These yummy Brownies topped with peanut butter cookie dough are a must try! These Brookies are delightful with a glass of milk, or scoop of ice cream and of course they are also perfect by themselves! I came across this trend on one of my social media accounts and just had to try it, the idea of pairing my two favorite desserts was too good to be true! To sweeten the deal I am using my favorite peanut butter cookie recipe (inspired by an Amish Cookbook) paired with the shortcut of using boxed brownie mix. Honestly, with two toddlers running around, I’m quite happy with using a shortcut for this recipe, and the flavor was outstanding even if it wasn’t completely from scratch!
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Peanut Butter Brookies (with a shortcut)
- Mixing bowl (linked below)
- 13 by 9 inch Baking sheet (linked below)
- Aluminum Foil (linked below)
- Parchment paper (linked below)
- Spatula (linked below)
For the Brownie batter:
- 18.3 oz. Fudge Brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 3 tablespoons water
For the Peanut butter cookie dough:
- 1/2 cup butter softened
- 1/2 cup sugar granulated
- 1/2 cup brown sugar
- 1/2 cup peanut butter (creamy)
- 1 large egg (room temp)
- 1/4 cup whole milk
- 2/3 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups flour all purpose
- 1/2 cup chocolate chips *see note
Preheat oven to 350.
- Mix the brownie batter according to package instructions and pour into a greased or parchment lined 13 by 9 inch baking dish (*see note below).
- Cream the butter and sugars well for the peanut butter cookie dough, then stir in beaten egg, milk and peanut butter until smooth and creamy. Add salt, baking soda and flour, then mix until flour is well incorporated. Gently fold in chocolate chips/bits.
- Dollop the peanut butter cookie dough over the brownie batter, then cover the baking dish with aluminum foil. Bake covered for 20 minutes (to prevent the cookie dough from baking faster than the brownies), then remove the foil and bake for another 25-30 minutes until the center of the brookies is almost completely set (the brookies will continue baking a bit as they cool).
- Allow to cool completely before cutting, then serve and enjoy! See more notes and photos below.
Useful Equipment for this Brookie Recipe:
- Mixing Bowl I love my metal mixing bowl and have been using metal mixing bowls in my home and my parents’ home for as long as I can remember!
- 13 by 9 inch Baking Dish Having a decent sized baking dish for these peanut butter brookies is a huge plus to getting them to bake evenly in the center.
- Aluminum Foil I definitely noticed a difference in the brookies baking more evenly when I used Aluminum foil to cover them vs when I did not I had a bit of a gooey mess.
- Parchment Paper Removing the Brookies when using parchment paper to line the baking dish is so much easier, not to mention easier cleanup!
- Spatula Scraping the bowl, smoothing the brownie batter and folding chocolate chips into the cookie dough is much easier with a cute spatula.
If you wish to make these brookies completely from scratch try these brownies. Be sure to try this Reese’s peanut butter skillet cookie or these Reese’s peanut butter cookie cups if you love the combination of peanut butter and chocolate!
I prefer to use an 18.3 oz. brownie mix and to use the biggest possible 13 by 9 inch baking dish I own (which is a Pyrex baking dish), so that the brownies aren’t too thick and can bake adequately. These brookies are fairly thick and take a little while to bake. If you wish to have thinner Brookies, or aren’t sure if your baking dish is large enough to bake the brownie batter properly, you can use a 13 by 9 inch and do a small personal dish of the brookies as well. Do note the brookies will bake in around 40 minutes if you wish to split them between two dishes.
Be sure to cream the butter and sugars well and to mix the wet ingredients until nice and fluffy, this produces the best textured cookie layer!
Step 3: Spread the peanut butter cookie dough over the brownies, allowing some brownie batter to peak through for a pretty swirl after baked. Line with foil and bake for 20 minutes, then remove foil and bake 25-30 minutes more.
I find it very important to cover the brookies with aluminum foil. Otherwise the cookies tend to bake faster than the brownies and end up being dry and overbaked while the brownie is still gooey.
For easier removal of the baked and cooled brookies, you can line the baking dish with parchment paper before adding the brownie batter and cookie dough. This step is optional, but makes it very nice if you wish to serve the brookies on a platter!