Peanut Butter Brownie Cookies Drizzled with White Chocolate

If you’re craving a cookie that’s fudgy like a brownie, rich like peanut butter fudge, and finished with a sweet white chocolate drizzle—this recipe is your new dessert obsession. These Peanut Butter Brownie Cookies combine two classics into one irresistibly soft, chewy, chocolatey treat. Perfect for bake sales, weeknight baking, holiday dessert platters, or anytime you want a cookie that delivers maximum flavor with minimal effort.

Why You’ll Love This Recipe

• Ultra fudgy texture—like a brownie in cookie form.
• Perfectly balanced flavors of chocolate and creamy peanut butter.
• Easy one-bowl recipe that comes together quickly.
• Beautiful presentation thanks to the white chocolate drizzle.
• Make-ahead friendly, and great for gifting or storing.

Ingredients

• Unsalted butter (½ cup, melted) – Adds moisture and contributes to the brownie-like texture.
• Creamy peanut butter (½ cup) – Delivers rich flavor and helps create soft, chewy cookies.
• Granulated sugar (1 cup) – Sweetens and helps crisp the edges.
• Brown sugar, packed (½ cup) – Adds moisture and caramel depth.
• Eggs (2 large) – Bind the dough and add richness.
• Vanilla extract (1 tsp) – Enhances all the warm chocolate and peanut butter flavors.
• Unsweetened cocoa powder (½ cup) – Provides the signature brownie flavor.
• All-purpose flour (1 cup) – Gives structure to the soft dough.
• Baking soda (½ tsp) – Helps the cookies rise slightly.
• Salt (¼ tsp) – Balances sweetness.
• White chocolate chips (½ cup) – Melted and drizzled on top for a sweet, decorative finish.

How to Make Peanut Butter Brownie Cookies

1. Mix the Wet Ingredients

• In a large bowl, whisk together melted butter, peanut butter, granulated sugar, and brown sugar until smooth.
• Add the eggs and vanilla extract; stir until glossy and fully combined.

2. Add Dry Ingredients

• Sift in cocoa powder, flour, baking soda, and salt.
• Gently fold with a spatula until a thick, brownie-like dough forms.

3. Optional: Chill the Dough

• Chill for 30 minutes to help the cookies hold their shape and bake up extra chewy.

4. Shape & Bake

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Scoop tablespoon-sized dough balls and place 2 inches apart.
• Lightly flatten the tops with a spoon.
• Bake 10–12 minutes, until edges are set but centers remain soft.

5. Add the White Chocolate Drizzle

• Cool cookies completely on a rack.
• Melt white chocolate chips in 20-second microwave intervals, stirring until smooth.
• Drizzle over cookies in zig-zag lines using a spoon or piping bag.
• Let the chocolate set before storing.

Tips for Success

• Don’t overbake—the cookies should still look soft in the center.
• Chill the dough for thicker, chewier cookies.
• Use high-quality cocoa powder for the richest brownie flavor.
• If white chocolate scorches in the microwave, reduce heating intervals to 10 seconds.
• Oil your spoon before flattening dough to prevent sticking.

Equipment Needed

• Mixing bowl
• Whisk or spatula
• Baking sheets
• Parchment paper
• Cooling rack
• Microwave-safe bowl
• Spoon or piping bag for drizzling

Recipe Variations

• Double Chocolate Version: Add chocolate chips to the dough for extra richness.
• Salted Peanut Crunch: Sprinkle flaky sea salt or chopped peanuts on top before baking.
• Dark Chocolate Drizzle: Swap white chocolate for semisweet or dark chocolate.
• Peanut Butter Swirl: Add a drizzle of melted peanut butter along with the chocolate.
• Mocha Brownie Cookies: Add 1 teaspoon instant espresso powder to the dry ingredients.

Serving Suggestions

• Serve warm with milk for a classic combo.
• Add them to a holiday cookie tray with peppermint bark and sugar cookies.
• Crumble over vanilla ice cream.
• Pair with hot cocoa or a latte for the perfect cozy treat.

FAQs

1. Can I use natural peanut butter?
Not recommended—its oil separation can change the texture. Stick to creamy processed peanut butter.

2. Do these cookies freeze well?
Yes! Freeze baked cookies or raw dough balls for up to 3 months.

3. How do I make them extra fudgy?
Slightly underbake and avoid adding extra flour.

4. Can I double the recipe?
Absolutely—this recipe scales well for larger batches.

5. Why is my white chocolate seizing?
It overheated or got moisture in it. Heat in shorter intervals and stir often.

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Conclusion

These Peanut Butter Brownie Cookies are everything a dessert should be—rich, soft, chocolatey, and beautifully finished with a sweet drizzle. They’re easy enough for weeknight baking but impressive enough for special occasions. Whether you’re gifting them, sharing them, or hoarding them (we won’t judge!), these cookies are guaranteed to become a favorite.