These loaded peanut butter Brookies have a rich, fudgy brownie bottom, a creamy peanut butter center, and a thick chocolate chip cookie layer baked right on top.

Baking them in individual tins makes them extra thick, easy to package, and especially good for bakers looking for a dessert that is gourmet enough to sell as a premium treat.

This recipe combines my viral TikTok brownie recipe with my thick bakery-style chocolate chip cookies.

Be sure to watch the video in the recipe card to see how I assemble them!

Jump to Recipe Jump to Video Print Recipe

Why You'll Love These Brookies

Three desserts in one- You get a fudgy brownie, creamy peanut butter filling, and a soft chocolate chip cookie in every bite.

Perfect individual servings- The tins are easier for portioning and selling than traditional brownie cookie bars.

This easy Brookie recipe is made from scratch- You can make a dozen from start to finish in under an hour.

Skip the Brownie Mix

A lot of Brookies recipes start with a box of brownie mix, but there really isn't much time saved.

This homemade brownie batter comes together quickly with melted butter, cocoa powder, sugar, eggs, and flour. It only takes a few minutes to make, and the finished Brookies have a much richer chocolate flavor and fudgier texture.

What You'll Need

The nice thing about this Brookies recipe is that it uses ingredients you probably already have.

Pantry basics: You'll need all-purpose flour, baking powder, salt, granulated sugar, brown sugar, and vanilla extract.

Butter and eggs: Unsalted butter and eggs are used in both the brownie and cookie layers.

Chocolate: You'll need unsweetened cocoa powder and semi-sweet chocolate chips. Regular Hershey's cocoa works perfectly well. If you want a deeper chocolate flavor, you can use Hershey's Special Dark Chocolate cocoa instead.

Peanut butter: Use a traditional creamy peanut butter such as Jif or Skippy. These melt smoothly and give you a more consistent layer than natural peanut butter, which can separate and become oily.

Cookie dough: The top layer is a thick chocolate chip cookie dough made with all-purpose flour, granulated sugar, brown sugar, butter, eggs, vanilla, and chocolate chips.

So while these Brookies look loaded, there really isn't anything unusual to buy. Most of the ingredients are probably already in your baking pantry.

How to Make Peanut Butter Brookies

Make the brownie batter

Lightly spray 12 square baking tins with pan spray and arrange them on a half-size baking sheet.

Melt the butter and cocoa powder, then stir in the sugar.

Whisk in the eggs and egg yolk until the mixture looks smooth, glossy, and slightly thickened. Stir in the vanilla.

Gently fold in the flour and salt, followed by the chocolate chips.

Make the cookie dough

In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until well combined.

Add the egg and vanilla and mix until smooth.

Add the flour, baking soda, and salt and mix just until the dough comes together. Fold in the chocolate chips.

Portion the brownie layer

Divide the brownie batter evenly between the tins and spread it across the bottom.

I use a yellow scoop for this and portion about 2 ounces of brownie batter per tin. You can also divide the batter evenly between the 12 pans.

Add the peanut butter

Warm the creamy peanut butter briefly in the microwave until it becomes easy to pour or spread.

Add about 2 teaspoons of peanut butter to each Brookie. A small cookie scoop works well for this. Spread it into a thin layer over the brownie batter. It doesn't need to reach every edge or look perfectly even.

Add the cookie layer

Divide the cookie dough into 12 equal portions.

I use the same yellow scoop for the cookie dough. Although the scoop is labeled 1 ⅝ ounces, it holds about 2 ounces of this cookie dough.

Gently flatten each portion and place it over the peanut butter layer. You don't need to completely cover the brownie. Leaving a little brownie visible around the edges gives the finished Brookies a nice layered look.

Bake

Bake at 325°F until the brownie is set around the edges and the cookie layer is lightly golden but still soft in the center. Mine took about 33 minutes.

Since every oven is different, set your timer for 25 minutes and begin checking from there. Look for light browning on the cookie dough and no glossy, uncooked dough showing in the center.

Don't wait until the cookie looks completely baked through. The brownie and cookie layers will continue to set as they cool.

Allow the Brookies to cool completely in their tins before packaging.

Decorating Ideas

Once the Brookies are completely cool, you can leave them plain or dress them up for selling.

I decorated mine with a swirl of my vanilla shelf-stable frosting, then topped them with Reese's Pieces and mini chocolate chips.

Packaging Brookies to Sell

One of the best things about baking Brookies in individual tins is that they're already portioned and ready to package once they're cool.

Here are the tools I use:

Square baking tins: These are the 5-ounce square tins I use for baking and selling individual Brookies.

Digital scale: If you don't have the right size cookie scoops, you can use a kitchen scale to portion the brownie batter and cookie dough so every Brookie is the same size.

Bakery label template: If you're selling your Brookies, you can use my editable cottage bakery label template to create a professional label for your packaging.

Storage

Let the Brookies cool completely before covering or packaging them.

Store them in an airtight container at room temperature. Kept covered in their individual tins helps to keep them from drying out. When sealed like this they stay soft for 2-3 days.

They can also be frozen. Thaw at room temperature before serving or selling.

Fudgy Peanut Butter Brownie Cookies (Brookies)

Why You'll Love These Brookies

Skip the Brownie Mix

What You'll Need