Peanut butter brownie cookies are basically what happens when your two favorite desserts have a baby, and honestly, it’s the best thing that’s ever happened to my cookie jar. These aren’t your typical flat, crispy cookies or your standard dense brownies—they’re this magical in-between that somehow manages to be fudgy like a brownie but chewy like the perfect cookie. I stumbled upon this recipe during a late-night baking experiment when I couldn’t decide between making brownies or peanut butter cookies, and my indecisive brain said, “Why not both?”
The result? Pure genius wrapped in chocolate-peanut butter perfection. These peanut butter brownie cookies have that crinkly top that makes you feel like a professional baker, plus they’re ridiculously easy to make. No fancy techniques, no temperamental ingredients, just straightforward mixing and baking that delivers maximum wow factor every single time.
Why These Peanut Butter Brownie Cookies Will Become Your Obsession
• Best of both worlds – All the fudgy richness of brownies with the satisfying chew of cookies • No mixer required – Everything comes together with just a whisk and some elbow grease • Bakery-worthy appearance – Those gorgeous crackled tops will have people thinking you’re a baking wizard • Perfect texture contrast – Crispy edges, chewy centers, and little pockets of melted chocolate • Crowd-pleaser guaranteed – I’ve never met anyone who doesn’t lose their mind over these
What You’ll Need (Ingredients)
For the Peanut Butter Brownie Cookies:
- 1 cup creamy peanut butter (240g) – don’t use natural, it’s too oily
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional but amazing)
For Extra Indulgence (Optional):
- Flaky sea salt for sprinkling
- Extra chocolate chips for pressing on top
- Peanut butter chips for double PB action
Essential Equipment
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Large spoon or sturdy spatula
- Cookie scoop or tablespoon
- Two large baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
Step-by-Step Instructions for Perfect Peanut Butter Brownie Cookies
Mix Up the Magic Base
- Preheat and prep – Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Trust me, you’ll want that non-stick surface for these beauties.
- Combine the wet ingredients – In a large bowl, whisk together peanut butter, brown sugar, and granulated sugar until well combined. It might look a bit grainy at first, but keep whisking—it’ll come together.
- Add eggs and vanilla – Beat in eggs one at a time, then mix in vanilla extract. The mixture should look smooth and glossy at this point. If it looks a bit separated, don’t panic—it’ll all work out.
Create the Dry Mix
- Whisk dry ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder hiding in there—they’re sneaky little things.
- Combine wet and dry – Add the flour mixture to the peanut butter mixture and stir just until combined. Don’t overmix or your peanut butter brownie cookies will be tough instead of tender.
- Fold in the good stuff – Gently fold in chocolate chips and chopped peanuts (if using). Every bite should have some chocolate surprises waiting.
Shape and Bake These Beauties
- Portion the dough – Using a cookie scoop or large spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. These spread a bit but not too much.
- Optional extras – Press a few extra chocolate chips on top of each cookie for that bakery look, and sprinkle with a tiny pinch of flaky sea salt if you’re feeling fancy.
- Bake to perfection – Bake for 10-12 minutes, rotating the pans halfway through. You want the edges to be set and the tops to look slightly crackled but still soft in the center.
- Cool properly – Let peanut butter brownie cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This step is crucial for the right texture—don’t rush it!
Smart Substitutions and Variations
Gluten-free version: Replace all-purpose flour with almond flour or a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
Natural peanut butter: If that’s all you have, stir it really well and maybe add an extra 2-3 tablespoons of flour to compensate for the extra oil.
Dairy-free: Use dairy-free chocolate chips and you’re all set—these are naturally dairy-free otherwise.
Different nut butters: Almond butter or cashew butter work great, though the flavor will obviously change.
Mix-in variations: Try white chocolate chips, butterscotch chips, or even mini marshmallows for s’mores vibes.
Pro Tips for Peanut Butter Brownie Cookie Success
• Room temperature eggs are key – They incorporate much better than cold eggs, creating a smoother batter and better texture.
• Don’t overbake – These peanut butter brownie cookies continue cooking on the hot pan after removal. They should look slightly underdone when you take them out.
• Measure cocoa powder carefully – Too much and they’ll be bitter; too little and you’ll lose that brownie flavor. Level measurements are your friend.
