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Peanut Butter Cookie Brownie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peanut Butter Cookie Brownie recipe combines the rich, fudgy texture of classic brownies with the nutty goodness of peanut butter cookie dough. Layers of decadent chocolate and a smooth peanut butter cookie crust create a heavenly treat perfect for any occasion.

Ingredients

Scale

Peanut Butter Cookie Dough

  • 1 cup Unsalted Butter (room temperature)
  • 1/2 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup Peanut Butter

Brownie Batter

  • 1 cup Unsalted Butter (melted)
  • 1 3/4 cups Granulated Sugar
  • 4 Eggs
  • 1 1/4 cups All Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1 1/2 cups Chopped Chocolate
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat and Prepare Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal of the brownies.
  2. Make Peanut Butter Cookie Dough: In the bowl of a stand mixer, cream together 1 cup room temperature butter, 1/2 cup granulated sugar, and 3/4 cup brown sugar for about 2-3 minutes until light and fluffy. Add 1/2 cup peanut butter and mix for an additional minute. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon vanilla extract and mix. Gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt, mixing until the dough comes together. Set aside.
  3. Prepare Brownie Batter: In a microwave-safe bowl, melt 1 cup unsalted butter and 1 1/2 cups chopped chocolate together until smooth. Stir in 1 3/4 cups granulated sugar until combined. Add 4 eggs one at a time, mixing thoroughly after each. Add 1 teaspoon vanilla extract. Gently fold in 1 1/4 cups flour and 3/4 cup cocoa powder until just combined.
  4. Assemble Layers: Pour the brownie batter into the prepared baking pan and spread evenly with a spatula. Using a cookie scoop or spoon, drop dollops of the peanut butter cookie dough on top of the brownie batter and spread gently to cover the surface evenly.
  5. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not overbake to maintain fudgy texture.
  6. Cool and Serve: Remove from oven and allow to cool completely in the pan on a wire rack before cutting into 12 squares. This ensures the layers set properly for clean slices.

Notes

  • Room temperature butter is crucial for creaming the cookie dough properly.
  • Do not overmix brownie batter once flour and cocoa are added to avoid tough brownies.
  • Use parchment paper for easy removal and cleanup.
  • Allow brownies to cool fully before cutting to prevent crumbling.
  • You can substitute peanut butter with any nut butter if desired, but it may alter flavor and texture.

Find it online: https://yumrecipesfood.com/peanut-butter-cookie-brownie-recipe/