If you’re a fan of rich, fudgy brownies and edible cookie dough, this Peanut Butter Cookie Dough Brownies recipe is going to be your paradise. Imagine sinking your teeth into dark chocolate brownies layered with soft, delectable peanut butter cookie dough and sprinkled with mini peanut butter cups and chocolate chips. These brownies are the ultimate combination of everything we love about desserts in one bite!
Not only are these brownies perfect for a sweet tooth craving, but they’re also simple to make. The brownie base is rich, dark, and wonderfully fudgy, while the peanut butter cookie dough topping is like a dream come true for cookie dough lovers. The blend of chocolate and peanut butter will sweeten up any day.
Ingredients you’ll need to make this wonderful treat:
Brownie Ingredients
- 2 large eggs + 1 egg yolk (at room temperature)
- ½ cup (115 g) dark brown sugar
- ½ cup (110 g) granulated sugar
- ½ cup (113 g) salted butter (melted)
- 2 tsp pure vanilla extract
- ⅔ cup (95 g) all-purpose flour
- ½ cup (60 g) Dutch-process cocoa powder
- Pinch of salt
- ¼ cup creamy peanut butter
Peanut Butter Cookie Dough Ingredients
- 4 tablespoons salted butter
- ¼ cup creamy peanut butter
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 2 tsp pure vanilla extract
- 1 cup (125 g) heat-treated all-purpose flour
- 1 cup mini semi-sweet chocolate chips (+ more for sprinkling)
- 4–5 tablespoons heavy cream
- 8–10 mini peanut butter cups (optional)
Required Kitchen Tools
- Mixing Bowls: Large for the brownie batter, medium for the cookie dough.
- Hand or Stand Mixer: For even mixing and desired texture.
- Whisk & Rubber Spatula: For folding and blending the ingredients.
- 8-Inch Square Baking Pan: For perfectly sized brownies.
- Parchment Paper: To line the baking pan for easy brownie removal.
- Toothpick or Knife: For swirling the peanut butter in the brownie batter.
Making the Dark Chocolate Brownie Base
The base of these Peanut Butter Cookie Dough Brownies is a rich, fudgy dark chocolate brownie that gives the treat its decadent and indulgent flavor. Let’s dive right into the directions.
Step 1: Prep Your Baking Pan
Before we start mixing the brownie batter, you’ll want to preheat your oven to 350°F (177°C) and line your 8-inch square baking pan with parchment paper. Leaving some paper hanging over the edges will make it easier to lift the brownies out of the pan later on. Now, set your pan aside and let’s start mixing the ingredients.
Step 2: Whisk the Eggs and Sugars
In a large mixing bowl, add your 2 large eggs, 1 extra egg yolk, ½ cup of dark brown sugar, and ½ cup of granulated sugar. Whisk them together for a good 3 minutes. You’re looking for the mixture to become light, pale, and slightly silky—this will help create that fudgy texture we all love in brownies.
Step 3: Add Butter and Vanilla
Once the sugars and eggs are properly combined, gently pour in your melted butter (½ cup, or 113 g) and 2 teaspoons of vanilla extract. Whisk them together until smooth. This will not only add flavor but ensure that your brownies remain moist and rich after baking.
Step 4: Fold in the Dry Ingredients
Now, it’s time to incorporate the dry ingredients. Using a rubber spatula, carefully fold in ⅔ cup of all-purpose flour, ½ cup of Dutch-process cocoa powder, and a pinch of salt. Fold gently until just combined—be careful not to overmix because this could lead to brownies that are overly dense.
Step 5: Create the Peanut Butter Swirl
Here’s where things get fun! Melt ¼ cup of creamy peanut butter for about 20-30 seconds in the microwave until it becomes pourable. Spread your brownie batter evenly into the prepared pan, then pour the melted peanut butter on top. Using a toothpick or knife, swirl the peanut butter into the brownie batter to create beautiful, marbled patterns.
Step 6: Bake the Brownies
Slide the baking pan into your preheated oven and bake for 25-27 minutes. You’ll know the brownies are done when the center is set and a toothpick inserted into the middle comes out with just a few moist crumbs attached. Allow the brownies to cool completely in the pan before topping them with the delicious peanut butter cookie dough.
Making the Peanut Butter Cookie Dough and Preparing the Brownie Layer
Now that your dark chocolate brownies are cooling, it’s time to whip up the best part of the recipe—peanut butter cookie dough! This cookie dough is completely safe to eat since we’ll be heat-treating the flour, making it entirely edible with no baking required.
