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Peanut Butter Brownie Cookies

by Christa on June 7, 2012

Post image for Peanut Butter Brownie Cookies

Yes, you read that correctly. This delicious recipe features a chewy peanut butter cookie stuffed with brownie bites! Its basically the inverse of Peanut Butter Brownies.

This is the perfect recipe if you have a pan full of brownies and you don’t know what to do with them. The peanut butter cookies are so chewy and peanut-buttery, they are exactly what a peanut butter cookie should be. And with the addition of brownie bites, it takes them to a whole other level.

If you like chocolate and peanut butter, look no further than these yummy Peanut Butter Brownie Cookies.

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Peanut Butter Brownie Cookies

 (Makes 24 brownie cookies)

INGREDIENTS:

Cookies:
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup smooth peanut butter
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
8 Tablespoons unsalted butter (room temperature)
2 Tablespoons honey
1 large egg
2 tsp pure vanilla extract
2 cups pre-made brownies, cut into tiny pieces

DIRECTIONS:

  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper, or spray lightly with non-stick cooking spray.
  2. Mix the flour, baking soda and the salt in a medium bowl, set aside.
  3. Using an electric mixer beat the peanut butter, brown sugar, granulated sugar, butter, honey egg and vanilla in a large bowl until well blended.
  4. Stir the dry ingredients into the peanut butter mixture in two additions. Just until combined. (Be sure not to over mix- this is what makes dry brittle cookies).
  5. Stir in brownie bites, just until incorporated. Stir gently so the brownie bites don’t get too broken up. The dough will be pretty wet, its alright, that means the cookies with be soft & gooey- just how we want them!
  6. Scoop about 2 tablespoons full of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 10-11 minutes or until the cookies puff and begin to brown on top but are still soft to the touch.
  7. Let the cookies cool on the baking sheets for 5 minutes. Then use a spatula to transfer the cookies to a wire rack. Enjoy with a BIG glass of milk. 🙂
Recipe adapted from: Ceramic Canvas

 

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{ 1 comment… read it below or add one }

PG June 26, 2012 at 6:15 pm

I can’t imagine ever having a pan full of brownies and not knowing what to do with them….but I can imagine making brownies and partitioning some out to make these cookies.

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