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Peanut Butter Brownie Cookies Recipe

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★★★★★

4.9 from 79 reviews

Delightfully chewy and fudgy peanut butter brownie cookies combining the rich taste of peanut butter with chocolate chips and cocoa powder. These cookies have a perfect balance of sweetness and texture, featuring slightly soft centers and set edges, topped optionally with flaky sea salt for an extra flavor pop. Simple to make and perfect for bake sales, potlucks, or any sweet craving.

Ingredients

Scale

Main 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

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and create an even baking surface.
  2. Mix Wet Ingredients: In a large bowl, whisk together the creamy peanut butter, brown sugar, and granulated sugar until they are fully combined and smooth. This base is the key for a rich flavor and chewy texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure thorough mixing and add the vanilla extract. Whisk until the mixture is smooth and glossy, which helps create a uniform dough.
  4. Combine Dry Ingredients: In a separate medium bowl, sift or whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and flavoring agents.
  5. Mix Dry and Wet Mixtures: Gently stir the dry ingredients into the wet mixture just until combined. Avoid overmixing to maintain tender texture in the cookies.
  6. Add Chocolate and Peanuts: Fold in the semi-sweet chocolate chips and optional chopped peanuts to add chunks of melting chocolate and crunch for a delightful bite.
  7. Portion Dough: Using a cookie scoop, drop the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading during baking.
  8. Top Cookies: Garnish each dough ball with extra chocolate chips and sprinkle flaky sea salt if desired to add an attractive finish and flavor contrast.
  9. Bake Cookies: Bake for 10–12 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when edges are set and centers remain slightly soft.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely ensuring the perfect chewy texture.

Notes

  • Chill the dough if your kitchen is warm to prevent the cookies from spreading too much during baking.
  • Use creamy processed peanut butter rather than natural peanut butter for best texture and consistency.
  • These cookies freeze well both before and after baking, making them convenient for make-ahead treats or gifts.
  • If you’d like to make the recipe egg-free, substitute with flax eggs, but expect texture changes as eggs contribute to the chewy fudgy consistency.
  • Ensure your oven is fully preheated to avoid excessive spreading and achieve perfect cookie texture.

Keywords: chewy brownie cookies, easy chocolate peanut butter cookies, peanut butter brownie cookies

Find it online: https://cheframi.com/peanut-butter-brownie-cookies-recipe/