These peanut butter filled brownie cookies are soft and fudge-like with a creamy peanut butter ripple swirled throughout. The brownie dough uses melted chocolate AND cocoa powder for extra chocolate flavor and the peanut butter filling requires just 2 ingredients. Warning: these are quite indulgent!
Sometimes you just need a cookie. Last month it was my mission to bake some sort of stuffed peanut butter/chocolate cookie creation. I have recipes for peanut butter stuffed brownies, peanut butter chocolate chip cookies, peanut butter fudge puddles, (and pb cup stuffed chocolate cookies in my cookbook) and questioned if this was really even necessary…
But then I came to my senses because (hello!?) a cookie is always necessary. The test batches garnered rave reviews, so I knew this recipe had to be published ASAP.
These Peanut Butter Filled Brownie Cookies Are:
- Sweet and chewy like a brownie
- Shiny and crackly on top
- Unapologetically rich and indulgent
- Filled and marbled with a soft peanut butter filling like the inside of peanut butter balls and peanut butter Easter eggs (so good!!)
One reader, Nancy, commented: “Wow! These cookies are amazing and totally worth the extra bit of time and effort. My daughter told me they are the best cookies I have ever made, and I may have to agree. They will definitely be on my cookie tray this Christmas. And I will most certainly be making them again before that. ★★★★★“
The full printable dessert recipe is below, but let me point out some things to know before you get started.
Peanut Butter Filling
The first thing you’re going to do is make the peanut butter filling using equal parts confectioners’ sugar and peanut butter. Stir them together (no need for a mixer) until combined and then roll into teaspoon-size balls as best you can. Like the filling from these cream cheese red velvet cookies (what a mouthful), the peanut butter filling must be extremely cold. Chill the peanut butter filling in the freezer for at least 1 hour as you make and chill the cookie dough.
- Can I use natural peanut butter? Yes. It doesn’t spread as much in the oven, so the cookies with natural peanut butter were a bit more lumpy, but still tasted great! I used creamy unsalted natural peanut butter that had been in the fridge, and it took a little bit more arm muscle and time to stir the confectioners’ sugar into it (compared with the conventional peanut butter), but it did smooth out—just keep at it.
- Can I use a peanut butter alternative? Yes. For nut-free alternatives, you can use Biscoff cookie butter or sunflower seed butter spread. My team and I have not tested this recipe with almond butter, but I don’t see any issue using that instead.
Brownie Cookie Dough Ingredients
Now that the peanut butter balls are in the freezer, you can start the brownie cookie dough. Have you ever made my brownie cookies before? They’re a hit whenever I make them and you might love them even more marbled with peanut butter. A few key ingredients you need include cocoa powder, brown & white sugars, eggs, room temperature butter, flour, espresso powder, and chocolate.
Espresso powder is optional for a deeper chocolate flavor. You can find it in the coffee aisle at the grocery store or online. If you don’t have it, just skip it.
Success Tip: Best Chocolate to Use
Since most of the cookie’s chocolate flavor comes from melted chocolate, do not cut corners. Use pure chocolate baking bars such as Ghirardelli (not affiliated, just love their chocolate). You can find them right next to the chocolate chips in the baking aisle. They’re typically sold in 4 ounce bars and you need 8 ounces for this recipe.
- I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a much darker flavor. In the pictured cookies, I used 4 ounces semi-sweet and 4 ounces bittersweet.
The cookie dough is practically brownie batter, so it needs to chill in the refrigerator for 1 hour before you can shape it with the peanut butter filling. Very sticky before chilling:
Look how much it solidifies after 1 hour in the refrigerator. This is exactly what you want:
Let’s Shape These Peanut Butter Filled Brownie Cookies
The process starts similar to how we shape Nutella crinkle cookies. Using a Tablespoon measuring spoon, scoop out a heaping mound of the brownie cookie dough. It will be pretty hard after chilling, but will soften up in your hands as you roll it. (I don’t recommend using a cookie scoop for this dough because the dough is too hard and sticky. I tried it and my cookie scoop went on strike.) Now the exact marbling/shaping process:
- Roll the dough in your hands to make a ball and then press your thumb into the ball as if you were making a thumbprint cookie.
