Peanut Butter Cookie Brownies
I have something to admit, I always thought peanut butter cookies were boring or not that impressive. Curtis has asked me to make ‘just’ a plain ol’ peanut butter cookie forever. About 6 months ago, I said alright alright. So I set on a search online and found this one. A-MAZING, Elise’s peanut butter cookies are amazing. I really think it’s because she uses both granulated and brown sugar in her recipe. It’s our favorite peanut butter cookie now and I will just say that I no longer think that peanut butter cookies are boring. Okay? Try it.
Joanne came to visit me last week. It started from a conversation a few months ago, she said I want to come visit you. I said ok! There was no real plan except…we knew we would cook and eat. That’s it. I told her about Elise’s peanut butter cookies and then two different recipes evolved from this. Hers are amazing, you should check her peanut butter M&M cookies out.
And THESE brownies are amazing. I will never be the same again. I’m serious. I know you don’t believe me but how could I have never thought of combining a peanut butter cookie recipe with a brownie before? It’s SO GOOD. I know I keep using all caps and it’s getting annoying but these are so good that I regret sending some into work with Curtis. They are that good.
I met Joanne at Food Blog Forum. She’s so sweet, her blog is fantastic, her videos even better. About a year ago, we became friends, we talk on the phone and text way too much, I can’t wait for her to get an iPhone haha so I can use iMessage for our chats more often. We roomed together at BlogHer in Chicago and that’s where I found out she is 9 years younger than me! I couldn’t believe it when she told me how old she was. She has an old soul and is so introspective, it’s refreshing. I feel so fortunate to have her in my life as a dear friend and as someone who supports me immensely and is all around a fun person and a person with a good heart. I know I’m gushing but I gush over all of my friends. When you know you have true friends, you have to let them know you care about them. I believe in surrounding myself with positive people and Joanne is definitely one of those.
When she visited, we made her peanut butter M&M cookies, these brownies, breakfast sandwiches, my Mom’s egg rolls (which I hope to share with you really soon), homemade pizza, chicken wings…let’s just say way too much food. Once again, I realized how much I love cooking with the people I care about and I’m determined to do more of that this year. My sister is visiting from Germany in a couple of weeks and I hope it works out for her to come over so we can cook and bake together. I’m so glad Joanne came down to visit me last week but at the same time, I’m sad she lives so far away!
For brownies, I usually use foil and spray that foil with a lot of non-stick baking spray. I use Baker’s Joy.
Cream the butter and sugars.
This is how I measure peanut butter…I know I’m breaking some rule by using the dry measuring cup but how else do you do it?
Blend it all together…
And you have peanut butter cookie dough!
Next up are the brownies. Is it a sin that I used a box mix? You’re totally welcome to use your favorite homemade recipe. Next time, I’ll try it with this recipe for chewy brownies. Add half of the brownie batter to the pan.
Scoop portions of the peanut butter cookie dough (not all of it, about half) on top of the brownie batter.
Swirl a little with a butter knife or offset spatula.
Add the rest of the brownie batter on top and using a different spatula or wipe the one you used and smooth it over so most of the peanut butter cookie dough is hidden. We’re creating layers here.
Scoop the rest of the cookie dough on top.
Swirl again and then bake it for about 35 to 40 minutes.
And boom. Honestly, when I first had a bite after it cooled, I was thinking this is okay. Just okay. I wrapped it up in foil after it completely cooled and then had a taste the next day. Perfection. It actually tastes better the next day is my opinion. The cookie portion softens up and it’s just perfect. And I cut them into strips just to see and it’s kind of awesome how you don’t feel bad when you have a half a piece…but then I ate 4 pieces in one sitting. Don’t laugh…if you make these and try them, you’ll understand.
Curtis brought some into work and it was gone pretty quickly is what I heard. Thanks to Curtis’ co-workers for being my loyal taste testers! I declare that you have to make these…soon!!
Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Peanut Butter Cookie Brownies Recipe
Peanut Butter Cookie Dough
1/2 cup plus 2 Tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1/4 cup peanut butter
Your favorite homemade brownie recipe, such as these chewy brownies or your favorite brownie mix (I used Betty Crocker Supreme Brownie Mix Triple Chunk with Hershey's)
ingredients needed for the brownies
Heat oven to 350 degrees F. Line a 9-inch square pan with foil and spray with non-stick baking spray.
Peanut Butter Cookie Dough
In a small bowl, add flour, baking soda, baking powder and salt and mix together. Set aside.
In a medium-sized mixing bowl, add butter and both sugars. Cream the butter and sugars with an electric hand mixer. Add peanut butter and the egg and mix thoroughly. Add dry ingredients previously mixed together and mix together with a rubber spatula. Set aside.
Now in a large mixing bowl, mix the brownie batter together according to the instructions on the package if using a mix or your recipe.
Pour half of the brownie batter into the foil-lined pan.
Scoop portions of the peanut butter cookie dough (not all of it, about half) on top of the brownie batter. Swirl a little with a butter knife or offset spatula. Add the rest of the brownie batter on top and using a different spatula or wipe the one you used and smooth it over so most of the peanut butter cookie dough is hidden. Scoop the rest of the cookie dough on top. Swirl again and then bake it for about 35 to 40 minutes.
Allow the brownies to sit in the pan for about 5 to 10 minutes and then remove them by grabbing the foil and lifting the brownies and the foil out of the pan, place on a cooling rack. Allow to completely cool before cutting and serving. These brownies are best served the next day. Store in an airtight container for 5 to 6 days, if they last that long!
Peanut Butter Cookie Recipe from Simply Recipes