Best Peanut Butter Brookies Recipes

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
• For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
• For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
• Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
• Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.

CHOCOLATE PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
• For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
• Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
• Meanwhile, prepare the brownie batter.
• For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
• Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
• To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.

ULTIMATE STUFFED PEANUT BUTTER BROOKIES

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• Add crackers to food processor or blender; process to fine crumbs. Place in medium bowl. Add melted butter; stir well to combine. Press crumbs in bottom of baking dish.
• Make brownie batter and cookie dough as directed on box. Pour brownie batter over cracker crust. Top with white chocolate-covered pretzels. Drop 9 spoonfuls (3x3) cookie dough over brownies.
• Bake about 39 minutes or until brownies are cooked through. Cool completely before cutting.
• In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 30-second intervals, stirring after each, until fully melted and smooth. Drizzle over brownies; top with extra pretzels, if desired.

CHOCOLATE-PEANUT BUTTER BROOKIES

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch pan with cooking spray. Line with parchment, with ends of parchment extending over sides.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar, 3 eggs and 1 tsp. vanilla; mix well. Stir in flour. Pour into prepared pan.
• Beat remaining egg in medium bowl with mixer until foamy. Add all remaining ingredients, including remaining sugar and vanilla; mix well. Drop in large spoonfuls evenly over brownie batter in pan.
• Bake 20 min.; cover. Bake an additional 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use parchment handles to remove brownie from pan before cutting to serve.

PEANUT BUTTER CUP BROOKIES

Steps:

• Directions: 1. Preheat oven to 350°F. Generously grease 12 regular-size muffins cups with cooking spray and set aside. 2. Cookie Layer: In the bowl of an electric mixer, beat the butter, peanut butter and brown sugar until creamy. Beat in the egg. Add the flour, baking soda, baking powder and salt and beat until well combined. Divide dough evenly among greased muffin cups and press dough evenly into each cup. 3. Middle Layer: Place a chocolate peanut butter cup on top of each cookie dough layer. 4. Brownie Layer: Place the butter and chocolate chips in a medium microwave safe bowl. Heat in the microwave for about 1 minute, stirring after 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Add the eggs, one at a time, and stir until smooth. Stir in the vanilla. 5. In a separate bowl, whisk together the flour, cocoa, salt, and baking powder. Stir the flour mixture into the chocolate mixture until well incorporated. 6. Spoon a few tablespoons of brownie batter onto each chocolate peanut butter cup. Spread until batter is even on top and fills in any gaps around the peanut butter cup. 7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool at least 45 minutes in the pan before removing and indulging.

PEANUT BUTTER STUFFED BROOKIES

Steps:

• Preheat your oven to 350 degrees and generously grease a regular size muffin tin.
• Prepare the Separate the brownie mix according the package directions; set aside.
• Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup.
• Place a Reese's peanut butter cup upside down on top of the cookie dough.
• Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full.
• Bake for 18-20 minutes or until the brownie batter is cooked through.
• Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm.

PEANUT BUTTER BROOKIES - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Line cookie sheets with parchment paper.
• In the bowl of an electric mixer, cream sugars, butter, shortening and peanut butter together until light and fluffy. Add the eggs and vanilla. Mix well. Gradually add the flour and baking soda until well blended. Stir in brownie bits.
• Using a medium cookie scoop, scoop into balls and roll in sugar.
• Place on prepared cookie sheet. Bake for 11-13 minutes.

PEANUT BUTTER BROOKIES

Steps:

• Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper.
• Prepare the brownie mix according to package directions and set aside.
• Add the butter, peanut butter, brown sugar, and white sugar to a large mixing bowl and beat well until smooth and creamy.
• Beat in the egg and vanilla.
• Add the flour, baking soda, and salt to the peanut butter mixture and mix until well combined.
• Stir in the chocolate chips.
• Pour the brownie batter into the prepared baking dish and then crumble half of the cookie dough evenly over the top of the brownie batter. Reserve remaining cookie dough for another use. See notes.
• Bake for 25 minutes or until a tester comes out mostly clean 2 inches from the edge of the pan.
• Let cool for at least 2 hours to allow brownies to continue firming up before slicing and serving.