Peanut Butter Filled Brownie Cookies
Fudgy, chewy brownie cookies with a creamy frozen peanut butter center baked right inside. Rich chocolate PB dessert that looks fancy but comes together easily.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Hand mixer or whisk
- Microwave-safe bowl
Ingredients
- 1 cup semi-sweet chocolate chips
- 4 tbsp unsalted butter
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter for filling
- 3 tbsp powdered sugar for filling
Instructions
- Make the filling: Mix peanut butter and powdered sugar until smooth. Scoop teaspoon-sized rounds onto parchment and freeze for at least 20 minutes.
- Melt chocolate: Melt chocolate chips and butter together in the microwave in 30-second bursts, stirring between each. Let cool slightly.
- Make the dough: Whisk eggs, sugar, and vanilla for 2 minutes until pale. Stir in melted chocolate. Fold in flour, cocoa, baking powder, and salt. Chill dough 20 to 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape cookies: Scoop a tablespoon of dough, flatten in your palm, place a frozen PB disk in the center, wrap dough around it, and roll into a ball. Place 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until tops are crinkled and set but centers still look soft. Do not overbake.
- Cool on the pan for 10 minutes before transferring. Cookies firm up as they cool.
Notes
- Chill dough before shaping - warm dough is too sticky to handle.
- Frozen filling is essential - soft filling melts into the dough during baking.
- Pull cookies early - they finish cooking on the hot pan.
- Store in an airtight container at room temperature up to 4 days, or freeze up to 2 months.