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–+ servings
Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies You'll Want to Bake Today

Delight your taste buds with these Peanut Butter Brownie Cookies, a fudgy and chewy treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Creamy Peanut Butter use creamy processed for best results
  • 1 cup Brown Sugar can substitute with coconut sugar
  • 1/2 cup Granulated Sugar or coconut sugar for a healthier alternative
  • 2 large Large Eggs room-temperature for better incorporation
  • 2 teaspoons Vanilla Extract or almond extract for a unique twist
For the Dry Ingredients
  • 1 cup All-Purpose Flour substitute 1:1 with gluten-free flour
  • 1/2 cup Unsweetened Cocoa Powder measure carefully to avoid bitterness
  • 1 teaspoon Baking Soda acts as leavening agent
  • 1/2 teaspoon Salt flaky sea salt can finish the cookies
For the Chocolate Goodness
  • 1 cup Semi-Sweet Chocolate Chips or dairy-free chocolate chips for vegan version
  • 1/2 cup Chopped Peanuts optional for added crunch
  • Flaky Sea Salt optional, for topping

Equipment

  • mixing bowl
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
  2. In a large mixing bowl, whisk together the creamy peanut butter, brown sugar, and granulated sugar until smooth.
  3. Add the large eggs one at a time, mixing thoroughly after each, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Fold in the semi-sweet chocolate chips and chopped peanuts if using.
  7. Using a cookie scoop, portion out the dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Optional: Sprinkle extra chocolate chips and a pinch of flaky sea salt on top of each cookie dough mound.
  9. Bake for 10-12 minutes, rotating the sheets halfway through.
  10. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 21mgSodium: 125mgPotassium: 120mgFiber: 2gSugar: 11gVitamin A: 20IUCalcium: 20mgIron: 1mg

Notes

Chill the dough if it's too warm, refrigerate for about 30 minutes to prevent spreading.

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