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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.

Ingredients

Scale

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

Find it online: https://topreci.com/peanut-butter-filled-brownie-cookies-recipe/