Peanut Butter Stuffed Brownie Cookies

If you’re craving a dessert that perfectly balances rich, fudgy brownie flavor with creamy peanut butter goodness, these Peanut Butter Stuffed Brownie Cookies are about to become your new favorite treat. Imagine biting into a chewy, chocolatey cookie with a luscious peanut butter center that melts in your mouth. These cookies deliver on all fronts—deep cocoa flavor, a touch of sweetness, and that irresistible peanut butter surprise inside. Whether you’re baking for a crowd or just treating yourself, this recipe is straightforward, rewarding, and absolutely delicious.

What Sets This Recipe Apart

Unlike your typical cookie or brownie, these Peanut Butter Stuffed Brownie Cookies combine the best of both worlds. The cookie dough is rich with cocoa, giving it the dense, fudgy texture of a brownie, but with the chewy edges and soft middle we all love in a cookie. The real star, though, is the peanut butter filling—soft, creamy, and slightly salty, tucked inside each cookie. This layering creates a delightful contrast of textures and flavors that keeps you coming back for more. Plus, the addition of chocolate chips adds a little extra burst of chocolate that just can’t be beat.

Ingredient Rundown

• 1 cup all-purpose flour: The base of the cookie dough, providing structure and chewiness.
• 1/2 cup unsweetened cocoa powder: Gives the cookies their rich chocolate flavor and deep color.
• 1/2 teaspoon baking soda: Helps the cookies rise slightly and contributes to their tender texture.
• 1/4 teaspoon salt: Balances the sweetness and intensifies the chocolate and peanut butter flavors.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the dough.
• 1 cup granulated sugar: Sweetens the dough and helps create a slightly crisp edge.
• 1/2 cup packed brown sugar: Adds a hint of molasses flavor and keeps the cookies chewy.
• 1 large egg: Binds the ingredients together and gives the cookies structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor and aroma.
• 3/4 cup peanut butter: The creamy filling inside each cookie that perfectly complements the chocolate.
• 1/2 cup chocolate chips: Adds pockets of melty, gooey chocolate throughout the cookie.

Gear Up: What to Grab

• Mixing bowls: For combining dry and wet ingredients separately.
• Electric mixer or hand whisk: To cream the butter and sugars smoothly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Baking sheet: To bake the cookies evenly.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Spoon or cookie scoop: For portioning dough and peanut butter filling.
• Cooling rack: Allows cookies to cool without getting soggy.

Peanut Butter Stuffed Brownie Cookies in Steps

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to ensure the cookies don’t stick and bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this aside; these dry ingredients will give the cookies their signature fudgy texture.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer or whisk to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process usually takes about 2-3 minutes.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and glossy at this point.

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—be careful not to overmix, as that can make the cookies tough.

Step 6: Stir in Chocolate Chips

Fold in the chocolate chips evenly throughout the dough for those delightful melty chocolate pockets.

Step 7: Shape the Cookies with Peanut Butter Filling

Using a cookie scoop or spoon, portion out about 1 tablespoon of dough. Flatten it slightly in your hand, then place a small spoonful (about 1 teaspoon) of peanut butter in the center. Carefully fold the dough around the peanut butter, sealing it inside and shaping it into a ball. Place the stuffed dough balls on the prepared baking sheet, spaced about 2 inches apart.

Step 8: Bake and Cool

Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This rest time helps the cookies set perfectly with a gooey peanut butter center.

Ingredient Swaps & Substitutions

• All-purpose flour: Swap for whole wheat flour for a heartier texture, though the cookies may be denser.
• Unsweetened cocoa powder: Substitute with Dutch-processed cocoa for a smoother, less bitter chocolate flavor.
• Butter: Use coconut oil or a plant-based butter substitute for a dairy-free version.
• Granulated and brown sugar: Replace with coconut sugar for a natural alternative, keeping in mind the flavor will be slightly different.
• Egg: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free option.
• Peanut butter: Swap with almond butter or sunflower seed butter if you want a different nutty twist.
• Chocolate chips: Use chunks or chopped chocolate bars for larger melty bits.

Notes on Ingredients

• Peanut Butter: Smooth peanut butter works best here to create that creamy center. Avoid chunky peanut butter as it can be harder to seal inside the dough.
• Cocoa Powder: Be sure to use unsweetened cocoa powder to balance the sweetness of the cookie dough and peanut butter filling.
• Butter: Softening the butter properly is key for creaming with the sugars to give your cookies that perfect texture.
• Egg: The egg acts as a binder and adds moisture, so don’t skip it unless substituting appropriately.

Prep Ahead & Store

These Peanut Butter Stuffed Brownie Cookies are perfect for prepping ahead of time. You can assemble the cookie dough balls with peanut butter filling, then freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, just pop them straight into the oven from frozen, adding a couple of extra minutes to the baking time.

Once baked, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze the baked cookies for up to 3 months. To enjoy after freezing, thaw at room temperature or warm gently in the microwave for that fresh-baked softness.

Peanut Butter Stuffed Brownie Cookies FAQs

Can I use natural peanut butter for the filling?

Yes! Natural peanut butter works well, but it tends to be oilier and less thick than processed versions, so it might be a bit messier to work with. You can chill the peanut butter before scooping to make it easier to handle.

How do I prevent the peanut butter from leaking out during baking?

Make sure to completely enclose the peanut butter in the cookie dough, pressing the edges firmly together. Slightly chilling the dough balls before baking can also help keep the filling intact.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure your cocoa powder and other ingredients are certified gluten-free.

Are these cookies soft or crispy?

These cookies are meant to be soft and chewy with fudgy brownie-like centers. The edges get just a little crisp, but the overall texture is tender and moist, especially with the peanut butter filling inside.

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Before You Go

These Peanut Butter Stuffed Brownie Cookies are a game-changer for anyone who loves the combination of chocolate and peanut butter. The fudgy brownie base with a creamy peanut butter surprise inside makes every bite unforgettable. Whether you’re baking for a party, a weeknight treat, or just because, these cookies are sure to impress. Don’t forget to share them with friends and family—or keep them all to yourself, we won’t tell!

Once you try this recipe, you’ll never look at cookie baking the same way again. So, grab your ingredients, preheat that oven, and get ready to enjoy the best peanut butter and chocolate combo around.

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