Peanut Butter Brownie Cookies Recipe

Introduction

These Peanut Butter Brownie Cookies combine the rich, fudgy texture of brownies with the classic flavor of peanut butter cookies. Loaded with chocolate chips and a hint of sea salt, they make an irresistible treat for any occasion.

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. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl, whisk together the peanut butter, brown sugar, and granulated sugar until well combined.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract. Whisk until the mixture is smooth and glossy.
4. Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Step 6: Fold in the chocolate chips and chopped peanuts if using.
7. Step 7: Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Top each cookie with extra chocolate chips and a sprinkle of flaky sea salt if desired.
9. Step 9: Bake for 10–12 minutes, rotating the sheets halfway through. The edges should be set while the centers remain slightly soft.
10. 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

• For extra gooey cookies, slightly underbake by a minute or two.
• Swap semi-sweet chocolate chips with peanut butter chips for a richer peanut flavor.
• Add chopped pretzels for a salty crunch.
• If the dough feels too sticky, chill it for 30 minutes before scooping.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat gently in the microwave for 10–15 seconds for a just-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds texture, but it may slightly change the cookie’s texture.

Are these cookies gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.