviews

Peanut Butter Brownie Cookies combine the rich, fudgy texture of brownies with the classic flavor of peanut butter and chocolate chips. These indulgent cookies have a soft center with slightly crisp edges, enhanced by optional chopped peanuts and a sprinkle of flaky sea salt for a perfect balance of sweet and salty. Ideal for peanut butter lovers looking for a decadent treat that’s easy to bake and perfect for sharing.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup creamy peanut butter (240g)
2 large eggs, room temperature
2 tsp vanilla extract

Dry Ingredients

¾ cup packed brown sugar (150g)
½ cup granulated sugar (100g)
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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking.
Mix Wet Ingredients: In a large bowl, whisk together the creamy peanut butter with the brown sugar and granulated sugar until the mixture is well combined and smooth.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then add the vanilla extract. Continue whisking until the mixture 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 to evenly distribute the leavening and cocoa.
Mix Dry into Wet: Stir the dry ingredient mixture into the wet peanut butter mixture just until combined, being careful not to overmix to maintain a tender texture.
Fold in Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped peanuts if using, distributing them evenly throughout the cookie dough.
Portion Dough: Use a cookie scoop to drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Add Toppings: Top each dough portion with extra chocolate chips and sprinkle with flaky sea salt if desired to add texture and enhance flavor.
Bake Cookies: Bake in the preheated oven for 10–12 minutes, rotating the baking sheets halfway through the baking time to ensure even cooking. The cookies’ edges should be set while the centers remain slightly soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps set the texture.

Notes

For best results, use room temperature eggs to help the batter combine smoothly.
Do not overmix the dough after adding dry ingredients to keep cookies tender and fudgy.
Chopped peanuts are optional, but they add a delightful crunch and enhance the peanut flavor.
Flaky sea salt sprinkled on top balances the sweetness and brings out the chocolate and peanut butter flavors.
You can substitute peanut butter chips for some or all of the chocolate chips for an extra peanut butter punch.
Cookie dough can be refrigerated for up to 24 hours before baking to develop deeper flavors and slightly thicker cookies.
Make sure to space cookies adequately to avoid them merging during baking.

Keywords: peanut butter cookies, brownie cookies, chocolate chip cookies, easy cookie recipe, fudgy cookies, peanut butter dessert