Peanut Butter Brookies
Part cookie, part brownie, these peanut butter brookies have a fudgy brownie base and globs of soft peanut butter cookies.
Ingredients
Brownie batter
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Peanut butter cookie dough
- 1/4 cup unsalted butter, softened at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp baking soda
Instructions
Brownie batter
- Preheat oven to 350° and place oven rack in middle position. Line an 8X8 baking dish with nonstick spray and parchment paper. Set aside.
- In the bowl of a stand mixer using the paddle attachment, or using a hand mixer add the melted butter and sugar. Mix on medium speed for two minutes. Next add the eggs and vanilla extract. Mix on medium speed for another two minutes. It should be pale and frothy. Incorporating air at this stage is important for the texture of the brownies, so don't skip out on the mixing times.
- In a separate bowl whisk together all purpose flour, unsweetened cocoa powder, and salt. Add to the wet ingredients and mix on the lowest speed until just incorporated. Set aside and make peanut butter cookie dough.
Peanut butter cookie dough
- In a new bowl using a stand mixer with the paddle attachment or a hand mixer add room temperature butter, creamy peanut butter, and granulated sugar. Mix on medium speed for two minutes. Add the egg and vanilla extract and mix on medium speed for about 30 seconds to combine. In a separate bowl whisk together all purpose flour, and baking soda. Add to the wet ingredients and mix on the lowest speed until fully incorporated.
Assembling your peanut butter brookies
- Dump all of the brownie batter into the 8X8 pan you prepared earlier. The batter will be somewhat thick. Use a spatula to spread to the edges in an even layer. Using a cookie scoop or even your fingers, grab globs of peanut butter cookie dough and drop on top of the brownie batter. Do this until all of the peanut butter cookie dough is gone. Press down slightly into the brownie batter.
- Bake in the preheated oven for 20-22 minutes, being careful not to over bake. The brownies will appear set and no longer be wet on the surface. Allow to cool in the pan for at least 30 minutes before removing to a wire rack to cool the rest of the way. They are easiest to cut when they have cooled completely.
Notes
Store in an airtight container for 2-3 days. Make sure to use regular creamy peanut butter, like Jif or Skippy. Natural peanut butter is far too oily and will not work in this recipe.