Peanut Butter Brownie Cookies Recipe
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.
- 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
