Peanut Butter Cookie Dough Brownies takes the classic brownie and cookie dough combination to the next level by adding peanut butter into the mix. The fudgy brownie layer is paired with a creamy peanut butter cookie dough, creating a treat that’s both rich and flavorful. Perfect for peanut butter lovers, this dessert is great for sharing with friends and family.
Peanut Butter Cookie Dough Brownies combine the richness of brownies with a layer of creamy peanut butter cookie dough, adding a nutty twist to this classic dessert. The flavor contrast of peanut butter and chocolate makes this recipe a must-try for those who love the salty-sweet combo. This version also features egg-free cookie dough for safe indulgence.
Peanut Butter Cookie Dough Brownies
The fudgy brownie layer is paired with a creamy peanut butter cookie dough, creating a treat that’s both rich and flavorful.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the cocoa powder, flour, salt, and baking powder until fully combined.
- Pour the brownie batter into the prepared pan and smooth the surface. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the brownies cool completely in the pan.
- In a separate bowl, cream together the softened butter, peanut butter, and both sugars using an electric mixer. Mix in the milk and vanilla extract, then slowly add the flour. Fold in the mini chocolate chips.
- Once the brownies have cooled, spread the peanut butter cookie dough evenly on top of the brownie layer. Smooth the surface with a spatula.
- Place the brownies in the refrigerator for 30 minutes to firm up the cookie dough layer before slicing and serving.
Notes
- You can substitute creamy peanut butter with chunky peanut butter for added texture.
- These brownies pair well with a scoop of vanilla ice cream for an extra indulgent dessert.
- Keep these brownies in the fridge for a chilled treat, or enjoy them at room temperature for a softer bite.
- These brownies pair well with a scoop of vanilla ice cream for an extra indulgent dessert.
- Keep these brownies in the fridge for a chilled treat, or enjoy them at room temperature for a softer bite.
Nutrition and Calories (per serving):
– Calories: 380
– Carbohydrates: 40g
– Protein: 6g
– Fat: 20g
– Sodium: 160mg
– Sugar: 28g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.