Peanut Butter Cookie Brownies
These are the kind of bars I make when people request “something chocolate and peanut buttery” but want a little extra chew and a lot of nostalgia. The combination is simple: a dense, fudgy brownie base dotted with dollops of peanut butter cookie dough that bake up soft and slightly crisp at the edges. They slice into neat squares that behave like a cross between a brownie and a cookie—portable, sharable, and dangerously easy to reach for a second piece.
I like this recipe because it separates the two components: the brownie batter is a rich, wet batter that stays fudgy, while the peanut butter dough is a small, scoopable dough that bakes through without weighing the brownies down. You don’t need special gear, and the steps are straightforward when you work in the right order.
Below you’ll find everything you need: a clear ingredient list drawn from the recipe, precise step-by-step directions, tips for swaps and troubleshooting, and simple storage notes. Read through once, gather your bowls, and you’ll be into the oven quickly.
The Essentials
Yield and size: this recipe is baked in a 9×13-inch pan and is cut into a 6-by-6 grid to make 36 brownies. That makes them ideal for parties, school bake sales, or a week of indulgent lunches.
Timing: plan for about 15–20 minutes to make the doughs and prepare the pan, 30–40 minutes of baking, and at least 10–15 minutes of cooling before cutting. Total hands-on time is low; most of the work is stirring and scooping.
Texture and balance: the recipe uses both butter and oil in the brownie batter to achieve fudgier crumbs while keeping it moist. The peanut butter cookie dough is a compact dough—egg, peanut butter, and a small amount of flour—that holds its shape during baking and provides contrast in both texture and flavor.
Ingredients
- Peanut Butter Cookie Dough — label for the cookie dough component; indicates the following ingredients belong to this dough.
- 1 egg — binds the cookie dough and adds richness.
- 1/4 cup granulated sugar — adds sweetness and helps with slight crisping of the cookie edges.
- 1/4 cup packed brown sugar — contributes chew and a hint of molasses flavor to the cookie dough.
- 1/4 cup salted butter, softened (or unsalted and 1/8 teaspoon salt) — provides flavor and tenderness; note the salted/unsalted option in case you adjust salt elsewhere.
- 1/4 cup peanut butter — the peanut flavor driver; creamy peanut butter will yield a smooth dough.
- 1/2 cup plus 2 Tablespoons unbleached all-purpose flour — gives structure to the cookie dough so it bakes through without spreading too much.
- 1/2 teaspoon baking soda — a leavening agent that gives a touch of lift to the cookie nuggets.
- 1/4 teaspoon baking powder — pairs with baking soda to balance lift and texture in the cookie dough.
- Brownie Batter — label for the brownie component; the ingredients below make the fudgy base.
- 1/3 cup (1 ounce) cocoa (Dutch-processed recommended) — builds chocolate depth and contributes to a fudgy texture.
- 1/2 cup plus 2 tablespoons boiling water — blooms the cocoa and melts the chocolate; hot liquid is key for silky batter.
- 2 ounces unsweetened chocolate, chopped fine — adds chocolate intensity and body to the brownies.
- 4 tablespoons unsalted butter, melted — fat that adds richness and helps create a tender crumb.
- 1/2 cup plus 2 tablespoons vegetable oil — keeps the brownies moist and fudgy even after cooling.
- 2 large eggs plus 2 large yolks — eggs add structure and emulsify the batter for a smooth finish.
- 2 teaspoons vanilla extract — rounds and brightens the chocolate and peanut butter flavors.
- 2 1/2 cups sugar — sweetens the batter and contributes to the fudgy, glossy bite.
- 1 3/4 cups all-purpose flour — provides structure for the brownie; the ratio keeps them dense rather than cakey.
- 1/2 teaspoon salt — balances sweetness and lifts the chocolate flavor.
Build Peanut Butter Cookie Brownies Step by Step
- Make the peanut butter cookie dough: in a large mixing bowl, cream together the 1/4 cup salted butter (softened) and the 1/4 cup granulated sugar and 1/4 cup packed brown sugar until light and combined. (If using unsalted butter, add the 1/8 teaspoon salt called for in the ingredient list.)
- Add the 1/4 cup peanut butter and 1 egg to the creamed mixture and mix until combined.
- Add 1/2 cup plus 2 tablespoons unbleached all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder to the bowl and mix until the dough is fully combined. Cover the dough with plastic wrap and set aside while you prepare the brownie batter.
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with aluminum foil or parchment paper (leave an overhang for easy removal) and set the prepared pan aside.
