I love baking for my family, and Peanut Butter Filled Brownie Cookies are one of our top treats. I write this recipe so you can make them at home with simple steps and big flavor. I also share tips I use to get them soft and rich every time, and you can find the full recipe notes on my Peanut Butter Filled Brownie Cookies recipe page.
My dad James taught me to test a new cookie at family dinners, and he always ate three before dinner ended.
Your Ingredients List
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- 1 cup peanut butter
- 1/2 cup chocolate chips
My Go-To Equipment
I like to keep things simple. I use a large mixing bowl, a sturdy wooden spoon, a silicone spatula, and a cookie scoop. For baking I use a heavy baking sheet and parchment paper so cookies lift easily. I also like a small spoon to drop the peanut butter into the centers. When I work with peanut butter, I warm it a little so it is easy to spoon. For more slow bake ideas and old-fashioned dessert inspiration, I often check our Amish peanut butter cream pie post for tips on simple treats.
The Simple Steps to Follow
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
- Add eggs and vanilla and mix until the mix looks even.
- Whisk in cocoa powder, salt, and baking powder.
- Stir in the flour a little at a time until the dough comes together.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets.
- Place a small dollop of peanut butter in the center of each dough ball.
- Top each with another spoonful of dough and pinch the edges to seal.
- Bake for 10 to 12 minutes until the cookie edges set.
- Let the cookies cool on the baking sheet a few minutes, then move to a wire rack.
Healthy Twists on a Classic
I like to make small swaps when I want a lighter treat. You can try less sugar or swap half the flour for whole wheat for more fiber. If you want a gluten free option use a cup for cup gluten free flour and test one batch first. For a lower sugar treat use dark cocoa and reduce granulated sugar by a quarter cup, but keep the brown sugar for moisture. I also sometimes use natural peanut butter and stir it so the oil mixes in smooth. These swaps keep the spirit of Peanut Butter Filled Brownie Cookies but make them fit more diets.
Serving Suggestions From My Table
I serve these cookies warm or at room temperature with a glass of milk or a cup of black coffee. They make a fine after school snack and a great addition to a party plate with other cookies. For a pretty plate I dust a few with cocoa or serve them with a small scoop of vanilla ice cream. If you plan a cookie swap, pair these with lighter cookies like shortbread so the rich brownie flavor stands out. I often pair them with soft nutty treats, and I find readers like my post on buttery pecan snowball cookies as a gentle side note for a dessert spread.
Getting It Just Right
Watch the edges to know when the cookies are done. I pull them when the edges look set and the center still looks a touch soft. They will firm up as they cool. If you over bake they lose that fudgy feel, so start checking at ten minutes. Use room temperature eggs and fresh cocoa for the best texture and color. If your peanut butter is very thick, warm it for a few seconds so you can drop neat dollops. When sealing the cookie, press gently so the peanut butter does not leak out.
How to Store Leftovers
Let the cookies cool fully before you store them. Keep them in an airtight tin or container at room temperature for up to three days. For longer life freeze them in a single layer on a tray and then put them in a freezer bag. Thaw at room temperature for about 30 minutes. If you warm a frozen cookie for a few seconds in the microwave, the peanut butter center becomes soft and very nice.
Enjoy Every Moment
I like to take a slow breath before I hand a warm cookie to someone. Baking this recipe is a small act of care. Share them plain or dress them up, but enjoy the mix of chocolate and peanut butter. I hope these cookies bring the same comfort they bring my family.
A Few Common Questions
How long do Peanut Butter Filled Brownie Cookies stay fresh?
They stay fresh in an airtight container at room temperature for about three days. For longer storage freeze them and thaw when you want to eat one.
Can I make Peanut Butter Filled Brownie Cookies ahead of time?
Yes. You can make the dough, shape the cookies, and freeze them on a tray. Store the frozen dough balls in a bag and bake from frozen with an extra minute or two in the oven.
Can I swap ingredients in Peanut Butter Filled Brownie Cookies?
Yes. You can use a whole wheat swap, reduce sugar a bit, or pick a gluten free flour blend. If you change peanut butter variety, warm it a touch to keep the dollops neat. Always test one batch when you change more than one thing.
Print
Peanut Butter Filled Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously rich and soft brownie cookies filled with creamy peanut butter, perfect for family treats.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- 1 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
- Add eggs and vanilla and mix until the mixture looks even.
- Whisk in cocoa powder, salt, and baking powder.
- Stir in the flour a little at a time until the dough comes together.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets.
- Place a small dollop of peanut butter in the center of each dough ball.
- Top each with another spoonful of dough and pinch the edges to seal.
- Bake for 10 to 12 minutes until the cookie edges set.
- Let the cookies cool on the baking sheet for a few minutes, then move to a wire rack.
Notes
Watch the edges while baking. Pull them when the edges look set but the center is still soft. They will firm up as they cool. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, peanut butter, brownie, dessert, baking