Peanut Butter Brownie Cookies (Crumbl Copycat)
Tags: Dessert
Yield: 6
- 4 tablespoons unsalted butter - softened
- 6 tablespoons creamy peanut butter
- 1/3 cup light brown sugar - packed
- 1/8 cup granulated sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup all purpose flour
- 1/2 cup unsalted butter - softened
- 1/2 cup brown sugar - packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon light corn syrup
- 2 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 2 teaspoons vegetable shortening - divided
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
- Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
- Add the salt, baking soda, and flour and mix until combined.
- Portion into heaping 2 tablespoon sized balls. Flatten slightly so they resemble a thick disk. Place on a wax paper lined plate and freeze for 10 minutes or until firm.
- Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the egg, corn syrup, and vanilla extract and mix until combined.
- Add the flour, cocoa, cornstarch, baking powder, baking soda, and salt. Mix until the dough comes together.
- Using a 1/3 cup, portion the dough into round balls. Use a tablespoon to create an indent in each brownie dough ball.
- Take 1 frozen peanut butter disk and wrap the brownie cookie dough around it so that the peanut butter ball is now in the center and the brownie cookie dough is surrounding the entire peanut butter dough. Roll into a ball and place 6 balls on the baking sheet. Using the palm of your hand press down on each ball until it creates a thick disk, like a hockey puck.
- Bake for 13-15 minutes or until edges are set and the tops appear sort of crackly. Do not overbake. Remove from the oven and cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Melt the toppings
- Melt the chocolate chips and 1 tsp of vegetable shortening in a microwave-safe bowl until smooth.
- Melt the peanut butter chips and 1 tsp vegetable shortening n a microwave-safe bowl until smooth.
- Assembly
- Spread a 1-2 tablespoons of the melted chocolate overtop of each cookie. Then spread 1-2 tablespoons of the melted peanut butter chips over the chocolate. Use a toothpick to mix the two together.
- Enjoy warm or store in an airtight container for 3 days.
- There will be some leftover peanut butter dough. You can bake them as regular peanut butter cookies if you wish!
- Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.
- To freeze, flash freeze on a baking sheet until the toppings are firm. Wrap each cookie in plastic wrap then store in an airtight container or Ziplock bag. Store in the freezer for 1-2 months.
- Flash freeze the dough balls until firm, then store in airtight containers or Ziplock bags in the freezer for 1-2 months. Remove and let the chocolate brownie cookies thaw in the fridge overnight. Remove the PB cookie dough about 10-15 minutes minutes prior to baking.
