Peanut Butter Filled Brownie Cookies

These peanut butter filled brownie cookies are soft and fudgy with a dreamy peanut butter swirl tucked inside every bite. The dough blends melted chocolate with cocoa powder for that rich, deep chocolate kick, while the peanut butter filling is just two simple ingredients—easy and irresistible. Get ready for a seriously decadent treat!

Sometimes, there’s just no substitute for a perfect cookie. Last month, I decided to create the ultimate stuffed peanut butter and chocolate cookie. I’ve already made peanut butter stuffed brownies, brownie cupcakes with peanut butter frosting, peanut butter chocolate chip cookies, peanut butter fudge puddles, and even peanut butter cup stuffed chocolate cookies in my cookbook—so I really wondered, “Do we need yet another peanut butter chocolate combo?”

But then it hit me—cookies are always *needed.* A few test batches later, loaded with compliments from family and friends, I knew I had a winner to share!

These Peanut Butter Filled Brownie Cookies Are:

• Soft and chewy, just like a brownie
• Shiny and crackled on top
• Rich and downright indulgent
• Swirled and packed with creamy peanut butter that reminds me of those gooey centers in peanut butter balls and nostalgic Easter eggs

The full printable recipe is down below, but before you dive in, here’s the lowdown to make sure your cookies turn out perfectly.

Peanut Butter Filling

First, you’ll whip up the peanut butter filling by mixing equal parts creamy peanut butter and confectioners’ sugar. No fancy tools—just stir until smooth, then roll the mixture into small balls about the size of a teaspoon. Like the filling in my cream cheese red velvet cookies (which are an absolute favorite), these balls need to get really cold. So, pop them in the freezer for at least an hour while you make and chill the cookie dough.

1. Can I use natural peanut butter? Totally! Natural peanut butter spreads less when baked, so your cookies will be a bit lumpier but still delicious. I used creamy unsalted natural peanut butter right from the fridge. Stirring in the confectioners’ sugar took a little muscle compared to regular peanut butter, but don’t give up—it smooths out nicely!
2. Can I swap peanut butter for another spread? Of course! For nut-free options, Biscoff cookie butter and sunflower seed butter work like champs. I haven’t tried almond butter yet, but I bet it would make a tasty twist.

The peanut butter filling starts off thick but softens as you roll it into balls.

Brownie Cookie Dough Ingredients

While those peanut butter balls chill in the freezer, it’s time to prep the brownie cookie dough. If you’ve tried my brownie cookies before, you know they’re a hit in my house. Adding that creamy peanut butter swirl just kicks them up a notch. You’ll need cocoa powder, both brown and white sugars, eggs, softened butter, flour, optional espresso powder for flavor boost, and of course, chocolate.

Espresso powder isn’t a dealbreaker, but it really cranks up the chocolate flavor. No worries if you don’t have it—you’ll still have amazing cookies.

Success Tip: Best Chocolate to Use

This one’s key—since melted chocolate takes center stage in this recipe, grab good-quality baking chocolate bars. I’m not sponsored, but I really love these bars! You’ll find them near the chocolate chips at the grocery store. Make sure you get two 4-ounce bars, which equals 8 ounces total.

• I usually opt for semi-sweet chocolate, but if you want a richer, deeper chocolate flavor, bittersweet or unsweetened bars work beautifully. For the photos, I used a mix of 4 ounces semi-sweet and 4 ounces bittersweet.

This dough feels exactly like brownie batter, and since it’s sticky, chilling it in the fridge for at least an hour is a must before shaping with peanut butter centers. Here’s what it looks like before chilling:

And after chilling for an hour, see how nicely it firms up? This makes it way easier to work with:

Let’s Shape These Peanut Butter Filled Brownie Cookies

Shaping starts kind of like my Nutella crinkle cookies. Scoop about 1.5 tablespoons of chilled brownie dough with a tablespoon measure. Because the dough is cold, it won’t stick right away, but it softens fast as you roll it in your hands. (Heads up: a cookie scoop won’t work here—I tried, and no luck.) Here’s the step-by-step on how to marble and shape these beauties:

1. Roll the dough into a ball with your hands, then gently press your thumb into the center, like making a thumbprint cookie.
2. Set a frozen peanut butter ball into that thumbprint.
3. Pinch off a small piece of brownie dough and cover the peanut butter ball with it.
4. Smoosh (yep, that’s our kitchen talk for squish) the dough to seal the peanut butter inside, then roll it gently into a round ball. You’ll see lovely peanut butter marbling peek through.

Warning: your hands will get messy, but that’s part of the fun.

Every cookie will have its own unique look, which makes them even more inviting. Plus, imagine how amazing they’d be as ice cream sandwiches—just saying!

3 Final Success Tips

1. Don’t stress about making perfect shapes. The beauty is in the imperfect swirls—each cookie looks a little different, which adds to their charm.
2. Work in small batches. The peanut butter balls soften quickly once out of the freezer. I like to pull out six at a time and keep the rest frozen until I’m ready.
3. Keep your hands relatively clean. After shaping a few cookies, wipe or wash your hands so the dough stays manageable. I usually shape six, clean up, then do six more—it helps a lot!

See Your Peanut Butter Filled Brownie Cookies!

Lots of readers joined this recipe during a recent baking challenge! Don’t be shy—share your cookie photos with us. We love seeing your kitchen wins. 🙂

Storage Tips

These peanut butter filled brownie cookies keep well in an airtight container at room temperature for up to a week. If you want them to last longer, pop baked cookies in the freezer for up to three months. Just thaw at room temperature before enjoying. You can also freeze the shaped but unbaked dough balls for up to three months—bake from frozen, adding a minute or two to the baking time for perfect results.

Make-Ahead Tips

To save time, make the peanut butter filling and form the balls in advance, then freeze them. The cookie dough can be made a day or two ahead and kept chilled in the fridge. When ready to bake, shape the cookies with the frozen peanut butter centers for quick prep and fresh-out-of-the-oven comfort.

Variations

• Swap creamy peanut butter for natural peanut butter or try using almond butter or sunflower seed butter for nut-free versions. Just keep in mind the texture may change slightly.
• Mix up the chocolate by using bittersweet or unsweetened bars for a more intense flavor.
• Try adding chopped peanuts or mini peanut butter cups for extra texture.
• Sprinkle a pinch of flaky sea salt on top before baking for a salty-sweet balance.

Serving Suggestions

These cookies are perfect on their own with a glass of cold milk. For something special, turn them into ice cream sandwiches with your favorite vanilla or chocolate ice cream. They also pair beautifully with a warm mug of coffee or hot cocoa for an indulgent afternoon treat.

Recipe FAQs

• Can I make these cookies gluten-free? If you substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, you should be good to go. Just make sure your baking powder is gluten-free too!
• Why do I need to chill the dough and peanut butter filling? Chilling helps the dough firm up so it’s easier to shape and prevents spreading during baking. The cold peanut butter balls keep their shape inside the cookie and create that luscious swirl.
• Can I bake these without the peanut butter filling? Absolutely! The brownie cookie dough alone is delicious. Just scoop and bake as you would a standard cookie.
• What’s the best way to store leftover cookies? Keep them in an airtight container at room temperature for up to one week, or freeze for longer storage.
• My dough is too sticky. What can I do? Chill it longer in the fridge, then work quickly when shaping. Lightly dust your hands with flour if needed, but avoid adding too much or it can dry the dough out.