1. Can I use natural peanut butter for this recipe?

Yes, you can use natural peanut butter, though it may be firmer and harder to mix with the sugar. If you choose natural peanut butter, make sure to stir it well before using.

2. How can I make these cookies nut-free?

For a nut-free version, substitute peanut butter with Biscoff cookie butter or sunflower seed butter. These alternatives will give a similar texture and flavor without the nuts.

3. Can I freeze the cookie dough before baking?

Yes, you can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, place them on a baking sheet and bake from frozen, adding an extra minute or two to the baking time.

Peanut Butter Filled Brownie Cookies: A Decadent and Simple Delight for Beginner Cooks

Name: Peanut Butter Filled Brownie Cookies
Prep time: 1 h 30 min
Cook time: PT-486119H2M23S
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup creamy peanut butter; 1/2 cup confectioners’ sugar; 8 ounces semi-sweet chocolate (coarsely chopped); 3/4 cup all-purpose flour; 1/4 cup natural unsweetened cocoa powder; 1 teaspoon espresso powder (optional); 1 teaspoon baking powder; 1/4 teaspoon salt; 5 tablespoons unsalted butter (softened); 3/4 cup light or dark brown sugar (packed); 1/4 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon pure vanilla extract

Description

Peanut butter-filled brownie cookies offer a rich combination of fudgy brownie dough and creamy peanut butter filling, perfect for a sweet, indulgent treat.

Ingredients

Scale

1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar
8 ounces semi-sweet chocolate (coarsely chopped)
3/4 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon espresso powder (optional)
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter (softened)
3/4 cup light or dark brown sugar (packed)
1/4 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract

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Instructions

Make the peanut butter filling by mixing peanut butter and confectioners’ sugar until smooth. Roll into teaspoon-sized balls and freeze for at least 1 hour.
Melt the semi-sweet chocolate using a double boiler or microwave. Set aside to cool slightly.
In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
Beat butter, brown sugar, and granulated sugar together until smooth. Add eggs and vanilla extract and beat until creamy.
Mix in the melted chocolate and beat until combined. Then, gradually add the dry ingredients and mix until incorporated.
Refrigerate the dough for at least 1 hour to firm up before shaping the cookies.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough, press a thumbprint into the center, and insert a peanut butter ball. Cover the ball with dough, rolling it into a ball shape.
Place the dough balls on a baking sheet, leaving 3 inches of space between them. Bake for 12-13 minutes, until the edges are set and the centers are still soft.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the peanut butter filling is very cold before handling to avoid it softening too quickly.
Chill the cookie dough for at least 1 hour to make it easier to shape and handle.
If you prefer a darker chocolate flavor, use bittersweet or unsweetened chocolate in place of semi-sweet.
Store baked cookies in an airtight container at room temperature for up to a week.

Prep Time: 1 hour 30 minutes
Cook Time: 12-13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 90mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg