What happens when rich, chocolatey brownies meet peanut butter-filled cookies? You get the ultimate dessert hybrid: Peanut Butter Cookies. These indulgent treats combine the fudgy depth of a brownie with the irresistible creaminess of peanut butter—wrapped into a perfectly chewy cookie.
They’re bold, decadent, and made to impress. Whether you’re baking for a chocolate-obsessed friend, gearing up for holiday treats, or simply craving a bakery-worthy cookie, this recipe brings together the best of two worlds in one dreamy bite.
Drawing from your love for indulgent treats (like the Irresistibly Gooey Caramel Cookies, and Bursting Blueberry White Chocolate Cookies) and peanut butter flavors (like the Chewy Peanut Butter Oatmeal Bars), these cookies are a must-bake. Let’s get started!
Table of Contents
Why You’ll Love These Peanut Butter Cookies
- Stuffed with Creamy Peanut Butter: A surprise center in every bite.
- Quick and Easy: Uses brownie mix for a fast prep.
- Ultra Fudgy Texture: Thanks to the brownie mix base and cocoa boost.
- One Bowl Simplicity: Minimal ingredients, maximum flavor.
- Make-Ahead Friendly: Freeze dough balls and bake fresh when needed.
- Chocolate Lover’s Dream: Deep, rich flavor with melty chocolate chips.
Peanut Butter Brownie Cookies
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl (for dough)
- Spatula or wooden spoon (for mixing)
- Cookie scoop or tablespoon (for portioning dough)
- Wire rack (for cooling)
- Measuring cups and spoons
- Microwave-safe bowl or piping bag (for peanut butter drizzle)
Ingredients
- 1 box fudge brownie mix 18.3 oz
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1/2 cup creamy peanut butter for stuffing
- 1/2 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- Peanut butter drizzle optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brownie mix, melted butter, eggs, cocoa powder, sugar, vanilla extract, and salt. Stir until a thick dough forms.
- Scoop about 2 tablespoons of dough and flatten slightly. Add 1 tsp of peanut butter in the center and cover with another flattened dough scoop. Seal edges and form into a ball.
- Place on the prepared sheet and bake for 10–12 minutes until edges are set but centers are soft.
- Let cookies cool, then drizzle with warm peanut butter and a sprinkle of sea salt, if desired.
What you will need + Best Substitutions
- 1 box fudge brownie mix (18.3 oz)
Tip: Use your favorite brand—this is the cookie’s backbone. - 2 large eggs Substitute: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) or ½ cup applesauce for vegan.
- ½ cup unsalted butter, melted
Substitute: Coconut oil for a slight twist in flavor. - ½ cup creamy peanut butter (for stuffing)
Try: Almond or cashew butter for a nutty variation. - ½ cup granulated sugar
Optional: Adjust to taste if your brownie mix is very sweet. Substitute: Use brown sugar for a chewier cookie or coconut sugar for a caramel note. - ½ cup semi-sweet chocolate chips
Substitute: Dark or milk chocolate chips, white chocolate chips, or vegan chocolate also work well. - 1 tsp vanilla extract Substitute: Use ½ tsp almond extract or omit;
- ¼ cup unsweetened cocoa powder
Boost: Use dark cocoa for even richer cookies. - ¼ tsp salt Substitute: Use kosher salt or sea salt.
- Peanut butter drizzle (optional)
Shortcut: Melted peanut butter, peanut butter chips, melted chocolate, caramel sauce, or omit.
Step-by-Step Instructions with Pro Tips
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Pro Tip: Use a light-colored sheet for even baking.
Step 2: Make the Dough
In a large bowl, combine brownie mix, melted butter, eggs, cocoa powder, sugar, vanilla, and salt. Stir until a thick, glossy dough forms.
Texture Tip: Dough will be dense—perfect for holding the peanut butter filling.
Step 3: Stuff the Cookies
Scoop about 2 tablespoons of dough, flatten it slightly, and place 1 tsp of peanut butter in the center. Cover with another piece of dough and seal the edges.
