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close up shot of side view of peanut butter cookie dough brownies

Peanut Butter Cookie Dough Brownies

  • Author: Elizabeth Buuck
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 Brownies 1x


Rich and fudgy brownies swirled with peanut butter and topped with edible peanut butter cookie dough and peanut butter cups.



For the Dark Chocolate Brownies

  • 2 Lg Eggs + 1 Egg Yolk, at room temperature
  • 1/2 C (115 g) Dark Brown Sugar
  • 1/2 C (110 g) Granulated Sugar
  • 1/2 C (113 g) Salted Butter, melted
  • 2 tsp Vanilla Extract
  • 2/3 C (95 g) All Purpose Flour
  • 1/2 C (60 g) Dutch Process Cocoa Powder
  • Pinch of Salt
  • 1/4 C Creamy Peanut Butter

For the Peanut Butter Cookie Dough

  • 4 TBSP Salted Butter
  • 1/4 C Creamy Peanut Butter
  • 1/2 C (100 g) Granulated Sugar
  • 1/4 C (55 g) Light Brown Sugar
  • 2 tsp Pure Vanilla Extract
  • 1 C (125 g) Heat Treated All Purpose Flour
  • 1 C Mini Semi Sweet Chocolate Chips + more for sprinkling
  • 45 TBSP Heavy Cream
  • 810 Mini Peanut Butter Cups, optional


For the Dark Chocolate Brownies

  • Preheat the oven to 350 and line an 8 inch square baking pan with parchment paper.
  • In a large mixing bowl, whisk the eggs, egg yolk, and sugars for 3 minutes or until silky and light in color.
  • Add the melted butter and vanilla and whisk until combined.
  • Use a rubber spatula to fold in the flour, cocoa powder, and salt until just combined.
  • Spread brownie batter into an even layer in the prepared pan.
  • Melt the peanut butter for 20-30 seconds or until it reaches a pourable consistency. Pour it over the brownie batter and use a toothpick or knife to swirl it in.
  • Bake at 350 for 25-27 minutes. Let cool completely.

For the Peanut Butter Cookie Dough

  • To heat treat the flour, spread it into an even layer on a parchment lined cookie sheet and bake at 350 for 10 minutes. Let cool.
  • In a medium mixing bowl, melt the butter and peanut butter.
  • Whisk in the sugars and vanilla.
  • Fold in the heat treated flour, followed by the chocolate chips.
  • Add heavy cream 1-2 TBSP at a time until it becomes the consistency of cookie dough.
  • Use a mini 2 tsp cookie scoop to scoop the peanut butter cookie dough onto the cooled brownies. Place the scoops randomly all over the brownies leaving a few gaps. Sprinkle extra chocolate chips and sliced peanut butter cups into the gaps.
  • Chill for 20-30 minutes to make slicing easy, then slice into 16 squares and enjoy.


Brownies will keep in the fridge in an airtight container for up to a week.

Keywords: cookie dough brownies, peanut butter cookie dough, edible cookie dough, peanut butter cookie dough brownies