I love sharing this Peanut Butter Filled Brownie Cookies recipe because it mixes a fudgy brownie taste with a peanut butter surprise. If you love peanut butter treats, you might also enjoy the rich Amish peanut butter cream pie I often bake for holidays.
My Dad James always sneaked a spoonful of peanut butter into my lunchbox, and that memory lives in every batch I make.
Gathering Your 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
The Tools That Help
I use a mixing bowl, a whisk, a spatula, and a cookie scoop. You also need baking sheets, parchment paper, and a wire rack for cooling. A small spoon helps place the peanut butter dollops.
The Step-by-Step Process
- Preheat the oven to 350°F (175°C) 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 well.
- Whisk in cocoa powder, salt, and baking powder.
- Gradually add flour and stir until just combined.
- Fold in 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 seal the edges.
- Bake for 10 to 12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet before moving them to a wire rack.
Lighter, Healthier Touches
If you want a lighter bite, I swap half the butter for applesauce and cut sugar a bit. For a nut-free option, try a seed butter. For more peanut-free cookie ideas I sometimes use, see my note on buttery pecan snowball cookies for a different holiday treat.
Perfect Pairings
I like these cookies with cold milk or a strong black coffee. For a cute dessert plate, add small chocolate treats like chocolate peanut butter hearts and fresh berries.
Common Stumbles to Avoid
Do not overmix the dough or the cookies will get tough. Keep the peanut butter dollop small so it stays inside the cookie. Watch the bake time closely; the center should stay soft.
Storing Your Creation
Store in an airtight container at room temperature for three days. For longer life, freeze cooled cookies in a single layer, then stack with parchment between layers in a freezer bag for up to three months.
A Final Warm Word
I hope these Peanut Butter Filled Brownie Cookies bring a warm, gooey surprise to your table. Bake with a friend, and enjoy the smiles.
Answering Your Questions
How do I keep Peanut Butter Filled Brownie Cookies soft?
I bake until the edges set but the center is still soft. Let them cool on the sheet so they finish gently. Store with a slice of bread in an airtight box to keep them soft.
Can I freeze Peanut Butter Filled Brownie Cookies?
Yes. You can freeze baked cookies after they cool. Layer them with parchment in a freezer container. Thaw at room temperature when ready to eat.
Can I use natural peanut butter in Peanut Butter Filled Brownie Cookies?
You can, but natural peanut butter can be thin and runny. Chill it first or mix it with a little powdered sugar to thicken before adding the dollops.
Print
Peanut Butter Filled Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious fudgy brownie cookies filled with a surprise dollop of peanut butter.
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 (175°C) 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 well.
- Whisk in cocoa powder, salt, and baking powder.
- Gradually add flour and stir until just combined.
- Fold in 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 seal the edges.
- Bake for 10 to 12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet before moving them to a wire rack.
Notes
For a lighter version, swap half the butter for applesauce. To keep cookies soft, bake until edges are set but centers remain slightly soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: peanut butter, brownie cookies, dessert, chocolate, cookies