Description
Delight in these Peanut Butter Brookies, a perfect fusion of soft peanut butter cookies studded with rich, chewy brownie pieces. This quick and easy recipe yields a sweet treat with a crispy sugar-coated exterior and a moist, fudgy center that’s perfect for any occasion.
Ingredients
Scale
Peanut Butter Dough
- ½ cup butter, softened
- ½ cup Crisco shortening
- ½ cup creamy peanut butter
- ½ cup crunchy peanut butter
- 1 cup brown sugar, firmly packed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking soda
- 2 cups all-purpose flour
Add-Ins
- 3 cups chopped brownies
- sugar, for rolling dough balls
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Line cookie sheets with parchment paper to ensure easy removal and even baking.
- Create the Dough: In the bowl of an electric mixer, cream together the brown sugar, granulated sugar, softened butter, Crisco shortening, creamy peanut butter, and crunchy peanut butter until the mixture becomes light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture, mixing until everything is well blended and forms a thick dough. Gently fold in the chopped brownie pieces ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop, portion the dough into balls. Roll each cookie ball in granulated sugar to coat thoroughly, which will add a sweet, crunchy crust.
- Bake: Arrange the sugar-coated dough balls on the prepared cookie sheets, spacing them appropriately to allow for spreading. Bake in the preheated oven for 11-13 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Remove from the oven and allow the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy your chewy, peanut buttery brookies!
Notes
- For extra fudginess, choose brownies that are moist and dense for chopping into the dough.
- To vary texture, swap some crunchy peanut butter with all creamy if you prefer a smoother cookie.
- Storage: Place cooled brookies in an airtight container at room temperature for up to 4 days or freeze for longer keeping.
- If you don’t have Crisco shortening, you can substitute with additional butter but expect slight texture differences.
