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Peanut Butter Brownie Cookies

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These Peanut Butter Brownie Cookies are soft, chewy, and intensely chocolatey, with swirls of creamy peanut butter in every bite. They have a crispy edge, a fudgy center, and are perfect for peanut butter lovers!

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup peanut butter (creamy or crunchy)

 

  • ½ cup peanut butter chips (optional)

Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Melt Chocolate & Butter: In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. Let cool slightly.
  • Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the melted chocolate mixture.
  • Combine Dry Ingredients: In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • Mix Dough: Gradually add the dry ingredients to the wet mixture and stir until a thick dough forms.
  • Swirl in Peanut Butter: Drop spoonfuls of peanut butter into the dough and gently swirl it in without fully mixing.
  • Scoop & Bake: Scoop dough onto the prepared baking sheet, spacing cookies 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are soft.

 

  • Cool & Enjoy: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

  • For extra crunch, use crunchy peanut butter or add chopped peanuts.
  • Want a gooey center? Slightly underbake and let them set as they cool.

 

  • Storage: Keep in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.