Fudgy brownies meet creamy peanut butter cookie dough in this irresistible mash-up that’s stacked, snackable, and loaded with peanut butter flavor.
If you’re all about layered desserts that go big on flavor, these Peanut Butter Cookie Dough Brownies are your dream come true. You get rich, fudgy brownies baked with peanut butter cups, then topped with a thick, creamy layer of Peanut Butter Cookie Dough—yes, the kind you can eat by the spoonful. It’s the kind of over-the-top treat that turns any casual hangout into a full-blown dessert moment.
Why You’ll Love This Recipe
- Rich, fudgy brownies made from your favorite boxed mix
- Layered with edible Peanut Butter Cookie Dough
- Packed with mini chocolate chips and peanut butter cups
- No mixer needed—just a few bowls and basic ingredients
- Perfect for parties, bake sales, or serious peanut butter cravings
- Can be made ahead and chilled for easy slicing
- Peanut Butter Cookie Dough Brownies that taste like a bakery treat
Ingredient Notes
- Brownie Mix – Any brand works, but Ghirardelli gives a rich, fudgy base that’s bakery-worthy.
- Peanut Butter – Use a no-stir, creamy peanut butter for the smoothest cookie dough texture.
- Heat-Treated Flour – Essential for safe, edible cookie dough. You can heat it in the microwave or oven before using.
- Mini Peanut Butter Cups – Press these right into the brownie batter before baking for hidden pockets of chocolatey goodness.
- Mini Chocolate Chips – They fold into the dough easily and keep the texture soft and scoopable.
- Butter – Make sure it’s softened for the creamiest cookie dough consistency.
- Milk – Just enough to bring the dough together without making it sticky.
- Chocolate Syrup – Optional but great for a drizzly finish before serving.
Before You Bake
Do I have to heat-treat the flour?
Yes—if you’re making edible cookie dough, the flour must be heat-treated to kill any bacteria. Microwave in 30-second intervals until it reaches 165°F, or bake at 350°F for 5–7 minutes.
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter can separate and make the dough oily or gritty. Stick to a no-stir, creamy peanut butter for best results.
Should the brownies be fully cooled before adding the cookie dough?
Let them cool slightly but not completely—spreading the cookie dough over warm brownies helps it adhere better and makes for a gooier texture once chilled.
Peanut Butter Cookie Dough Brownies
Ingredients
- 1 box brownie mix (plus ingredients listed on the box)
- 12 mini chocolate peanut butter cups
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heat-treated all-purpose flour
- 3 tablespoons milk
- 1/2 cup mini milk chocolate chips
- Chocolate syrup, optional for drizzling
- Extra chopped peanut butter cups for topping
Instructions
- Prepare the brownie batter according to the package directions (I used Ghirardelli in an 8” pan). Spread the batter evenly in the pan and gently press 12 mini peanut butter cups into the top. Bake as directed on the box.
- While the brownies bake, make the cookie dough. Beat softened butter and brown sugar until smooth and fluffy. Add peanut butter, vanilla, and salt, and mix until well combined. Stir in the heat-treated flour and milk until a dough forms. Fold in mini chocolate chips.
- Once the brownies are done, let them cool for a bit—but not completely. While still warm, spread the cookie dough layer over the brownies. Chill in the fridge until fully set.
- Before serving, let them come to room temp for the softest texture. Drizzle with chocolate syrup and sprinkle extra chopped peanut butter cups on top for the finishing touch.
FAQ
Can I make Peanut Butter Cookie Dough Brownies ahead of time?
Yes! They’re great made a day in advance. Just store them in the fridge and bring to room temp before serving.
How do I store leftovers?
Keep them covered in the fridge for up to 5 days. You can also freeze individual bars.
Can I use a different size pan?
An 8” pan makes thick layers, but a 9” pan works too—just reduce the bake time slightly and keep an eye on doneness.
Are these safe to eat raw?
The cookie dough layer is egg-free and made with heat-treated flour, so yes—it’s safe to eat.
What kind of brownie mix is best for this recipe?
A fudgy brownie mix (like Ghirardelli or Betty Crocker Fudge) works best since it balances the thick cookie dough topping.
Sprinkle of Fun
This is the dessert to make when the weather calls for blankets and binge-watching. Pick a rainy day, cozy up on the couch with a cup of hot tea, and let a pan of Peanut Butter Cookie Dough Brownies be your comfort snack of choice. The sound of rain tapping the windows, a new series queued up, and a forkful of brownie + cookie dough is a whole mood.
Grab More Treats
- Love peanut butter? Check out this recipe for Peanut Butter Brownie Pie!
- For more brownie ideas, click here.
- Here’s an ebook for all of the chocolate lovers!
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