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. Beat butter, cream cheese, egg, and fudge packet from brownie mix until combined.; Scoop (or form) mixture into 24 (1-inch) balls and arrange 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 let cool on baking sheet 2–3 minutes before transferring to wire rack to cool completely.
  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 230, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 20mg, Sodium 125mg, Carb 27g, Fiber 1g, Total Sugars 20g (Incl. 19g Added Sugars), Protein 3g, Vit D 0%, Calc 2%, Iron 6%, Potas 2%