Welcome, fellow dessert lovers! Today, we're diving into a treat that perfectly marries two of the most beloved flavors: rich, fudgy chocolate and creamy, nutty peanut butter. These Peanut Butter Filled Brownie Cookies are not just incredibly decadent; they're surprisingly simple to make, making them an ideal project for beginner cooks looking to impress.
Imagine a cookie that has the chewiness of a perfect brownie, but with a delightful, soft peanut butter surprise hidden inside. Every bite offers a luxurious texture and an explosion of flavor that will leave you reaching for another. This recipe is designed to be straightforward, using common ingredients, so you can achieve bakery-quality results right in your own kitchen.
Why You'll Love These Brownie & Peanut Butter Cookies
These cookies are truly special. They offer the intense chocolate flavor of a brownie combined with the irresistible creaminess of a peanut butter cup, all in a convenient cookie form. What makes them stand out even more is their ease of preparation. You don't need fancy equipment or advanced baking skills to master this recipe. It’s perfect for a quick weekend baking project, a potluck showstopper, or simply a treat to brighten your day.
Ingredients You'll Need
Gathering your ingredients is the first step to creating these masterpieces. Here’s what you'll need:
For the Creamy Peanut Butter Filling:
- Peanut Butter: Your favorite creamy peanut butter will do the trick!
- Confectioners’ Sugar: This fine sugar mixes beautifully to create a smooth, sweet filling.
For the Fudgy Brownie Cookie Dough:
- Semi-Sweet Chocolate: High-quality semi-sweet chocolate will give your cookies a deep, rich flavor.
- All-Purpose Flour: The foundation for our cookie structure.
- Unsweetened Cocoa Powder: Enhances the chocolatey goodness. Learn more about cocoa and its origins.
- Baking Powder & Salt: Essential leavening and flavor enhancers.
- Unsalted Butter: Adds richness and moisture.
- Brown Sugar & Granulated Sugar: A blend of sugars for perfect sweetness and chewiness.
- Eggs: To bind the dough and provide structure.
- Vanilla Extract: A touch of warmth to complement the chocolate.
- Espresso Powder (Optional): A secret ingredient that deepens chocolate flavor without making it taste like coffee.
Ingredient Alternatives:
If you're looking for variations, sunflower seed butter or Biscoff cookie butter can be substituted for peanut butter for a nut-free option. For a richer chocolate experience, feel free to use dark chocolate in place of semi-sweet.
Step-by-Step Instructions
Follow these easy steps to bake your perfect batch of Peanut Butter Filled Brownie Cookies:
Step 1: Begin by preparing the peanut butter filling. In a small bowl, combine equal parts peanut butter and confectioners’ sugar. Mix well until smooth and pliable. Roll the mixture into teaspoon-sized balls and arrange them on a tray lined with parchment paper. Place the tray in the freezer for at least one hour to firm up the peanut butter balls.
Step 2: While the peanut butter chills, prepare your brownie cookie dough. Gently melt the semi-sweet chocolate using a double boiler or in the microwave. Allow it to cool slightly. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder (if using), baking powder, and salt. Set these dry ingredients aside.
Step 3: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined. Gradually mix in the cooled melted chocolate, then slowly add the dry ingredients until just combined. Be careful not to overmix. Cover the dough and refrigerate it for at least one hour to allow it to firm up, which will make it easier to handle.
Step 4: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Scoop a tablespoon of the chilled brownie cookie dough and flatten it slightly in your palm. Press your thumb into the center to create an indentation. Place one frozen peanut butter ball into this indentation. Gently gather the brownie dough around the peanut butter ball, ensuring it's completely enclosed, and roll it into a neat ball. Repeat this process with the remaining dough and peanut butter balls, placing them about three inches apart on your prepared baking sheets.
Step 5: Bake the cookies for 12-13 minutes. The edges should appear set, but the centers should still look slightly soft and fudgy. This is key for that perfect brownie texture! Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. This cooling process helps them set without becoming crumbly.
Expert Tips for Beginner Bakers
- Chill, Chill, Chill: Don't skip chilling both the peanut butter balls and the cookie dough. This step is crucial for managing the stickiness and ensuring your cookies hold their shape during baking.
- Don't Overbake: For that ultimate fudgy brownie texture, take the cookies out when the edges are set but the centers still look a little soft. They will continue to set as they cool.
- Get Creative with Flavor: Feel free to add a sprinkle of sea salt on top of the baked cookies to enhance both the chocolate and peanut butter flavors.
Serving Suggestions and Storage
These Peanut Butter Filled Brownie Cookies are phenomenal on their own, perhaps with a tall glass of cold milk. For an extra indulgent treat, serve them warm with a scoop of vanilla ice cream. If you're a fan of rich, fruity desserts, you might also enjoy these alongside a batch of Cherry Rhubarb Coffee Bars with Cardamom and Anise.
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, they freeze beautifully for up to three months. Simply thaw at room temperature before enjoying.
Craving more peanut butter goodness? Be sure to check out The Ultimate Guide to Peanut Butter Poke Cake with Reese’s for another fantastic dessert!
Conclusion
These Peanut Butter Filled Brownie Cookies are truly a dream come true for anyone who loves the combination of chocolate and peanut butter. Their ease of preparation makes them accessible to bakers of all skill levels, delivering a rich, satisfying reward. Give this recipe a try and share your baking journey with us!
FAQs
What type of peanut butter works best for the filling?
Creamy peanut butter is typically preferred for a smooth filling, but you can use natural peanut butter if you stir it very well. Just ensure it's not too oily, which could make the filling runny.
Can I make these cookies ahead of time?
Yes, you can prepare the peanut butter balls and freeze them, and also chill the brownie cookie dough in the refrigerator for up to 2-3 days before baking. You can even freeze the unbaked dough balls for longer storage.
How do I prevent the cookies from spreading too much?
Ensuring your butter is at room temperature (not melted) when creaming and chilling the cookie dough for at least an hour are key steps. Also, don't overcrowd your baking sheets.
What are some variations I can try?
For a nut-free version, try sunflower seed butter or Biscoff cookie butter. You can also experiment with different chocolate types for the brownie dough, like dark chocolate, or add chocolate chips to the dough itself.
Peanut Butter Filled Brownie Cookies
- Total Time: 1 hour 43 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These decadent cookies combine the fudgy richness of a brownie with a creamy, sweet peanut butter center, making them an irresistible and easy-to-make treat.
Ingredients
1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar
8 ounces semi-sweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder (optional)
Instructions
Step 1: Prepare the peanut butter filling. In a small bowl, mix together the peanut butter and confectioners’ sugar until smooth. Roll the mixture into 24 teaspoon-sized balls and place them on a parchment-lined tray. Freeze for at least 1 hour.
Step 2: While the peanut butter filling chills, prepare the brownie cookie dough. Melt the semi-sweet chocolate in a double boiler or microwave in 30-second intervals until smooth. Let it cool slightly.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Set aside.
Step 4: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually mix the cooled melted chocolate into the wet ingredients. Then, slowly add the dry ingredients to the chocolate mixture, mixing until just combined. Do not overmix. Cover the dough and refrigerate for at least 1 hour.
Step 6: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop a tablespoon of the chilled cookie dough, flatten it slightly, and press your thumb into the center.
Step 7: Place one frozen peanut butter ball into the indentation. Gather the brownie dough around the peanut butter ball, ensuring it's completely sealed, and roll into a smooth ball. Place cookies 3 inches apart on the baking sheets.
Step 8: Bake for 12-13 minutes, or until the edges are set but the centers still look slightly soft and fudgy. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure both the peanut butter balls and the cookie dough are well-chilled for easier handling and to prevent spreading during baking. For an extra touch, sprinkle a tiny pinch of flaky sea salt on top before baking.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
