Peanut Butter Brookies

Peanut Butter Brookies- peanut butter cookies + brownies = YUMMY! Hands-down the best peanut butter cookie ever! Crispy on the outside and soft on the inside. Butter, shortening, peanut butter, sugar, brown sugar, eggs, flour, baking soda, vanilla, and chopped brownies. You can make the cookies ahead of time and freeze them for a quick treat later. Whip up a batch ASAP!

Originally published May 18, 2011

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Peanut Butter and Brownie Cookies

What happens when you combine peanut butter cookies and brownies? You get the most delicious Peanut Butter Brookie Cookies! Oh My Goodness! One bite and you will be blown away. I made these cookies to take to a party and I was worried that we were going to eat them all before we got there! We just couldn’t stop eating them. Fortunately, this recipe makes a lot of cookies and I still had plenty for the party. BUT just in case, I’m going to double the recipe next time. If you like peanut butter cookies and brownies, you are going to LOVE these brookies!

plate of peanut butter and brownie cookies

How to Make Peanut Butter Brookies

These cookies are very easy to make from scratch with only a few simple ingredients. In the bowl of an electric mixer, beat together granulated sugar, brown sugar, butter, shortening, and peanut butter until light and fluffy.  Add the eggs and vanilla. Mix well. Gradually add all-purpose flour and baking soda until well blended. Stir in brownie pieces. Using a medium cookie scoop, scoop into balls and roll in sugar. Place the dough on a parchment-lined cookie sheet and bake.

Tips for Making Brookie Cookies from Scratch

  • I use Jif peanut butter. You can use any brand that you enjoy. I have not tried these with natural peanut butter, so I do not know how it will work in this recipe.
    • I use half smooth peanut butter and half crunchy peanut butter. Feel free to use all smooth or all crunchy.
  • You can use homemade, box mix, or store-bought brownies in this recipe.
  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • If you don’t have a stand mixer, you can use a hand-held mixer or mix the cookie dough by hand in a large bowl.
  • Can Peanut Butter Brookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. There is no need to thaw the dough before baking; simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • The cookies will keep for 5 to 7 days in an air-tight container.
close up of a peanut butter cookie

The BEST Homemade Peanut Butter Cookies

I think this is the ultimate peanut butter cookie! They are crispy on the outside and soft on the inside. I especially loved the bits of brownie in each bite. SO yummy! All you need is a cold glass of milk and you are set! These are a new favorite at our house. I will definitely be making these again very soon.

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plate of peanut butter and brownie cookies

Peanut Butter Brookies

Yield: 4 dozen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Peanut Butter Brookies- peanut butter cookies + brownies = YUMMY! Hands-down the best peanut butter cookie ever! Crispy on the outside and soft on the inside. Butter, shortening, peanut butter, sugar, brown sugar, eggs, flour, baking powder, vanilla, and chopped brownies. You can make the cookies ahead of time and freeze for a quick treat later.

Ingredients:

  • ½ cup butter, softened
  • ½ cup shortening
  • ½ cup creamy peanut butter
  • ½1/2 cup crunchy peanut butter
  • 1 cup brown sugar, firmly packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 tsp baking soda
  • 2 cups all-purpose flour
  • 3 cups chopped brownies
  • sugar

Instructions:

  • Preheat oven to 350ºF. Line cookie sheets with parchment paper.
  • In the bowl of an electric mixer, cream sugars, butter, shortening and peanut butter together until light and fluffy. Add the eggs and vanilla. Mix well. Gradually add the flour and baking soda until well blended. Stir in brownie bits.
  • Using a medium cookie scoop, scoop into balls and roll in sugar.
  • Place on prepared cookie sheet. Bake for 11-13 minutes.

Notes:

  • I use Jif peanut butter. You can use any brand that you enjoy. I have not tried these with natural peanut butter, so I do not know how it will work in this recipe.
    • I use half smooth peanut butter and half crunchy peanut butter. Feel free to use all smooth or all crunchy.
  • You can use homemade, box mix, or store-bought brownies in this recipe.
  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • Can Peanut Butter Brookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. There is no need to thaw the dough before baking; simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.

Steph

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Comments

  1. I’m glad I decided to give this recipe a try today and mind you I almost had a change of heart cause I was tired but because I’ve already baked the brownies last night i thought I really had to bake some already🐸🤗. I don’t usually baked peanut butter cookies but these with the brownies were the BEST!!! I definitely will bake some again

  2. I’m looking forward to making these. Sounds like the best cookie EVER! Could you substitute Coconut oil for the shortening? Thanks!

  3. Worried baking the brownies twice would dry them out??? Your Fat Witch recipe calls for a 9 x9 pan but this recipe says half of an 8 x 8 pan (which would be a thicker brownie…) which is correct. I always like to follow your recipes exactly!!!

    1. It won’t make any difference if you use a 9-inch pan or an 8-inch pan of brownies. Just measure 3 cups of chopped brownies.

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  4. Cathy – the brownies I made had chocolate chips in them or I might have added mini chocolate chips too. I think that would be wonderful!

  5. Those look scrumptious! Peanut butter and chocolate is my favorite combination. I'm thinking mini chocolate chips would be a nice addition too.

  6. Those look so good! I'm really excited to try these. The one and only time I tried to make my own brookies, it was a disaster!

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