Ghirardelli chocolate and creamy peanut butter work together perfectly in this sweet, mouthwatering cookie-brownie hybrid. Look out! Peanut Butter Brownie Cookies ahead!
Do you love anything that has both chocolate and peanut butter in it? You can’t miss both this Peanut Butter Pie and yummy Chocolate Covered Peanut Butter Banana Bites. (Those banana bites? They might actually be magic in my opinion. Sooo good!)
I wish I could go back in time and meet the person who decided peanut butter and chocolate belonged together. What a day! (Remember this? “Hey! You got your peanut butter in my chocolate!” Here’s the old commercial to jog your memory.)
Peanut Butter Brownie Cookies
First, this is not a cookie to make if you’re in a rush. In other words, don’t pull this one out on a Thursday evening at 7 PM when your kiddo tells you that they need 25 cookies the next morning for school. (Try these Twinkie Cupcakes instead. They’re made with cake mix, so they are quick and easy to make in a hurry.)
By the way, what’s with that? Do kids simply forget that Mom is supposed to bake cookies? Or, and hear me out on this one, do they believe in those cute little brains of theirs that mothers are magic and can whip up cookies faster than they can say WHY DIDN’T YOU TELL ME THIS SOONER?
Quick Tips for Cookie Success
1. Definitely, use all-purpose flour, even if you’re out of it and have to run to the store to get some. Self-rising flour is not a good substitution here. You can always turn all-purpose flour into self-rising flour, but not the other way around.
2. When you’re melting the chocolate and butter, slow is the name of the game. In between short cycles in the microwave, stir it well with a spatula. If not, you’re going to wind up with burnt, gritty chocolate that is completely unsalvagable.
3. Refrigerate both the brownie batter and the peanut butter cookie dough. Don’t skip this step or you’re going to know the agony of cookie defeat. You need these ingredients to be nice and chilled so you can work with them.
PEANUT BUTTER BROWNIE COOKIES
- 1 4 oz package Ghiradellhi Unsweetened Chocolate
- 3/4 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
Peanut Butter Cookie Dough:
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup creamy peanut butter
- 2 eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp hot water
- 1 tsp salt
- Add the chocolate and butter to a large microwave-safe bowl. Place in the microwave on high for 1 minute, stirring then repeat for 2-3 minutes.
- The chocolate and butter should be melted and smooth.
- Add in the sugar and brown sugar to the melted chocolate.
- Stir to combine.
- Add the eggs and vanilla and mix until smooth.
- Add the flour to the chocolate batter, slowly.
- Stir to combine.
- Cover the bowl with saran wrap.
- Refrigerate the brownie 4 or overnight.
Peanut butter cookie dough:
- In a large bowl add the butter, sugar, vanilla sugar, and brown sugar.
- Use an electric mixer and cream together.
- Add the peanut butter and beat to combine.
- Add each egg, one at a time; beat to combine.
- In a bowl sift together the baking soda, salt, and flour.
- Add that to the batter and mix in.
- Refrigerate for 1-2 hours or overnight.
- Preheat the oven to 350 degrees F.
- Remove the brownie dough from the refrigerator.
- Form the brownie batter into 1/2-inch balls.
- Place in the freezer for 10 minutes.
- Take the peanut butter dough out of the refrigerator.
- Take out the brownie dough balls out of the freezer.
- Roll the peanut butter dough into a 1 -inch ball.
- Flatten the dough ball with the palm of your hand or back of a spatula.
- Place the brownie dough ball int the center of the peanut butter dough.
- Cover the brownie ball completely with the peanut butter dough ball.
- Place the balls on a parchment paper covered cookie sheet and flatten slightly.
- Bake for 10-12 minutes.
- Cool on a baking rack.