These Peanut Butter Brownie Cookies lean into the best of both worlds: the deep cocoa richness of a brownie and the salty-sweet comfort of peanut butter. They’re fudgy in the center, slightly crisp at the edges, and easy enough for a weeknight treat. If you love the classic peanut butter and chocolate combo, these will be your new favorite.
Expect a cookie that feels bakery-level without any fuss. They’re also sturdy enough to pack, gift, or bring to a potluck.
What Makes This Recipe So Good
- Fudgy center, chewy edges: A brownie-style batter gives these cookies that rich, tender bite.
- Bold chocolate flavor: Cocoa powder and melted chocolate deliver depth without being overly sweet.
- Perfect peanut butter swirl: A peanut butter ribbon baked into the top adds creamy contrast and a little salt.
- No chilling required: The dough comes together fast and holds its shape without a long rest.
- Kid- and crowd-friendly: Familiar flavors, easy to transport, and great for sharing.
What You’ll Need
- 1 cup (170 g) semisweet chocolate chips or chopped chocolate
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder (natural or Dutch-process)
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (120 g) creamy peanut butter (not natural-stir style for best results)
- Flaky sea salt for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
This helps the cookies spread evenly and prevents sticking.
- In a heatproof bowl, combine the butter and chocolate chips. Melt in the microwave in 20–30 second bursts, stirring between each, until smooth. Let cool for 5 minutes so it doesn’t scramble the eggs later.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla until glossy and slightly thick, about 1 minute.
This helps give the cookies that shiny, brownie-like top.
- Pour the cooled melted chocolate mixture into the egg mixture. Whisk until fully combined and silky.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture using a spatula just until no dry streaks remain.
The batter will be thick and scoopable, like brownie batter.
- Warm the peanut butter slightly if it’s very stiff (10–15 seconds in the microwave). You want it soft enough to spoon and swirl but not runny.
- Using a medium cookie scoop or two spoons, drop 2-tablespoon mounds of dough onto the prepared sheets, leaving about 2 inches between them.
- Place a small dollop (about 1 teaspoon) of peanut butter on top of each mound. Use a toothpick or tip of a knife to gently swirl the peanut butter into the top of the dough.
Don’t overmix; distinct swirls look better and taste great.
- Bake for 9–11 minutes, rotating the pans halfway through. The cookies should be set around the edges with soft centers that look slightly underdone; they’ll firm up as they cool.
- Immediately sprinkle with a pinch of flaky sea salt if using. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.
How to Store
- Room temperature: Store in an airtight container for 3–4 days.
Slip a small piece of bread into the container to keep them soft.
- Refrigerator: Not necessary, but if your kitchen is warm, chill for up to 1 week. Let them come to room temp before serving.
- Freezer (baked): Freeze in a single layer, then move to a freezer bag for up to 2 months. Thaw at room temperature.
- Freezer (dough): Scoop the dough mounds, add the peanut butter swirl, and freeze on a tray.
Once solid, store in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Balanced sweetness: Cocoa and peanut butter keep the cookies from feeling cloying.
- Satisfying texture: The fudgy center makes them feel special without extra steps.
- Pantry-friendly: Uses common ingredients you likely have on hand.
- Customizable: Easy to adjust peanut butter, chocolate type, or add-ins.
- Great for gifting: They hold shape, travel well, and stay soft for days.
Common Mistakes to Avoid
- Overbaking: Pull them when the centers still look soft. Overbaking dries out the fudgy texture.
- Using natural peanut butter: Drippy, oil-on-top peanut butter can make the tops greasy and cause spreading.
Use a stabilized creamy version.
- Hot chocolate mixture: If the melted chocolate and butter are too hot, they can curdle the eggs. Let it cool a few minutes.
- Overmixing the batter: Stir just until combined. Overmixing can make the cookies tough.
- Skipping the salt: A pinch of flaky salt heightens both the chocolate and peanut butter flavors.
Variations You Can Try
- Chunky peanut butter: Adds a bit of crunch and extra peanut flavor.
- Peanut butter chips: Fold 1/2 cup into the batter for pockets of sweetness.
- Dark chocolate: Swap semisweet for 70% dark chocolate for a more intense, less sweet cookie.
- Stuffed center: Freeze small scoops of peanut butter and press one into the center of each dough ball before baking.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
Check labels on chocolate and peanut butter as well.
- Espresso twist: Add 1 teaspoon instant espresso powder to the dry ingredients to amplify the chocolate.
- Peanut-free option: Use almond or sunflower seed butter. Choose a creamy, stabilized version for best swirl.
FAQ
Can I make these without melted chocolate?
Yes. Increase cocoa powder to 1/2 cup total and add 2 tablespoons milk or cream to balance the batter.
The flavor will be slightly less rich but still delicious.
Why did my cookies spread too much?
Warm dough, hot pans, or natural peanut butter can cause spreading. Make sure the chocolate mixture is cooled, use parchment-lined cool trays, and stick with creamy, stabilized peanut butter.
How do I know when they’re done?
The edges should look set and dry, and the centers should still look soft and slightly glossy. If the entire surface looks dry, they’re overbaked.
Can I double the recipe?
Absolutely.
Bake one sheet at a time for the most consistent results, or rotate racks and pans halfway through if baking two sheets together.
What’s the best cocoa to use?
Either natural or Dutch-process works. Dutch-process gives a smoother, darker chocolate flavor, while natural cocoa is a bit brighter. Use what you prefer or have on hand.
Can I add nuts?
Yes.
Fold in 1/2 cup chopped roasted peanuts or pecans for crunch. Toast them first for better flavor.
Final Thoughts
Peanut Butter Brownie Cookies bring comfort and indulgence together in one easy bake. They hit that sweet spot of chocolatey depth, creamy peanut butter, and a chewy, brownie-like texture.
Keep the ingredients simple, watch the bake time, and don’t skip the pinch of salt. Whether you’re baking for friends or treating yourself, these cookies deliver every time.
