Fudgy Peanut Butter Brownie Cookies (Brookies)
These homemade peanut butter Brookies combine a fudgy chocolate brownie, creamy peanut butter, and thick chocolate chip cookie dough in one easy dessert.
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Equipment
- Half-size baking sheet
- Cookie scoop
- Square baking tins
Ingredients
Brownie Layer
- 9 tablespoons unsalted butter 136 g, melted
- 1 ¼ cups granulated sugar 275 g
- ¾ cup unsweetened cocoa powder 65 g
- 2 large eggs room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour 45 g
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Peanut Butter Layer
- ½ cup creamy peanut butter such as Jif or Skippy
Chocolate Chip Cookie Layer
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Optional Toppings
- Vanilla shelf-stable frosting
- Reese's Pieces
- Mini chocolate chips
Instructions
Prepare the pans
- Preheat the oven to 325°F.
- Lightly spray 12 square baking tins with pan spray and arrange them on a half-size baking sheet.
Make the brownie batter
- In a large bowl, combine the melted butter, sugar, and cocoa powder.
- Whisk in the eggs and egg yolk until the batter looks smooth, glossy, and slightly thickened. Stir in the vanilla.
- Fold in the flour and salt just until combined. Fold in the chocolate chips.
Make the cookie dough
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar until smooth and well combined.
- Add the egg and vanilla and mix again.
- Add the dry ingredients and mix just until the cookie dough comes together. Fold in the chocolate chips.
Add the brownie layer
- Divide the brownie batter evenly between the 12 tins.
- I use my yellow scoop and portion about 2 ounces of brownie batter into each tin.
- Gently spread the batter across the bottom of each pan.
Add the peanut butter
- Warm the peanut butter briefly in the microwave, just until it becomes soft and easy to spread.
- Add about 2 teaspoons to each Brookie and spread it into a thin layer over the brownie batter.
Add the cookie layer
- Divide the cookie dough evenly between the 12 pans.
- I use the same yellow scoop for the cookie dough, which gives me about 2 ounces per Brookie.
- Gently flatten each portion of cookie dough before placing it over the peanut butter.
- You don't need to completely cover the brownie batter. A little brownie showing around the edges gives the finished Brookies a nice layered look.
Bake
- Bake at 325°F for about 30–35 minutes. Mine took about 33 minutes.
- Begin checking around 25 minutes since ovens can vary.
- The cookie layer should be lightly golden around the edges, and the center should no longer look glossy or raw. The cookie will still feel soft when you remove the Brookies from the oven.
- Let the Brookies cool completely in their tins. The brownie and cookie layers will continue to set as they cool.
Decorate
- Once completely cool, pipe a small swirl of vanilla frosting onto each Brookie.
- Top with Reese's Pieces and mini chocolate chips.
Notes
About the tins: I bake these in individual 5-ounce square tins. They're great for Brookies because they keep each dessert neatly portioned and make packaging especially easy.
Shop the square tins I use.
About the scoop: My yellow scoop is marked 1 ⅝ ounces, but when filled with this brownie batter or cookie dough, the actual portion weighs closer to 2 ounces. Scoop sizes can vary, so weighing your first portion is an easy way to check yours.
Shop the yellow handle scoop I use.
Cocoa powder: Regular unsweetened cocoa powder, including Hershey's, works well. For a darker chocolate flavor, you can substitute a dark cocoa such as Hershey's Special Dark.
Peanut butter: Use a traditional creamy peanut butter such as Jif or Skippy. Natural peanut butter can separate and become oily when warmed and baked.
For cottage bakers: Let the Brookies cool completely before covering or labeling the tins. This helps prevent condensation from forming inside the package.
Decorating: I topped mine with my vanilla shelf-stable frosting, Reese's Pieces, and mini chocolate chips.
Labels: Selling these from your home bakery? Use my editable cottage bakery label template.
