These Peanut Butter Brownie Cookies have crispy edges and fudgy centers. They are filled with peanut butter and the no chill recipe is quick and easy.
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These peanut butter stuffed salted brownie cookies are fudgy, chocolately cookies filled with peanut butter.
Peanut butter and chocolate are one of my favorite combinations. These cookies are a must for everyone who loves peanut butter and chocolate! The recipe is inspired by my brownie cookies recipe.
For more delicious recipes, try my chocolate peanut butter brownies, Nutter Butter bars, and Nutella peanut butter cake.
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Ingredients
- Butter: Use room temperature unsalted butter for the cookie dough and room temperature or softened butter for the peanut butter mixture.
- Chocolate: I like to use both chopped dark chocolate and semisweet chocolate. Use all of one or some of both like I did. Use baking chocolate found in the baking aisle of the grocery store.
- Chocolate chips: I recommend semisweet chocolate chips. They add nice little chocolatey bites to the cookies once baked.
- Cocoa powder: Use regular unsweetened cocoa powder or Dutch processed.
- Sugars: A combination of granulated sugar and brown sugar add flavor, sweetness and structure to the cookies. Light or dark brown sugar can be used.
- 2 Eggs: Use 2 large room temperature eggs.
- Sea salt: A sprinkle of flaky sea salt balances out the sweetness of the cookies. It also enhances the chocolate flavor. Sprinkle it on before or after baking.
- Peanut butter: I recommend creamy peanut butter such as Jif or Skippy.
- Powdered sugar: We’re combining peanut butter with powdered sugar and melted butter for the filling. It makes the yummiest stuffed filling for these cookies.
See recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Cookies can be made without the peanut butter middles, but I highly recommend making them with peanut butter!
- Use light brown sugar in place of dark brown sugar.
Instructions
Step 1: (Picture 1 above)– Stir together the peanut butter, softened butter, powdered sugar and salt. Place mixture in the freezer for up to 30 minutes or until it’s thick enough to form into balls. Form 17 balls the size of 1 heaping teaspoon. Place them on a baking sheet and place in the fridge them while you prepare the rest of the ingredients.
Step 2: (Picture 2 above)–Melt the butter in a medium saucepan. Remove pan from the heat. Add the chopped chocolate and stir until it’s melted and combined. Set aside to cool slightly.
Step 3: (Picture 3 above)–Add the eggs, sugars and vanilla to the bowl of an electric mixer.
Step 4: (Picture 4 above)–Mix on medium high speed until mixture thickens.
Step 5: (Picture 5 above)–Pour the melted chocolate-butter mixture into the egg mixture. Mix until combined and smooth.
Step 6: (Picture 6 above)–Fold in the dry ingredients followed by the chocolate chips.
Step 7: (Picture 7 above)–Fill an ice cream scoop half way with batter. Place one peanut butter ball in the scoop. Fill the rest of the scoop with cookie dough. Drop the cookies onto the cookie sheet 3″ apart.
Step 8: (Picture 8 above)–Sprinkle the cookies with flaky sea salt. Bake 10-12 minutes until the center is just set. Let cool on the baking sheet for 10 minutes then transfer them to a rack to cool.
Expert Tips
- Prepare the filling first so it has time to chill. Chilling the peanut butter ball filling makes it easier to pick them up and stick them inside the cookie scoop.
- Use a cookie scoop or ice cream scoop to form the dough.
- Keep the peanut butter balls in the fridge or freezer while the first batch of cookies bake.
Recipe FAQs
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
I recommend creamy peanut butter such as Jif or Skippy. I wouldn’t recommend using natural peanut butter for this recipe.
More Cookie Recipes You’ll Love
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Peanut Butter Brownie Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 5 ounces dark chocolate chopped
- 4 ounces semi-sweet chocolate chopped
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup dark brown sugar packed
- 2½ teaspoons vanilla
- 2 large eggs room temperature
- ½ cups chocolate chips semi-sweet or dark
- flaky sea salt for sprinkling
Peanut Butter Filling
- ½ cup peanut butter
- 3 tablespoons butter softened
- 6 tablespoons powdered sugar
- 1 pinch salt
Instructions
Peanut Butter Filling
- In a medium sized bowl, stir together the peanut butter, softened butter, powdered sugar and salt. Mixture will be sticky, but you should be able to form it into balls. If it's too sticky or liquidy, place it in the fridge or freezer for about 20 minutes until it becomes thicker and easier to work with.
- Form 17 balls the size of 1 teaspoon and place them on a small wax paper lined baking sheet. Place the balls in the fridge while you prepare the rest of the ingredients. Chilling the peanut butter balls will make them easier to work with.
Brownie Cookies
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Melt the butter in a medium saucepan. Remove pan from the heat. Add the dark and semisweet chopped chocolate and stir until it's melted and combined. Set aside to cool slightly.
- In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment or with a handheld mixer on medium high speed, mix the eggs, sugars and vanilla for 5 minutes, until mixture thickens.
- With the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Remove bowl from mixer stand and use a spatula gently fold in the dry ingredients until just combined. Do not overmix. Add in the chocolate chips.
- Fill an ice cream scoop half way with batter. Place one peanut butter mixture ball in the scoop and fill the rest of the scoop with cookie dough. Drop the cookies onto the cookie sheet. Place them 3″ apart. Return peanut butter balls to the fridge or freezer until you're ready to form next tray of cookie dough balls.
- Sprinkle the cookies with flaky sea salt and bake 10-12 minutes until the center is just set. Let cool on the baking sheet for 10-15 minutes before then transferring them to a rack to cool.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Sound Yummy. Must get baking!
Natalie
Thank you! They are amazingly good! Hope you’ve had the chance to make them!!