Peanut Brownie Cookies Chocolate Peanut Cookies Recipe

I gotta admit, I was super excited to try out this peanut brownie cookie recipe because its mix of smooth peanut butter, rich chocolate chips, and crunchy roasted peanuts totally makes me feel like I’m on a flavor adventure every time i bite into one.

I love these peanut brownie cookies cause they combine melted unsalted butter, granulated sugar and creamy peanut butter with protein-rich eggs and cocoa antioxidants. I mix in chocolate chips and roasted peanuts for crunch.

I think this recipe give a solid energy boost plus great flavor in every bite.

Ingredients

• Unsalted butter adds a rich, creamy fat that helps keep cookies moist and flavorful.
• Granulated sugar brings sweet energy and a caramelized edge that makes cookies crisp.
• Peanut butter offers a nutty, protein-packed punch, balancing out the sweetness with a salty kick.
• Cocoa powder infuses deep chocolate taste and color, with a slight bitter contrast to sweet notes.
• Semisweet chocolate chips melt into gooey pockets, turning every bite into a delightful treat.
• Roasted peanuts provide a crunchy texture and extra protein, giving a satisfying, nutty finish.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1/2 cup all purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted peanuts, roughly chopped

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the melted butter, granulated sugar, and creamy peanut butter until they are well combined.

3. Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. In another bowl, sift the all purpose flour, cocoa powder, and salt together to avoid any lumps.

5. Gently mix the dry ingredients into the wet mixture until just incorporated.

6. Fold in the semisweet chocolate chips and roughly chopped roasted peanuts.

7. Scoop heaping teaspoons of the batter onto the prepared baking sheet, leaving enough space between each cookie as they will spread a bit.

8. Bake for 10-12 minutes or until the edges are set while the centers might look a little soft.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes.

10. Transfer them to a wire rack to cool completely and enjoy your delicious peanut brownie cookies!

Equipment Needed

1. Oven, preheated to 350°F
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Whisk
5. Medium bowl with a sifter for dry ingredients
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Teaspoon or small cookie scoop
9. Wire cooling rack

FAQ

• Q: Can I use salted butter instead of unsalted butter? A: Yeah, you can use salted but you might wanna cut the extra salt in the recipe so it doesn’t turn too salty.
• Q: Is it okay to substitute crunchy peanut butter for creamy? A: Sure, you can with crunchy peanut butter but keep in mind the texture of the cookie might be a bit different.
• Q: How do I know when the cookies are done? A: They should look firm at the edges and a little soft in the middle, since overbaking can make them dry.
• Q: What if I don’t have semisweet chocolate chips? A: No biggie, you can swap them for milk or dark chocolate chips, it might slightly change the flavor though.
• Q: How long and at what temperature should I bake these cookies? A: Preheat your oven to 350°F and bake the cookies for about 10-12 minutes, but keep an eye on them since every oven is different.

Peanut Brownie Cookies Chocolate Peanut Cookies Recipe Substitutions and Variations

• If you’re out of unsalted butter, you can use equal parts coconut oil. It will give a slight coconut flavor which might be pretty nice.
• If you don’t have granulated sugar, try using brown sugar instead. Just be aware that it might make your cookies a tad chewier.
• For a twist on flavors, you can swap the creamy peanut butter with almond butter or even cashew butter. That can really change up the taste in a good way.
• If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend using the same amount.
• Don’t have eggs? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for a few minutes. It’s not the exact same, but it works okay in cookies.

Pro Tips

1. Try not to overmix your batter once you add the flour, cocoa, and salt. Overmixing can make the cookies tough instead of keeping them nice and chewy.

2. Use a cookie scoop if you have one. Not only does it help make all the cookies the same size but it also keeps things simple and stops them from spreading too unevenly in the oven.

3. Make sure your eggs and butter are at room temperature. This little step helps everything mix together better and can make a big difference in how your cookies turn out.

4. Keep an eye on the time while baking – every oven is different so sometimes your cookies might be done a minute earlier or later than the recipe says. Letting them cool on the baking sheet for a few minutes before moving them on a rack will help them become set and less likely to fall apart.