- Make the brownie batter: bring the 1/2 cup plus 2 tablespoons water to a boil in a medium saucepan. Once boiling, remove the pan from the heat.
- Off the heat, whisk in the 1/3 cup (1 ounce) cocoa and the 2 ounces chopped unsweetened chocolate until fully melted and smooth.
- Whisk in the 4 tablespoons melted unsalted butter and the 1/2 cup plus 2 tablespoons vegetable oil until combined.
- Whisk in the 2 large eggs and 2 large yolks plus the 2 teaspoons vanilla extract until the mixture is smooth.
- Gently whisk in the 2 1/2 cups sugar until incorporated.
- Add the 1 3/4 cups all-purpose flour and the 1/2 teaspoon salt and gently whisk until just combined; do not overmix.
- Transfer the brownie batter to the prepared 9×13 pan and spread it evenly into the corners.
- Drop scoops or dollops of the reserved peanut butter cookie dough evenly across the surface of the brownie batter.
- Bake in the preheated 350°F oven for 30–40 minutes, or until a toothpick inserted in the center comes clean.
- Remove the pan from the oven and let cool in the pan for at least 10–15 minutes before cutting.
- Cut into 36 brownies by making 5 evenly spaced cuts lengthwise and 5 evenly spaced cuts crosswise to form a 6-by-6 grid.
Reasons to Love Peanut Butter Cookie Brownies
Two classics, one pan. You get the fudgy, almost ganache-like quality of a brownie with the salty, nutty bite of peanut butter cookie dough on top. The contrast keeps every square interesting.
They’re portable and forgiving. Because the cookie dough is already a small, contained portion, it won’t spread and turn into a cookie-soup. The brownies themselves stay moist days longer than a cake-like bar would.
Finally, they’re crowd-pleasers. Kids, adults, and snackers of every stripe will reach for these. They also slice small, so guests can sample more than one dessert at a gathering.
Ingredient Flex Options
- Cocoa — the recipe calls for Dutch-processed cocoa; swap with natural cocoa if that’s what you have, but expect a small shift in flavor and rise.
- Peanut butter — creamy is easiest for texture; if you prefer crunchy, go ahead, but the dough may be a touch more rustic.
- Butter vs. oil in brownies — this recipe uses both. If you omit butter for an all-oil batter, the brownies will be slightly less rich but still moist.
- Chocolate — the recipe uses unsweetened chocolate for balance. You could use bittersweet in the same weight if you want milder bitterness.
- Sugar — the quantities are listed; reducing sugar will alter texture and set, so reduce only modestly if you must.
Equipment Breakdown
Minimal and common: you need a 9×13-inch pan lined with foil or parchment, a medium saucepan for the hot water and chocolate stage, and a few bowls for mixing. A hand mixer helps cream the cookie dough but a sturdy whisk and elbow grease will do the job.
For portioning the peanut butter dough, a small cookie scoop or teaspoon makes consistent dollops. If you don’t have one, use two spoons to drop small mounds evenly across the batter.
Pitfalls & How to Prevent Them
- Undercooked center: The recipe’s bake time is 30–40 minutes. If the center jiggles excessively, give it another 5–7 minutes. A toothpick should come out with moist crumbs but not raw batter.
- Cookie dough sinking: Make sure the cookie dough is a proper dough—not excessively greasy. Follow the flour amounts exactly so the dollops hold their shape.
- Dry brownies: Avoid overbaking. Start checking at 30 minutes if your oven runs hot. Also measure flour correctly—spoon and level rather than scooping directly with the measuring cup.
- Uneven browning: Use an oven rack in the center and rotate the pan halfway through baking if your oven has hot spots.
Make It Diet-Friendly
These are an indulgence, but there are small changes that help: use natural peanut butter without added sugar, replace half the sugar with a brown sugar substitute that measures cup-for-cup (test with a small batch first), or reduce portion size by cutting smaller squares. Keep in mind that swapping out fats for low-fat alternatives will change texture—expect less fudginess.
If you need gluten-free, substitute a 1:1 gluten-free flour blend for both flours. Results vary by blend; a blend with xanthan gum will hold structure best.
Little Things that Matter
Bloom your cocoa in hot water and whisk until completely smooth before adding fats. This step develops chocolate flavor and prevents grit. Similarly, chop the unsweetened chocolate finely so it melts quickly and evenly.
Let the pan rest for at least 10–15 minutes after removing from the oven. Cutting too soon will cause cleaner separation but messier squares—the cooling time allows the brownie matrix to set slightly and keeps slices tidy.
