Go Back
–+ servings
fudgy peanut butter brownie cookies

Fudge Filled Peanut Butter Brownie Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Medium saucepan
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 2 rimmed baking sheet
  • 2 silicone baking mat or sheet parchment paper
  • 1 small cookie scoop 1 tablespoon
  • 1 medium cookie scoop 2 tablespoons
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 8 ounce semisweet chocolate chips
  • 1/2 cup unsalted butter cut into pieces
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 tablespoon milk
  • 1/2 cup mini chocolate chips optional
  • flaky sea salt for topping, optional

Instructions
 

  • Line two baking sheets with silicone mats or parchment and set a wire rack aside for cooling.
  • In a bowl, mix peanut butter and powdered sugar until thick and smooth, then scoop 24 level 1-teaspoon mounds onto a lined sheet and freeze for 15 minutes.
  • In a medium saucepan over low heat, melt butter and semisweet chocolate chips, stirring until smooth, then cool 5 minutes.
  • In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until glossy and slightly thick.
  • Pour the cooled chocolate mixture into the sugar-egg mixture and whisk until combined.
  • In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until uniform.
  • Fold dry ingredients into the wet mixture with a spatula until just combined, then add milk to loosen to a thick brownie batter and fold in mini chocolate chips if using.
  • Using a medium (2-tablespoon) scoop, portion 24 mounds of brownie dough onto the prepared sheets, spacing 2 inches apart.
  • Flatten each dough mound slightly with damp fingers to create a shallow well in the center.
  • Place a frozen peanut butter mound onto each well and gently fold and seal brownie dough around it, pinching to close and rolling lightly to smooth.
  • Chill the stuffed dough balls in the fridge for 10 minutes to help them hold shape.
  • Preheat oven to 350°F (175°C) while the dough chills.
  • Bake one sheet at a time for 9–11 minutes until the tops are set, shiny, and slightly crackly but still soft.
  • Immediately sprinkle with flaky sea salt if desired and let cookies cool on the sheet for 5 minutes.
  • Transfer cookies to a wire rack and cool 10–15 minutes until the centers set and are fudgy.

Notes

For the cleanest seal, keep peanut butter centers well chilled and work quickly so the dough doesn’t warm too much in your hands. The dough should be thick like brownie batter; if it seems runny, chill it for 10 minutes before shaping. Avoid overbaking to keep the centers fudgy—pull them when edges are set but centers are soft. If dough sticks, lightly oil your fingers. Swap creamy peanut butter for crunchy for texture, or use sunflower butter for a nut-free option. Store in an airtight container at room temperature for 2 days or freeze baked cookies up to 2 months; rewarm 10 seconds in the microwave for a molten center.
Tried this recipe?Let us know how it was!