Stuffing Tip: Freeze small scoops of peanut butter ahead of time to make this step easier.
Step 4: Bake
Place cookies 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are set but the centers still look soft and slightly underbaked (they’ll firm up as they cool).
Tip: Check at 10 minutes to avoid overbaking; ovens vary.
Step 5: Cool and Drizzle
Let cookies cool slightly on the pan, then transfer to a wire rack. Drizzle warm peanut butter over the tops and sprinkle with flaky sea salt if desired.
Serving Tip: For the gooeyest texture, enjoy warm with a cold glass of milk.
Flavor Variations to Try
- Chocolat Stuffed: Replace peanut butter with hazelnut spread.
- Reese’s Pieces: Add to the dough for extra crunch and color.
- Espresso Brownie Boost: Add 1 tsp espresso powder to deepen the chocolate flavor.
- Peppermint Twist: Mix in crushed candy canes for holiday flair.
- Gluten-Free: Use a gluten-free brownie mix for a celiac-safe treat.
Topping Suggestions
- Sea Salt Flakes: Enhances peanut butter and chocolate flavors.
- Chopped Peanuts: Extra crunch and nutty taste.
- Chocolate Drizzle: Melted semi-sweet chocolate for decadence.
- Caramel Drizzle: Sweet contrast to peanut butter.
- Mini Chocolate Chips: Cute and chocolatey topping.
- Powdered Sugar Dusting: Subtle sweetness and elegance.
Nutritional Information (Per Cookie – Makes 12)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 28 g |
| Sugar | 17 g |
| Fiber | 1 g |
| Protein | 3 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 140 mg |
Note: Nutrition varies based on brand of brownie mix and peanut butter used.
Storage & Freezing Tips
Storage:
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well for a week—just warm slightly before serving.
Freezing:
- Raw Dough: Freeze stuffed dough balls. Bake directly from frozen, adding 2–3 minutes to bake time.
- Baked Cookies: Wrap tightly and freeze for up to 2 months.
Make-Ahead Tip: Keep dough ready to go for anytime cookie cravings.
Ingredient Substitutions Recap
- Brownie Mix → Homemade Batter: Custom chocolate base.
- Eggs → Flax Eggs: Vegan binding alternative.
- Butter → Vegan Butter: Dairy-free richness.
- Peanut Butter → Almond Butter: Different nutty flavor.
- Chocolate Chips → White Chocolate: Sweeter contrast.
What to Serve With Peanut Butter Cookies
- Cold Milk or Oat Milk: The ultimate cookie pairing.
- Espresso or Cold Brew: Coffee cuts through the sweetness.
- Vanilla Ice Cream: Sandwich between two cookies for the perfect dessert.
- Chocolate Dipping Sauce: For extra indulgence.
FAQs
Can I use homemade brownie batter for?
Yes! Just make sure it’s thick enough to hold shape when scooped.
Will the peanut butter stay gooey in peanut butter cookies?
Yes—especially if served warm or reheated slightly.
Can I make peanut butter cookies without eggs?
Yes—use ¼ cup applesauce or 2 tbsp ground flax + 5 tbsp water as a vegan substitute.
What’s the best way to reheat peanut cookies them?
Microwave for 10–12 seconds for that fresh-out-of-the-oven feel.
How do I prevent the peanut butter from leaking in peanut butter cookies?
Seal the dough tightly around the peanut butter and chill dough balls for 10 minutes before baking. Use a small amount of peanut butter.
These peanut butter cookies are everything a chocolate lover dreams about—fudgy, rich, and filled with creamy peanut butter in every bite. They’re perfect for when regular cookies just won’t cut it and you need something truly indulgent.
Whether you’re baking for a special occasion, a cozy movie night, or a holiday tray, these brownie-stuffed cookies will absolutely steal the show.
Tried the recipe? Tag your creations @recipesgenerators—I’d love to see your gooey, chocolatey results!