• Use a cookie scoop – It ensures even sizing, which means even baking. Plus, it’s way less messy than using spoons.
• Store properly – Keep in an airtight container with a slice of bread to maintain that perfect chewy texture.
Common Mistakes That’ll Break Your Heart
Using natural peanut butter – The oil separation makes for unpredictable results. Save the natural stuff for sandwiches and use regular creamy PB here.
Overmixing after adding flour – This develops too much gluten, making your cookies tough instead of tender. Mix just until you can’t see flour streaks.
Baking too long – These look underdone when they’re actually perfect. Trust the timing and visual cues rather than expecting them to look “done” like regular cookies.
Skipping the cooling time – They’re fragile when hot and will fall apart if you move them too soon. Patience, grasshopper.
Not using parchment paper – These can stick, and nobody wants to scrape cookie pieces off the pan.
Storage and Make-Ahead Magic
Make-ahead dough: You can scoop the dough and freeze the balls on a baking sheet, then transfer to freezer bags. Bake straight from frozen, adding 1-2 extra minutes.
Storage: These peanut butter brownie cookies keep for up to a week in an airtight container at room temperature. Add a slice of bread to keep them soft.
Freezing baked cookies: They freeze beautifully for up to 3 months. Thaw at room temperature for about 30 minutes.
Gift-giving tip: These ship well and make amazing gifts. Just pack them carefully with parchment between layers.
Perfect Serving Suggestions
These peanut butter brownie cookies are amazing on their own, but they’re even better with:
- Cold milk – obviously, this is non-negotiable
- Vanilla ice cream for an epic ice cream sandwich
- Hot coffee – the bitterness pairs perfectly with the sweet richness
- A drizzle of melted peanut butter if you want to go completely over the top
- Fresh strawberries for a lighter contrast
Nutritional Info (Per Cookie, Makes About 24)
Because we’re curious, not because we’re counting
- Calories: 185
- Protein: 5g
- Carbohydrates: 22g
- Fat: 9g
- Fiber: 2g
- Sugar: 16g
Peanut Butter Brownie Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- wire whisk
- large spoon or sturdy spatula
- Cookie scoop or tablespoon
- two large baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
Ingredients
- 1 cup creamy peanut butter (240g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional)
- flaky sea salt (optional, for sprinkling)
- extra chocolate chips (for topping)
- peanut butter chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together peanut butter, brown sugar, and granulated sugar until combined.
- Beat in eggs one at a time, then add vanilla extract. Whisk until smooth and glossy.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Stir dry mixture into the wet mixture until just combined. Do not overmix.
- Fold in chocolate chips and chopped peanuts (if using).
- Use a cookie scoop to portion dough onto baking sheets, spacing about 2 inches apart.
- Top with extra chocolate chips and flaky sea salt if desired.
- Bake for 10–12 minutes, rotating sheets halfway through. Edges should be set, centers slightly soft.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Your Most Important Questions About Peanut Butter Brownie Cookies
Q: Can I make these without eggs? A: You can try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes), but the texture will be different. The eggs really help with that perfect chewy-fudgy texture.
Q: Why do my peanut butter brownie cookies spread too much? A: This usually happens if your dough is too warm or your oven isn’t hot enough. Make sure your oven is fully preheated, and if your kitchen is really warm, chill the dough for 30 minutes before baking.
Q: Can I double this recipe? A: Absolutely! Just make sure you have enough mixing bowl space and baking sheets. You might need to bake in more batches, but the recipe scales perfectly.
Q: What if I don’t have cocoa powder? A: You can substitute with melted chocolate (about 2 oz), but reduce the flour by 2 tablespoons. The texture will be slightly different but still delicious.
Q: How do I know when these peanut butter brownie cookies are done? A: They should look set around the edges with slightly soft, crackled centers. They’ll seem underdone but will finish cooking on the hot pan. FYI, this is the trickiest part of the recipe, but you’ll get the hang of it!
There you have it—peanut butter brownie cookies that’ll make you the hero of every bake sale, potluck, and random Tuesday when you need something sweet. These are the kind of cookies that people ask for the recipe for, and honestly, you might want to keep this one in your back pocket for special occasions. Or not—life’s too short for hoarding amazing cookie recipes! :/
