These Peanut Butter Brookies are super fudgy and incredibly delicious! A beautiful light and crinkly top and a soft and fudgy inside! It has a delicious peanut butter cookie, brownie and topped with more peanut butter cookie and a delicious peanut butter filling (think Reese’s Pieces filling).
Peanut butter brookies are without a doubt a favorite of mine! Who doesn't love cookie dough, brownie and of course lots of peanut butter.
Brookies are the perfect combination of brownie and cookie dough. They work so incredibly together, and what makes these brookies even better is all of the peanut butter.
These peanut butter brookies are so good as they have chewy peanut butter cookie, with a fudgy brownie, and topped with more peanut butter cookie dough and peanut butter filling (think Reese’s Pieces filling).
For more peanut butter and brookie recipes, try Oreo Espresso Cookies, Oreo Brookies, and Peanut Butter and Dark Chocolate Mousse Cake.
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WHY THIS RECIPE WORKS
- Peanut butter filling: The peanut butter filling (think Reese's Pieces) is absolute amazing and levels up this delicious brookie.
- Chewy and fudgy texture: The center of these brookies are fudgy from the brownie batter and chewy edges from the peanut butter cookie dough.
- No chill time: No need to chill the cookie dough, you can assemble it as soon as you have made it.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Peanut butter: Use smooth peanut butter to flavor these brookies.
- Butter: For the brownie start by melting the butter with the dark chocolate. Let it cool down slightly while prepare the rest of the ingredients.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter dark chocolate.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
STEP BY STEP INSTRUCTIONS - COOKIE DOUGH
Here is how make and bake these peanut butter brookies. This recipe needs an electric hand mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: In a bowl add the butter, peanut butter, brown sugar and granulated sugar and whisk it together for 1-2 min.
STEP 2: Add the egg and mix it in. Then add the vanilla extract and mix it in.
STEP 3: In a separate bowl, stir together all-purpose flour, baking powder, and salt. Then add it into the butter sugar mixture. With a rubber spatula, fold it together until just combined.
STEP 4: Add ¾ off the cookie dough to the bottom of the baking pan and even it out. Set it aside while making the brownie batter.
STEP BY STEP INSTRUCTIONS - BROWNIE
STEP 1: Melt the butter and chocolate over a double boiler or in the microwave.
STEP 2: In a bowl, mix together the eggs, brown sugar and granulated sugar until light and fluffy, about 1 minute.
STEP 3: While mixing, in a steady stream pour the melted butter and chocolate into the batter and mix until combined. Then add the vanilla extract and whisk it until combined.
STEP 4: With a rubber spatula fold in the all-purpose flour, cocoa powder and salt into the batter and gently fold it together until combined.
STEP 5: Pour the batter over the cookie dough and smooth it out with the spatula.
STEP BY STEP INSTRUCTIONS - PEANUT BUTTER FILLING
STEP 1: Mix together the smooth peanut butter and powdered sugar until combined. Divide the peanut butter filling and the remaining cookie dough on top of the brownie batter and sprinkle with peanuts.
STEP 2: Bake for about 30-35 min. It shouldn’t jiggle when taken out of the oven but when using a cake tester, moist crumbs should be one it. Let it cool down completely until cold and it’s ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Don't over bake the brookie: Over baking the brookies, will make them dry. You will rather want them soft and fudgy in the middle.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the peanut butter bookies are done, when the cookie dough looks golden brown and the brownie has just set. It shouldn’t jiggle when taken out of the oven but when using a cake tester, moist crumbs should be one it
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight.
Yes, absolutely. As mentioned above, these brookies get super rich and fudgy by staying in the fridge overnight. You can also easily make the cookie dough a day ahead and assemble the rest of the brookie on the day and bake it.
STORAGE
- Room temperature: To keep these brownies fudgy I recommend storing these brookies at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly!
- Fridge: I personally love cold brookies. It tightens up the texture of the brownie part of the brookie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
Other Peanut Butter and Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Peanut Butter Brookies
Equipment
Ingredients
PEANUT BUTTER COOKIES DOUGH
- 35 g butter room temperature
- 30 g smooth peanut butter
- 40 g brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
BROWNIE
- 125 g butter
- 125 g dark chocolate chips
- 2 eggs
- 125 g brown sugar
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon cocoa powder
- ¼ teaspoon salt
PEANUT BUTTER FILLING
- 80 g smooth peanut butter
- 40 g powdered sugar
- Small handful of salted peanuts
Instructions
PEANUT BUTTER COOKIE DOUGH
- Preheat the oven to 175ºC conventional oven. Prep a 20x20 cm square pan with parchment paper.
- In a bowl add the butter, peanut butter, brown sugar and granulated sugar, and with an electric hand mixer, whisk it together for 1-2 min.35 g butter, 30 g smooth peanut butter, 40 g brown sugar, 70 g granulated sugar
- Add the egg and mix it in. Then add the vanilla extract and mix it in.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together all-purpose flour, baking powder, and salt. Then add it into the butter sugar mixture. With a rubber spatula, fold it together until just combined.125 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt
- Add ¾ off the cookie dough to the bottom of the baking pan and even it out. Set it aside while making the brownie batter.
BROWNIE
- Melt the butter and chocolate over a double boiler or in the microwave.125 g butter, 125 g dark chocolate chips
- In a bowl, mix together the eggs, brown sugar and granulated sugar until light and fluffy, about 1 minute.125 g brown sugar, 100 g granulated sugar, 2 eggs
- While mixing, in a steady stream pour the melted butter and chocolate into the batter and mix until combined. Then add the vanilla extract and whisk it until combined.1 teaspoon vanilla extract
- With a rubber spatula fold in the all-purpose flour, cocoa powder and salt into the batter and gently fold it together until combined.150 g all-purpose flour, 2 tablespoon cocoa powder, ¼ teaspoon salt
- Pour the batter over the cookie dough and smooth it out with the spatula.
PEANUT BUTTER FILLING
- Mix together the smooth peanut butter and powdered sugar until combined. Divide the peanut butter filling and the remaining cookie dough on top of the brownie batter and sprinkle with peanuts.80 g smooth peanut butter, 40 g powdered sugar, Small handful of salted peanuts
- Bake for about 30-35 min. It shouldn’t jiggle when taken out of the oven but when using a cake tester, moist crumbs should be one it. Let it cool down completely until cold and it’s ready to be enjoyed
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