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.
- Fudgy brownie base
- Fluffy peanut butter cookie topping
- Soft and sliceable
- Easy to freeze for later
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
- Start by mixing room temp butter with brown sugar and white sugar.
- Using a stand or hand mixer, beat on low until fluffy.
- Add in an egg, vanilla and peanut butter.
- Continue mixing on low until evenly incorporated.
5. 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.
6. Fold in the chocolate chips.
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.
- 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 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 degrees for 25-30 minutes. 25 minutes yields very fudgy, soft and almost underdone bars. 30 minutes is still quite fudgy.
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!
Yes! Bake the brownies at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Roll the cookie dough into balls and place two inches apart on a parchment paper lined baking sheet. Flatter with the palm of your hand or a glass into a thick disc. Bake at 350 degrees F for 8-10 minutes.
Store cooled brookies in a closed container at room temperature for 2-3 days. Store them in the fridge for 4-5 days.
The cookie topping should be puffy and golden at the edges. Test the brownies for doneness by inserting a toothpick in the center. If it comes out cleans, the brownies are ready! Place foil over the dish if the cookies are browning too quickly.
Yes! It's easiest to slice and freeze individual bars. To prevent sticking, layer between wax paper and place in a freezer container. Freeze for up to 3 months. Let thaw at room temp or in the microwave.
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Peanut Butter Brookies
Peanut Butter Cookies
- ½ cup unsalted butter softened to room temp
- ½ cup white sugar
- ¼ cup light brown sugar
- 1 large egg
- ¾ cup natural creamy peanut butter
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup white sugar
- ½ cup cocoa powder
- ½ cup canola oil see note 1
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ⅛ 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. An earlier version of this recipe used ⅔ cup oil in the brownies, but after making these a few more times I've changed it to ½ cup.
- 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.
- Leftovers: Store cooled brookies in a closed container at room temperature for 2-3 days. Store them in the fridge for 4-5 days.
- For harder cookie bars, bake for 35 minutes instead of 30.