Ingredients:

  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 2 tablespoons (15g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (250g) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Coarse sea salt, for sprinkling (optional)
  • Mini Peanut Butter Cups, chopped (optional)

Instructions:

  1. Make the Brownie Filling: In a medium bowl, combine melted butter, sugar, cocoa powder, and salt. Whisk in vanilla extract and egg yolk until smooth. Stir in flour until just combined. Chill until firm enough to handle.
  2. Prepare the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in peanut butter until well combined. Mix in egg and vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  6. Assemble the Cookies: Scoop a large tablespoon of peanut butter cookie dough. Flatten slightly into a disc. Place a small spoonful of the chilled brownie batter in the center. Top with another flattened disc of cookie dough and gently press to seal the edges, forming a ball.
  7. Bake: Preheat oven to 350°F (175°C). Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
  8. Optional Topping: Sprinkle with coarse sea salt and chopped mini peanut butter cups.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden.
  10. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.