Peanut Butter Cookie Brownies

Imagine you’re sitting there eating a peanut butter cookie, but all of a sudden the cookie is enveloped in The World’s Greatest Fudge Brownie.

That cookie just got about 600 times better, didn’t it?

I need to be clear: this recipe isn’t about taking a massively good brownie and simply swirling PB into it (been there, and will totally do it again). No. This recipe is about taking peanut butter cookie batter and kerplunking it all over said massively good brownie batter, and watching as the cookies bake themselves silly into the massive good brownie. It’s flabbergasting and flummoxing and so freaking right.

(Yes, you know I’m going to start baking all kinds of cookies into this brownie. Just you wait.)

Adapted from my World’s Greatest Fudge Brownie & Classic PB Cookie recipes…

PB COOKIE:

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

BROWNIE:

4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

Optional: 1 cup chocolate chips
1. PB COOKIE BATTER:
  1. In a large bowl, combine peanut butter, shortening, butter, sugars, egg and vanilla.
  2. In a medium bowl, whisk together remaining ingredients and add to wet mixture until incorporated. Chill while preparing brownie batter.
2. BROWNIE BASE:
  1. Preheat oven to 350° and grease a 9 x 13″ foil-lined pan.
  2. Melt chocolate & butter in microwave for 2:15 minutes and stir until melted and smooth.
  3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
  4. Stir in chocolate chips if you so desire.
  5. Pour into prepared pan and scoop PB cookie batter in heaping tablespoons over top. Bake for 33 – 36 minutes (until center is just set and cookies look golden).
Tips:
- Check out this post for more brownie tips & tricks.
- Add peanuts to the brownie batter (or the cookie batter) if you want a satisfying crunch. I added chunks of dark chocolate to the PB cookie batter (you can sort of see in the photo above) just because.
- You might have extra cookie batter, depending how big your cookie scoops are on the brownie base. Make cookies with it, or bake it in a tart pan and do fun things with it (like cover it with chocolate or vanilla ice cream and drizzle warmed PB overtop).
- These freeze nicely if wrapped well…
- Enjoy!
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March 21st, 2015 | More Sweets Please | No Comments | Tags: Brownies & Bars, Chocolate, Cookies, Peanut Butter