Print

Peanut Butter Filled Brownie Cookies Recipe

Print Recipe

★★★★★

5 from 75 reviews

These Peanut Butter Filled Brownie Cookies combine the rich, fudgy texture of chocolate brownies with a creamy, sweet peanut butter center. Perfectly soft and gooey, these cookies are a delicious treat that blends the best of both worlds: the decadence of brownies and the delightful surprise of a peanut butter filling.

Ingredients

Scale

Peanut Butter Filling

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

Cookie Dough

  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped (2 standard 4-ounce bars)
  • 3/4 cup (94g) all-purpose flour, spooned and 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. Prepare the Peanut Butter Filling: In a medium bowl, mix together the creamy peanut butter and confectioners’ sugar until smooth and well combined. Set aside or refrigerate briefly to firm up while you prepare the cookie dough.
  2. Melt the Chocolate: Place the coarsely chopped semi-sweet chocolate and unsalted butter in a heatproof bowl. Melt over a double boiler or in the microwave in short bursts, stirring frequently until smooth and fully melted. Let cool slightly.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
  4. Cream Sugars and Eggs: In a large mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet and Dry: Gradually add the slightly cooled melted chocolate mixture to the butter and sugar mixture, mixing well to combine. Then slowly add the dry ingredients, folding them in just until fully incorporated. Avoid overmixing to keep the cookies tender.
  6. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand. Place a teaspoon of the peanut butter filling in the center. Top with another scoop of dough to completely encase the filling, sealing edges well to prevent leaking. Place assembled cookie dough balls onto the prepared baking sheets.
  7. Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake to maintain the fudgy brownie texture inside.
  8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set and maintain their shape while keeping a gooey, fudgy center.

Notes

  • Use creamy peanut butter for the smoothest filling texture; natural peanut butter can be used but might be less creamy.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For a richer chocolate taste, use dutch-process cocoa powder if possible.
  • Room temperature eggs help create a smooth batter and better rise.
  • Seal the cookie dough around the peanut butter well to avoid filling leakage during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Peanut butter cookies, Brownie cookies, Filled cookies, Chocolate peanut butter dessert

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