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Peanut Butter Cookie Brownies

These Peanut Butter Cookie Brownies are a luscious blend of fudgy brownies and creamy peanut butter cookie dough—an irresistible treat for any occasion!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brownies, Cookies, Dessert, Easy, Peanut Butter
Servings: 12 servings

Ingredients

Peanut Butter Cookie Dough

  • 1 egg egg
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup salted butter softened (or unsalted with 1/8 teaspoon salt)
  • 1/4 cup peanut butter
  • 1/2 cup unbleached all-purpose flour plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Brownie Batter

  • 1/3 cup cocoa (Dutch-processed recommended)
  • 1/2 cup boiling water plus 2 tablespoons
  • 2 ounces unsweetened chocolate chopped fine
  • 4 tablespoons unsalted butter melted
  • 1/2 cup vegetable oil plus 2 tablespoons
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly fudgy.
  • Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

Make the Peanut Butter Cookie Dough

  • In a mixing bowl, combine the softened butter, granulated sugar, brown sugar, and peanut butter. Mix until creamy.
  • Add in the egg, and mix until combined.
  • In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and stir until just combined. Set aside.

Prepare the Brownie Batter

  • In a large mixing bowl, combine the cocoa powder and boiling water. Stir until smooth.
  • Add the chopped unsweetened chocolate and melted butter, mixing until everything is melted and well combined.
  • In another bowl, whisk together the sugar, eggs, and vanilla extract until pale and fluffy.
  • Gradually add the chocolate mixture into the egg mixture, stirring until combined.
  • Slowly fold in the flour and salt until just combined.

Assemble and Bake

  • Pour half of the brownie batter into your prepared pan and spread it out evenly.
  • Dollop spoonfuls of the peanut butter cookie dough over the brownie layer. Use a spatula to gently spread the cookie dough to cover the surface, if desired.
  • Pour the remaining brownie batter on top, spreading it evenly to cover the cookie dough.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want that fudgy texture.
  • Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes.
  • Use the parchment overhang to lift the brownies out of the pan and cool completely on a wire rack. Cut into squares and enjoy your delicious Peanut Butter Cookie Brownies!

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Parchment Paper

Notes

  • Substitute peanut butter with almond butter or sunbutter for nut allergies.
  • Use gluten-free flour to make these brownies gluten-free.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze up to 3 months.