Peanut Butter Brownie Cookies
Indulge in the ultimate fusion of two dessert favorites with these irresistible Peanut Butter Brownie Cookies! Packed with rich, fudgy chocolate flavor and swirls of creamy peanut butter, these cookies strike the perfect balance between brownie-like chewiness and classic peanut butter decadence. Made with simple pantry staples like cocoa powder, chocolate chips, and a hint of vanilla, they come together in just 15 minutes of prep time and bake to perfection in under 10 minutes. Ideal for satisfying both chocolate and peanut butter cravings, these cookies are a crowd-pleaser that can be enjoyed warm or at room temperature. Perfect for bake sales, gifting, or a sweet treat any day, this recipe is a must-try for peanut butter and chocolate lovers alike!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Peanut butter (creamy)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Melt the butter and semi-sweet chocolate chips together in a heatproof bowl over a double boiler or microwave in 30-second increments, stirring until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate mixture until well combined.
Add the eggs, one at a time, and beat until fully incorporated. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until no streaks of flour remain. Do not overmix.
Chill the cookie dough in the refrigerator for about 30 minutes to firm up slightly (optional but recommended for thicker cookies).
Using a cookie scoop or tablespoon, drop 1.5-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Spoon 1 teaspoon of peanut butter onto the center of each cookie dough ball. Use a toothpick or the back of a spoon to gently swirl the peanut butter into the dough.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the fudgy, peanut buttery goodness!
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 493.4 g | 179% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 324.1 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 291 mg | 22% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
