Peanut Butter Brownie Cookies
These Peanut Butter Brownie Cookies are a ridiculously easy, yet incredibly delicious dessert! A perfect blend of fudgy brownie and creamy peanut butter, they're guaranteed to be a crowd-pleaser.
Equipment
- Baking sheet
- Large bowl
- Parchment paper
- Wire rack
Ingredients
- 1 box fudge brownie mix (18.3 oz)
- 2 large eggs
- 0.5 cup unsalted butter melted
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- peanut butter for drizzling, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine brownie mix, melted butter, eggs, vanilla extract, cocoa powder, and salt. Stir until well combined.
- Fold in the chocolate chips.
- Scoop teaspoon-sized portions of peanut butter onto a parchment-lined plate. Freeze for 15 minutes.
- Scoop 2 tablespoons of dough, flatten slightly, and place a frozen peanut butter portion in the center. Wrap dough around the peanut butter, seal the edges, and roll into a ball. Place on your prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with warmed peanut butter, if desired.
Notes
Feel free to experiment! Try different types of peanut butter (crunchy!), add chopped nuts, or swap the semi-sweet chocolate chips for milk chocolate or dark chocolate. These cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days (if they last that long!).