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Peanut Butter Chocolate Brownie Cookies

Soft batch style Peanut Butter Chocolate Brownie Cookies are the most delicious no-chill chocolate cookies around. Perfect for an after school treat.
Course Dessert
Cuisine American
Keyword brownie, chocolate, cookies, peanut butter
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Author Gina Kleinworth


  • cups butter - soft/room temperature 2½ sticks
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs - room temperature
  • 2 tsp pure vanilla extract
  • cups all-purpose flour
  • ¾ cup cocoa powder not Dutch-Processed
  • 1 tsp baking soda
  • ½ tsp table salt
  • 1 cup peanut butter chips + more for topping
  • 1 cup milk chocolate chips
  • ½ cup dark chocolate chips for topping only


  • Preheat the oven to 350 degrees.
  • Line 3 baking sheets with parchment paper or a silicone mat - set aside.
  • In the mixer bowl, beat together the butter & sugars until light & fluffy.
  • Mix in the eggs one at a time just until combined.
  • Beat in the vanilla.
  • Slowly beat in the dry ingredients (flour, cocoa, baking soda & salt).
  • Fold in 1 cup of the peanut butter chips & 1 cup of the milk chocolate chips.
  • Use a medium cookie scoop & drop the dough onto the prepared baking trays.
  • Place several more peanut butter chips & some dark chocolate chips around the tops of the dough.
  • Bake for 8-10 minutes - immediately add more peanut butter & dark chocolate chips to the cookies after baking while they are still hot.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack.