Introduction

Peanut Butter Brownie Cookies combine the rich, fudgy flavor of brownies with the nutty goodness of peanut butter. These chewy, chocolate-studded cookies are a delightful treat perfect for any occasion.

A close-up view of a cookie stack on a white marbled surface, featuring two cookies with a swirl of dark brown chocolate and light brown peanut butter on top. The bottom cookie serves as the base, showing a cracked light beige dough border and a dark brown chocolate center. The top cookie is broken in half and placed slightly on the bottom one, revealing three layers inside: the outer light beige dough, a middle creamy peanut butter layer, and a dark chocolate brownie-like center. The swirl on top mixes smooth, shiny peanut butter and chocolate in a circular pattern. Photo taken with an iphone --ar 4:5 --v 7

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 the 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 the peanut butter, brown sugar, and granulated sugar until well combined.
Step 3: Beat in the eggs one at a time, then add the vanilla extract. Whisk until the mixture is smooth and glossy.
Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 6: Fold in the chocolate chips and chopped peanuts if using.
Step 7: Use a cookie scoop to portion the dough onto the baking sheets, spacing each about 2 inches apart.
Step 8: Top each cookie with extra chocolate chips and a sprinkle of flaky sea salt, if desired.
Step 9: Bake for 10–12 minutes, rotating the sheets halfway through. The edges should be set while the centers remain slightly soft.
Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Chill the dough if your kitchen is warm to prevent the cookies from spreading too much.
Use creamy processed peanut butter rather than natural for the best texture and flavor.
Add peanut butter chips alongside the chocolate chips for an extra layer of peanut flavor.
Sprinkle flaky sea salt on top to enhance the chocolate and peanut butter flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze both raw dough and baked cookies. To freeze dough, portion it into balls and freeze on a tray before transferring to a freezer bag. Bake frozen dough as usual, adding a couple of extra minutes if needed. To reheat baked cookies, warm them in a low oven or microwave briefly to restore softness.

How to Serve

The image shows two cookies, one stacked on top of the other, on a white marbled surface with scattered dark brown chocolate chips around. Each cookie has a base layer of light golden-brown dough with a slightly cracked and soft texture. The middle layer features a dark, rich chocolate spread swirled smoothly into the dough. The top layer has a lighter brown swirl of peanut butter blending with the chocolate, creating a marbled effect. The top cookie is broken in half with visible bites, revealing a chewy inside with mixed chocolate and peanut butter swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Natural peanut butter has a different oil content and texture that may cause the cookies to spread too much or be less chewy. For best results, use creamy processed peanut butter.

Can I substitute the chocolate chips with something else?

Yes, you can substitute chocolate chips with chopped chocolate, peanut butter chips, or even nuts if you prefer. Just keep the quantity similar to maintain the cookie balance.