- Press a peanut butter ball into the indentation and break off a small piece of the brownie dough.
- Smush (yes, that’s the technical term) the piece of brownie cookie dough you’d taken away back on top of the peanut butter filling.
- Mold it all together as you reroll it into a ball. It will look a little marbled.
YOUR HANDS WILL GET MESSY in this process, fair warning.
Every cookie will look different, which only adds to their alluring charm. And by the way, you could totally use these cookies for cookie ice cream sandwiches!
3 Final Success Tips
- Don’t overthink the shaping step. The marbling/swirling doesn’t have to be perfect. In fact, it’s fun that every single cookie looks different!
- Shape only a few at a time. The peanut butter filling softens up extremely quickly after you take it out of the freezer, and quickly becomes softer than the brownie cookie dough. I recommend taking about 6 peanut butter balls out of the freezer at a time, leaving the rest in the freezer while you’re shaping the first bunch.
- Clean-ish hands. Wipe or wash your hands clean after you shape a few cookies. Once your hands are really messy, the dough becomes unworkable. I usually shape 6, freshen up my hands, shape another 6, etc.
See Your Peanut Butter Filled Brownie Cookies!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Peanut Butter Filled Brownie Cookies
- Prep Time: 1 hour, 40 minutes (includes chilling)
- Cook Time: 13 minutes
- Total Time: 2 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Take rich and chewy brownie cookies to the next level with a creamy peanut butter swirl! Both the peanut butter filling and cookie dough must chill before shaping. Review shaping success tips above the recipe.
Ingredients
Peanut Butter Filling
- 1/2 cup (125g) creamy peanut butter (see Note)
- 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
- Make the peanut butter filling: In a small bowl, mix the peanut butter and confectioners’ sugar together until combined and smooth. You can just use a spoon for this. Mixture is thick, yet soft. With a teaspoon, scoop out a spoonful of peanut butter mixture (about 6g), and roll into a ball. Place on a parchment paper-lined baking sheet, plate, or tray. Repeat with remaining mixture until you have 24 peanut butter balls. Loosely cover and freeze for at least 1 hour and up to 1 day. (I usually just freeze them for a little over 1 hour, which is the amount of time it takes to make and chill the brownie cookie dough.)
- Make the brownie cookie dough: Melt the chocolate in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Set aside to slightly cool.
- Meanwhile, whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes. Pour the dry ingredients into the wet ingredients and beat on low speed until combined.
- Cover and chill the dough in the refrigerator for 1 hour. If chilling for longer, allow the cookie dough to sit at room temperature for 10-15 minutes before rolling and shaping in step 6.
- After chilling, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: The peanut butter filling softens up extremely quickly after you take it out of the freezer. I recommend taking about 6 peanut butter balls out of the freezer at a time, leaving the rest in the freezer while you’re shaping the first bunch. Using a sturdy tablespoon, scoop out a heaping spoonful of the cookie dough and roll into a ball, about 1.5 Tablespoons/30g/1 ounce of dough each. The dough will be quite stiff. Make an indentation with your thumb, and place a frozen peanut butter ball in the indentation. Pinch off a piece of the brownie cookie dough and press it on top of the peanut butter filling, and then roll the whole thing together into a smooth ball. Feel free to pull off pieces of brownie dough to expose more peanut butter and then re-roll together; peanut butter can also be hidden inside the cookie dough if you don’t want a marbled look. Repeat with remaining cookie dough and peanut butter balls. (Warning: your hands get messy in this step!)
- Place dough balls 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. The centers will be quite soft, but will set up as the cookies cool.
- Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Cookies won’t spread as much if dough balls were frozen, so about halfway through bake-time, gently press down on the baking cookies with a spoon to help get them to spread. Learn some of my best practices for How to Freeze Cookie Dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Double Boiler | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Peanut Butter: At the time of publication, there is a recall on Jif peanut butters. Please consider researching the recall information and use another brand of peanut butter in this recipe. We tested it with Skippy Creamy, Justin’s Natural Creamy, and Wegmans brand Natural Creamy. If using natural and the oil has separated to the top of the jar, make sure you stir it well before measuring. Room temperature peanut butter is easiest to mix. I do not recommend crunchy peanut butter because it doesn’t mix very easily with the confectioners’ sugar.
- Peanut Butter Alternatives: For a nut-free alternative, you can use Biscoff cookie butter or sunflower seed butter spread. My team and I have not tested this recipe with almond butter, but I don’t see any issue using that instead!
- Chocolate: Use pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars, so you’ll need 2. I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate (or a combination of any) for a darker chocolate flavor.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can find it in the coffee aisle at the grocery store or online. You can skip it or use 2 teaspoons of instant coffee powder instead.
Reader Comments and Reviews
two favorite flavors in one!
these cookies came together so nicely! definitely had fun putting them together, and the recommendation for keeping most of the peanut butter in the freezer while making the cookies was useful… delicious!
These cookies are wonderful. They remind me of buckeye chocolates.
I preferred mixing the powdered sugar with a mixer, but other than that, the recipe was easy to follow. A fun cookie to make.
As usual, the instructions were perfectly detailed and will not lead you astray if they’re carefully followed! The end product is delicious, even though I ran into something unexpected: The filling itself didn’t spread throughout the cookie. Instead of a marbled effect, there’s a definite ball of peanut butter in the middle of each cookie. Still delicious though!
These were so rich and so good! Not overly sweet.
I made a half batch of these cookies with this recipe, and it worked out great! My husband helped me shape the cookies, and he found that it was easiest to make a disk of dough to wrap around the cookie, as the peanut butter melted fast in our hot temperatures.
I’m not a peanut butter fan, but my husband is so I made these fully expecting to not enjoy them and leave them all for him. They were delicious! My husband loved them as well! I think he was a little sad he had to share! Thanks for a great recipe!
They started falling apart as I took them off the pan after 10 minutes, but I let them sit a bit longer and then they came off perfectly. I couldn’t get them to swirl, but they were still yummy!
These turned out perfect! And they smell amazing while baking
These are amazing! I followed the recipe exactly, with no changes. They turned out wonderfully. I do agree with another reviewer though regarding the peanut butter filling – I could have used more of it. I had more cookie dough than filling. Still, this recipe is so delicious, and definitely going into my main rotation.
These were messy but pretty easy. My 11 year old granddaughter did most of it. Will definitely be making these again so good
If you are looking for a way to combine your love of peanut butter and chocolate, you should definitely make these! Sally’s recipe is easy to follow and extremely flavorful. Adding the espresso powder really takes the chocolate to the next level. The brownie texture with the swirl of peanut butter just makes me go, “mmmmm.” Thank you, Sally, for providing me to another keeper!
Sallyyyyyy, you did it again! These cookies were the perfect balance of chocolate and peanut butter! They were soft, chewy and so rich and decadent! This recipe was easy to follow and overall quick to make! I had to make a second batch of dough because everyone is eating them up! I will definitely be making these cookies again and again! Thank you for one of my new favorite recipes!
Tasted really good, definitely only bring 6 peanut butter balls out tops. By the time I got to the sixth one it was getting challenging to deal with. Worth the effort though!
This is an absolutely delicious cookie! We each had two as soon as they were cool to the touch. Just one wouldn’t do it.
These cookies are delicious. They’re like a cookie version of a Reece’s PB cup.
