Peanut Butter Brownie Cookies (Ultra Fudgy & Irresistible)

Peanut Butter Brownie Cookies are what happen when two dessert legends collide. You get the deep, rich chocolate flavor of a brownie combined with the chewy, crackly edges of a cookie — finished with swirls of creamy peanut butter in every bite.

These cookies bake up with glossy tops, soft centers, and that unmistakable brownie texture that melts in your mouth. The peanut butter adds just the right balance of saltiness to cut through the chocolate, making them completely addictive.

Perfect for bake sales, holidays, or late-night chocolate cravings, these cookies are easy to make and guaranteed to disappear fast.

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Why You’ll Love These Cookies

• Fudgy brownie-like texture
• Rich chocolate flavor
• Peanut butter swirls in every bite
• One-bowl friendly
• Perfect for chocolate lovers

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Ingredients

• ½ cup unsalted butter
• 1 cup semi-sweet chocolate chips
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup creamy peanut butter

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Melt butter and chocolate chips together until smooth.
3. Whisk granulated sugar and brown sugar into melted chocolate.
4. Add eggs one at a time, whisking well.
5. Stir in vanilla extract.
6. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
7. Fold dry ingredients into wet mixture until combined.
8. Scoop dough onto baking sheet, spacing evenly.
9. Dollop peanut butter on top of each cookie.
10. Swirl gently with a toothpick or knife.
11. Bake for 10–12 minutes until crackled and set on edges.
12. Cool on baking sheet for 5 minutes, then transfer to rack.

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Texture & Flavor

These cookies are soft and fudgy in the center with slightly crisp edges. The peanut butter swirl melts into the brownie dough, creating pockets of creamy, salty sweetness.

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Serving Ideas

• Serve warm with milk
• Add vanilla ice cream for a cookie sundae
• Drizzle with melted chocolate
• Sprinkle with flaky sea salt

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Baking Tips

• Do not overbake — centers should look slightly underdone
• Use room-temperature eggs
• Swirl gently to keep peanut butter visible
• Let cookies cool to set fully

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Storage

Store in an airtight container at room temperature for 4 days or freeze for up to 2 months.

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