Peanut Butter-Brownie Cookies

peanut butter brownie cookie recipe

Active Time

30 minutes

Total Time

about 1 hour

Serving Size



  • ¼ cup unsalted butter
  • 4 oz cream cheese
  • Nonstick aluminum foil
  • 1 large egg (or ¼ cup egg substitute)
  • 1 box chocolate fudge brownie mix (17.6–19 oz)
  • ¾ cup creamy peanut butter
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup lightly salted, roasted peanuts (optional)
  • ¼ cup heavy whipping cream
  • ¾ cup semisweet chocolate morsels


  1. Set butter and cream cheese out to soften. Preheat oven to 350°F. Line 2 baking sheets with foil.
  2. Whisk butter, cream cheese, egg, and fudge packet from brownie mix until combined. Stir (fold) in brownie mix until just combined. Scoop (or form) mixture into 24 (1-inch) balls and place on baking sheets 2 inches apart.
  3. Combine peanut butter, powdered sugar, and vanilla; stir until smooth dough forms. Form peanut butter dough into 24 equal balls and press 1 gently into the center of each brownie dough ball, slightly flattening cookies.
  4. Bake 10–12 minutes until edges are crisp, then cool on baking sheet 2–3 minutes before transferring to cooling rack to cool completely. Meanwhile, chop peanuts, if using.
  5. Pour cream into microwave-safe bowl; microwave on HIGH 30 seconds or until hot. Add chocolate morsels; let stand 2 minutes, then stir until smooth and combined. Spread about 1 tablespoon chocolate mixture over each cookie, then sprinkle with peanuts, if using. Serve.

Nutritional information

Amount per 1/24 recipe serving: Calories 240, Total Fat 13.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 2535mg, Sodium 160mg, Total Carb 29g, Fiber 0.00g, Sugars 21g, Protein 4g, Calc 2%, Vit A 0%, Vit C 0%, Iron 6%