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Peanut Butter Brownie Cookies

These Peanut Butter Brownie Cookies are soft, fudgy, and easy to make, combining rich cocoa and creamy peanut butter for a delightful treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup creamy peanut butter Use creamy peanut butter for best texture.
  • 0.67 cup all-purpose flour Measure flour loosely; too much makes cookies dry.
  • 0.25 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 large egg You can try an egg substitute, but texture may change.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup chocolate chips (optional) Fold in if desired.

Method
 

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

Notes

Serve warm or at room temperature. They go well with milk, coffee, or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months. Use extra shaping tips from peanut butter balls.