Peanut Butter Stuffed Brownie Cookies (Gluten Free) - 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! Gluten free cookies. Chocolate cookies. Peanut butter cookies. Brookies. Easy cookie recipes. Chocolate dessert recipes. Peanut butter dessert. #brownies #cookies #chocolate #peanutbutter #glutenfree #dessert #recipe

Peanut Butter Stuffed Brownie Cookies (Gluten Free)

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! 
Course Dessert
Cuisine Gluten Free
Keyword brownie cookies recipe, chocolate cookies, how to make brownie cookies, peanut butter cookies, peanut butter stuffed brownie cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies

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

  1. Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.
  2. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.
  3. 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.
  4. Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.
  5. 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.
  6. 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.

  7. 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.
  8. 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.

  9. These peanut butter stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.