Fudgy Chocolate Peanut Butter Brownie Cookies
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If you like homemade brownies and cookies, get ready for the best of both! Fudgy Chocolate Peanut Butter Brownie Cookies have the decadent taste and texture of fudgy brownies and the chewy edges of freshly baked chocolate cookies. Oh, and don’t forget the creamy peanut butter filling — pure indulgence!
It is the time of year for baking and pure decadence, don’t you think? The holiday baking season is all about rich flavors and favorite recipes. Seriously, this peanut butter brownie cookie will not disappoint!
Why you’ll love this Brownie Cookies recipe!
Ingredient notes
- Peanut butter | Use creamy peanut butter for the best results.
- Butter | Use softened unsalted butter for a buttery and soft peanut butter filling. Then use melted unsalted butter in the cookie dough, adding the richness.
- Sugar | Add powdered sugar for an additional dose of sweetness in your filling.
- Brownie mix | I prefer Betty Crocker dark chocolate brownie mix, but you can use your favorite brand.
- Eggs | Add large eggs to the batter to produce a fluffy texture.
- Chocolate syrup | This is the secret ingredient to achieving a fudgy texture.
- Vanilla | Toss in some vanilla extract to deepen the creamy chocolate and peanut butter notes.
- Flour | Give the dessert structure, turning the brownies into cookies with classic all-purpose flour.
- Chocolate chips | Make a melted chocolate frosting with mini semi-sweet chocolate chips.
- Peanut butter chips | Use creamy peanut butter for a peanut butter topping.
- Coconut oil | Separately combine the peanut butter chips and chocolate chips with coconut oil to help melt them and make a more spreadable frosting.
How to make these Brownie Mix Cookies
Making these peanut butter-filled brownie cookies is fun, and it’s even better when you get to enjoy the sweet chocolatey aroma filling your kitchen as they cook. Happy baking!
STEP 1 | Preheat and prep
First, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
STEP 2 | Make peanut butter filling
Next, combine the peanut butter mixture in a small mixing bowl by adding the peanut butter and softened butter together. Carefully pour in the powdered sugar and mix it well.
Once the peanut butter filling is complete, put it in the refrigerator until it’s needed later in the recipe.
STEP 3 | Combine cookie batter
In a separate large bowl, combine the brownie mix, eggs, melted butter, chocolate syrup, and vanilla for the cookie brownie batter.
STEP 4 | Add flour and form cookie dough balls
Stir in the flour just until incorporated, then use a two-tablespoon cookie scoop to scoop 12 cookie dough brownie balls.
STEP 5 | Fill with peanut butter mixture
It’s time to make room for the best part of this recipe! Using the end of a spatula or your finger, create a divot for the peanut butter mixture, filling each with two teaspoons.
STEP 6 | Add more cookie dough
Then, use a one-tablespoon cookie scoop to create another cookie dough ball. Spread the cookie dough ball out, place it on top of your peanut butter filling, and press the edges together to enclose it and lock the gooey filling inside.
tips
- Be careful not to overmix the ingredients, preserving the texture of the cookie.
- Use gentle pressure when pressing the dough on top.
- Moving the cookies to a wire rack before they have cooled will likely make them fall apart. So, be sure to keep them on the baking pan.
STEP 7 | Bake and cool
Now, place the cookies about 2-3 inches apart on your cookie sheet and bake for 11 minutes. Remove the sheet from the oven and let the cookies cool completely while on the baking sheet.
STEP 8 | Make chocolate frosting
Once cool, make the tasty frosting by microwaving the semi-sweet chocolate in a microwave-safe bowl in 20-second increments until melted, stirring between each round.
STEP 9 | Make peanut butter frosting
Next, combine the peanut butter chips and coconut oil together in a microwave-safe bowl and heat in the microwave in 20-second increments until melted and smooth, stirring between each round.
STEP 10 | Top, cool, and serve!
Finally, spoon peanut butter topping and chocolate topping on top of the cookies. Each cookie should have about a teaspoon of each frosting.
