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Peanut Butter Cookie Brownies

July 10, 2015

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Three Peanut Butter Cookie Brownies stacked, with more brownies in the background.

I love brownies.  I love peanut butter cookies.  I LOVE Peanut Butter Cookie Brownies!!!  AKA Polka Dot Brownies :0)

Homemade brownie batter studded with globs of peanut butter cookie dough in a parchment paper lined baking pan.

We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.

Peanut Butter Cookie Brownies being cut into squares.

These little squares did NOT last long my friends.  My husband barely even got to taste them because the boys and I scarfed them up so fast.   He’s learning that he has to be quick if he wants to get in on the good stuff.  Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?”  Sure did buddy, you snooze you loose around here!

Peanut Butter Cookie Brownies cut into squares.

You should probably make these too, it being the start of the weekend and all!  Happy Friday!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Peanut Butter Cookie Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

An easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.


Ingredients

Scale

For the Brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cookie

  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

Brownie Batter

  1. In a small pan over medium heat, melt butter and stir in sugar.
  2. Remove from heat and stir in eggs and vanilla extract. Set aside.
  3. In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
  4. Pour the brownie batter into the pan and set aside.

Peanut Butter Cookie Dough

  1. In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
  2. In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
  3. Drop 25 scoops of peanut butter cookie dough (about 1 TB each) onto the brownie batter.
  4. Bake for 27-30 minutes, then cool completely before cutting into bars.


Nutrition

  • Serving Size: 1 Bar
  • Calories: 214
  • Sugar: 17g
  • Sodium: 170mg
  • Fat: 11g
  • Saturated Fat: 4.1g
  • Unsaturated Fat: 5.9g
  • Trans Fat: 0.3g
  • Carbohydrates: 26g
  • Fiber: 0.8g
  • Protein: 3.3g
  • Cholesterol: 45mg

Did you make this recipe?

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Filed Under: Bars, Brownies, Cookies, Dessert

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Comments

  1. SaraLily says

    July 10, 2015 at 6:11 am

    Look at those luscious peanut butter blobs! YUM to the max!

    Reply
    • Julie says

      July 11, 2015 at 9:25 pm

      Thanks so much!

      Reply
      • Doris says

        June 5, 2016 at 2:30 pm

        I got lazy & just mixed both brownie & cookie together… Very Yummy!

        Reply
        • Julie says

          June 6, 2016 at 1:54 am

          Love it, Doris! I’ll have to try that.

          Reply
  2. Ilona @ Ilona's Passion says

    July 13, 2015 at 12:58 pm

    Peanut butter plus brownies, what a great combo!

    Reply
  3. Robby says

    July 16, 2015 at 1:48 pm

    OMG, “you snooze, you lose” would have been my Dad’s reply to such a question. He will be all over this, as will Hubby as soon as they know about them. Which might be just after the taste testing is done.

    Reply
  4. Julie says

    August 22, 2015 at 8:39 pm

    Made them for a gathering today and they were a hit. I just used cashew butter instead of peanut butter (thought I had PB but was out!)

    Reply
    • Julie says

      August 23, 2015 at 7:36 am

      Oh YUM, I might have to try that next time!

      Reply
  5. Stephanie says

    October 8, 2015 at 4:24 pm

    Making these now so can’t comment on how yummy they are and how long they didn’t last yet… Just wanted to note in the directions for brownies it says to mix in baking soda not powder. :). Looking forward to sharing these with my hubby. Kids can have some tomorrow….if there’s any left !

    Reply
    • Julie says

      October 8, 2015 at 4:30 pm

      Thanks for pointing that out. I have fixed it. Hope you guys enjoy!

      Reply
      • Stephanie says

        October 8, 2015 at 8:23 pm

        They’re so good! My husband had 4 so I’m thinking its a good thing I doubled the recipe!

        Reply
        • Julie says

          October 9, 2015 at 10:08 am

          Yay!

