Peanut Butter Brownie Cookies Recipe
These Peanut Butter Brownie Cookies combine the rich, fudgy taste of brownies with the creamy nuttiness of peanut butter, creating a chewy, chocolaty treat loaded with chocolate chips and optional crunchy peanuts. Perfectly soft in the center with slightly crisp edges and a hint of sea salt on top, these cookies are a delightful dessert or snack that’s easy to make and sure to satisfy any sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
Wet 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
Add-ins & Toppings
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional)
- extra chocolate chips (for topping)
- peanut butter chips (optional)
- flaky sea salt (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Combine Peanut Butter and Sugars: In a large bowl, whisk together the creamy peanut butter, packed brown sugar, and granulated sugar until the mixture is smooth and fully combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract until the mixture is glossy and smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry ingredients.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet peanut butter mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips and Peanuts: Gently fold in the semi-sweet chocolate chips and chopped peanuts if using, ensuring even distribution throughout the dough.
- Portion Dough: Use a cookie scoop or spoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Add Toppings: Press extra chocolate chips and a sprinkle of flaky sea salt on top of each dough portion for added flavor and texture, if desired.
- Bake: Place the trays in the oven and bake for 10–12 minutes, rotating the sheets halfway through for even baking. The cookies should have set edges with slightly soft centers when done.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture and flavor, use room temperature eggs to ensure smooth batter.
- Do not overmix the cookie dough to maintain chewy texture.
- Add chopped peanuts for extra crunch or substitute peanut butter chips for a different flavor.
- Flaky sea salt enhances the sweetness and adds a gourmet touch; omit if you prefer less saltiness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: peanut butter cookies, brownie cookies, chocolate chip cookies, peanut butter chocolate dessert, easy cookie recipe, fudgy cookies
