These peanut butter stuffed brownie cookies will blow your mind. With a crackly crust, a fudgy chocolatey interior and the most drool-worthy gooey peanut butter centre, these cookies are dangerously delicious and easy to make!
A cookie, a brownie, and peanut butter walk into the bar… no, doesn’t quite work.
Wait, let me start again.
Knock knock, who’s there? Brownie. Brownie who? Brownie cookie… stuffed with peanut butter.
Let’s have another one. Are you cringing yet?
What do you get if you cross a cookie with a brownie, and add peanut butter into the mix? Pure decadent deliciousness, that’s what. Or, if we’re being precise, these peanut butter stuffed brownie cookies.
Unfortunate wannabe-stand-up jokes aside, these peanut butter stuffed brownie cookies are a revelation. I know I say that for many many many things (and I mean it every single time)… but OHMYGOSH these cookies are amazing.
Imagine this: you bite into one of these lovelies, and the first thing you encounter is a delicately crispy crust, that gives way to an intensely chocolatey, fudgy interior. And then, just to blow your mind even further, you get to the centre – where you encounter the marvel that is gooey peanut butter.
And not only are these cookies dangerously delicious, they do it in style. I mean… come on!
On top of it all, they’re gluten free (although you could just as easily make them with plain wheat flour if you don’t have a gluten intolerance), and super easy to make.
Before we get to the bits and bobs of making these delicious cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
MAKING THE BROWNIE COOKIES
We’ve covered the how’s and why’s of making brownie cookies previously, but here’s a quick recap:
- Whip the eggs and sugar until ridiculously fluffy, pale and greatly increased in volume.
- Add the melted chocolate and gently mix together.
- Sift together the dry ingredients (gluten free flour, xanthan gum, cocoa powder, baking powder and salt), and add to the eggs+chocolate mixture.
- Fold everything together until no flour clumps remain, and you’re left with the most perfect, shiny, luscious brownie cookie batter.
STUFFING THE COOKIES WITH PEANUT BUTTER
This step is just as easy – all you do is:
- take a small scoop of the brownie cookie batter and spread it slightly on the baking sheet,
- plop a small spoonful of peanut butter in the middle, and
- cover it with a bit more brownie cookie batter.
And then: bake!
THE GLORIOUS CHOCOLATEY RESULTS
The peanut butter stuffed brownie cookies come out of the oven all cracky and smelling absolutely mouthwatering. I like to eat them still warm, when the peanut butter is still runny, so that it oozes out of the centre. *sigh* So. Darn. Good.
So whatcha waiting for? Get peanut-butter-stuffing ASAP!
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Peanut Butter Stuffed Brownie Cookies (Gluten Free)
Ingredients
- 7 oz (200 g) dark chocolate, chopped
- 9 tbsp (125 g) unsalted butter, cubed
- 2 eggs
- 1/2 cup (100 g) white sugar
- 1 cup + 1 tbsp (130 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
- 3 tbsp (20 g) cocoa powder
- 1 tsp baking powder
- pinch of salt
- 6 - 8 tbsp natural smooth peanut butter
Instructions
- Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.
- In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.
- In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.
- Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.
- Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.
Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 tbsp of the cookie batter onto the lined baking sheet, keeping at least 1 inch between them.
Spread each scoop out slightly with a spoon, and place ~1/2 tbsp of peanut butter in the centre.
Cover the peanut butter with another ~1 tbsp of the cookie batter, spreading the batter a bit so that the peanut butter is fully covered.
- Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.
The cookies are best still warm, so that the peanut butter in the centre is still runny – but they are also super delicious when cold.
These peanut butter stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.
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15 thoughts on “Peanut Butter Stuffed Brownie Cookies”
Kat, have you tried these with vegan chocolate? I have a daughter that is highly allergic to soy which includes the soy lecithin found in most chocolate
Hi Gail, these should work with vegan chocolate – so long as it’s a high-quality chocolate that melts well (and you like the taste of it), the cookies should be delicious. 🙂
These look AMAZING! Can you substitute the sugar for an unrefined option?
You could use only brown soft sugar, but it might change the texture and appearance – I can’t say for sure, as I haven’t tested this option.
Quick question-ours turned out very flat, I cannot figure out what we did wrong?
We have been trying to find a recipe like this for my dad for YEARS haha! I have made countless batches of different types of peanut butter stuffed cookies trying to replicate a cookie he found at a local restaurant. This is by far the best consistency except for the flattening, any tips will be greatly appreciated! He
I must give this recipe 5 stars, so yummy! My gf daughter is in heaven!
So glad you enjoyed the cookies! The cookies do spread out a bit during baking, so they’re not the thickest. If you came out too flat, you can actually chill them before baking – this sets the chocolate and butter and reduces the spreading. (However, it will also reduce the likelihood of the shiny crust.) Also, using a higher cocoa percentage chocolate gives thicker cookies.
Has anyone tried this with almond butter? My son is allergic to peanut butter. If so, what’s a good, smooth almond butter to use?
Hi if I just wanted to use all purpose flour (no need for gluten free etc) what’s the substitute proportions?
You can use the same amount (by weight) of regular all-purpose flour, and omit xanthan gum.
If I want to use just all purpose flour instead of gluten free is it an equal substitution? Do I still need xantham gum?
It’s an equal substitution, no need to add xanthan gum.
I want to make these soon! Which gluten free flour and xantham gum brand?
I use the Aldi Just Free GF flour blend that only contains rice, potato and maize flour. I always add xanthan gum separately, and use the Doves Farm brand. 🙂
Uhm, okay these look INSANE! Definitely going on my baking day bucket list *drool*
Yay! So glad you like them, Rachel! They are soooo decadent and delicious. 🙂