The delectable peanut butter brookie. Where the rich, chocolatey goodness of a brownie meets the creamy, nutty charm of a peanut butter cookie. This ingenious dessert hybrid promises a mouthwatering journey through layers of flavor and texture, making it an irresistible treat for any sweet tooth.

The peanut butter brookie is not just a dessert; it’s an innovation. By marrying the dense, fudgy texture of brownies with the soft, chewy nature of peanut butter cookies, we create a confection that is both familiar and novel. Its a perfect example of how combining two beloved classics can result in something extraordinary.

Peanut butter bookies on a plate and one off of the plate broken in half

What is in a Peanut Butter Brookie?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Peanut Butter

Adds another fat into your dough or batter that melts easily, allowing your treat to spread a little more. It will also add a creamy texture & rich flavor to your treat.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Cocoa Powder

Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.

Peanut butter Chips

Small, flavored morsels that look similar to chocolate chips but are made with a mix of peanut butter, oil, and milk.

Peanut butter brookie cookies on a plate and one on the counter broken in half

What makes a brookie different from regular cookies or brownies?

A brookie stands out due to its dual nature, combining the distinct textures and flavors of a brownie and cookie. It offers a unique eating experience that differs from enjoying a cookie or brownie on its own.

Can you make peanut butter brookies with pre-made doughs?

Yes, for a quicker version, you can use pre-made brownie mix and peanut butter cookie dough. However, making them from scratch allows for customization of flavors and textures.

How do you store brookies and how long do they last?

Store them in an airtight container at room temperature. They typically last for up to a week, but are best enjoyed within the first few days for freshness. You can also freeze the cookies for up to a month. Just make sure to thaw them out completely before enjoying.

Are their variations to the basic peanut butter brookie recipe?

Absolutely! You can experiment by adding nuts, oats, or different types of chips (like white chocolate or butterscotch) to the doughs. You can also try different types of cookies doughs, like oatmeal or sugar cookie for a unique twist.

Recommended Equipment

Recipes You May Love

Peanut Butter Brookie

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 9 minutes
Servings: 24
A Brookie is a brownie and a cookie. What goes better than peanut butter & chocolate? A brownie & a peanut butter cookie!


Peanut Butter Cookie

  • 1/2 cup unsalted butter
  • 3/4 cup peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 bag peanut butter chips

Brownie Cookie

  • 2 cups granulated sugar
  • 3 eggs
  • 1 cup unsalted butter
  • 2 tsp vanilla extract
  • 10 tbsp cocoa powder
  • 1/2 tsp fine sea salt
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 bag chocolate chips


  • Preheat oven to 375 degrees. Convection setting is great for cookies!

Peanut Butter Cookie

  • Add butter, peanut butter & sugars to a standing mixer. Mix until combined and then whip for 2-3 minutes until lighter in color & texture
  • Add vanilla and eggs, stir until combined
  • In a separate bowl mix together flour, soda & salt
  • Turn standing mixer on low and slowly pour in the dry ingredients
  • Mix dough just until it comes together
  • Fold in peanut butter chips

Brownie Cookie

  • In a standing mixer, combine sugar & butter. Beat on high for 2 minutes until lighter in color and texture.
  • Stir in eggs & vanilla
  • In a separate bowl, combine cocoa powder, salt, flour, baking powder
  • Start standing mixer on low and slowly pour dry ingredients over the wet ingredients. Stir until the batter comes together.
  • Fold in chocolate chips.


  • Start with peanut butter cookie batter, take a cookie scoop and drop in your hand. Do the same with the brownie cookie batter. Squeeze & roll them together and place the ball of cookie dough on a light metal cookie sheet lined with parchment paper.
  • Bake for 9 minutes
  • Let cool on pan for 10 minutes before removing


Calories: 421kcal Carbohydrates: 56g Protein: 5g Fat: 21g Saturated Fat: 11g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 65mg Sodium: 261mg Potassium: 164mg Fiber: 2g Sugar: 39g Vitamin A: 404IU Calcium: 44mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.