A quick and tasty cookie that mixes rich cocoa and creamy peanut butter.

Table of Contents

introduction

These Peanut Butter Brownie Cookies are soft, fudgy, and easy to make. The dough uses simple pantry ingredients. If you like peanut butter treats, check this simple guide on how to make peanut butter balls for more ideas and similar snacks.

why make this recipe

You make them fast with few ingredients.
They taste like a mix of brownie and peanut butter cookie.
They work for snacks, lunch boxes, or small parties.
The recipe is easy to change with chips or fillings.

how to make Peanut Butter Brownie Cookies

Ingredients :
1 cup creamy peanut butter, 0.67 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup chocolate chips (optional)

Directions :

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the creamy peanut butter, sugar, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually mix the dry ingredients into the peanut butter mixture until just combined. Fold in chocolate chips if desired.
Drop dollops of dough onto a parchment-lined baking sheet, leaving space for spreading.
Bake for 10-12 minutes until edges are set and tops are glossy.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

For another take on peanut butter treats and ways to shape cookies, you can see a quick recipe for peanut butter balls that gives extra shaping tips.

how to serve Peanut Butter Brownie Cookies

Serve warm or at room temperature. They go well with milk, coffee, or a scoop of vanilla ice cream. For a party, stack them on a plate or put them in paper liners. See simple ideas for serving peanut butter snacks at small gatherings on this page about peanut butter balls.

how to store Peanut Butter Brownie Cookies

Cool first.
Store in an airtight container at room temperature for up to 3 days.
For longer storage, keep in the fridge up to 1 week.
Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature.

tips to make Peanut Butter Brownie Cookies

Use creamy peanut butter for best texture.
Measure flour loosely; too much makes cookies dry.
Do not overmix after adding flour. Mix until just combined.
Watch baking time: 10–12 minutes keeps centers soft.
Let cookies cool a bit on the sheet to finish baking and hold shape.

variation (if any)

Add 1/2 cup chopped peanuts for crunch.
Use white chocolate chips or peanut butter chips instead of chocolate chips.
Press a peanut butter cup into each ball before baking for a filled cookie.
Make smaller cookies and bake 8–10 minutes for bite-sized treats.

FAQs

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy will add texture. Use the same amount.

Q: Can I make these gluten free?
A: Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend.

Q: Do I need to chill the dough?
A: No. This dough bakes well right after mixing.

Q: Can I skip the egg?
A: You can try an egg substitute, but texture may change and cookies can be more dense.

Q: How do I keep cookies soft?
A: Do not overbake and store in an airtight container with a slice of bread to keep moisture.

Conclusion

If you want a filled version or more photo steps, try the filled cookie idea at Peanut Butter Filled Brownie Cookies – Sally’s Baking for extra inspiration. For another clear recipe and tips close to this one, read Peanut Butter Brownie Cookies – Homemade Home.

Peanut Butter Brownie Cookies

Author: Lillian
Total Time: 22 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

These Peanut Butter Brownie Cookies are soft, fudgy, and quick to make using simple pantry ingredients.

Ingredients

1 cup creamy peanut butter
0.67 cup all-purpose flour
0.25 cup unsweetened cocoa powder
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the creamy peanut butter, sugar, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually mix the dry ingredients into the peanut butter mixture until just combined. Fold in chocolate chips if desired.
Drop dollops of dough onto a parchment-lined baking sheet, leaving space for spreading.
Bake for 10-12 minutes until edges are set and tops are glossy.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve warm or at room temperature. They pair well with milk or coffee.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 160mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Keywords: peanut butter, brownie, cookies, dessert, easy cookies, quick recipe, chocolate