Peanut Butter Brownie Cookies

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 9

Rest 10

Total Time 39

Servings

Calories 239kcal

Author Allison - Celebrating Sweets

Ingredients

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

Instructions

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.

Notes

*I prefer bittersweet chocolate chips for this recipe. It makes for a darker more intensely flavored cookie.

** I do not recommend resting or chilling the dough for much longer than that or they won't spread enough in the oven.

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.

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