Brownie Cookies with Peanut Butter filling
If you love brownies and cookies, these are the perfect mix of both. They’re rich, chocolatey and filled with a creamy peanut butter center. The texture is soft and fudgy, just like a brownie. A little treat that feels extra special with every bite.
These brownie cookies are for the days when you can’t choose between a cookie and a brownie, so you just go with both. They’re soft in the center, with slightly chewy edges, and have that rich, deep chocolate flavor that makes them feel a bit indulgent. The texture is definitely more brownie than cookie, which is exactly what I was going for.
This recipe makes 7 large cookies. I made these because I was craving peanut butter brownies, but I had just made a batch of brownies the day before. So instead of repeating the same thing, I thought, why not turn the idea into cookies instead?
That’s how these brownie cookies with peanut butter filling were born. I kept the brownie-style base, but shaped it into cookies and added a surprise in the middle. The peanut butter filling is soft and creamy and just melts perfectly into the rich chocolate cookie as it bakes. It’s a classic combo for a reason and it works so well here.
You do get a bit of a messy center when you bite in, but in the best way possible. The cookies hold their shape but are gooey inside, especially if you eat them slightly warm. I like to wait until they cool down a bit because the flavor is actually better that way, but they’re still soft and fudgy even the next day.
If you’re not into peanut butter, don’t worry, the cookies work just fine without the filling. You can skip it entirely and just bake them as classic brownie cookies. Or, if you’re in the mood to experiment, try filling them with something else. Hazelnut spread, pistachio butter or even a chocolate ganache all work beautifully and give the cookies a whole new twist.
This recipe is super adaptable depending on what I’m craving or what I have in the pantry. The dough comes together without any complicated steps and the baking time is short, so they’re also pretty quick to make (Except the chilling time).
And if you want extra gooey centers, you can slightly underbake them, just keep an eye on the edges. A tiny bit of flaked salt on top can also be a nice addition if you want to balance out the sweetness.
These cookies keep well for 2–3 days in an airtight container, though they’re at their very best the day they’re made. And while they look kind of fancy with the filling inside, they’re actually really simple to make.
So whether you're in the mood for something rich, craving peanut butter, or just want a cookie that’s a little more special, this one's for you.
Tips and tricks
Don’t skip the chilling time - The dough for these cookies is super soft and brownie-like, which means it’s hard to work with unless it chills for a bit. Give it at least 30-45 minutes in the fridge. This makes shaping way easier and helps the cookies hold their shape while baking.
Freeze some for later - If you don’t want to bake all seven cookies at once, just freeze a few dough balls (with or without filling). That way you’ll have ready to bake brownie cookies whenever the craving hits, just add an extra 1–2 minutes to the baking time straight from the freezer.
Slightly underbake them - Taking them out when they still look a little soft in the middle gives you that perfect gooey center. Don’t worry, they’ll continue to cook slightly from the residual heat once they’re out of the oven.
Experiment with different fillings - Peanut butter is amazing here, but this dough works great with all kinds of fillings. Try hazelnut spread, pistachio butter, cookie butter, or even small chunks of chocolate or caramel. It’s a fun way to switch things up.
Use a scale to portion the dough - To make sure your cookies bake evenly and all finish at the same time, weigh each dough ball. 60g per cookie is the sweet spot for this recipe, it gives you 7 big, bakery style cookies.
Store in an airtight container - Keep your cookies soft and fudgy by storing them in an airtight container at room temperature. They’ll stay fresh for about 2–3 days.
Warm them up for a gooey center - If your cookies have cooled completely, you can still enjoy that melty center. Just pop one in the microwave for 10 seconds and it’ll be perfectly soft and gooey again, almost like freshly baked.
Ingredients you will need for this recipe
Dark chocolate (I used 52%): This is the base of that rich, brownie-like flavor. A 52% dark chocolate adds depth without being too bitter, making it perfect for those who want a good chocolate flavor without going too intense. Melting it with butter helps give the cookies that soft, fudgy texture.
