Brownie lovers, peanut butter lovers, and chocolate lovers will all be satisfied with these Peanut Butter Filled Brownie Cookies!
Rich, chewy chocolate cookies give way to a creamy peanut butter filling to create a decadent brownie-inspired treat.
Can’t choose between brownies and cookies? Well, you’re in luck! These peanut butter filled brownie cookies are the best of both worlds, perfect for those of us who suffer from indecision.
Imagine a warm, chewy brownie in cookie form—like my Brownie Cookies. Then imagine it filled with creamy peanut butter goodness, adding sweet-and-salty flavor to every bite. Now try to resist the urge to run to the kitchen and start making a batch of these cookies right now!
While you might think stuffing cookies with peanut butter would involve a lot of extra effort, these peanut butter filled brownie cookies are surprisingly easy to make. Like Sugar Cookies and Chocolate Chip Cookie Bars, it’s also the kind of recipe that relies upon refrigerator and pantry staples, which means you might just have everything you need to make them on hand already.
Why You’ll Love
- A classic duo – When it comes to desserts, it’s hard to beat the pairing of peanut butter and chocolate. (You’ll also find this combo in my Peanut Butter Cup Cookies and Buckeye Cookies.)
- No-fuss – This is a no-fuss recipe that comes together in just minutes, with everyday ingredients.
- A decadent treat – Cookies aren’t always decadent, but with its rich chocolate flavor and peanut butter filling, this recipe definitely has that decadence factor!
Ingredients and Substitutions
- All-Purpose Flour – Be sure to lightly scoop the flour into the measuring cup if you’re going by volume instead of weight.
- Cocoa Powder – Unsweetened cocoa, not hot chocolate mix!
- Baking Soda – This is what gives these brownie cookies their lift.
- Salt – Just a bit is always essential in baking.
- Unsalted Butter – Using unsalted butter gives you more control over the flavor of the cookies.
- Brown Sugar – Pack it into the measuring cup.
- Superfine Sugar – You can often find this in the baking section of grocery stores, or you can make your own.
- Egg – Let this come to room temperature; it will hold more air when beaten.
- Vanilla Extract – I recommend a high-quality pure vanilla extract, not imitation vanilla.
Peanut Butter Filling:
- Creamy Peanut Butter – For a smooth filling.
- Butter – Adding butter to the filling makes it melt in your mouth.
- Powdered Sugar – Using powdered sugar in the peanut butter mixture makes it taste like a peanut butter cup!
- To make gluten-free brownie cookies, simply substitute a measure-for-measure gluten-free all-purpose flour for the all-purpose wheat flour.
- Swap the peanut butter for sunflower seed butter to make these cookies peanut-free.
- Drizzle melted peanut butter cups over the tops of the cooled cookies for an elegant finish—and a clue as to what’s inside!
- Add chocolate chips or chopped nuts to the cookie dough for additional texture.
- Electric Mixer – An electric mixer makes it easier to combine the ingredients evenly.
- Parchment Paper – Greasing your baking sheets allows your cookies to spread. Parchment paper is a better option.
- Spatula – A rubber spatula will help you scrape the cookie dough from the sides of the mixing bowl.
- Wire Rack – This allows air to circulate around your cookies, cooling them faster and without them getting soggy.
How to Make
- Make the Filling – Stir together the filling ingredients in a mixing bowl; cover and refrigerate.
- Prepare – Preheat your oven and line a baking sheet with parchment paper.
- Mix the Dry Ingredients – Whisk the flour, cocoa powder, baking soda, and salt in a large bowl.
- Mix the Wet Ingredients – Use an electric mixer to beat the butter and sugars, then beat in the egg and vanilla.
- Finish the Dough – Add the dry ingredients to the wet ingredients in batches.
- Form the Cookies – Divide the dough into 6 equal portions. Flatten each into a disk, then place a tablespoon of filling in the center. Fold up the edges to form a ball, then place it on the baking sheet and flatten slightly.
