Holly in the PNW

The girl that can't sit still!

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

If you have ever been to a BJ’s restaurant you know of their Brookie!  I immediately thought I need to make this but better. It’s a peanut butter chocolate brownie and chocolate chip cookie on top. Instead of regular brownies I added peanut butter. It’s all a delight!  The brownies and so goey and soft! The Peanut Butter Brownies. are also on my blog. I used this recipe and added my all time favorite chocolate chip cookie recipe. I’ll get this recipe on my blog soon enough but you can find it here for now.

Start my making the Peanut Butter Brownies (see post for step by steps instructions). Full recipe below.   Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

Press down the cookie dough with a spoon.

Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Let it cool completely and cut into squares.

These will be extra gooey so grab a tall glass of milk and sink your teeth into these!

ENJOY!!

Print

Brookie - Peanut Butter Brownies topped with Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Brookie

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Chocolate Chip Cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg room tempature
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup chocolate chips

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.

  2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

  1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

  3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

  4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

  5. Press down the cookie dough with a spoon.

  6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  7. Let it cool completely and cut into squares.