Step 1: Heat-Treat the Flour
To make sure your cookie dough is safe to eat, we need to heat-treat the all-purpose flour. Spread 1 cup (125 g) of flour evenly onto a parchment-lined baking sheet, and bake it in a preheated oven at 350°F (177°C) for 10 minutes. This process kills any potential bacteria in the raw flour. Once done, let the flour cool completely before using. Set it aside.
Step 2: Make the Cookie Dough Base
In a medium mixing bowl, melt 4 tablespoons of salted butter and ¼ cup of creamy peanut butter together. You can use the microwave and heat these in 20-second intervals, stirring frequently until smooth. Once the peanut butter and butter are fully melted, whisk them together with ½ cup of granulated sugar and ¼ cup of light brown sugar.
Step 3: Add Vanilla and the Flour
Stir in 2 teaspoons of pure vanilla extract to give the dough that delicious vanilla flavor. Now, grab your heat-treated flour and gently fold it into the peanut butter mixture until it’s well incorporated. The dough will start to come together but may seem a little dry at this point—that’s where the heavy cream comes in.
Step 4: Add Heavy Cream for Consistency
To achieve that classic cookie dough consistency, start adding 4–5 tablespoons of heavy cream, one tablespoon at a time. Fold the cream into the mixture until you get a smooth, slightly soft cookie dough that holds its shape. You want it to be soft enough to bite but sturdy enough to scoop.
Step 5: Stir in the Chocolate Chips
To make the cookie dough truly indulgent, fold in 1 cup of mini semi-sweet chocolate chips for that classic cookie dough texture. (Pro Tip: You can always add extra chocolate chips if you’re a chocolate lover like me!).
Step 6: Layer Cookie Dough on Brownies
Now that your cookie dough is ready and your brownies have cooled, it’s time to assemble them. Use a mini 2-teaspoon cookie scoop to scoop small mounds of peanut butter cookie dough randomly onto the surface of your cooled brownies. Make sure to leave some gaps between each cookie dough scoop for a fun, scattered look.
Step 7: Add Peanut Butter Cups and Chocolate Chips (optional)
If you love extra peanut butter goodness, chop up 8-10 mini peanut butter cups and sprinkle them in the gaps between the cookie dough! You can also toss in a few extra mini chocolate chips if you want even more chocolatey bites.
Step 8: Chill the Brownies
To make slicing the brownies easier (and to let the cookie dough firm up a bit), pop the whole tray into the refrigerator for 20-30 minutes. This step not only makes cutting the brownies easier but also gives them time to firm up until they’re nice and chewy. Once they’re chilled, you’ll be ready to slice and serve them!
Slicing, Serving, and Storing Your Peanut Butter Cookie Dough Brownies
Step 1: Slice the Brownies
After your Peanut Butter Cookie Dough Brownies have chilled for about 20–30 minutes, it’s time to cut them into perfect squares. To make slicing easy and neat:
- Use a sharp knife for cleaner cuts.
- Wipe the knife with a damp paper towel between each slice to keep the edges clean.
- Cut the large square into 16 smaller squares, so you get a nice, bite-sized treat in each serving.
The end result? Decadent bars with rich brownie layers and a creamy peanut butter cookie dough topping—just begging to be devoured!
Step 2: Serve the Brownies
These brownies are pretty much the definition of indulgence, so serve them with some fun extras:
- Sprinkle extra mini chocolate chips or drizzle melted peanut butter on top before serving for a fancy touch.
- Pair the brownies with a cold glass of milk, or if you really want to treat yourself, add a scoop of vanilla ice cream on the side!
These brownies are perfect for parties, potlucks, or even as a homemade dessert to share—or not share—on a cozy night at home.
Storage Instructions
You might be wondering how to store these delightful treats so you can enjoy them later (if, of course, there are any leftovers!).
Store at Room Temperature:
- Store your Peanut Butter Cookie Dough Brownies in an airtight container at room temperature for up to 3 days .
Refrigerate for Longer Freshness:
- Want to keep them fresh a little longer? Stash them in an airtight container in the refrigerator for up to 5 days . When you’re ready to enjoy, let them sit out for a few minutes to soften up for that perfect chew.
Can You Freeze Peanut Butter Cookie Dough Brownies?
- Yes! These bars freeze wonderfully. To freeze, simply wrap each brownie square individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll last in the freezer for up to 2 months .
- When you’re ready, thaw them at room temperature or pop them in the fridge overnight.
Conclusion:
You’ve now successfully made and assembled your luscious Peanut Butter Cookie Dough Brownies—a modern twist on a classic favorite. With a fudgy dark chocolate base, delicious peanut butter swirls, and the creamy cookie dough topping, these brownies will surely become a repeat recipe in your household. Whether you stock the fridge with leftovers or share them at gatherings, they’re bound to be a hit.
Thanks for following along the recipe! I hope you enjoy every last bite of these decadent treats!