Peanut Butter Cookie Dough Brownies

If you’re anything like me, you live for that perfect balance of flavors—rich, chocolatey brownies paired with the creamy, nutty goodness of peanut butter. Enter the glorious Peanut Butter Cookie Dough Brownies. This delightful treat combines the decadence of fudgy brownies with the irresistible allure of cookie dough, and it’s all brought together with a generous swirl of peanut butter. Trust me, once you try these, they’ll become your new favorite indulgence.

Why It’s My Go-To

These Peanut Butter Cookie Dough Brownies are my go-to dessert for so many reasons. First, they satisfy both chocolate and peanut butter cravings in one bite. Second, they’re surprisingly simple to make, meaning you don’t need to be a seasoned baker to whip up this crowd-pleaser. Finally, the texture is out of this world: fudgy brownies layered with gooey cookie dough create a dessert that’s pure bliss. Whether you’re hosting a gathering or just want a sweet treat for yourself, these brownies won’t disappoint.

What You’ll Gather

• 1 cup (1 stick) unsalted butter
• 2 ounces unsweetened chocolate
• 1 teaspoon vanilla extract
• 1 cup granulated white sugar
• 2 large eggs
• 1 cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 tablespoons milk
• 1 cup creamy peanut butter
• 1 cup + 2 tablespoons all-purpose flour (see “safe” notes below)
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips
• 1 cup heavy whipping cream
• 1 tablespoon granulated white sugar
• 1 cup peanut butter chips

Recommended Tools

• 9×13-inch baking pan: Perfect for these brownies to bake evenly.
• Mixing bowls: You’ll need a few for different layers of the recipe.
• Whisk: For blending your ingredients thoroughly.
• Rubber spatula: Great for folding in those chocolate chips and peanut butter.
• Measuring cups and spoons: Accurate measurements are key for baking success.

Peanut Butter Cookie Dough Brownies Cooking Guide

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with a bit of butter or line it with parchment paper for easy removal.

Step 2: Make the Brownie Base

In a saucepan, melt 1 cup (1 stick) of unsalted butter and 2 ounces of unsweetened chocolate over low heat. Stir occasionally until the mixture is smooth. Remove from heat and let it cool slightly.

Step 3: Combine Ingredients

In a large mixing bowl, whisk together the melted chocolate mixture, 1 teaspoon of vanilla extract, and 1 cup of granulated white sugar. Add in the 2 large eggs, one at a time, mixing well after each addition.

Step 4: Add Dry Ingredients

In another bowl, combine 1 cup + 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Fold in 1 cup of bittersweet chocolate chips.

Step 5: Bake the Brownie Layer

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for about 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let it cool in the pan while you prepare the cookie dough layer.

Step 6: Prepare the Cookie Dough

In a mixing bowl, beat together 1/2 cup (1 stick) of room temperature unsalted butter and 1 cup of packed light brown sugar until creamy. Add in 2 tablespoons of milk and 1 cup of creamy peanut butter, mixing until smooth.

Step 7: Incorporate Dry Ingredients

In a separate bowl, whisk together 1 cup + 2 tablespoons of all-purpose flour and 1/2 teaspoon of salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Fold in 1 cup of peanut butter chips and 1 cup of bittersweet chocolate chips.

Step 8: Assemble the Brownies

Once the brownie layer has cooled, drop spoonfuls of the peanut butter cookie dough over the brownies. Use a spatula to gently spread it into an even layer, being careful not to disturb the brownie base too much.

Step 9: Bake Again

Return the pan to the oven and bake for an additional 15-20 minutes or until the cookie dough is set but still soft. Allow to cool completely in the pan.

Step 10: Prepare the Whipped Cream Topping

In a mixing bowl, whisk together 1 cup of heavy whipping cream and 1 tablespoon of granulated white sugar until soft peaks form. Spread the whipped cream over the cooled brownies for a decadent finish.

Step 11: Slice and Serve

Once everything is set, slice the brownies into squares. Serve them up and watch as your friends and family fall in love with these Peanut Butter Cookie Dough Brownies.

No-Store Runs Needed

• Unsweetened chocolate: You can substitute with cocoa powder if you’re in a pinch.
• Granulated sugar: Regular sugar works just fine.
• Butter: If you’re out of unsalted butter, salted butter can work in a pinch—just omit the additional salt in the recipe.
• Peanut butter: Use any creamy or chunky peanut butter you have on hand.

Method to the Madness

The beauty of Peanut Butter Cookie Dough Brownies lies in their layers. The fudgy brownie base creates a rich foundation that pairs perfectly with the sweet and slightly salty peanut butter cookie dough. Baking them together not only melds the flavors but also gives you that delightful contrast in texture—every bite is a delicious combination of chewy brownie and creamy cookie dough. Plus, the whipped cream topping adds a lightness that balances the richness, making these brownies an absolute winner.

