Peanut Butter Brookies

The Kelly Kitchen

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Peanut Butter Brookies are the super fun combination of peanut butter brownies and chocolate chip cookies layered in bars.

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Prep Time 30

Cook Time 40

Total Time 1 30

Servings: 1 - 13x9 Pan

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

PEANUT BUTTER BROWNIES

1 box Ghirardelli dark chocolate brownie mix
⅓ cup peanut butter chips
⅓ cup creamy peanut butter

CHOCOLATE CHIP COOKIE MIX

1 ½ cups butter, softened (3 sticks)
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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

PEANUT BUTTER BROWNIES

Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick spray or line with parchment paper.
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.

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.

ASSEMBLY

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.)
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!

STORAGE

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.

Notes

COOKIE DOUGH: This makes enough cookie dough for the brookies and for some cookies. You can always halve the cookie dough recipe 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.

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