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Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

These Peanut Butter Brownie Cookies are rich, fudgy, and chewy with deep chocolate flavor and creamy peanut butter goodness. Crisp edges, soft centers, and plenty of chocolate chips make them an irresistible dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.67 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped peanuts optional
  • flaky sea salt optional, for topping
  • extra chocolate chips or peanut butter chips optional, for topping

Method
 

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together peanut butter, brown sugar, and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, then whisk in vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Fold in chocolate chips and chopped peanuts, if using.
  7. Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
  8. Top with extra chocolate chips and a light sprinkle of flaky sea salt, if desired.
  9. Bake for 10–12 minutes, rotating pans halfway through, until edges are set and centers remain soft.
  10. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra fudgy cookies, slightly underbake and allow them to finish setting as they cool. Store in an airtight container at room temperature for up to 4 days.