Introduction

Peanut Butter Brownie Cookies combine the rich, fudgy texture of brownies with the nutty flavor of peanut butter in a chewy cookie form. These treats are perfect for anyone craving a chocolate-peanut butter fix with a soft center and slightly crisp edges.

A close-up image of two stacked round cookies on a white marbled surface, each cookie with a golden brown outer layer. The top cookie has a bite taken out of it, showing a thick, rich dark brown chocolate swirled with a creamy light brown peanut butter layer inside. The bottom cookie displays the same swirled pattern on its surface. Around the cookies are scattered chocolate chips. The texture of the cookies looks soft and chewy. 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 your 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 creamy peanut butter, brown sugar, and granulated sugar until combined.
Step 3: Beat in the eggs one at a time, then add the vanilla extract. Continue whisking until the mixture is smooth and glossy.
Step 4: In a separate 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. Avoid overmixing to keep the cookies tender.
Step 6: Fold in the semi-sweet chocolate chips and chopped peanuts, if using.
Step 7: Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Top each cookie with extra chocolate chips and sprinkle flaky sea salt if desired.
Step 9: Bake for 10–12 minutes, rotating the baking 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 before transferring them to a wire rack to cool completely.

Tips & Variations

Chill the dough for 30 minutes 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.
Substitute chopped peanuts with peanut butter chips for extra peanut flavor.
Add a sprinkle of flaky sea salt on top for a delicious sweet-salty balance.
For a nut-free variation, omit the peanuts and use sunflower seed butter instead of peanut butter.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. They also freeze well—either unbaked dough balls or fully baked cookies. To reheat baked cookies, warm in the oven for a few minutes to restore softness and gooey centers.

How to Serve

A close-up image of two stacked cookies with the top cookie partially broken showing a soft, gooey inside. The cookies have a cracked light golden-brown outer layer with a swirl of dark chocolate and peanut butter in the center. The swirl has a smooth, glossy texture with shades of dark brown and tan mixing together. Around the cookies are scattered dark brown chocolate chips on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without eggs?

You can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes), but the texture will be different. Eggs help achieve the perfect chewy-fudgy consistency.

Why do my peanut butter brownie cookies spread too much?

This usually happens if your dough is too warm or the oven isn’t fully preheated. Chill the dough for 30 minutes before baking when it’s warm, and make sure your oven reaches the right temperature.