Why You’ll Love These Peanut Butter Stuffed Brookies
Chocolate lovers, prepare to meet your new obsession.
These peanut butter stuffed brookies combine everything you crave in one decadent treat – fudgy brownies on the bottom, creamy peanut butter in the middle, and chocolate chip cookies on top.
I’m talking about the holy trinity of desserts.
The contrast between the rich brownies and buttery cookies creates texture heaven, while that hidden layer of peanut butter adds a salty-sweet surprise.
They’re perfect for bake sales, potlucks, or midnight snacking (my personal favorite).
Trust me, you’ll never choose between brownies and cookies again.
What Ingredients are in Peanut Butter Stuffed Brookies?
These peanut butter stuffed brookies might sound fancy, but the ingredients are likely already hiding in your pantry.
What makes these treats so special is how they combine three distinct components—a fudgy brownie base, creamy peanut butter filling, and chocolate chip cookie top—into one magnificent dessert experience. Each layer requires its own set of ingredients, but don’t worry, there’s plenty of overlap to keep your shopping list manageable.
For the Brownie Layer:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon non-alcoholic vanilla extract
- ⅓ cup (35g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Peanut Butter Filling:
- ¾ cup (190g) creamy peanut butter
- ¼ cup (30g) powdered sugar
For the Cookie Layer:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon non-alcoholic vanilla extract
- 1¼ cups (155g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
For the best results, use room temperature eggs for both layers, which will incorporate more smoothly into your batters.
And while any peanut butter will work, I prefer the classic creamy style rather than natural varieties that can separate.
The chocolate chips can be swapped for chunks, or even mixed with peanut butter chips for an extra peanutty punch.
How to Make These Peanut Butter Stuffed Brookies
Start by preheating your oven to 350°F (175°C) and lining a 9×9-inch square baking pan with parchment paper. That little overhang of parchment might seem fussy, but trust me, you’ll thank yourself later when you can simply lift the entire dessert out in one perfect square instead of awkwardly digging around the edges.
For the brownie layer, whisk ½ cup (115g) of melted unsalted butter with 1 cup (200g) granulated sugar until combined. Add 2 large eggs and 1 teaspoon of non-alcoholic vanilla extract, whisking until the mixture becomes glossy and smooth.
In goes ⅓ cup (35g) unsweetened cocoa powder, ½ cup (65g) all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt. Mix just until combined—no need to beat the life out of it. Spread this decadent brownie batter evenly in your prepared pan.
While that’s waiting, quickly mix ¾ cup (190g) creamy peanut butter with ¼ cup (30g) powdered sugar for your filling. This sweet peanut butter mixture gets dolloped over the brownie batter in teaspoon-sized portions, creating little pockets of peanut butter heaven.
The final layer is our cookie dough. Beat ½ cup (115g) softened unsalted butter with ½ cup (100g) packed brown sugar and ¼ cup (50g) granulated sugar until light and fluffy. Add 1 large egg and another teaspoon of non-alcoholic vanilla extract and mix until well combined.
In a separate bowl, whisk together 1¼ cups (155g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt, then gradually add to the butter mixture. Fold in 1 cup (170g) semi-sweet chocolate chips, then carefully spread this cookie dough over your peanut butter-dotted brownie layer.
Might seem tricky to spread it without disturbing the peanut butter, but patience is key—or drop it in small spoonfuls all over before gently connecting them. Bake for about 30-35 minutes until the cookie top is golden and a toothpick inserted comes out with a few moist crumbs.
Let cool completely before cutting into squares—the hardest part of the entire recipe.
Peanut Butter Stuffed Brookies Substitutions and Variations
While the classic recipe for these brookies is already mind-blowing, there are countless ways to customize them to suit your taste preferences or pantry limitations.
Don’t have peanut butter? Try almond or cashew butter instead. For a nutty twist, fold chopped walnuts into the brownie layer or pecans into the cookie dough.
Going dairy-free? Swap the butter for coconut oil.
I’ve made these with white chocolate chips instead of semi-sweet, and let me tell you—heavenly.
Sometimes I add a sprinkle of sea salt on top before baking. The sweet-salty combo? Pure magic in your mouth.
What to Serve with Peanut Butter Stuffed Brookies
When you’ve crafted the perfect batch of peanut butter stuffed brookies, you’ll want to contemplate what accompaniments can elevate this already decadent treat.
I love serving mine with a scoop of vanilla bean ice cream, which melts slightly against the warm brookies—creating that magical hot-and-cold contrast.
A drizzle of warm caramel sauce or chocolate ganache adds another layer of indulgence.
Don’t those rivers of sweetness just make everything better?
For balance, consider serving with fresh berries or a small glass of cold milk.
The tartness of raspberries or the cleansing quality of milk helps cut through the richness.
Divine.
Final Thoughts
Satisfaction comes from creating a dessert that brings together the best of all worlds—chocolate brownies, peanut butter, and chocolate chip cookies. These brookies are my go-to when I can’t decide which treat to bake, or when I’m hosting friends with different dessert preferences.
I love how versatile they are—perfect for birthdays, bake sales, or just because it’s Tuesday.
The layers of flavor and texture make each bite an adventure. And can we talk about that gooey peanut butter center? Worth every calorie.
Trust me, once you master these brookies, they’ll become your signature dessert too.
Peanut Butter Stuffed Brookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9x9-inch square baking pan with parchment paper, leaving overhang on the sides.
- For the brownie layer, whisk melted butter with granulated sugar until combined. Add eggs and vanilla extract, whisking until glossy and smooth.
- Mix in cocoa powder, flour, baking powder, and salt until just combined. Spread brownie batter evenly in prepared pan.
- Mix creamy peanut butter with powdered sugar for the filling. Drop teaspoon-sized portions over the brownie batter.
- For the cookie layer, beat softened butter with brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture. Fold in chocolate chips.
- Carefully spread cookie dough over the peanut butter-dotted brownie layer.
- Bake for 30-35 minutes until the cookie top is golden and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely before cutting into squares.
