• Sarah L Samuels

Peanut Butter Chip Brownie Cookies

Updated: Jan 21

These are a variation of my chocolate brownie cookies which were extremely popular with family and friends. I changed the flavour profile by adding the peanut butter chips as my boys love peanut butter.

They are easy to make and taste delicious with the crispy outside and soft middle.



Jump to recipe

To start pre-heat the oven to 180 degrees centigrade (160 fan) then line 2 baking trays with parchment.

Melt the chocolate and butter in a Bain Marie until the butter and chocolate are fully melted. Set aside to cool.


In the bowl of a stand mixer whisk together the eggs, caster sugar, light brown sugar and vanilla extract until light and fluffy.



With the whisk running pour in the cooled melted chocolate mixture until fully combined.

Then add the flour and baking powder and whisk again until the flour can no longer be seen.



Finally fold in the peanut butter chips.



The mixture is runny so you will have to spoon it onto the baking trays. I used a mini cookie scoop that I have but you can use a dessert spoon and drop it onto the parchment.



Bake for 12 minutes.



Leave to cool on the baking trays for 5 minutes until set enough to move them to a wire cooling rack.



Peanut Butter Chip Chocolate Brownie Cookies

Sarah’s Servings:16


Ingredients:


150g Cooking Chocolate

75g Butter

2 Large eggs

105g Caster sugar

100g Light brown sugar

1tsp Vanilla extract

95g Plain flour

25g Cocoa powder

1tsp Baking powder

100g Peanut butter chips


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan)

  2. Line 2 baking trays with parchment.

  3. Melt the chocolate and butter in a Bain Marie until the butter and chocolate are fully melted. Set aside to cool.

  4. In the bowl of a stand mixer whisk together the eggs, caster sugar, light brown sugar and vanilla extract until light and fluffy.

  5. With the whisk running pour in the cooled melted chocolate mixture until fully combined.

  6. Then add the flour and baking powder and whisk again until the flour can no longer be seen.

  7. Finally fold in the peanut butter chips.

  8. The mixture is runny so you will have to spoon it onto the baking trays. I used a mini cookie scoop that I have but you can use a dessert spoon and drop it onto the parchment.

  9. Bake for 12 minutes.

  10. Leave to cool on the baking trays for 5 minutes until set enough to move them to a wire cooling rack.


Download recipe

PeanutButterChipBrownieCookies
.pdf
Download PDF • 133KB

Sarahs extra slice...


Makes approx 16 cookies.

The mixture will be runny but this is how it should be.


Don’t bake for more than 12 minutes as you want the cookies to be soft in the middle.


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