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Rich and fudgy peanut butter filled brownie cookies with a creamy peanut butter swirl inside, featuring melted chocolate and cocoa powder in the dough for a deep chocolate flavor. Both the peanut butter filling and dough require chilling before shaping and baking, yielding soft, chewy cookies with a shiny, crackled top.

  • Total Time: 1 hour 33 minutes
  • Yield: Approximately 24 cookies 1x

Ingredients

Scale
  • Peanut Butter Filling: 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (60g) confectioners’ sugar
  • Cookie Dough: 8 ounces (226g) semi-sweet chocolate, coarsely chopped (two 4-ounce bars)
  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 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
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the peanut butter filling: combine peanut butter and confectioners’ sugar until smooth. Using a teaspoon measure, scoop about 6 grams per ball and roll into roughly 24 small balls. Place on a parchment-lined sheet and freeze for at least 1 hour.
  2. Melt the chocolate using a double boiler or microwave, stirring often until smooth. Let cool slightly.
  3. Whisk together flour, cocoa powder, espresso powder (if using), baking powder, and salt; set aside.
  4. Beat softened butter, brown sugar, and granulated sugar on medium-high speed until creamy and smooth, about 3 minutes. Add eggs and vanilla; beat on high speed for 2 minutes. Scrape bowl and beat another minute on high.
  5. Mix in melted chocolate with butter mixture; beat on medium-high for 2 minutes.
  6. Add dry ingredients; mix on low until just combined.
  7. Cover dough and chill in refrigerator for at least 1 hour. Bring to room temperature for 10-15 minutes before shaping.
  8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape cookies: work with about six frozen peanut butter balls at a time. Scoop 1.5 tablespoons (30g) of chilled dough and roll into a ball. Press thumb in center, place a peanut butter ball inside, cover with a small piece of dough, seal well, and roll into a ball showing some marbled peanut butter if desired.
  10. Place dough balls 3 inches apart on baking sheet. Bake for 12-13 minutes until edges are set but centers stay soft. Centers will firm up as cookies cool.
  11. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
  12. Store cookies in an airtight container at room temperature for up to one week.

Notes

You can freeze baked cookies for up to 3 months and unbaked dough balls for the same. When baking frozen dough balls, add one minute to baking time and gently press cookies down halfway through baking for even spread., Always check for any peanut butter brand recalls; alternatives include Skippy Creamy, Justin’s Natural Creamy, and Wegmans Natural Creamy., Natural peanut butter spreads less and can make lumpier cookies—stir well before measuring if oil has separated., Nut-free options include Biscoff cookie butter and sunflower seed butter; almond butter is untested., Use quality baking chocolate bars (semi-sweet recommended; bittersweet or unsweetened bars give richer flavor)., Espresso powder boosts chocolate flavor but is optional; instant coffee powder can substitute (2 tsp)., Work in small batches to keep peanut butter balls frozen while shaping., Keep hands clean or wipe after shaping a few cookies to keep dough manageable., Cookie dough is sticky; chilling helps firm it up for easier handling.

  • Author: Laura
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: About 180-220 calories per cookie (estimate)
  • Fat: 12g per cookie (estimate)
  • Carbohydrates: 20g per cookie (estimate)
  • Protein: 3g per cookie (estimate)