For a fun effect, use a spoon to swirl and cover the top of the cookie, slightly blending the two frostings. Let the chocolate brownie cookies cool completely, then dig in!
For more delicious brownie combinations, try my Pumpkin Cheesecake Brownies right in time for fall! Or check out these Malted Mousse Brownies and family favorite Buckeye Brownie Bites!
Variations and substitutions
- Mini Cookies. Instead of large cookies, make miniatures! Scoop about a tablespoon of dough for the base, use less filling, and top with half a tablespoon of dough to seal the cookie. Then, reduce the baking time by a few minutes, keeping the same temperature.
- Crinkle Top. For a crinkly top, coat the cookies with powdered sugar before baking.
- Add Some Crunch. Use crunchy peanut butter for the topping and filling.
- Easily double the recipe and bake on two baking sheets to feed a crowd.
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Storage tips
- These cookies can be stored at room temperature in an airtight container for up to 5 days. In the refrigerator, the cookies will keep for about a week.
Frequently asked questions
Sometimes, granulated sugar can take the place of powdered sugar. But not all recipes work with this substitution. For these cookies, the powdered sugar is needed for the peanut butter filling. The soft and fine powdered sugar produces a creamy and silky texture, while granulated sugar makes it grainy.
Sure! If you prefer dark chocolate, you can use it in place of the mini chocolate chips.
You may have mismeasured the flour. Especially if you were doubling the recipe, be sure you used the correct amount. Too little will compromise the structure of the cookies.
Serving suggestions
Enjoy fresh-from-the-oven cookies with a chilled scoop of homemade Peppermint Ice Cream. Or perhaps you want to sip on a fresh cup of warm Homemade Instant Chai Latte Tea, Dark Chocolate Peppermint Mocha, or Hot Apple Cider!
Looking for more Homemade Cookie Recipes?
This holiday season, skip the basic chocolate chip cookies and bring something festive and fun to the table. Try my Chewy Ginger Cookies, Chocolate Drop Cookies with snow-white frosting and red and green sprinkles, adorable Chocolate Christmas Pinwheel Cookies, and Peppermint Chocolate Drop Cookies.
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Fudgy Chocolate Peanut Butter Brownie Cookies
Ingredients
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 1 tablespoon unsalted butter softened
- ½ cup powdered sugar
Cookie Dough
- 1 19.9-oz. dark chocolate brownie mix I used Betty Crocker
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
Topping
- ½ cup semi-sweet mini chocolate chips
- ½ cup peanut butter chips
- 1 teaspoon coconut oil
Instructions
- First, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together the peanut butter mixture in a small mixing bowl by combining the peanut butter and softened butter together. Add the powdered sugar and mix well. Once the peanut butter filling is combined, put it in the refrigerator until needed.
- For the cookies, combine the brownie mix, eggs, melted butter, chocolate syrup, and vanilla together in a medium sized mixing bowl.
- Stir in the flour until combined. Use a two-tablespoon cookie scoop to scoop 12 cookie dough brownie balls.
- Using the end of a spatula, or your finger, create a divot for the peanut butter filling. Fill the divot with about 2 teaspoons of peanut butter filling.
- Use a one tablespoon cookie scoop to create another cookie dough ball. Spread the cookie dough ball out, place it on top of your peanut butter filling, and press the edges together to enclose the peanut butter filling.
- Place cookies about 2-3” apart on your baking sheet and bake for 11 minutes.
- Remove from the oven and let cool completely on the baking sheet.
- Once cool, make the frosting by microwaving the semi-sweet chocolate in a microwave safe bowl in 20 second increments until melted – stirring between.
- Combine the peanut butter chips and coconut oil together in a microwave safe bowl and heat in the microwave in 20 second increments until melted and smooth – stirring between.
- Spoon about 1 teaspoon of peanut butter topping and chocolate topping on top of each cookie. Use a spoon to swirl and cover the top of the cookie. Let cool completely.
Notes
- Cookies can be stored at room temperature in an airtight container for up to 5 days.
- Be careful not to overmix the ingredients, preserving the texture of the cookie.
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- Use gentle pressure when pressing the dough on top.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
