Description
These Peanut Butter Filled Brownie Cookies combine rich, fudgy chocolate cookie dough with a creamy peanut butter center for an irresistible treat. With a brownie-like texture and a melt-in-your-mouth peanut butter filling, these cookies are perfect for peanut butter lovers looking for a decadent dessert.
Ingredients
Scale
Peanut Butter Filling
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (60g) confectioners’ sugar
Cookie Dough
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped (2 standard 4-ounce bars of baking chocolate)
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened or Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Peanut Butter Filling: In a medium bowl, combine the creamy peanut butter and confectioners’ sugar until smooth and well mixed. Set aside in the refrigerator to chill and firm up while you prepare the cookie dough.
- Melt the Chocolate: Using a double boiler or microwave, melt the semi-sweet chocolate until smooth. Allow it to cool slightly to prevent cooking the eggs in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until combined.
- Incorporate Melted Chocolate: Slowly add the cooled melted chocolate into the batter, mixing thoroughly until smooth.
- Add Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Do not overmix to maintain a tender cookie texture.
- Chill the Dough: Cover the cookie dough tightly and chill in the refrigerator for at least one hour to firm up, making it easier to shape the cookies around the filling.
- Form Cookies: Take a tablespoon-sized piece of cookie dough and flatten it in your hand. Place about a teaspoon of peanut butter filling in the center, then wrap the dough around the filling completely, forming a ball. Repeat with remaining dough and filling.
- Bake the Cookies: Preheat your oven to 350°F (177°C). Place the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set without breaking.
Notes
- Use creamy peanut butter rather than natural or chunky varieties for a smooth filling that holds together well.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Make sure the melted chocolate is cooled before mixing with eggs to avoid scrambling the batter.
- Chilling dough is essential to prevent spreading and to make wrapping the peanut butter easier.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Keywords: peanut butter filled cookies, brownie cookies, chocolate peanut butter dessert, stuffed cookies, homemade cookies