I loved these cookies! Peanut butter and chocolate are my favorite combination. My husband liked them well enough to eat a couple, but prefers chocolate chip or snickerdoodle cookies (he didn’t think it was a flaw in the recipe; he just prefers less chocolaty cookies). My kids both thought they were great, and they’re not always fans of rich chocolate desserts. I loved that this month’s baking challenge was easy enough that my 10- year-old could do most of it on her own, with some help from me.
We made this recipe last night. It is a brownie lovers delight! We substituted GF flour in a 1:1 ratio and it turned out perfect! My 6 year old had a blast forming the cookies.
These are delicious!! A little fussy to make, but worth it. Will definitely make them again.
Turned out amazing the second time. First time I left melted chocolate in microwave. Couldn’t figure out what I did wrong! Also creamy peanut butter Mich better than chunky.
Delicious
Very enjoyable cookies! Pretty easy to make and everyone loved them.
Do you know there any alternative thickener for the peanut butter filling to replace the powdered sugar? It’s way to sweet even if I reduce it to 1/4 cup confectioners sugar. Maybe a tablespoon of cornstarch? Or a few tablespoons of flour? Leaving out the sugar entirely doesn’t seem feasible for the shaping…
Hi Nora, we haven’t tested it with cornstarch or flour, but if you try it, please let us know how it turns out! There are some lower-sugar alternatives to confectioners’ sugar out there that might also be less sweet, but again, we haven’t tested any of them. And if you’re using conventional peanut butter, try switching to natural creamy peanut butter with no sugar added. Hope this helps!
I love chocolate and peanut butter and couldn’t wait to make these! They are absolutely delicious. I thought they would be more time consuming but they weren’t at all. Directions were easy to follow and they are SO GOOD. Thanks for another terrific recipe. I will definitely make these again.
Tasted yummy! They spread a lot on the pan when baking.
Hi Renae! Glad you enjoyed them. Did you start with proper room temperature butter and chill the cookie dough? You can find more tips to keep cookies from spreading here!
Finally a participated in the monthly challenge !!!!
It tasted amazzziiing!!!! My husband said it’s the best cookie he has ever had
It didn’t flatten though as much as I would have liked , could you please tell me where might I have gone wrong?
P.S. Thanks for your wonderful recipes.
Hi Rania! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. When measuring flour, use the spoon & level method. Do not scoop the flour out of the container/bag. Doing so leaves you with excess flour in the cookie dough. Hope this helps for next time!
It was really easy to make and yummy too– I used tahini instead of peanut butter as that’s what I happen to have on hand. It is fairly runny so I used a higher icing sugar: tahini ratio than stated in the recipe (might have made it a bit too sweet though! next time I think I’ll try it with my homemade toasted black sesame butter)
The cookies are amazing. We ate the cookies all in 1 day.
This recipe is going to be in the cookie “rotation” lol. I had some Rolos from another recipe, thought I’d try them too. Very versatile!
Just pulled them out of the oven. So delicious!
These are wonderful! Mine did not look as pretty as yours but theyre very good! Will definitely make again.
I made these this morning. Easy to mix up. My only change was less espresso. These are delicious! I didn’t think they were that messy. I was glad you added the gram weight for the peanut butter filling and the cookie dough. It was a HUGE help. Thanks again for a great recipe.
These are so delicious and not overly sweet! Definitely will be making these again and recommend them.
Just finished these up. They are cooling as we speak.
I had some trouble in the beginning with the PB and powdered sugar. Just couldn’t get them to mix. I ended up adding a bit more PB and everything was fine.
Thinking about what you said about washing hands after every 6….I set up a bowl with warm soapy water instead of going back and forth to the sink. Worked like a charm.
I ended up with 2dz and had extra dough for another 11 without the filling. I just went ahead and topped them with some sprinkles.
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I had a dry mixture of peanut butter and the confectioners sugar too. I ended up using my hands to mix; this really helped.