These Peanut Butter Brownie Cookies are the perfect blend of rich, fudgy brownie goodness and creamy peanut butter filling. The outside has that classic crackly brownie top, while the inside stays soft and chewy. Sandwiched together with a smooth peanut butter filling, these cookies are like biting into a Reese’s cup—just in cookie form!
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Looking for a dessert that satisfies both chocolate and peanut butter lovers?
These easy peanut butter brownie cookies do just that! The fudgy chocolate cookies bake up soft and slightly gooey in the middle, while the peanut butter filling adds a smooth, nutty sweetness. At home we call these my buckeye brownie cookies, since they are so much like the classic buckeye cookies.
If you love the chocolate peanut butter combo, you’ll definitely want to try some of our other favorite treats! For a rich and fudgy option, check out our Chocolate Peanut Butter Brownies.
If you're craving something with a little crunch, our Chocolate Peanut Butter Pretzel Bars are the perfect mix of sweet and salty. And for a smooth, melt-in-your-mouth treat, don’t miss our Chocolate Peanut Butter Fudge.
No matter what you’re in the mood for, there’s a chocolate and peanut butter dessert here that’s sure to satisfy!
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What You'll Love About This Recipe
Brownie-like cookies – These cookies bake up with a crackly top, chewy edges, and a soft, fudgy center.
Easy to make – No fancy techniques needed, just simple steps that anyone can follow.
A perfect balance of chocolate and peanut butter – The rich chocolate cookie and smooth peanut butter filling are a match made in dessert heaven.
Great for gifting or sharing – These cookies look impressive and make a great homemade gift for friends and family.
Ingredients
Vanilla Extract – Adds a warm, sweet undertone to the peanut butter filling.
Butter – Use unsalted butter so you can control the salt level in your cookies. If you only have salted butter, just reduce the added salt slightly.
Chocolate Chips – Semi-sweet chocolate works best for that classic brownie flavor, but you can use dark chocolate if you want a richer taste.
Eggs – Helps create that soft, fudgy texture. Using room temperature eggs will help the batter mix smoothly.
Granulated Sugar & Brown Sugar – A combination of these two gives the cookies both structure and moisture. Brown sugar adds a bit of chewiness, while granulated sugar helps with the crackly tops.
All-Purpose Flour – Provides structure to the cookies. Measure properly by spooning it into a measuring cup and leveling it off.
Cocoa Powder – Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-process cocoa will give a darker color and slightly smoother taste.
Salt – Enhances all the flavors and balances the sweetness.
Peanut Butter – Stick to a creamy, traditional peanut butter like Jif or Skippy. Natural peanut butters tend to separate and won’t hold up as well in the filling.
Powdered Sugar – Sweetens and helps thicken the peanut butter filling to the right consistency.
Heavy Cream – Adds creaminess to the filling. Whole milk can work in a pinch, but heavy cream makes it fluffier.
See recipe card for quantities.
Instructions
Making the Fudgy Brownie Cookies:
Preheat & Prep – Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
Melt Chocolate & Butter – In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 15-second bursts, stirring each time, until the mixture is smooth and fully melted. Set it aside to cool slightly.
Beat Eggs & Sugar – In a large mixing bowl, use a hand or stand mixer to beat the eggs, granulated sugar, and brown sugar on high speed for about 3 minutes. This helps create a light, crackly texture on the cookies.
Combine with Chocolate – Reduce the mixer speed to low and slowly pour in the slightly cooled melted chocolate and butter mixture. Mix until combined.
Add Dry Ingredients – Sprinkle in the flour, cocoa powder, and salt, mixing until everything is well combined and the dough is smooth. The batter should be thick but slightly sticky.
Scoop & Bake – Using a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 minutes, or until the cookies have a cracked top and slightly gooey center. Let them cool completely on the baking sheets before assembling.
Making the Peanut Butter Filling:
Beat Butter & Peanut Butter – In a clean mixing bowl, beat the softened butter and peanut butter until creamy and well combined.
Add Powdered Sugar & Flavorings – Mix in the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the mixture is light and fluffy.
Assembling the Cookie Sandwiches:
Pipe or Spread Filling – Transfer the peanut butter filling to a piping bag (or use a spoon) and add a generous amount to the bottom of one cooled cookie.
Make Sandwiches – Press another cookie on top to create a sandwich, gently pressing until the filling spreads evenly. Repeat for all cookies.
And that's it. Your homemade fudgy brownie cookies with peanut butter are ready to serve.
Substitutions
Chocolate Chips – Swap semi-sweet for dark chocolate if you prefer a deeper chocolate flavor.
Heavy Cream – Whole milk can work in place of heavy cream, but the filling won’t be as thick.
Brown Sugar – If you’re out of brown sugar, replace it with extra granulated sugar, but the cookies may be slightly less chewy.
Variations
Nutella Brownie Cookies – Replace the peanut butter filling with Nutella for a different take.
Double Chocolate Brownie Cookies – Add chocolate chunks to the dough for an extra chocolaty bite.
Peanut Butter Swirl Brownie Cookies – Instead of filling, swirl peanut butter into the cookie dough before baking.
Espresso Brownie Cookies – Add ½ teaspoon of espresso powder to enhance the chocolate flavor.
Storage
Fridge Storage: Store assembled cookie sandwiches in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before eating for the best texture.
Freezer Storage: Freeze unassembled cookies in a sealed container for up to 3 months. Freeze the peanut butter filling separately, then thaw both before assembling.
Top tip
Let the cookies cool completely before adding the filling! If the cookies are even slightly warm, the peanut butter filling will melt and ooze out.
FAQ
No, it’s best to use a traditional creamy peanut butter like Jif or Skippy. Natural peanut butter tends to separate, making the filling too runny and difficult to work with.
Overbaking is the most common reason. These cookies should look slightly underdone when you take them out of the oven. They’ll continue to set as they cool. Baking for 10 minutes is usually perfect, but keep an eye on them!
Yes! You can make the cookie dough and refrigerate it for up to 24 hours before baking. If it gets too firm, let it sit at room temperature for a few minutes before scooping.
Nope! If you don’t have a piping bag, just spread the filling onto the cookies using a spoon or butter knife.
Yes! Nutella, marshmallow fluff, or even a simple buttercream frosting would work great.
Related
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Recipe
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Peanut Butter Brownie Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Peanut Butter Filling
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter Jif or Skippy, not natural
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Melt butter and chocolate chips in the microwave in 15-second bursts, stirring in between, until smooth. Let cool slightly.
- Beat eggs, granulated sugar, and brown sugar on high speed for 3 minutes until light and fluffy.
- Reduce mixer speed to low and gradually mix in the melted chocolate and butter.
- Add flour, cocoa powder, and salt, mixing until just combined. The batter will be thick.
- Scoop dough onto baking sheets, spacing 2 inches apart. Bake for 10 minutes, until tops are cracked but centers are slightly gooey. Let cool completely.
- Beat softened butter and peanut butter until smooth. Mix in powdered sugar, heavy cream, vanilla, and salt, beating until fluffy.
- Pipe or spread peanut butter filling onto the flat side of a cookie, then sandwich with another cookie. Repeat with remaining cookies.
Notes
Nutrition
These Peanut Butter Brownie Cookies are the ultimate treat for anyone who loves the rich, fudgy goodness of brownies paired with creamy peanut butter. They’re easy to make, packed with flavor, and perfect for sharing (or keeping all to yourself—no judgment here!).
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