Peanut Butter Brownie Cookies
These peanut butter brownie cookies are super fudgy and filled with peanut butter. As they bake, the peanut butter ripples out, creating a beautiful marbled pattern inside! Packed with cocoa powder and melted chocolate, these are the ultimate cookies for peanut butter and chocolate lovers alike!
Equipment
- 1 5-quart stand mixer or electric hand mixer
- 1 large cookie scoop 3-tablespoon
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Ingredients
- ½ cup creamy peanut butter
- 8 ounces bittersweet chocolate at least 60% cocoa solids
- ⅓ cup neutral oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder dutch-processed
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Place peanut butter in the freezer. Preheat the oven to 350°F/180°C, line 2 baking sheets with parchment paper, and set aside.½ cup creamy peanut butter
- In a medium bowl, melt bittersweet chocolate in the microwave, stirring every 15 seconds until completely melted. Stir in the oil and let cool slightly.8 ounces bittersweet chocolate, ⅓ cup neutral oil
- Add eggs, egg yolk, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 2-3 minutes until the mixture lightens in color.2 large eggs, 1 egg yolk, 1 cup granulated sugar
- Pour the melted chocolate mixture and vanilla extract into the egg and sugar mixture. Mix on medium speed until well combined.1 teaspoon vanilla extract
- Mix in the flour, cocoa powder, and salt until just combined. The dough will be loose and sticky.¾ cup all purpose flour, ¼ cup cocoa powder, ½ teaspoon salt
- Fold in the chocolate chips on low speed or with a rubber spatula.½ cup chocolate chips
- Fill half of a cookie scoop with dough. Create a small indent for the peanut butter. Scoop 1 teaspoon of frozen peanut butter into the divot and cover with more cookie dough. Because the dough is brownie batter, it's normal to be wet and messy.
- Drop each dough ball on your baking trays with 1-2 inches between each. Bake for 10-12 minutes at 350°F/180°C until the edges are set. The middles will look underdone.
- Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire cooling rack. Let cool completely, sprinkle with flaky salt, and enjoy!
Video
Notes
Use melted bittersweet or dark chocolate with at least 60% cocoa solids. Sweeter chocolate makes the cookies spread too much.
Use room temperature eggs so the sugar dissolves in it properly, creating shiny, cracked cookie tops.
It's normal for the dough to be wet and sticky since it is essentially brownie batter. If it's too wet to handle, stick it in the refrigerator to harden for about 20 minutes.
Make sure to freeze your peanut butter before handling it or it will melt.
Storage: Store completely cool cookies in an airtight container at room temperature for 4-5 days.
Freezing: Freeze baked cookies in an airtight container for up to 3 months. Let thaw at room temperature or defrost in the oven for a few minutes before enjoying. Cookie dough balls can be frozen for up to 3 months. Bake them at the same temperature straight from frozen, adding an extra 1-2 minutes onto the bake time.
Nutrition
Serving: 1cookieCalories: 278kcalCarbohydrates: 35gProtein: 5.1gFat: 14gSaturated Fat: 6.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.7gTrans Fat: 0.01gCholesterol: 38.2mgSodium: 134.4mgPotassium: 203.5mgFiber: 2.5gSugar: 25gVitamin A: 60.6IUCalcium: 27.5mgIron: 1.9mg
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