Peanut Butter Stuffed Brownie Cookies
These Peanut Butter Stuffed Brownie Cookies are fudgy, chewy, and bursting with a creamy peanut butter center—an irresistible chocolate and peanut butter delight!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in the chocolate chips evenly throughout the dough.
- Using a cookie scoop or spoon, portion about 1 tablespoon of dough. Flatten it slightly, place about 1 teaspoon of peanut butter in the center, then fold the dough around the peanut butter, sealing it completely. Shape into a ball and place on the baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack
Notes
- Use smooth peanut butter for easier filling and sealing inside the cookie dough.
- You can freeze unbaked stuffed cookie dough balls and bake from frozen, adding a couple of extra minutes to baking time.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
