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Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies – Deliciously thick and fudgy chocolate cookies that are infused with vanilla, taste just like brownies, and filled with a sweet and creamy peanut butter filling!

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

If you’re a big fan of chocolate and peanut butter, this cookie recipe is for you!

These cookies are thick and fudgy, taste just like brownies, and are amazing on their own.

The sweet and creamy peanut butter filling takes these cookies to the next level, making them totally irresistible and very moreish.

Looking for more chocolate PB recipes? Check out my Chocolate Peanut Butter Molten Cakes, Chocolate Peanut Butter Muffins, and my Chocolate Peanut Butter Bark.

Peanut Butter Brownie Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Cookies

  • Plain/all-purpose flour
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Salt
  • Dark chocolate: Good quality, at least 60 – 70% cocoa solids.
  • Unsalted butter
  • Large eggs: You’ll need 2 eggs, at room temperature.
  • Light brown sugar
  • Vanilla extract

For the Filling

  • Smooth peanut butter
  • Unsalted butter: Melted.
  • Icing/powdered sugar
  • Double/heavy cream
  • Vanilla extract

How to make Peanut Butter Brownie Cookies

To make these cookies, simply grab a small bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.

Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume – about 5 minutes.

Add the chocolate mixture and vanilla extract, and whisk until combined.

Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.

Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.

Using a small cookie scoop, divide all of the batter out between two large baking trays lined with parchment paper or silicone mats.

NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.

Bake for 10 – 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.

Allow to cool on the baking trays for at least 15 – 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.

In a small bowl, mix together the peanut butter and melted butter until creamy and completely combined.

Add the icing sugar, cream, and vanilla, and mix until light and fluffy.

Frost the back of one cookie and sandwich with another. Repeat with all of the cookies.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Peanut Butter Brownie Cookies

These Peanut Butter Brownie Cookies are:

  • so quick and easy to make
  • deliciously thick and fudgy
  • filled with a sweet and creamy peanut butter filling
  • the perfect cookies for chocolate PB lovers!

How long will these cookies last? These cookies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Can I freeze these cookies? Yes, these cookies (without filling) also freeze well for up to 3 months. Thaw overnight in the fridge before filling and serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Peanut Butter Brownie Cookies

Try these cookies next!

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Yield: 10 sandwich cookies

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

Deliciously thick and fudgy chocolate cookies that are infused with vanilla, taste just like brownies, and filled with a sweet and creamy peanut butter filling!

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

For the Cookies

  • 1/2 cup (60g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 7 oz (200g) 60 - 70% dark chocolate, coarsely chopped
  • 1/4 cup (56g) unsalted butter
  • 2 large eggs, room temperature
  • 3/4 cup (150g) light brown sugar
  • 1 teaspoon vanilla extract

For the Filling

  • 1/2 cup (125g) smooth peanut butter
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 cup (62g) icing/powdered sugar
  • 1/8 cup (30ml) double/heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
  4. Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume - about 5 minutes.
  5. Add the chocolate mixture and vanilla, and whisk until combined.
  6. Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
  7. Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.
  8. Using a small cookie scoop, divide all of the batter out between the prepared baking trays.
  9. NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
  10. Bake for 10 - 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
  11. Allow to cool on the baking trays for at least 15 - 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.

For the Filling

  1. In a small bowl, mix together the peanut butter and butter until creamy and completely combined.
  2. Add the icing sugar, cream, and vanilla, and mix until light and fluffy.
  3. Frost the back of one cookie and sandwich with another. Repeat with all of the cookies.

Notes

Cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Cookies (without filling) also freeze well for up to 3 months. Thaw overnight in the fridge before filling and serving.

Nutrition Information:

Yield:

10 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 377Total Fat: 18gSaturated Fat: 9gCholesterol: 95mgCarbohydrates: 43gFiber: 2gSugar: 32gProtein: 6g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Jenn

Thursday 15th of February 2024

These little puffy domed tops are perfect for sandwich cookies - love the choco brownie and PB combo here!

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