Peanut Butter Filled Brownie Cookies Recipe

Oh, if you’re a fan of both peanut butter and brownie goodness, then you’re going to absolutely love this Peanut Butter Filled Brownie Cookies Recipe. These cookies have that fudgy, rich chocolate exterior that’s perfectly complemented by a luscious peanut butter center—you get the best of both worlds in every bite. I remember the first time I made these, my kitchen smelled heavenly, and they disappeared almost as fast as they cooled!

What makes this recipe especially great is how it balances the chewy brownie texture with a creamy peanut butter surprise inside. It’s a perfect treat for when you want something a little different than the usual cookie. Whether you’re baking for a craving, a party, or just because, these cookies deliver that wow factor every single time.

Ingredients You’ll Need

Each ingredient in this Peanut Butter Filled Brownie Cookies Recipe plays a crucial role, combining to create rich, chocolatey dough and a smooth peanut butter filling. From the espresso powder that boosts the chocolate flavor to the powdered sugar sweetening the creamy filling, here’s what you’ll want on hand.

• Semi-sweet chocolate: Using baking chocolate bars gives you rich cocoa flavor and the perfect fudgy texture in the cookie dough.
• All-purpose flour: Make sure to spoon and level your flour for accurate measuring, which keeps the cookies from getting too dense or cakey.
• Unsweetened or dutch-process cocoa powder: Adds depth to the chocolate flavor; I usually go for dutch-process for a smoother taste.
• Espresso powder: Just a teaspoon enhances the chocolate’s richness without making it taste like coffee—trust me on this!
• Baking powder: Helps the cookies rise slightly for a soft, chewy texture.
• Salt: Balances sweetness and brings out the chocolate’s flavors.
• Unsalted butter: Softened to room temperature for easy mixing and a tender crumb.
• Light or dark brown sugar: Adds moisture and a subtle caramel note to the dough.
• Granulated sugar: For that crucial balance of sweetness and structure.
• Eggs: At room temperature to help bind everything together smoothly.
• Pure vanilla extract: A splash of vanilla rounds out the flavors beautifully.
• Creamy peanut butter: The star of the filling—use a creamy, not chunky, style for smooth filling without any surprises.
• Confectioners’ sugar: Sweetens and thickens the peanut butter filling perfectly.

Variations

I love tweaking this Peanut Butter Filled Brownie Cookies Recipe to suit different moods and occasions, and you can too! It’s so easy to personalize to your taste or dietary needs without losing that rich, indulgent feel.

• Use chunky peanut butter: For added texture in the filling—I once surprised my peanut butter-loving niece with this, and she couldn’t get enough of the little peanut bites inside!
• Swap peanut butter for almond or cashew butter: This is a lifesaver if you want to try different nutty flavors or accommodate peanut allergies.
• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free blend. The brownie cookies still stay fudgy and tasty.
• Add chocolate chips: Toss some semi-sweet or white chocolate chips into the dough for extra pockets of melty chocolate.
• Boost the espresso: If you love a coffee kick, add a sprinkle more espresso powder to intensify the chocolate’s richness.

How to Make Peanut Butter Filled Brownie Cookies Recipe

Step 1: Make the Peanut Butter Filling

Start by combining creamy peanut butter with confectioners’ sugar in a bowl. Mix until smooth and creamy — this is the dreamy filling you’ll be hiding inside your cookies. I always chill mine for about 15 minutes; it makes the filling easier to scoop during assembly without melting into the dough.

Step 2: Prep the Chocolate Dough

Melt your chopped semi-sweet chocolate gently—either over a double boiler or in short bursts in the microwave, stirring often so it doesn’t burn. Once melted, set aside to cool slightly while you whisk the dry ingredients: flour, cocoa powder, espresso powder, baking powder, and salt. This layering of flavors ensures your cookies have that deep, fudgy brownie character.

Step 3: Cream Butter and Sugars, Then Add Eggs and Vanilla

Cream softened butter with brown and granulated sugars until fluffy—this step is key for the right cookie texture. Then beat in eggs one at a time along with vanilla extract. By now, your melted chocolate should be cool but still fluid; gently fold it into your buttery mixture. The batter will look glossy and rich, just like brownie batter should.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry mixture into the wet ingredients, folding with care so you keep the batter tender and don’t overwork the gluten. The dough will be soft and sticky — perfect for wrapping around the peanut butter filling!

Step 5: Assemble the Cookies

Here’s where the fun kicks in — scoop about 1 tablespoon of dough, flatten it out, then add about a teaspoon of the chilled peanut butter filling in the center. Fold the dough around the filling, sealing it completely, then roll gently into a ball. I found this part easiest with very lightly floured hands to prevent sticking.

Step 6: Bake to Perfection

Arrange your filled dough balls on parchment-lined baking sheets with some space between them. Bake at 350°F (175°C) for about 10-12 minutes. You want the edges set but the center still soft — the cookies will firm up as they cool, giving you that fudgy brownie feel.

How to Serve Peanut Butter Filled Brownie Cookies Recipe

Garnishes

I like to dust these cookies lightly with a little extra confectioners’ sugar or drizzle melted chocolate over the top for a pretty finishing touch. A sprinkle of flaky sea salt works beautifully, too — it cuts the sweetness just enough and amps up the flavor.

Side Dishes

Serve these alongside a tall glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. They also pair wonderfully with a fresh fruit salad if you want something lighter on the side.

Creative Ways to Present

For a party, try stacking the peanut butter filled brownie cookies on a tiered dessert tray or arrange them neatly on a platter lined with parchment paper and some fresh mint leaves. I once wrapped a batch individually in parchment and tied with twine as little favors for guests – they were a huge hit!

Make Ahead and Storage

Storing Leftovers

Store your Peanut Butter Filled Brownie Cookies in an airtight container at room temperature for up to 3 days—they’ll stay soft and chewy. If your kitchen is warm, consider refrigerating them to keep the peanut butter filling firm.

Freezing

These cookies freeze beautifully! I freeze them in a single layer on a baking sheet before transferring to a zipper bag or airtight container. When ready to enjoy, let them thaw at room temperature for the best texture and flavor.

Reheating

If you want to freshen up the texture, pop the cookies in the microwave for about 10-15 seconds or warm them briefly in a 300°F oven for 5 minutes. This will revive their fudgy softness without melting the peanut butter center too much.

FAQs

Final Thoughts

This Peanut Butter Filled Brownie Cookies Recipe holds a special place in my baking arsenal because it’s such a fun, crowd-pleasing way to enjoy two classic flavors in one. The gooey peanut butter center really sets these apart from your everyday cookie, and honestly, I find myself making them whenever I want to impress friends without fussing over complicated techniques. Give it a go—you’ll be amazed at how simple, yet irresistible these cookies are. Trust me, once you make them, these brownies with a peanut butter heart will be a favorite in your recipe box, just like they are in mine.

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