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–+ servings
Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies: Chewy Bliss in Every Bite

Enjoy the chewy bliss of Peanut Butter Brownie Cookies that combine the fudgy charm of brownies with the satisfying crunch of cookies.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup Creamy Peanut Butter Opt for processed peanut butter to avoid oil separation.
  • 1 cup Brown Sugar Pack it tightly for accurate measurements.
  • 1/2 cup Granulated Sugar Enhances sweetness and contributes to the chewy texture.
  • 3 large Large Eggs Using room temperature eggs ensures better mixing.
  • 1 teaspoon Vanilla Extract Elevates the overall flavor profile.
Dry Ingredients
  • 1 cup All-Purpose Flour Almond flour or a gluten-free blend can be substituted.
  • 1/3 cup Unsweetened Cocoa Powder Measure carefully to avoid bitterness.
  • 1 teaspoon Baking Soda Helps the cookies rise.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
Mix-ins
  • 1 cup Semi-Sweet Chocolate Chips Creates pockets of melted chocolate goodness.
  • 1/2 cup Chopped Peanuts Optional; adds extra texture.
  • 1 teaspoon Flaky Sea Salt Optional; a sprinkle before baking enhances flavor.
  • 1/2 cup Extra Chocolate Chips or Peanut Butter Chips Optional; for an indulgent topping.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • cookie scoop
  • Baking Sheets
  • parchment paper
  • wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine creamy peanut butter, brown sugar, and granulated sugar and blend until smooth.
  3. Beat in the large eggs one at a time, then pour in the vanilla extract and whisk until smooth.
  4. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt, then gradually fold into the wet mixture.
  5. Fold in chocolate chips and optional chopped peanuts, ensuring even distribution.
  6. Drop heaping balls of dough onto the baking sheets, spaced about 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and centers are slightly soft; they will continue cooking as they cool.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 20mgIron: 1mg

Notes

Chill the dough for 30 minutes if it's too warm, and use room temperature eggs for a smoother batter. Bake until slightly underbaked in the center for a chewy texture.

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