Peanut Butter Cookie Dough Brownies

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Here’s another one for Cookie Dough Lovers only. I mean it. If you aren’t one of those people that licks the rubber spatula when you’re making cookies, then you might not be impressed with this recipe. If you’re one of those people who is freaked out by the idea of eating raw eggs… there are no raw eggs in the cookie dough of this recipe. All is good. Or fabulous, I should say. Here you go: Peanut Butter Cookie Dough Brownies

Dreamy, aren’t they?

They start with a fudgy brownie.  Then they’re topped with an egg-free peanut butter cookie dough layer.

Cookie dough is spread all the way to the edges.  You don’t want to gyp anyone out of a bite of cookie dough when they bite into these brownies, do you?

A layer of ganache on top makes them look a little fancy… and it holds them all together too.

And as if you didn’t have enough in there already, they’re topped with a handful of peanut butter chips.

Refrigerate until everything is nice and set.  They’ll slice nicely if you’re patient enough for the refrigerator to do its job.

Keep these brownies in the fridge when you’re not eating them.  Warm cookie dough just isn’t as appetizing.

Clearly I got a little out of hand with photos of these guys, but can you blame me?  They were so photogenic… and delicious.

And there’s one more photo of those layers.  I love the fudgy brownie layer, and it’s made even better by the addition of some chocolate chunks.  The peanut butter definitely helps even out all of that chocolate stuff.  These are a must-try for my cookie dough loving friends out there.

If you like this recipe, you may like my recipe for Chocolate Chip Cookie Dough Brownies too.  Hoo-ray for cookie dough!

Head to Cake, Batter & Bowl to get the scoop on how this recipe did when it was featured on Food Network’s Ultimate Recipe Showdown!

Peanut Butter Cookie Dough Brownies

Another one for cookie dough lovers only!

Yield: 16 brownies

Prep Time: 30 min

Cook Time: 30 min


1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated white sugar
2 large eggs
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips

1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt

3/4 cup bittersweet chocolate chips
1/4 cup heavy whipping cream
1 tablespoon granulated white sugar
1 cup peanut butter chips


1. Preheat oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray. Line the bottom of the pan with a strip of parchment paper, so that it comes up two of the sides that are opposite each other. Spray the parchment with nonstick spray too.

2. Prepare the brownies: In a small bowl, melt the butter and unsweetened chocolate in the microwave until the butter is melted, about 2 minutes. Stir briskly until well-combined, then stir in the vanilla. Meanwhile, in a large bowl- use an electric mixer to beat together the sugar and eggs. Scrape in the partially cooled chocolate mixture and mix to combine. In separate medium bowl, whisk together flour, baking powder and salt. Stir the flour ingredients and chocolate chips into the wet ingredients. Spread the batter into the prepared pan. Bake 22 to 28 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Remove from the oven and let cool.

3. Prepare cookie dough layer: In a large bowl, use an electric mixer to combine butter and brown sugar. Mix until creamy. Add milk and peanut butter and mix to combine. Stir in flour and salt. Spread the peanut butter cookie dough in an even layer over the cooled brownies.

4. Prepare ganache: In a small bowl, microwave chocolate chips cream and sugar for 1 minute, stirring after 30 seconds. Continue to microwave in 30 second bursts, stirring after each heating time. Continue heating and stirring until the chocolate is melted and the mixture is smooth. Drizzle the ganache over the peanut butter cookie dough layer and carefully spread to cover the top. Sprinkle with peanut butter chips. Refrigerate until the dough and the ganache topping are set (at least 1 hour). Use a knife to loosen the sides, then carefully grab the parchment paper and remove the whole pan of brownies to a cutting board. Use a sharp knife to cut them into squares. Keep refrigerated until ready to serve.

Source: (Adapted slightly from Food Network)

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  • Kate wrote:

    My brownie was fine initally but after one day the brownie layer is so hard like it’s been In a display fridge for a week, almost Like a biscuit.
    I also have concerns about the uncooked flour in the cookie dough layer, most recipes will toast the flour if its to be eaten raw, each time I have a delicious piece i seem to get an upset tummy.
    Just thoughts for the future.

