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Peanut Butter Filled Brownie Cookies

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Soft, fudgy brownie-like cookies with a creamy peanut butter surprise in the center—rich, indulgent, and perfect for peanut butter lovers.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter
  • 8 oz (225 g) semi-sweet chocolate, chopped
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup creamy peanut butter (for filling)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  2. Melt butter and chopped chocolate in a heatproof bowl over a pan of simmering water or in microwaves—stir until smooth. Let cool slightly.
  3. Whisk in sugar, then beat in eggs one at a time, followed by vanilla extract.
  4. Sift together flour, cocoa powder, baking powder, and salt; fold into chocolate mixture until just combined.
  5. Scoop dough into 1½‑Tbsp portions. Flatten each slightly in your hand.
  6. Place about 1 tsp peanut butter in the center of half the scoops. Top with remaining dough, seal edges, and form into balls.
  7. Arrange on baking sheet, spacing 2 inches apart.
  8. Bake 10–12 minutes until edges are set but centers look slightly underbaked.
  9. Cool on sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

  • For chunkier filling, chill dough balls for 15 minutes before baking.
  • Use flavored peanut butter (e.g., honey-roasted) for extra depth.
  • Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.
  • Optionally, sprinkle coarse salt on top before baking for a sweet-salty twist.

Nutrition

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