Unsalted butter: Butter adds richness and helps carry the chocolate flavor. Using unsalted gives you better control over the saltiness of the overall cookie. It also keeps the texture soft and slightly chewy.
Granulated sugar: This sweetens the dough, balancing the bitterness of the chocolate.
One whole egg + one egg yolk: The whole egg binds everything together, while the extra yolk adds moisture and richness. That extra fat from the yolk gives the cookies a softer, more brownie-like bite.
All purpose flour: Flour provides structure but you only need a small amount since these are meant to be soft and brownie-style, not cakey or dry.
Cocoa powder: This boosts the chocolate flavor even more and adds that deep, dark color. It also helps give the dough some structure without making it heavy.
Baking powder: A small amount of baking powder gives the cookies just a bit of lift, so they’re not too flat.
Semi-sweet chocolate chips: These melt into little pockets of chocolate throughout the cookie.
Peanut butter: This is the creamy surprise in the center! It adds a salty contrast to the rich chocolate dough. When baked, it turns soft and melty, and works perfectly with the brownie flavor.
Step by step directions with photos
1. Scoop 7 teaspoons of peanut butter on a plate lined with baking paper and freeze for at least 30 minutes.
2. Melt the dark chocolate and butter together in a heatproof bowl (microwave or double boiler). Let cool slightly.
3. In another bowl, beat the sugar and the eggs together until light and fluffy. (About a minute or two)
4. Then pour in the melted chocolate and mix until smooth.
5. Sift in flour, cocoa powder, baking powder and salt. Fold together into a thick batter.
6. Chill the dough for 30–45 minutes until scoopable but not too firm. (DO NOT SKIP THIS STEP!!!)
7. After 45 minutes, preheat your oven to 180C (fan)
8. Scoop 7 balls of dough (about 60g each), flatten them slightly and press a frozen peanut butter ball into the center.
9. Gently wrap the dough around the filling and roll into a ball.
10. Bake for 10-12 minutes until the edges are set and the tops are crackly.
11. Let cool on the tray for 10 minutes before moving, they’ll firm up.
Brownie Cookies with Peanut Butter filling
If you love brownies and cookies, these are the perfect mix of both. They’re rich, chocolatey and filled with a creamy peanut butter center. The texture is soft and fudgy, just like a brownie. A little treat that feels extra special with every bite.
Ingredients
- 100g dark chocolate (i used 52%)
- 50g unsalted butter
- 120g granulated sugar
- 1 egg + 1 egg yolk
- 60g all-purpose flour
- 30g cocoa powder
- 4g baking powder
- 50g semi-sweet chocolate chips
- 7 teaspoons of peanut butter frozen into small balls
Instructions
- Scoop 7 teaspoons of peanut butter on a plate lined with baking paper and freeze for at least 30 minutes.
- Melt the dark chocolate and butter together in a heatproof bowl (microwave or double boiler). Let cool slightly.
- In another bowl, beat the sugar and the eggs together until light and fluffy. (About a minute or two)
- Then pour in the melted chocolate and mix until smooth.
- Sift in flour, cocoa powder, baking powder and salt. Fold together into a thick batter.
- Chill the dough for 30–45 minutes until scoopable but not too firm. (DO NOT SKIP THIS STEP!!!)
- After 45 minutes, preheat your oven to 180C (fan)
- Scoop 7 balls of dough (about 60g each), flatten them slightly and press a frozen peanut butter ball into the center.
- Gently wrap the dough around the filling and roll into a ball.
- Bake for 10-12 minutes until the edges are set and the tops are crackly.
- Let cool on the tray for 10 minutes before moving, they’ll firm up.
Nutrition Facts
Calories
307Fat
17 gSat. Fat
10 gCarbs
37 gFiber
4 gNet Carbs
33 gSugar
23 gProtein
5 gSodium
70 mgCholesterol
48 mg
