Peanut Butter Brookies are the best of everything. They are the fudgy, chocolatey goodness of your favorite brownies, combined with a crunchy peanut butter cookie topping.
Peanut Butter Brookies are the best of everything. They are the fudgy, chocolatey goodness of your favorite brownies, combined with a crunchy peanut butter cookie topping.
Filled with textural chocolate chips and all the sweet and salty flavor you could ever want, these peanut butter brookies are going to be at the top of your list.
Baking has never been better! Learn how to make these incredible brookies that are sure to be a huge hit.
When you’re cravy a sweet and salty treat, I’ve got just the ticket!
These incredible peanut butter brookies are the best combination of flavors and textures. They are full of peanut butter cookie goodness, with a sweet, soft and fudgy layer of brownies as a base!
As we all know, there isn’t a duo more iconic than peanut butter and chocolate. Well… maybe peanut butter and jelly outranks, but not by much!
These are delicious and I know you’re going to love them. Don’t forget to pin and save for later!
Why You’ll Love these Peanut Butter Brookies
- Great Texture
- Sweet and Salty
- Peanut Butter Lover’s Dream
- Two Desserts at Once!
Tools You’ll Need
- 9×13 Baking Dish
- Parchment Paper or Baking Spray
- Stand Mixer (or mix by hand)
Peanut Butter Brookie Ingredients
- Unsalted butter – Softened to room temp
- White sugar – White granulated sugar adds sweetness.
- Light brown sugar – You can also use dark brown sugar, but light brown works well here.
- Large egg – For binding
- Creamy peanut butter – You can also use a crunchy peanut butter here for an additional layer of texture.
- Vanilla extract – For both fragrance and flavor
- All-purpose flour – For a fine, dense texture
- Baking soda – For rise
- Salt – To balance out all the sweetness in this recipe.
- Chocolate chips – optional, but such a great addition!
Brownies
- Brownie mix – I used Duncan Hines chewy fudge in this recipe.
- Eggs – adjust according to your package directions.
- Vegetable oil – adjust according to your package directions.
- Water – adjust according to your package directions.
Variations
- Drizzle with melted peanut butter
- Drizzle with chocolate
- Use peanut butter chips
How to Make Peanut Butter Brookies
- Preheat the oven to 350 degrees and line a baking dish with parchment paper, set aside.
- For peanut butter cookie dough: Add softened butter and sugars to a medium mixing bowl. Cream together with egg, peanut butter and vanilla on low until fluffy.
- Mix together the dry ingredients in a separate bowl. Add dry ingredients to wet mixture, and combine well. Set aside.
- To make brownie batter, combine brownie mix with eggs, oil, and water, mixing until combined.
- To assemble these brookies, add brownie batter to the prepared baking dish.
- Spoon peanut butter cookie dough over brownie batter, and sprinkle with chocolate chips.
- Bake as directed.
- Allow cool in the pan before slicing and serving.
Tips
- Parchment paper works well for these brookies, but you can also just spray your pan with baking release spray.
- Drizzle with melted peanut butter or chocolate sauce!
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Frequently Asked Questions
What are brookies made of?
Brookies are a combination of brownies and cookies! Generally they are layered with brownies underneath and cookie batter on top, but they can also be swirled.
Are brownies an American thing?
Yes! Brownies began in the USA. History shows us that the first brownies appeared in cook books in the early 20th century.
How to Store
- Room Temperature – Store in a sealed container for up to 3 days.
- Refrigerate – Store in an airtight container for up to 5 days.
- Freeze – You can freeze these brookies for up to 2 months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
Peanut Butter Brookies
Peanut Butter Brookies are the best of everything. They are the fudgy, chocolatey goodness of your favorite brownies, combined with a crunchy peanut butter cookie topping.
Ingredients
Peanut Butter Cookies
- ½ cup unsalted butter, softened to room temp
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chocolate chips, optional
Brownies
- 1 box brownie mix, 18 ounces
- 2 eggs, large
- ½ cup vegetable oil
- ¼ cup water
Instructions
- Preheat the oven to 350 degrees.
- Line a 9×13 baking dish with parchment paper, or lightly spray with cooking spray and set aside.
- To make the peanut butter cookie dough: Add softened butter, white sugar and light brown sugar to a medium mixing bowl.
- Cream butter and sugar together on low until fluffy.
- Add one egg, creamy peanut butter and vanilla extract, and beat together.
- Mix together the dry ingredients in a separate bowl.
- Add dry ingredients to wet mixture, and combine well. Set aside.
- To make brownie batter: Combine brownie mix with eggs, oil, and water
- Mix until well combined.
- To assemble: Add brownie batter to the prepared baking dish.
- Spoon peanut butter cookie dough over brownie batter
- Sprinkle with chocolate chips if desired.
- Press down a bit if the cookie dough is crumbly to get a more cohesive bar. It’s okay if it sinks into the brownie batter a bit.
- Bake at 350.
- After 30 minutes, test the center of your brookie bars for doneness with a fork or toothpick. If the brownie underneath seems too gooey for your liking, bake another 5 minutes, then test again.
- Once brookie bars have reached desired doneness, remove from the oven and let cool in the pan for 15 minutes or so before slicing and serving.
Video
Notes
- Parchment paper works well for these brookies, but you can also just spray your pan with baking release spray.
- Drizzle with melted peanut butter or chocolate sauce!
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Nutrition
Calories: 276kcalCarbohydrates: 20gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 46mgSodium: 137mgPotassium: 98mgFiber: 1gSugar: 11gVitamin A: 222IUCalcium: 18mgIron: 1mg
Did You Make This Recipe?Tag @EasyCookieRecipes and leave a rating
Leave a Comment