Peanut butter brownie cookie- Crumbl inspired

Close up of peanut butter filled cookies

5 from 13 votes

Peanut butter brownie cookie- Crumbl inspired

These Crumbl peanut butter brownie cookies are a marriage made in heaven with a chocolatey cookie filled with just the right amount of peanut butter and topped with swirls of melted chocolate and peanut butter chips

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 656Calories

Equipment

Cookie scoops

Ingredients

Peanut butter filling

½ cup peanut butter smooth
1 tablespoon butter softened
¼ cup powdered sugar

Chocolate cookie dough

½ cup butter softened , salted or unsalted
¾ cup brown sugar packed
2 tablespoon granulated sugar
1 large egg at room temperature
2 teaspoon vanilla extract
1 & ¼ cup flour
½ cup dutch processed cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

chocolate ganache layer

⅓ cup semi sweet chocolate chips melted
⅓ cup peanut butter chips melted
2 tablespoon neutral oil divided

US Customary - Metric

Instructions

Make the peanut butter filling

In a small or medium bowl, mix the peanut butter, butter, and powdered sugar together until combined.
Set aside in the fridge for later.

Make the chocolate cookies

Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
Cream butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and the vanilla extract until combined.
Add the flour, cocoa powder, baking soda, and salt and mix until the flour mixture disappears. Scoop out 6 equally sized cookie dough balls with a large cookie scooper (about ⅓ cup), flatten between the palm of your hands, and fill with about 1.5 tablespoons of the peanut butter mixture. Fold the cookie dough over the peanut butter filling and seal. Roll the cookie dough in between the palm of your hands.
Gently press down on the cookies to about 1 inch in thickness, and bake in the preheated oven for 10 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.

Topping

In two different bowls, melt the peanut butter chips and oil in one bowl, and the chocolate chips and oil in another in the microwave. Stir in every 30 seconds to make sure it doesn't burn.
Top each cookie with a few teaspoons of melted chocolate and melted peanut butter chips and spread on top of each cookie and enjoy!

Notes

These cookies can be stored in an airtight container at room temperature for up to 4 days.

You can also store them in an airtight container in the fridge for up to a week. Depending on if you like them cold or room temp, you might have to pull them out of the fridge and let them sit at room temperature for a little bit.

Nutrition