Imagine biting into a decadent cookie that's part rich brownie, part creamy peanut butter dream – a dessert so irresistible it'll make chocolate and peanut butter lovers weak in the knees! These Peanut Butter Filled Brownie Cookies are not just a treat; they're a culinary experience that transforms ordinary baking into an extraordinary moment of pure bliss. With a gooey chocolate exterior, a surprise peanut butter center, and chocolate chips that add the perfect crunch, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and baking powder to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- In a small bowl, prepare the peanut butter filling by stirring the peanut butter until smooth and creamy.
- Scoop about 1 tablespoon of chocolate cookie dough and flatten it into a small disc on the prepared baking sheet.
- Place a small dollop (about 1/2 teaspoon) of peanut butter in the center of each cookie dough disc.
- Cover the peanut butter with another tablespoon of chocolate cookie dough, sealing the edges to completely encase the peanut butter filling.
- Sprinkle chocolate chips on top of each cookie, gently pressing them into the surface.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- For the most luxurious texture, ensure your butter is truly softened but not melted – room temperature is key!
- When mixing dry ingredients, sifting is non-negotiable. It prevents lumpy batter and ensures a smooth, professional-looking cookie.
- Be gentle when sealing the peanut butter center – use a light touch to prevent the filling from breaking through.
- Use high-quality cocoa powder and pure vanilla extract for maximum flavor depth.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven, as they'll continue cooking on the hot baking sheet.
- For extra indulgence, try using dark chocolate chips or adding a sprinkle of sea salt on top before baking.
- Allow cookies to cool completely to let the flavors meld and the texture set perfectly.
Nutrition Facts
Calories: 166kcal
Carbohydrates: 21g
Protein: 4g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 32mg
