Peanut Butter Brownie Cookies Recipe

Peanut Butter Brownie Cookies Recipe

A brownie cookie or 'brookie' is the perfect combination of two of our favourite sweet treats. Swirl through peanut butter on the top of this bake to make it look like a real showstopper.

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 16 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.


In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.

Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.

Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then sieve in the flour, cocoa and baking powder; fold in until just combined.


Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.

Ingredients

For the cookie layer

For the brownie layer

Shop ingredients

Ingredients

For the cookie layer

For the brownie layer

Shop ingredients Shop ingredients

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.


In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.

Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.

Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then sieve in the flour, cocoa and baking powder; fold in until just combined.


Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.