Peanut Butter Filled Brownie Cookies - Sally's Baking Addiction https://sallysbakingaddiction.com/peanut-butter-filled-brownie-cookie...

Peanut Butter Filled Brownie

Cookies
★★★★★
4.8 from 224 reviews
Author: Sally
Prep Time: 1 hour, 40 minutes (includes chilling)
Cook Time: 13 minutes Total Time: 2 hours Yield: 24 cookies
Take rich and chewy brownie cookies to the next level with a creamy
peanut butter swirl! Both the peanut butter filling and cookie dough
must chill before shaping. Review shaping success tips above the
recipe.

Ingredients

Peanut Butter Filling

1/2 cup (125g) creamy peanut butter (see Note)

1/2 cup (60g) confectioners’ sugar

Cookie Dough

8 ounces (226g) semi-sweet chocolate, coarsely chopped (2

standard 4-ounce bars of baking chocolate)
3/4 cup (94g) all-purpose flour (spooned & leveled)
1/4 cup (21g) natural unsweetened or dutch-process cocoa
powder
1 teaspoon espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons (71g) unsalted butter, softened to room
temperature
3/4 cup (150g) packed light or dark brown sugar

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1/4 cup (50g) granulated sugar

2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Instructions
1 Make the peanut butter filling: In a small bowl, mix the
peanut butter and confectioners’ sugar together until combined
and smooth. You can just use a spoon for this. Mixture is thick,
yet soft. With a teaspoon, scoop out a spoonful of peanut butter
mixture (about 6g), and roll into a ball. Place on a parchment
paper-lined baking sheet, plate, or tray. Repeat with remaining
mixture until you have 24 peanut butter balls. Loosely cover and
freeze for at least 1 hour and up to 1 day. (I usually just freeze
them for a little over 1 hour, which is the amount of time it takes
to make and chill the brownie cookie dough.)
2 Make the brownie cookie dough: Melt the chocolate in a
double boiler or use the microwave. Microwave in 20-second
increments, stirring after each until completely melted. Set aside
to slightly cool.
3 Meanwhile, whisk the flour, cocoa powder, espresso powder,
baking powder, and salt together. Set aside. In a large bowl
using a handheld or stand mixer fitted with a paddle
attachment, beat the butter, brown sugar, and granulated sugar
together on medium-high speed until smooth and creamy,
about 2 minutes. Add the eggs and vanilla extract, and beat on
high speed for 2 full minutes. Scrape down the sides and up the
bottom of the bowl, then beat on high for 1 more minute. Pour
in the slightly cooled melted chocolate and mix on medium-
high speed for 2 full minutes. Pour the dry ingredients into the
wet ingredients and beat on low speed until combined.
4 Cover and chill the dough in the refrigerator for 1 hour. If
chilling for longer, allow the cookie dough to sit at room
temperature for 10-15 minutes before rolling and shaping in

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step 6.
5 After chilling, preheat oven to 350°F (177°C). Line large baking
sheets with parchment paper or silicone baking mats.
6 Shape the cookies: The peanut butter filling softens up
extremely quickly after you take it out of the freezer. I
recommend taking about 6 peanut butter balls out of the
freezer at a time, leaving the rest in the freezer while you’re
shaping the first bunch. Using a sturdy tablespoon, scoop out a
heaping spoonful of the cookie dough and roll into a ball, about
1.5 Tablespoons/30g/1 ounce of dough each. The dough will be
quite stiff. Make an indentation with your thumb, and place a
frozen peanut butter ball in the indentation. Pinch off a piece of
the brownie cookie dough and press it on top of the peanut
butter filling, and then roll the whole thing together into a
smooth ball. Feel free to pull off pieces of brownie dough to
expose more peanut butter and then re-roll together; peanut
butter can also be hidden inside the cookie dough if you don’t
want a marbled look. Repeat with remaining cookie dough and
peanut butter balls. (Warning: your hands get messy in this
step!)
7 Place dough balls 3 inches apart on the baking sheets and bake
for 12-13 minutes or until the edges appear set. The centers will
be quite soft, but will set up as the cookies cool.
8 Remove from the oven and allow cookies to cool on the baking
sheet for 10 minutes before transferring to a wire rack to cool
completely.
9 Cookies stay fresh covered at room temperature for up to 1
week.
Notes
1 Make Ahead Instructions: Baked cookies freeze well for up to
3 months. Unbaked cookie dough balls freeze well for up to 3
months. Bake frozen cookie dough balls for an extra minute, no
need to thaw. Cookies won’t spread as much if dough balls were

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frozen, so about halfway through bake-time, gently press down

on the baking cookies with a spoon to help get them to spread.
Learn some of my best practices for How to Freeze Cookie
Dough.
2 Special Tools (affiliate links): Glass Mixing Bowl | Double Boiler |
Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets |
Silicone Baking Mats or Parchment Paper | Cooling Rack
3 Peanut Butter: At the time of publication, there is a recall on Jif
peanut butters. Please consider researching the recall
information and use another brand of peanut butter in this
recipe. We tested it with Skippy Creamy, Justin’s Natural
Creamy, and Wegmans brand Natural Creamy. If using natural
and the oil has separated to the top of the jar, make sure you
stir it well before measuring. Room temperature peanut butter is
easiest to mix. I do not recommend crunchy peanut butter
because it doesn’t mix very easily with the confectioners’ sugar.
4 Peanut Butter Alternatives: For a nut-free alternative, you can
use Biscoff cookie butter or sunflower seed butter spread. My
team and I have not tested this recipe with almond butter, but I
don’t see any issue using that instead!
5 Chocolate: Use pure chocolate baking bars. You can find them
right next to the chocolate chips in the baking aisle. They are
sold in 4 ounce bars, so you’ll need 2. I use and recommend
semi-sweet chocolate, but you can use bittersweet or
unsweetened chocolate (or a combination of any) for a darker
chocolate flavor.
6 Espresso Powder: Espresso powder deepens the chocolate
flavor. You can skip it or use 2 teaspoons of instant coffee
powder instead.

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