Peanut Butter Filled Brownie Cookies
Rich and chewy brownie cookies filled with creamy peanut butter centers. Perfectly fudgy and tender with a melt-in-your-mouth texture.
Equipment
- 1 Mixing bowl large
- 1 Microwave for melting chocolate
- 1 Hand or stand mixer for creaming dough
- 2 Baking sheets lined with parchment or silicone mats
- 1 Wire cooling rack
Ingredients
Main Ingredients
- ½ cup creamy peanut butter for easy scooping and melting
- ½ cup confectioners’ sugar for peanut butter filling
- 8 ounces semi-sweet chocolate chopped
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup cocoa powder natural or dutch-process
- 1 teaspoon espresso powder optional boost for chocolate flavor
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter softened
- ¾ cup packed brown sugar light or dark
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Mix creamy peanut butter and confectioners’ sugar in a bowl until smooth. Scoop into small balls and freeze while making the dough.
- Melt chopped chocolate in microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Whisk flour, cocoa powder, espresso powder, baking powder, and salt in a bowl.
- In a mixer, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla, beat until combined. Scrape bowl and mix again briefly.
- Mix in cooled melted chocolate. Add dry ingredients and mix just until combined. Dough will be sticky.
- Chill dough for 1 hour. Meanwhile, keep peanut butter balls in freezer.
- Scoop dough, flatten, place chilled peanut butter ball inside, wrap and seal into a ball. Place on baking sheet.
- Bake cookies for 12–13 minutes, until edges are just set.
- Cool cookies on sheet for 5–10 minutes, then transfer to wire rack.
Notes
To save time, prepare peanut butter balls in advance. Cookies can be frozen and reheated for later enjoyment.