Description
Indulge in these chewy Peanut Butter Brownie Cookies that blend the lusciousness of brownies with the sweetness of cookies, creating a blissful treat.
Ingredients
Scale
- 1 cup creamy peanut butter (240g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips (175g)
- ½ cup chopped peanuts (optional)
- Flaky sea salt (optional, for sprinkling)
- Extra chocolate chips (for topping)
- Peanut butter chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Whisk together the creamy peanut butter, brown sugar, and granulated sugar until thoroughly combined.
- Add the eggs one at a time, followed by the vanilla extract, beating until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gently stir the dry ingredients into the peanut butter mixture until just combined.
- Fold in the semi-sweet chocolate chips and chopped peanuts (if using).
- Use a cookie scoop to portion dough onto the baking sheets, placing them about 2 inches apart.
- Top each cookie with extra chocolate chips and a pinch of flaky sea salt if desired.
- Bake for 10–12 minutes, rotating the sheets halfway through until the edges are set but the centers are slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can freeze the dough for fresh cookies anytime. Try adding different mix-ins like nuts or dried fruits for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 9.1g
- Sodium: 200mg
- Fat: 8.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19.4g
- Fiber: 1.2g
- Protein: 3.7g
- Cholesterol: 30mg