Refrigerate, Freeze, Reheat

These brownies are best enjoyed fresh, but they can be stored for later too! Here’s how:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days. The flavors will continue to meld, making them even more delicious!
• Freeze: To freeze, wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months.
• Reheat: To enjoy them warm, simply microwave for about 10-15 seconds until slightly warmed through. Top with extra whipped cream for a decadent treat!

Handy Q&A

Can I use different types of chocolate?

Absolutely! You can mix and match with dark chocolate, milk chocolate, or even white chocolate chips for a fun twist. Just remember that each type of chocolate will bring a different flavor profile to your brownies.

What if I don’t have heavy whipping cream for the topping?

You can use store-bought whipped topping as a substitute or simply skip the whipped cream altogether. The brownies are delicious on their own!

Can I make these brownies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend, and you’re good to go. Just ensure your other ingredients are also gluten-free.

How can I make these brownies more decadent?

Try adding a layer of caramel sauce or a sprinkle of sea salt on top before baking. You can never go wrong with extra chocolate or a drizzle of melted peanut butter either!

Quick Weeknight Wins

• Sally’s Baking Addiction for more baking inspiration.
• Pinch of Yum for simple yet delicious recipes.
• Minimalist Baker for quick and easy dessert ideas.

In Closing

Peanut Butter Cookie Dough Brownies are a delightful combination of flavors and textures that will leave you wanting more. They are perfect for sharing with friends, serving at parties, or simply enjoying with a cup of coffee at home. The best part? They’re easy to make and use ingredients you likely have on hand. So, roll up your sleeves and get ready to bake something truly special that will become a staple in your dessert repertoire. Enjoy every delicious bite!

Peanut Butter Cookie Dough Brownies

Indulge in these rich Peanut Butter Cookie Dough Brownies! Fudgy brownies meet creamy cookie dough for a dessert that’s pure bliss.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Brownie Base:

• 1 cup unsalted butter (1 stick)
• 2 ounces unsweetened chocolate
• 1 teaspoon vanilla extract
• 1 cup granulated white sugar
• 2 large eggs
• 1 cup all-purpose flour (plus 2 tablespoons)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips

For the Cookie Dough Layer:

• 1/2 cup unsalted butter (at room temperature)
• 1 cup packed light brown sugar
• 2 tablespoons milk
• 1 cup creamy peanut butter
• 1 cup all-purpose flour (plus 2 tablespoons)
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips
• 1 cup peanut butter chips

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 1 tablespoon granulated white sugar

Equipment

• 9x13 inch baking pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups
• Measuring spoons

Method

 

Preparation:

1. Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with a bit of butter or line it with parchment paper for easy removal.
2. In a saucepan, melt 1 cup (1 stick) of unsalted butter and 2 ounces of unsweetened chocolate over low heat. Stir occasionally until the mixture is smooth. Remove from heat and let it cool slightly.
3. In a large mixing bowl, whisk together the melted chocolate mixture, 1 teaspoon of vanilla extract, and 1 cup of granulated white sugar. Add in the 2 large eggs, one at a time, mixing well after each addition.
4. In another bowl, combine 1 cup + 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Fold in 1 cup of bittersweet chocolate chips.
5. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for about 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let it cool in the pan while you prepare the cookie dough layer.

Cookie Dough Layer:

1. In a mixing bowl, beat together 1/2 cup (1 stick) of room temperature unsalted butter and 1 cup of packed light brown sugar until creamy. Add in 2 tablespoons of milk and 1 cup of creamy peanut butter, mixing until smooth.
2. In a separate bowl, whisk together 1 cup + 2 tablespoons of all-purpose flour and 1/2 teaspoon of salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Fold in 1 cup of peanut butter chips and 1 cup of bittersweet chocolate chips.
3. Once the brownie layer has cooled, drop spoonfuls of the peanut butter cookie dough over the brownies. Use a spatula to gently spread it into an even layer, being careful not to disturb the brownie base too much.
4. Return the pan to the oven and bake for an additional 15-20 minutes or until the cookie dough is set but still soft. Allow to cool completely in the pan.

Whipped Cream Topping:

1. In a mixing bowl, whisk together 1 cup of heavy whipping cream and 1 tablespoon of granulated white sugar until soft peaks form. Spread the whipped cream over the cooled brownies for a decadent finish.
2. Once everything is set, slice the brownies into squares. Serve them up and watch as your friends and family fall in love with these Peanut Butter Cookie Dough Brownies.

Notes

• Substitute unsweetened chocolate with cocoa powder if needed.
• Store brownies in an airtight container in the fridge for up to 5 days.
• For freezing, wrap brownies individually and store in a freezer-safe bag for up to 3 months.