Peanut Butter Filled Brownie Cookies Recipe

Introduction

These peanut butter filled brownie cookies combine rich, fudgy chocolate with a creamy peanut butter center for a delightful surprise in every bite. Perfect for chocolate and peanut butter lovers, they are soft, indulgent, and surprisingly easy to make at home.

Ingredients

• 1/2 cup (125g) creamy peanut butter
• 1/2 cup (60g) confectioners’ sugar
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 Tablespoons (71g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: In a small bowl, mix the peanut butter and confectioners’ sugar together until smooth and combined. Using a teaspoon, scoop about 6g of the mixture and roll it into a ball. Place on a parchment-lined tray and repeat until you have 24 balls. Cover loosely and freeze for at least 1 hour or up to 1 day.
2. Step 2: Melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Let it cool slightly.
3. Step 3: Whisk the flour, cocoa powder, espresso powder, baking powder, and salt in a bowl; set aside.
4. Step 4: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high until creamy, about 3 minutes. Add the eggs and vanilla extract and beat on high for 2 minutes. Scrape the bowl, then beat for another minute.
5. Step 5: Mix the cooled melted chocolate into the wet ingredients on medium-high speed for 2 minutes. Add the dry ingredients and beat on low until combined.
6. Step 6: Cover and chill the dough for 1 hour. If chilled longer, let it sit 10-15 minutes at room temperature before shaping.
7. Step 7: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
8. Step 8: Working in batches, remove six peanut butter balls from the freezer. Scoop 1.5 tablespoons (30g) of chilled brownie dough and roll into a ball. Make a thumb indentation, place a frozen peanut butter ball inside, then pinch and cover fully with dough, rolling into a smooth ball. Repeat with remaining dough and filling.
9. Step 9: Place dough balls 3 inches apart on baking sheets. Bake 12-13 minutes until edges are set but centers remain soft.
10. Step 10: Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a marbled look, gently press the peanut butter ball partially exposed before rolling; or fully enclose it for a hidden filling.
• Use natural peanut butter for a less sweet filling or try almond butter as a tasty alternative.
• Chilling the dough makes it easier to handle and helps cookies keep their shape during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 1 week. If you prefer, freeze baked cookies for longer storage and thaw at room temperature before enjoying. Reheat briefly in the microwave for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used if you prefer a bit of texture in the filling, but creamy peanut butter offers a smoother consistency that’s easier to roll into balls.

What if I don’t have espresso powder?

Espresso powder enhances the chocolate flavor but can be omitted if unavailable. The cookies will still be delicious with a slightly less intense chocolate taste.

Peanut Butter Filled Brownie Cookies Recipe

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★★★★★

4.5 from 79 reviews

Delight in these rich and fudgy Peanut Butter Filled Brownie Cookies, combining the intense flavor of chocolate brownie dough with a creamy peanut butter center. Perfectly soft with a slightly crisp edge, these cookies marry two beloved treats into one irresistible bite.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 38 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 1/2 cup (125g) creamy peanut butter
• 1/2 cup (60g) confectioners’ sugar

Brownie Cookie Dough

• 8 ounces (226g) semi-sweet chocolate, coarsely chopped (2 standard 4-ounce bars of baking chocolate)
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 Tablespoons (71g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Make the peanut butter filling: In a small bowl, mix the peanut butter and confectioners’ sugar together until combined and smooth using a spoon. The mixture will be thick yet soft. Scoop out about 6g per spoonful and roll into balls. Place on a parchment-lined sheet and freeze for at least 1 hour or up to 1 day.
2. Melt the chocolate: Melt the semi-sweet chocolate using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring after each, until fully melted. Set aside to cool slightly.
3. Mix dry ingredients: Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
4. Cream butter and sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamy.
5. Add eggs and vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat on high speed for 2 minutes, scrape down the bowl, then beat for an additional minute on high speed.
6. Incorporate melted chocolate: Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes until well combined.
7. Add dry ingredients: Add the dry flour mixture to the wet ingredients and beat on low speed just until combined. Avoid overmixing.
8. Chill the dough: Cover and refrigerate the dough for 1 hour. If chilling longer, allow the dough to sit at room temperature for 10-15 minutes before shaping.
9. Preheat oven: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
10. Shape the cookies: Remove peanut butter balls from the freezer in small batches to prevent softening. Scoop about 1.5 tablespoons (30g) of cookie dough and roll into a ball. Make an indentation in the dough ball, place a frozen peanut butter ball inside, then pinch and seal the dough around the filling. Roll to smooth. Repeat with remaining dough and filling.
11. Bake the cookies: Arrange dough balls 3 inches apart on baking sheets. Bake for 12-13 minutes, until edges are set but centers remain soft.
12. Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
13. Storage: Store cookies covered at room temperature for up to 1 week.

Notes

• Use creamy peanut butter for smooth filling consistency; natural or regular brands work well.
• Espresso powder enhances the chocolate flavor without adding a coffee taste.
• Microwaving chocolate should be done carefully in intervals to avoid burning.
• The peanut butter balls should remain frozen until just before sealing into dough to prevent melting.
• For easier shaping, work with a few peanut butter balls at a time to keep them firm.

Keywords: Peanut Butter Filled Brownie Cookies, Chocolate Peanut Butter Cookies, Fudgy Brownie Cookies, Filled Cookies, Soft Chocolate Cookies