The house feels extra cozy when something sweet is in the oven. There is nothing like the smell of warm chocolate and peanut butter on a snowy day. These Peanut Butter Cookie Brownies are the ultimate treat for your family right now.
You do not have to choose between a cookie and a brownie anymore. This recipe gives you the best of both worlds in every bite. It is the perfect way to bring smiles to the table after a long day.
Why You’ll Love This Recipe
This dessert is a total winner because it is two treats in one pan. You get a fudgy, rich brownie base topped with soft peanut butter dough. It is a fantastic choice for a cozy winter night in.
It is also very budget-friendly since it uses mostly pantry staples. Your kids will love helping you drop the cookie dough on top. It is simple, satisfying, and impressive without being difficult to make.
Simple Method
Making these is much easier than it looks. You will prepare two quick batters in separate bowls. There is no fancy equipment needed for this recipe. Even a beginner can master these layers with total confidence.
The cookie dough sits right on top of the brownie batter. They bake together into one perfectly golden dessert. You just need a little patience while they cool to get clean slices.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh eggs and creamy peanut butter make all the difference here.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar (for cookie layer)
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×9 inch baking pan.
- In a primary mixing bowl, combine 1/2 cup melted butter with 1 cup granulated sugar.
- Whisk in 2 eggs and 1 teaspoon vanilla until the emulsion is smooth.
- Sift 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt into the wet mixture.
- Fold until just combined and spread evenly into the prepared pan.
- In a secondary bowl, cream 1/4 cup softened butter and 1/2 cup peanut butter with 1/4 cup granulated sugar and 1/4 cup brown sugar.
- Incorporate 1 egg and 1/2 teaspoon vanilla into the peanut butter mixture.
- Add 3/4 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, mixing until a dough forms.
- Distribute the peanut butter cookie dough in rounded tablespoon portions across the brownie batter.
- Bake for 30 to 35 minutes or until the cookie portions are golden.
- Allow the pan to cool completely on a wire rack before slicing into 16 squares.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk for the kids. If you want a real treat, add a scoop of vanilla ice cream. The contrast of warm brownie and cold cream is pure heaven.
These are wonderful for a cozy movie night at home. You can also pack them into lunchboxes for a special school surprise. They are always the first thing gone at any family gathering.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature. They will stay fresh and soft for up to three days. You can also store them in the fridge for a firmer texture. To enjoy them warm, microwave a square for 15 seconds. These also freeze beautifully for up to two months.
Tips for Best Results
- Don’t skip sifting the cocoa powder to avoid bitter lumps.
- Use room temperature eggs for a smoother batter consistency.
- Avoid overmixing the brownie base to keep it fudgy.
- Check the brownies at 30 minutes to prevent the edges from drying.
- Let them cool completely so the layers set properly before cutting.
- For a cleaner cut, use a plastic knife or wipe your blade.
- Add a sprinkle of sea salt on top for a gourmet touch.
Ways to Switch It Up
- Add half a cup of chocolate chips to the cookie dough layer.
- Swap peanut butter for almond butter for a different nutty flavor.
- In the fall, add a pinch of cinnamon to the brownie batter.
- Use gluten-free all-purpose flour for a friendly dietary alternative.
- Sprinkle chopped peanuts on top before baking for extra crunch.
Quick Answers
Can I make these ahead of time?
Yes, you can bake these the day before you need them. They actually slice much better once they have sat for a few hours. Just keep them covered so they stay moist.
What if I only have crunchy peanut butter?
Crunchy peanut butter works perfectly fine in this recipe. It will add a nice little texture to the cookie layer. Just make sure it is well-stirred before measuring.
How do I know when they are done?
The cookie sections should look golden brown and set. A toothpick inserted into the brownie part should have a few moist crumbs. Do not wait for it to come out completely dry.
I hope these Peanut Butter Cookie Brownies bring a little extra warmth to your kitchen. They are truly the best way to treat your family on a cold day. Happy baking!
— Lidia
Peanut Butter Cookie Brownies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large egg s
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all -purpose flour
- 1/4 teaspoon sal t
- 1/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large eg g
- 1/2 teaspoon vanilla extract
- 3/4 cup all -purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x9 inch baking pan with butter or parchment paper.
- In a primary mixing bowl, combine 1/2 cup melted butter with 1 cup granulated sugar. Whisk in 2 eggs and 1 teaspoon vanilla until the emulsion is smooth.
- Sift 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt into the wet mixture. Fold until just combined and spread evenly into the prepared pan.
- In a secondary bowl, cream 1/4 cup softened butter and 1/2 cup peanut butter with 1/4 cup granulated sugar and 1/4 cup brown sugar until aerated.
- Incorporate 1 egg and 1/2 teaspoon vanilla into the peanut butter mixture.
- Add 3/4 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, mixing until a cohesive dough forms.
- Distribute the peanut butter cookie dough in rounded tablespoon portions across the surface of the brownie batter.
- Bake for 30 to 35 minutes or until the cookie portions are golden and a tester inserted into the brownie layer returns with minimal moist crumbs.
- Allow the pan to cool completely on a wire rack to ensure the crumb structure sets before slicing into 16 squares.
