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.
Servings 36 cookies
Ingredients
- 1¼ 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
- 2¼ 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
Instructions
- 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.