Peanut Butter Brookies, AKA peanut butter cookies and brownies in bar form, are soft, fudgy and downright delicious! Made in two bowls using traditional baking ingredients.
I really can’t imagine a dessert better than peanut butter brookies.
Peanut butter. Chocolate. Cookies. Brownies. I mean…yep. That’s pretty much dessert heaven, at least for me.
If you’re new to the magical art of brookies, welcome. They are really easy to make but take a little bit of extra time because you’re basically making a batch of cookies and a pan of brownies. I promise the extra work is worth it!
This version of brookies is made with a brownie base and a peanut butter cookie top.
The result is a deliciously fudgy, soft and sliceable cookie bar that you are sure to love!
This recipe uses traditional baking ingredients:
- All-purpose flour
- Baking soda
- Cocoa powder
- Unsalted butter
- Canola oil (light olive oil will also work)
- Peanut butter (natural works best)
- White sugar
- Light brown sugar
- Vanilla extract
Peanut butter cookies
Start by making the cookies first. We’ll use a traditional creaming method to make the cookie dough.
Start by mixing room temp butter with brown sugar and white sugar (image one). Using a stand or hand mixer, beat on low until fluffy (image two).
Add in an egg, vanilla and peanut butter (image three). Continue mixing on low until evenly incorporated (image four).
Mix together the dry ingredients in a separate bowl (all purpose flour, salt and baking soda). Slowly stir this mixture into the wet mixture using a wooden spoon (image five). Fold in the chocolate chips (image six).
Ta-da! Peanut butter cookies.
Cover the cookie dough and place in the fridge while you make the brownie batter. The dough doesn’t need to be chilled for any specific time but it is better than leaving it at room temp while the brownies are being assembled.
Side note: These do cook up into delicious peanut butter cookies on their own.
These brownies are fudgy and oil-based like the box mix kind.
Start by mixing together cocoa powder and white sugar in a medium mixing bowl (image one).
Once combined, add oil and two eggs, mixing until incorporated. I use canola oil but a lightly flavored olive oil will also work.
Stir in the all-purpose flour and a pinch of salt. Mix until just combined (image two). The batter should be wet but not liquidy.
Put it all together
Add the brownie batter to a lightly oiled 9×9 baking dish.
Use a tablespoon to scoop ping pong ball sized cookie dough pieces– basically the size of a regular cookie dough scoop — onto the brownie batter. They will sink into the batter a little bit, that’s okay.
Bake at 350 degrees for 25-30 minutes. 25 minutes yields very fudgy, soft and almost underdone bars. 30 minutes is still quite fudgey.
The first time I made this recipe I cooked it for 35 minutes, which yielded much drier bars. If you prefer harder cookie bars you can cook it for 35 minutes, but I like to stick to 25 minutes.
Allow the brookies to come to room temp before slicing to avoid a mess. If you can’t wait, they are still delicious but they will not be perfect slices.
If you’re feeling extra, I recommend adding flaked sea salt to the top of these. It really takes them to the next level!
Looking for more baking recipes?
You might like these:
- Vegan Peanut Butter Brownies
- Dark Chocolate Peanut Butter Cookies
- Molasses Crinkle Cookies
- Vegan Pumpkin Chocolate Chip Cookies
Peanut Butter Brookies
Peanut Butter Cookies
- 1/2 cup unsalted butter softened to room temp
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3/4 cup natural creamy peanut butter
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup white sugar
- 1/2 cup cocoa powder
- 2/3 cup canola oil see note 1
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees F. Lightly oil a 9x9 baking dish with cooking spray. Set aside.
- To make the peanut butter cookies: Add softened butter, white sugar and light brown sugar to a medium mixing bowl. I usually slice the butter into a few pieces to make it easier to incorporate. Using a hand or stand mixer, cream butter and sugar together on low until fluffy. Add one egg, creamy peanut butter and vanilla extract. Mix on low until just combined.
- Mix together the dry ingredients in a separate bowl: spoon and level all purpose flour (see note 2), baking soda, salt. Slowly stir this mixture into the wet mixture using a wooden spoon. Fold in the chocolate chips. Cover bowl and place in the fridge until ready to use.
- To make brownies: Using a wooden spoon, stir together white sugar and cocoa powder in a medium mixing bowl. Once combined, add oil, two eggs, and vanilla, mixing until incorporated.
- Stir in the all-purpose flour (using spoon and level method) and a pinch of salt. Mix until just combined. The batter should be wet but not liquidy.
- To assemble: Add brownie batter to the lighlty oiled 9x9 baking dish. Use a tablespoon to scoop ping pong ball sized cookie dough pieces-- basically the size of a regular cookie dough scoop -- onto the brownie batter. They will sink into the batter a little bit, that's okay.
- Bake at 350 for 25-30 minutes. 25 minutes yields fudgy, almost underdone brookies. 30 minutes will still be soft, but less so. Press a fork or toothpick into the center of the brownies to test for doneness before removing from the oven. Allow to cool before slicing for best results.
- Oil: I use canola oil because it has a neutral flavor. A lightly flavored olive oil can be used in place of canola.
- Spoon and level: For consistent measuring, take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- Store cooled brookies in a closed container at room temp for 4-5 days.
- Not a fan of fudgy? Cooking for 35 minutes yields a more well-done bar.