- Bake – Place the baking sheet in the oven and bake for 10 to 11 minutes.
- Cool and Finish – Let the cookies cool for 5 minutes on the pan, then finish cooling on a wire rack. Sprinkle with powdered sugar, then serve or store.
- If you’re short on time, you can use store-bought chocolate cookie dough with the homemade peanut butter filling.
- Be careful not to overfill your cookies with the peanut butter filling. A tablespoon might not seem like much, but it’s plenty—you don’t want your cookies to overflow!
- Don’t forget to let your butter come to room temperature. It will mix much easier into the other ingredients that way.
- Don’t over-bake the cookies, as they will become dry and crumbly.
How to Store
Room Temperature – Store the cookies in an airtight container for up to 3 days.
Refrigerate – Refrigerate peanut butter filled brownie cookies for up to a week.
Freeze – You can freeze these cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
Frequently Asked Questions
I recommend using creamy peanut butter for baking. Be sure to buy the shelf-stable kind that doesn’t need to be stirred before using; natural peanut butter is delicious in a PB&J sandwich, but it can behave unpredictably when baking because of how the oil separates from the solids.
Yes, you can definitely make these cookies ahead of time. You can make the filling and cookie dough a day or two in advance and refrigerate both until you’re ready to assemble and bake the cookies. Another option is to bake the cookies and keep them in an airtight container for up to 3 days.
Yes, there is a difference between cocoa powder and Dutch-processed cocoa powder. Cocoa powder is made from ground cacao beans and has an acidic pH level. Dutch-processed cocoa powder has been treated with alkali to neutralize the acidity and create a mellower flavor. You can use either option in these peanut butter filled brownie cookies.
Peanut Butter Filled Brownie Cookie
- 1 ¼ cups all-purpose flour, 150 grams
- ½ cup cocoa powder, 50 grams
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted Butter, room temperature (113 grams)
- ¾ cup brown sugar, 150 grams
- 2 tbsp superfine sugar
- 1 egg
- 2 tsp vanilla extract
Peanut Butter Filling:
- ½ cup creamy peanut butter
- 1 tbsp butter
- ¼ cup powdered sugar, 30 grams
Peanut butter Filling:
- In a bowl mix together the butter, powdered sugar, and peanut butter till they are combined well.
- Cover and refrigerate till you prepare the cookie dough.
- Preheat your oven to 350 F / 180 C, line your baking tray with parchment paper, and keep aside.
- Mix flour, cocoa powder, baking soda, and salt in a large bowl. Keep it aside.
- In a stand mixer (you can also use the hand mixer for this) add in the butter, and both the sugars and beat it at medium speed, scraping down the sides for at least 2-3 min or until the mixture is creamy.
- Add in the egg along with vanilla extract and beat until everything is incorporated well.
- Add the flour mixture to the butter mixture in batches and mix till the dough is formed
- Divide the dough into 6 equal parts. You can use a kitchen scale for exact measurements.
- To make the cookies, take one part of the cookie dough and flatten it into a disc using your hands. Place a tbsp of peanut butter filling in the center and then fold the edges of the cookie dough up around the peanut butter to form a ball. Roll it a little between your palm to make a smooth ball, flatten it a bit, and place it on the baking tray. Make sure to keep the balls at least 3 inches apart.
- Bake for 10-11 min in a preheated oven.
- Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
- Sprinkle them with some powdered sugar.
- Serve and enjoy!!
- Use creamy peanut butter for the filling. Chunky peanut butter can be too hard and difficult to roll into balls.
- Be careful not to overbake the cookies, as they can become dry and crumbly.
- You can also add some chocolate chips or chopped nuts to the batter for an added crunch.
- Let the cookies cool before serving to make sure the peanut butter filling is set.
- Enjoy your peanut butter filled brownie cookies with a glass of cold milk or a cup of hot coffee.
- You can store the cookies in an airtight container at room temperature for up to 3 days.
- If you want to make them in advance, you can also freeze them for up to 3 months, just make sure to thaw them before serving.