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Let’s just say it, peanut butter brownie cookies are where it is at! The perfect mix of both cookies and brownies in one!

Not gonna lie, I spent the last 3 weeks cooking non stop and I have been in desperate need to do some baking. I was asked when I got home from my trip abroad what the first thing I was going to cook was and I laughed. Actually laughed. Homie needed chocolate, carbs, and butter. 

A brownie cookies, particularly these peanut butter brownie cookies, are the perfect blend of round cookies and chewy extra chocolatey brownies! Add in some peanut butter swirl to this mix and these are a dream! These flatten out to give you the best of crispy edges and a soft, gooey inside. So no matter what you like in a brownie you can find it in this brownie cookie recipe. 

Plus, this particular version has three varieties of chocolate, with melted chocolate, cocoa powder, and mini chocolate chips. So maximum chocolate flavor for all you chocoholics. 

Ingredients in Peanut Butter Brownie Cookies

The great thing about this recipe is that there are no super special ingredients that require extra purchases, and no tools that will break the bank like some specialty cookie recipes. 

  • All Purpose Flour
  • Baking Powder
  • Salt
  • Large Eggs, room temperature
  • Sugar
  • Canola, or Vegetable, Oil
  • Vanilla Extract
  • Unsalted Butter
  • Semisweet Chocolate Chips, or bittersweet chocolate if you prefer
  • Mini Chocolate Chips
  • Cocoa Powder
  • Smooth Peanut Butter – though I won’t fault you for using chunky here. 

Tools to Make Brownie Cookies

When it comes to baking these cookies you really don’t need anything super special. But there are a few things that will come in handy to make these a success. 

Instructions for Peanut Butter Brownie Cookies

  1. Preheat the oven to 350 degrees and place the oven rack in the middle rung. Line two or three baking sheets with parchment paper. 
  2. In a bowl, whisk together the dry ingredients, flour, baking powder, salt, and cocoa powder. 
  3. In the bowl of a stand mixer with a paddle attachment, or a large bowl with a hand mixer, beat together the eggs and sugar until light and fluffy, about 4 minutes. Next, beat in the vanilla and the canola (or vegetable oil). 
  4. Melt together the semi-sweet chocolate chips and the butter, either using a microwave, or a heavy bottom sauce pan set over medium low heat on the stove. 
  5. Sitr the melted chocolate mixture together with the egg mixture on medium-high speed until smooth in texture.
  6. Fold in the flour-cocoa powder mixture into the wet ingredients until a brownie batter forms. Add in the mini chocolate chips to the batter and stir. 
  7. Using a large cookie scoop, place brownie cookie dough onto prepared baking sheets, at least 2 inches apart since the cookies spread while baking.
  8. If you want to put a peanut butter swirl into the cookies, drop one teaspoon into the middle of each cookie dough ball, and using a butter knife, or chopstick, swirl the peanut butter into the cookie dough. 
  9. Bake for about 9-11 minutes, or until the cookies set around the edges and the tops are just starting to crackle. Remove from the oven and place the baking sheets on a wire rack to cool completely on the baking sheets. 

What kind of cocoa powder should I use?

There are so many kinds of cocoa and sometimes it can be hard to decide which is best. For this recipe, use whatever you have on hand. But if you do have, or want to buy, a super rich cocoa powder go for it! 

For this recipe I used Ghirardelli Majestic blend of cocoa powder. It is a good balance between a standard cocoa fat and dark chocolate. There are taste differences between dutch chocolate and other varieties and the alkalizing of dutch-process cocoa powder reduces the bitter taste and darkens the color of the cocoa powder.  I don’t think there is a bad cocoa powder to use in this recipe, because BROWNIES! 

Do I need to chill the chocolate brownie cookies dough?

Nope! This brownie cookie recipe dough is quite soft but does not need chilling prior to being baked. Not chilling the dough will allow the cookies to spread slightly and get those crispy edges. 

Do I need baking mats for the baking sheets?

I highly recommend that you use parchment paper, or silicone baking mats to prepare these cookies. Because these cookies are so soft, they will break if you do not place something underneath the cookies as they bake. While they cool they might stick to the baking sheets which would be prime time sad!

More Inspired Homemade Recipes To Try

Double Chocolate Nutella Toffee Skillet Brownie

Thin Mint Brownie Ice Cream Sandwiches

Triple Chocolate Chunk Brownie Cookies

Triple Chocolate Pumpkin Cheesecake Skillet Brownie

Print
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Peanut Butter Brownie Cookies

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  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 minutes
  • Yield: 16 Cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Print Recipe

Description

Let’s just say it, peanut butter brown cookies are where it is at! The perfect mix of both cookies and brownies in one!

Ingredients

Units Scale
  • 3/4 cup All Purpose Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Salt
  • 3 Large Eggs, room temperature
  • 1 1/4 cup Sugar
  • 2 Tbsp Canola, or Vegetable, Oil
  • 1 tsp Vanilla Extract
  • 5 Tablespoon Unsalted Butter
  • 1 cup Semisweet Chocolate Chips, or bittersweet chocolate if you prefer
  • 1/2 cup Mini Chocolate Chips
  • 1/4 cup Cocoa Powder
  • 1/2 cup Smooth Peanut Butter – though I won’t fault you for using chunky here.

Instructions

  • Preheat the oven to 350 degrees and place the oven rack in the middle rung. Line two or three baking sheets with parchment paper. 
  • In a bowl, whisk together the dry ingredients, flour, baking powder, salt, and cocoa powder. 
  • In the bowl of a stand mixer with a paddle attachment, or a large bowl with a hand mixer, beat together the eggs and sugar until light and fluffy, about 4 minutes. Next, beat in the vanilla and the canola (or vegetable oil). 
  • Melt together the semi-sweet chocolate chips and the butter, either using a microwave, or a heavy bottom saucepan set over medium low heat on the stove. 
  • Stir the melted chocolate mixture together with the egg mixture on medium-high speed until smooth in texture.
  • Fold in the flour-cocoa powder mixture into the wet ingredients until a brownie batter forms. Add in the mini chocolate chips to the batter and stir. 
  • Using a large cookie scoop, place brownie cookie dough onto prepared baking sheets, at least 2 inches apart since the cookies spread while baking.
  • If you want to put a peanut butter swirl into the cookies, drop one teaspoon into the middle of each cookie dough ball, and using a butter knife, or chopstick, swirl the peanut butter into the cookie dough. 
  • Bake for about 9-11 minutes, or until the cookies set around the edges and the tops are just starting to crackle. Remove from the oven and place the baking sheets on a wire rack to cool completely on the baking sheets. 

Notes

Adapted from Sarah Kieffer’s Brownie Cookies