Peanut Butter Brookies are the super fun combination of peanut butter brownies and chocolate chip cookies layered in bars. For this recipe, we use our moist, fudgy brownies filled with chocolate chips, peanut butter chips, and a peanut butter swirl and then top them with our popular chocolate chip cookie dough. These are the best peanut butter brookies and they are extremely simple to make!
We use box brownie mix in this recipe to save time and because it tastes delicious! If you love chocolate, peanut butter, and chocolate chip cookies, you will absolutely adore these brookies.
Peanut Butter Brookies Key Ingredients
Let’s take a closer look at the ingredients that make up these decadent treats.
Brownie Mix
I absolutely love Ghirardelli brownie mix. For this recipe, I use their dark chocolate variety because it is so rich and contains chocolate chips in the mix. If you use a different brand or variety that doesn’t contain chocolate chips, feel free to add 1/3 cup to the batter.
Peanut Butter Chips
We use Reese’s brand for the peanut butter chips.
Peanut Butter
I recommend using regular creamy peanut butter and would caution against using the natural type with the oil at the top. They may work however the texture of the brookies might be very oily and somewhat off.
BUTTER
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
SUGARS
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
EGGS
Eggs give your cookie structure and serve as a binder.
VANILLA EXTRACT
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
FLOUR
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
BAKING SODA
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar. Brown sugar is acidic and it reacts with the sodium bicarbonate producing the carbon dioxide which results in a thick, puffy cookie.
SALT
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
CHOCOLATE CHIPS
Chocolate chips provide the chocolate!
How should I store Peanut Butter Brookies?
Brookies should be covered tightly with aluminum foil or placed in an airtight container and stored at room temperature for up to 4 days.
Tips
- Over-mixing – Take care to not over-mix the batter. When batter is mixed too much, it results in the gluten being activated.
- Pan type – The type of pan used may change the baking times. Glass pans often take longer than metal pans because glass slows the flow of heat but will retain heat longer.
- Cookie dough – You will have leftover chocolate chip cookie dough with this recipe. I love to make a few chocolate chip cookies after the brookies are finished. However, if you prefer not to make cookies, you may halve the cookie dough recipe. To make cookies, drop by rounded tablespoons onto parchment lined cookie sheets and bake 9-10 minutes at 350 degrees F.
- Peanut butter swirl – When creating the peanut butter swirl, use a knife to drag the dollops together but take care to not press into the mix too much. You just want the swirl to remain on top of the brownies.
- Cookie dough section – When adding the chocolate chip cookie dough, drop balls of dough into the peanut butter brownies until they are distributed equally throughout. Gently press the dough into the brownie batter a tiny bit.
Cookie Dough on Top of Brownies 
Peanut Butter Brookies
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Stand Mixer – to mix cookie dough
- 13×9 Pan – pan to bake brookies
If you liked this recipe, try our
- Peanut Butter Chocolate Chip Cupcakes
- Double Chocolate Chip Peanut Butter Cookies
- Peanut Butter Cup Cupcakes
Peanut Butter Brookies
Peanut Butter Brookies are the super fun combination of peanut butter brownies and chocolate chip cookies layered in bars.
Ingredients
- PEANUT BUTTER BROWNIES:
- 1 box Ghirardelli dark chocolate brownie mix
- 1/3 cup peanut butter chips
- 1/3 cup creamy peanut butter
- CHOCOLATE CHIP COOKIE MIX:
- 1 ½ cups (3 sticks) butter, softened
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) packed brown sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 3 ½ cups (438 g) all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 3 ½-4 cups chocolate chips
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick spray or line with parchment paper.
- Step 2 PEANUT BUTTER BROWNIES: Prepare brownie mix according to box instructions. After batter is prepared, fold in peanut butter chips. Pour into prepared dish and top with dollops of creamy peanut butter. Using a knife, swirl the dollops together but take care to not press into the mix too much. You just want the swirl to remain on top of the brownies.
- Step 3 CHOCOLATE CHIP COOKIE MIX: In a large bowl, beat softened butter, sugars, eggs, and vanilla together. In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients and mix until just combined. Stir in chocolate chips. Drop balls of cookie dough into the peanut butter brownies until they are distributed equally throughout. Gently press the dough into the mix a tiny bit. Use as much dough as desired and make cookies with the leftover dough! (You can always halve the cookie dough recipe too but I love having a few extra chocolate chip cookies on hand if I am going to the trouble. To make cookies, drop by rounded tablespoons onto parchment lined cookie sheets and bake 9-10 minutes at 350 degrees F.)
- Step 4 BAKE: Bake for 35-45 minutes or until toothpick inserted in center has a few moist crumbs. The brownies may appear under-done. If you jiggle the oven rack, the batter should not move very much but might still have some wiggle. Let cool slightly, then enjoy!
- Step 5 STORAGE: Brookies should be covered tightly with aluminum foil or placed in an airtight container and stored at room temperature for up to 4 days.
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