Leftovers & Meal Prep
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze separated by parchment for up to 3 months. Thaw at room temperature or briefly warm in a low oven (300°F) for a few minutes to revive that just-baked texture.
For make-ahead serving, bake a day early and bring to room temperature before cutting. If you plan to transport, keep in a single layer with parchment between layers to prevent sticking.
Questions People Ask
- Can I make the peanut butter dough ahead of time? — Yes. Refrigerate the dough for up to 24 hours; if chilled, let it soften slightly before scooping onto the brownie batter.
- Do I need to chill the combined pan before baking? — No. This recipe is designed to be baked immediately after assembling.
- Will the cookie dough fully cook inside the brownie? — Yes. The cookie dollops are small and bake through during the brownie’s bake time; follow the dough and flour amounts exactly.
- How do I get even squares? — Use a sharp knife and wipe it clean between passes, or chill briefly so the texture firms before cutting clean lines.
Ready, Set, Cook
Collect your ingredients and line a 9×13 pan. Make the peanut butter cookie dough first and set it aside so you can move through the hot-water-and-chocolate steps without rush. Work steadily: bloom cocoa, melt chocolate, combine fats and eggs, then add sugar and flour. Spread the batter, drop the cookie dough evenly, and bake.
When the kitchen fills with chocolate-peanut aroma, you’ll know you did it right. Let the pan cool, slice into 36 generous bites, and enjoy—one or two will likely disappear before you can box them up.
Peanut Butter Cookie Brownies
Ingredients
Ingredients
- Peanut Butter Cookie Dough
- 1 egg
- 1/4 cupgranulated sugar
- 1/4 cuppacked brown sugar
- 1/4 cupsalted butter softened (or unsalted and 1/8 teaspoon salt)
- 1/4 cuppeanut butter
- 1/2 cupplus 2 Tablespoons unbleached all-purpose flour
- 1/2 teaspoonbaking soda
- 1/4 teaspoonbaking powder
- Brownie Batter
- 1/3 cup1 ounce cocoa Dutch-processed recommended
- 1/2 cupplus 2 tablespoons boiling water
- 2 ouncesunsweetened chocolate chopped fine
- 4 tablespoonsunsalted butter melted
- 1/2 cupplus 2 tablespoons vegetable oil
- 2 large eggs plus 2 large yolks
- 2 teaspoonsvanilla extract
- 2 1/2 cupssugar
- 1 3/4 cupsall-purpose flour
- 1/2 teaspoonsalt
Instructions
Instructions
- Make the peanut butter cookie dough: in a large mixing bowl, cream together the 1/4 cup salted butter (softened) and the 1/4 cup granulated sugar and 1/4 cup packed brown sugar until light and combined. (If using unsalted butter, add the 1/8 teaspoon salt called for in the ingredient list.)
- Add the 1/4 cup peanut butter and 1 egg to the creamed mixture and mix until combined.
- Add 1/2 cup plus 2 tablespoons unbleached all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder to the bowl and mix until the dough is fully combined. Cover the dough with plastic wrap and set aside while you prepare the brownie batter.
- Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with aluminum foil or parchment paper (leave an overhang for easy removal) and set the prepared pan aside.
- Make the brownie batter: bring the 1/2 cup plus 2 tablespoons water to a boil in a medium saucepan. Once boiling, remove the pan from the heat.
- Off the heat, whisk in the 1/3 cup (1 ounce) cocoa and the 2 ounces chopped unsweetened chocolate until fully melted and smooth.
- Whisk in the 4 tablespoons melted unsalted butter and the 1/2 cup plus 2 tablespoons vegetable oil until combined.
- Whisk in the 2 large eggs and 2 large yolks plus the 2 teaspoons vanilla extract until the mixture is smooth.
- Gently whisk in the 2 1/2 cups sugar until incorporated.
- Add the 1 3/4 cups all-purpose flour and the 1/2 teaspoon salt and gently whisk until just combined; do not overmix.
- Transfer the brownie batter to the prepared 9x13 pan and spread it evenly into the corners.
- Drop scoops or dollops of the reserved peanut butter cookie dough evenly across the surface of the brownie batter.
- Bake in the preheated 350°F oven for 30–40 minutes, or until a toothpick inserted in the center comes clean.
- Remove the pan from the oven and let cool in the pan for at least 10–15 minutes before cutting.
- Cut into 36 brownies by making 5 evenly spaced cuts lengthwise and 5 evenly spaced cuts crosswise to form a 6-by-6 grid.
Equipment
- Mixing Bowl
- Whisk
- Saucepan
- 9x13-inch pan
- Oven
- Spatula
- Aluminum foil or parchment paper
