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