          Reply
        • kate says

          March 6, 2016 at 10:30 am

          How long did you time the double batch?

          Reply
          • Julie says

            March 6, 2016 at 5:58 pm

            Kate, I haven’t had a chance to try a double batch. I’m guessing 10 more minutes in a 9X13 pan.

  6. Delmecia says

    October 25, 2015 at 3:07 pm

    Can you use the box brownie mix and the store cookie dough roll? Just trying to think of something quick.

    Reply
    • Julie says

      October 25, 2015 at 3:09 pm

      Hi! I’m not sure if that will be the same amounts of dough for each as this recipes makes, but you could definitely try them and see.

      Reply
    • Melanie says

      November 1, 2015 at 1:41 pm

      I loved this idea – for a quicker version I used a box of Ghiradelli brownie mix and a bag of Betty Crocker peanut butter cookie mix. I assembled both according to package directions. I spread the brownie batter in a 9×13 pan and plopped about half the cookie dough as you did in the pictures. These baked at 325 in a metal pan for 28 minutes. I made cookies with the remaining dough. These were good – next time I’ll make sure to have vanilla ice cream on hand to add to the goodness! Thanks for the great idea!

      Reply
      • Julie says

        November 1, 2015 at 1:47 pm

        Thanks Melanie, great shortcuts!

        Reply
    • Leslie says

      February 14, 2017 at 7:00 pm

      Sure can! I did!

      Reply
    • Leslie says

      February 14, 2017 at 7:01 pm

      Sure can, I did!

      Reply
  7. Jackie says

    November 19, 2015 at 12:00 pm

    How do you prevent the eggs from cooking and becoming globs of boiled egg pieces when you add it to the hot sugar that you recently removed from the heat?

    Reply
    • Julie says

      November 19, 2015 at 1:01 pm

      Jackie, you can either just let it cool slightly, or you can temper the eggs by adding a little bit of the brownie batter to them before adding the whole mixture in. Hope this helps!

      Reply
  8. Jessica says

    January 19, 2016 at 2:06 pm

    Delicious and an easy from scratch recipe! But after 30 minutes in the oven the brownies were not baked at all. Like, totally still batter, jiggling when I pulled them from the oven not baked. I had to almost double the baking time in order for the brownies to be baked through, but that obviously affected the peanut butter cookies. Any suggestions or thoughts? I followed the recipe and instructions meticulously, and I’ve never had this happen to me before when baking. Thanks!

    Reply
    • Julie says

      January 20, 2016 at 9:40 am

      Hi Jessica – I’m glad you still enjoyed them, but I’m a little stumped as to why it took so long to bake. I’m wondering if it had anything to do with the position of your oven rack, or the type of pan you used? Glass versus metal?

      Reply
    • Chelsea says

      August 7, 2016 at 12:32 pm

      This happened to me, too! Plus, my peanut butter batter didn’t really turn into much of a dough, but rather clumps. I ended up just spreading the whole thing over the top, but 30 minutes in and still completely batter brownie mix. I’m hoping the additional baking time doesn’t burn the peanut butter dough!

      Reply
    • Kari says

      May 31, 2021 at 9:58 am

      This happened to me too. The peanut butter cookie part was so dry it was almost inedible. Especially since the blobs were so small. The pb cookies were like crispy while the brownie batter was fudgy.

      Reply
  9. Lydia says

    January 24, 2016 at 9:39 pm

    A little dry, but tasty. Would be better with ice cream or a glass of cold milk!

    Reply
  10. R. Z. Grey says

    February 4, 2016 at 4:28 pm

    Hi, I’m still a teenager (no kids or husband!) and I don’t cook or bake that often, and I’ve found I’m not really the greatest at it either. However, I used this recipe and it was amazing! My parents, siblings, and boyfriend were all super impressed! If only everything could be so easy to follow. Thank you so much!

