These rich indulgent cookies are for chocolate and peanut butter lovers. Fudgy brownie cookies filled with chocolate chips, peanut butter chips, and chopped peanuts. All the flavors of peanut butter brownies in cookie form.
Today we have a mashup of brownie cookies and peanut butter brownies. These cookies are a fudgy, rich, sweet, and salty treat that is perfect for chocolate and peanut butter lovers. They join our Brownie Bites as one of our favorite easy treats.
Combine dry ingredients (flour, cocoa powder, espresso powder, baking powder). Set aside.
Melt butter and chocolate chips.
Beat sugar, eggs, vanilla, and oil until pale yellow and creamy. Add the melted chocolate.
Add the dry ingredients. Stir in the chocolate chips, peanut butter chips, and chopped peanuts.
After allowing the dough to rest for 10 minutes, scoop it onto parchment-lined baking sheets. Press a few additional “chips” on top. Press the dough balls down a bit to encourage spreading. Bake!
Why you’ll love this recipe
Flavor: Chocolate and peanut butter! These brownies are flavored with cocoa powder, melted chocolate, chocolate chips, peanut butter chips, and salted peanuts.
Texture: Crinkly on the outside, chewy and fudgy throughout. Just like our favorite Homemade Brownies.
No chill: No need to chill this cookie dough. Prepare the cookie dough, allow it to sit at room temp for 10 minutes then bake.
Easy to serve: No need to slice individual servings like you would with a pan of brownies. These cookies are easy to pack up and serve.
Chocolate chips: Use good quality chocolate chips; Ghiradelli and Guittard are my two favorites. Bittersweet (dark) chocolate chips are my preference for this recipe, but you can also use semisweet, or a combination of the two. Note: Semi-sweet chocolate will produce a sweeter cookie.
Mix-ins: I like a combination of chocolate chips, peanut butter chips, and roasted salted peanuts in these cookies. I use ¼ cup of each, but feel free to play around with the portions to suit what you have on hand or your taste preferences.
Rest time: Allow the dough to rest at room temperature for 10 minutes. It will thicken up a bit and make it easier to scoop. The longer the dough rests (and the cooler the ingredients become) the less the cookies will spread. 10 minutes produces cookies with the perfect amount of spread.
Parchment paper: Be sure to line your baking sheets with parchment paper. The cookies could stick if baked directly on the baking sheet. Bonus: using parchment paper makes for easy cleanup!
Cool time: When you remove these cookies from the oven they should be soft and underbaked. So soft that you cannot pick them up off the baking sheet. Be patient and allow them to cool completely. They will firm up quite a bit as they cool.
Peanut Butter Brownie Cookies
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder, optional
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cups semisweet or bittersweet chocolate chips*, divided
- 5 tablespoons unsalted butter, cut into pieces
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- ¼ cup peanut butter chips
- ¼ cup roasted salted peanuts, chopped
- additional "chips" and flaky sea salt for topping the cookies, optional
- Preheat oven to 350°F with racks in the upper third and lower third of the oven. Line two baking sheets with parchment paper (don't skip this step).
- Combine flour, baking powder, salt, espresso powder, and cocoa powder. Set aside.
- In a small saucepan over medium-low heat, heat butter and 1 cup chocolate chips, stirring frequently, until melted. Remove from the heat and set aside to cool for a few minutes while you proceed with the recipe.
- In a stand mixer fitted with the paddle attachment, beat eggs, egg yolk, oil, sugar, and vanilla on high speed for 3 minutes, until pale yellow and creamy. Reduce the mixer to low and slowly pour in the melted butter/chocolate while mixing. Scrape the sides and bottom of the bowl as needed. Add the flour mixture and beat until fully combined. Stir in ¼ cup chocolate chips, ¼ cup peanut butter chips, and ¼ cup peanuts. Let the cookie dough sit at room temperature for 10 minutes**.
- Using a 1 ½ tablespoon cookie scoop (or two spoons), scoop the dough and place it on the prepared baking sheets about 2 inches apart. The dough will seem fairly thin, thicker than brownie batter but thinner than typical cookie dough. If desired, press a few additional chips on top of each dough mound. Lightly flatten the dough mound (just a bit!) to encourage spreading.
- Bake for 9-11 minutes until the cookies have spread, the edges are beginning to set but the center is still underbaked. They will firm up after cooling. Place the baking sheets on wire racks and cool completely. If desired, you can sprinkle the tops of the cookies with flaky sea salt right after removing them from the oven.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.