Peanut Butter Brookies — a delightful mashup of peanut butter cookies and brownies. These cookies are crispy on the outside and soft and chewy inside, studded with chopped brownie pieces for an extra chocolatey bite. Made with butter, shortening, creamy and crunchy peanut butter, granulated and brown sugar, eggs, vanilla, baking soda, all-purpose flour, and chopped brownies, they’re easy to prepare and freeze well for later.
Originally published May 18, 2011
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Peanut Butter and Brownie Cookies
Combine the classic flavor of peanut butter cookies with the richness of brownies and you get Peanut Butter Brookies. One bite delivers the familiar peanut butter cookie texture — slightly crisp edges and a tender center — boosted by chewy brownie chunks. This recipe yields a large batch, perfect for parties or sharing, and the dough or finished cookies freeze well so you can enjoy them later with minimal effort.
How to Make Peanut Butter Brookies
This recipe is straightforward and uses common pantry ingredients. In the bowl of an electric mixer, cream together the granulated sugar, brown sugar, softened butter, shortening, and peanut butter until light and fluffy. Add the eggs and vanilla and mix until combined. Gradually add the all-purpose flour and baking soda until incorporated, then fold in the chopped brownie pieces. Scoop the dough into balls, roll each in sugar, place on a parchment-lined baking sheet, and bake.
Tips for Making Brookie Cookies from Scratch
- Peanut butter: A standard smooth peanut butter (for example, Jif) works well. The recipe author uses a mix of smooth and crunchy peanut butter, but you can choose all smooth or all crunchy. Natural peanut butter may behave differently; results may vary.
- Brownies: Use homemade, box-mix, or store-bought brownies. You’ll need about half of an 8×8-inch pan of brownies, chopped into pieces.
- Measuring flour: One cup of flour weighs about 4.25 ounces. To measure accurately, stir flour to aerate, spoon it into the measuring cup, and level it off with a straight edge — do not compact the flour.
- Mixing options: If you don’t have a stand mixer, a hand mixer or mixing by hand in a large bowl will work.
- Freezing: You can freeze unbaked dough or baked cookies. For unbaked dough, scoop balls onto a parchment-lined sheet and freeze; transfer frozen dough balls to a sealed bag and store 3–6 months. Bake from frozen, adding a few minutes to the bake time. For baked cookies, cool completely, then freeze in a sealed bag for up to 3 months.
- Storage: Store baked cookies in an airtight container at room temperature for 5–7 days.
The BEST Homemade Peanut Butter Cookies
These brookie cookies are a favorite because they combine crisp edges with a soft center and little pockets of brownie in every bite. Serve them with a cold glass of milk for a perfect treat. The combination of peanut butter and brownie makes these cookies especially satisfying, and they’re likely to become a go-to recipe for cookie lovers.
Looking for more cookie ideas? Here are some popular cookie recipes featured on the blog:
Lunch Lady Oatmeal Cookies
Lunch Lady Oatmeal Cookies — an easy, nostalgic recipe that’s crispy on the outside and soft inside.
Bisquick Chocolate Chip Cookies
Bisquick Chocolate Chip Cookies — a simple, reliable cookie with great flavor and texture.
Strawberry Chocolate Chip Cookies
Strawberry Chocolate Chip Cookies — bright, sweet, and loaded with freeze-dried strawberries for a unique twist.
Doubletree Chocolate Chip Cookies
Doubletree Chocolate Chip Cookies — a copycat favorite with a signature soft texture and rich flavor.
Peanut Butter Brookies
Equipment
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Mixer (stand or hand)
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Medium cookie scoop
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Baking sheet
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Parchment paper
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- ½ cup creamy peanut butter
- ½ 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 (about ½ of an 8×8-inch pan)
- Additional sugar for rolling
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a mixer bowl, cream the brown and granulated sugars with the butter, shortening, and peanut butter until light and fluffy. Add the eggs and vanilla and mix well.
- Gradually add the flour and baking soda until blended, then stir in the chopped brownie pieces.
- Using a medium cookie scoop, form dough into balls and roll each in sugar. Place on prepared baking sheets and bake 11–13 minutes. Cool on a wire rack.
Notes
- Peanut butter: You can use any brand you prefer. The author combines smooth and crunchy peanut butter for texture but using all smooth or all crunchy is fine. Natural peanut butter hasn’t been tested.
- Brownies: Homemade, boxed mix, or store-bought brownies all work. Use roughly ½ of an 8×8-inch pan, chopped.
- Measuring flour: One cup of flour weighs about 4.25 ounces. Stir flour to aerate, spoon into the measuring cup, and level off rather than compacting.
- Freezing: Scoop unbaked dough onto a parchment-lined tray and freeze. Once firm, transfer dough balls to a freezer bag; bake from frozen, adding a few minutes to bake time. Baked cookies freeze well for about 3 months.
Nutritional information is obtained from third-party sources and may not be verified. Results and accuracy cannot be guaranteed.
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