    Reply
    • Julie says

      February 4, 2016 at 4:34 pm

      Hey that’s awesome! So glad you all liked them, and you just keep on baking, mkay?!? :0)

      Reply
  11. Katie says

    February 6, 2016 at 10:05 pm

    I want to make these for my coworkers for a potluck, but have a couple that are allergic to peanuts…. do you think substituting sugar cookies or chocolate chip would still taste as delicious?

    don’t worry, made the peanut butter recipe for my hubs and he literally ate the entire pan!

    Reply
    • Julie says

      February 6, 2016 at 10:18 pm

      I think chocolate chip is a great idea! Glad it was a hit!

      Reply
  12. Michelle says

    March 5, 2016 at 4:06 pm

    This is the second time I’ve made these and my hubby and kids love them as much the second time as the first!

    Reply
    • Julie says

      March 6, 2016 at 5:56 pm

      Awesome! I need to make these again soon myself!

      Reply
  13. Kate says

    March 6, 2016 at 7:30 pm

    Very moist and cake-like. The peanut butter really came through. Next time I’ll add more cocoa.

    Reply
  14. kay says

    March 14, 2016 at 6:40 pm

    Would coconut oil work to sub for the butter?

    Reply
    • Julie says

      March 15, 2016 at 7:43 am

      I have tried subbing coconut oil in a lot of baked goods, and it is usually just fine! Sometimes I like to do a half butter/half coconut oil combination for the first time, and if that works I’ll back down even more. Let me know how it goes if you give it a try!

      Reply
  15. net says

    March 20, 2016 at 6:17 pm

    OMG I have been looking for this for over a year. have you ever made it with oatmeal?

    Reply
    • Julie says

      March 21, 2016 at 1:15 pm

      No, but that’s a great idea. I’ll have to try it soon!

      Reply
  16. Raschelle says

    March 21, 2016 at 12:39 pm

    These are in the oven right now! I’m hoping they satisfy my 38 week pregnant cravings 🙂 But, they’ve been baking for about 40 minutes and still super doughy on the brownie. I was very careful with all measurements. Baking in a glass pan. Is that the problem?

    Reply
    • Julie says

      March 21, 2016 at 1:16 pm

      Hi Raschelle, I hope these brownies do the trick for you. And yay, you are so very close to meeting baby! I would keep cooking until the brownie seems a little more set. I never think much about the difference between glass and metal pans for baking, but this post is helpful in knowing how they baking differently. Hope you enjoy!
      http://www.thekitchn.com/glass-vs-metal-bakeware-is-there-a-difference-food-science-217961

      Reply
  17. Shawnie says

    March 28, 2016 at 9:05 pm

    Made today 3/28/16. Did not like one bit. The peanut butter cookie batter was very bland. Would not make again nor recommend to anyone. I think it’s the lack of brown sugar in the recipe.

    Reply
  18. Becky says

    April 4, 2016 at 10:27 am

    I made these yesterday, and they turned out awesome! The only things I changed- I subbed 1/2 butter for coconut oil, turned out very well. Also, I only had crunchy peanut butter on hand, so I used that but added an extra ~1 tbs for the cookie portion. I baked it in a metal 9 x 9 pan, and they were done perfectly after 30 minutes. Thanks for this fantastic dessert recipe!

    Reply
    • Julie says

      April 4, 2016 at 11:43 am

      Becky, thanks for letting me know how they turned out – so glad you liked them!

      Reply
  19. Aimee says

    April 8, 2016 at 10:13 am

    My brownie batter was much thicker than yours looks. Did I mix to much??? My cookies ended up just sitting on top, in the oven now hope it still works.

    Reply
    • Julie says

      April 9, 2016 at 12:41 pm

      Hope you enjoyed them Aimee! Not sure why your batter was thicker.

      Reply
  20. Lee says

    April 10, 2016 at 12:21 pm

    I made these yesterday. The brownie is good, fudgy and chewy. I liked the concept of the peanut butter cookies, however I don’t think it works that well. It could use more peanut butter flavor and the cookies just sit in the brownie as thick blobs.

    Reply
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