Peanut Butter Brownies (Print Version)
Soft-centered cookies with crispy edges made from a mix of fudgy brownie and peanut butter dough. A treat everyone will love.
# Ingredients:
01 -
1/2 teaspoon of salt, divided.
02 -
2 teaspoons of vanilla—split for each dough.
03 -
1/2 cup of brown sugar.
04 -
3/4 cup butter: use 1/4 cup softened for peanut butter dough, 1/2 cup melted for the brownie mix.
05 -
2 large eggs, one for each batch of dough.
06 -
1 3/4 cups all-purpose flour, separate portions for the two doughs.
07 -
1/3 cup cocoa powder.
08 -
1/2 cup smooth peanut butter.
09 -
1/2 teaspoon baking soda.
10 -
1/4 teaspoon baking powder.
11 -
1 cup granulated sugar.
12 -
1/2 cup chocolate chips.
# Steps:
01 -
Whip together peanut butter, softened butter, and brown sugar till fluffy. Stir in egg and vanilla. Combine the flour, baking soda, and salt, then fold them into the mixture.
02 -
Mix melted butter with sugar, then stir in cocoa until it’s smooth. Add egg and vanilla, then gently combine flour, baking powder, salt, and chocolate chips into the batter.
03 -
Let both doughs sit in the fridge for around 30 minutes or until they’re firm enough to shape.
04 -
Spoon small amounts of each dough onto a tray lined with parchment. Use a toothpick to gently swirl them together.
05 -
Pop it in the oven at 350°F for about 9-11 minutes. Keep an eye on them—they should be set on the edges but stay gooey in the middle.
06 -
Leave cookies on the tray to rest for 5-10 minutes. Move them to a cooling rack once they’re firmer.
# Helpful Notes:
01 -
The centers should still be soft when you take them out.
02 -
Easy does it when swirling—don’t overdo it.
03 -
Dough can stay in the fridge overnight if needed.