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Peanut Butter Cookie Brownies Recipe

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4.1 from 13 reviews

  • Author: Molly
  • Total Time: 45 minutes
  • Yield: 16 servings

Description

These Peanut Butter Cookie Brownies combine rich, fudgy chocolate brownie layers with a creamy peanut butter cookie swirl, creating a luscious two-in-one dessert. Featuring a smooth chocolate base topped and swirled with tender peanut butter cookie dough, these brownies offer a delightful balance of flavors and textures, perfect for any chocolate and peanut butter lover.

Ingredients

Brownie Layer

  • ½ cup (113g) unsalted butter, cut into 6-8 slices
  • 8 ounces (227g) semi-sweet chocolate, coarsely chopped
  • ¾ cup (150g) firmly packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 3 large eggs, room temperature preferred
  • 1 teaspoon vanilla bean paste
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon salt

Peanut Butter Cookie Layer

  • ½ cup + 2 Tablespoons (75g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 Tablespoons (58g) unsalted butter, softened to room temperature
  • ¼ cup (25g) granulated sugar
  • 2 Tablespoons brown sugar
  • 6 Tablespoons (96g) peanut butter (not natural)
  • 1 large egg
  • ½ teaspoon vanilla bean paste

Instructions

  1. Preheat Oven and Prepare Pan. Preheat your oven to 350ºF (177ºC). Line an 8- or 9-inch square baking pan with foil and spray it with nonstick spray to prevent sticking. Set the pan aside for assembly later.
  2. Melt Butter and Chocolate for Brownie Layer. In a medium saucepan over medium heat, melt the sliced butter and coarsely chopped semi-sweet chocolate together. Stir frequently until the mixture is completely smooth. Remove from heat and allow it to cool while you prepare the peanut butter cookie dough.
  3. Mix Dry Ingredients for Peanut Butter Cookie. In a medium bowl, whisk together the flour, baking soda, and salt for the peanut butter cookie layer. Set this mixture aside.
  4. Cream Butter and Sugars for Cookie Dough. In a large mixing bowl, use a handheld mixer or stand mixer with paddle attachment to cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
  5. Add Peanut Butter and Wet Ingredients. Add the peanut butter to the creamed mixture and beat on medium speed until fully combined, scraping down the bowl as needed. Then add the egg and vanilla bean paste and beat again until fully mixed.
  6. Combine Flour Mixture into Cookie Dough. Lower the mixer speed to low and gradually add the flour mixture. Mix just until a soft dough forms. Set the peanut butter cookie dough aside.
  7. Finish Brownie Batter. Whisk the light brown sugar and granulated sugar into the cooled chocolate mixture until smooth. Add the eggs one at a time, whisking thoroughly after each addition until smooth. Mix in the vanilla bean paste.
  8. Add Dry Ingredients to Brownie Batter. Gently stir in the flour and salt into the chocolate mixture until fully combined without overmixing. Set the brownie batter aside.
  9. Assemble the Layers. Spread about 1 cup of peanut butter cookie dough into the bottom of the prepared pan, dividing it into four small portions in each corner, then gently spreading to cover the base evenly but carefully.
  10. Layer Brownie Batter and Cookie Dough. Pour the brownie batter over the peanut butter cookie base. Then drop the remaining peanut butter cookie dough in Tablespoon-sized dollops on top of the brownie batter (about 6 to 7 tablespoons).
  11. Swirl Cookie Dough into Brownie Batter. Using a butter knife, gently swirl the cookie dough dollops into the brownie batter. The thick dough will resist and drag slightly, but continue swirling until you achieve a marbled pattern.
  12. Bake the Brownies. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  13. Cool and Serve. Allow the brownies to cool completely in the pan. When ready to serve, lift the brownies out using the foil overhang, peel back the foil, and transfer to a cutting board. Cut into 16 squares.
  14. Storage Tips. Store leftover brownies at room temperature in an airtight container for up to 1 week. These brownies also freeze well for up to 3 months; thaw overnight in the refrigerator before serving.

Notes

  • Use room temperature eggs for better incorporation and texture.
  • Do not overmix the brownie batter once flour is added to keep them fudgy.
  • Ensure peanut butter used is not natural type for the best dough consistency.
  • Line the baking pan with foil for easy removal and clean up.
  • Swirling the cookie dough into the brownie batter creates beautiful marbling, so be gentle to keep distinct layers.
  • Brownies are best enjoyed at room temperature once cooled completely to set properly.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/peanut-butter-cookie-brownies-recipe/