    • Lori Lange wrote:

      Hmmm, strange. Sounds like maybe they were baked too long? If you are concerned about eating raw flour, spread your flour on a baking sheet, and bake for about 5 minutes at 350° F. That should take care of any concerns.

  • alyssa wrote:

    my pb layer is really really crumbly. its not exactly spreadable, id have to press it into the brownie layer. is that right????? please advise asap, i am having guests over tomorrow night, and this was supposed to be dessert.

    • Lori Lange wrote:

      If it’s crumbly, just add in a little more milk until it’s more of a dough-like consistency. Then it should be easy to press onto the brownie layer.

  • Meredith wrote:

    I used boxed brownie mix, added mini chips and dash of vanilla to the cookie dough, and did some diy cocoa powder/milk/sugar/vanilla/cinnamon ganache. Turned out great!

  • valerie studenroth wrote:

    if any one made the Peanut Butter Cookie Dough Brownie ,,Lori I made it the peanut butter middle was that fluffy Or thick ,??it taste great but I would like to know if it should be Thick or Fluffy like icing or thick like a cookie ??

    • Lori Lange wrote:

      I don’t remember the consistency specifically.

  • Nathalie wrote:

    OMG! I gained 5 lbs from the pictures alone. They look so delicious!

  • Ramonybabes wrote:

    I just made these and they turned out good 🙂
    I made some changes though, i didn’t have the ingredients for the ganache topping so i made a thicker base brownie and cut it in half to fill it they were gooood 🙂
    one issue though i come from Holland and you only have measurements in cups and ounces:(

  • Sarah wrote:

    Can I sub coconut flour for all-purpose flour?

    • Lori Lange wrote:

      I don’t think so.

  • Kara wrote:

    These were a hit when I made them for dessert with a friend and her kids! I cheated a bit and made the brownie layer from a box. I will definitely be making them again- so yummy!

  • Kristine wrote:

    double the recipe if you want a 9 x 13. thats what i did 🙂

  • Kristine wrote:


  • Kristine wrote:

    SO YUMMMY, i had to use a different brownie recipe because the ones from these didn’t cook in the middle so i made a 9×13 of them and they are yummy and fudgy and delious!

  • Kristine wrote:

    Im making these right now as we speak! they are in the oven and we found out we didn’t have brown sugar and peanut butter chips so we ran to the store! these are going to taste to good! ill post a reveiw later! i used a 6 x 10 because i didn’t have a 8×8. but they look think and yummy.

  • Tabitha wrote:

    Mmm… These are soooooooo good! I made them using my own recipe for a 13x9x2 pan of brownies, and I poured the batter into two 8 inch cake pans and followed the rest of the recipe. They were really good, and looked fancier and more impressive in cake slice form! 🙂 Thanks so much for the fantastic recipe!

  • Jun wrote:

    i just tried making this yesterday, and it came out tasting really great. But i had a few issues with it: my brownie wasnt really cooked through in the half an hour period, and also when it came to cutting the brownie up with the peanut butter layer on top, the peanut butter it not really stick to the brownie layer and hence it came off as 2 pieces.

    • Lori Lange wrote:

      I like to cut the brownies when they are chilled- everything stays together nice and firm, then you can let it come to room temp.

  • Sara wrote:

    Would they work with semi-sweet chocolate chips? It’s all I have on hand.

    • Lori Lange wrote:


  • Arwen wrote:

    What do you think of doing these gluten free?

    • Lori Lange wrote:

      I’m not sure! I guess it depends how much you love your gluten free raw dough & gf brownies! Please let me know if you try it.

  • Ashley D wrote:

    This is THE best peanut butter brownie recipe ever created! My husband WILL not stop talking about it and wants me to make another batch ASAP. I think my Sunday afternoons have disappeared forever 😉 PROPS!

  • Mia wrote:

    I made these last night for a party and they were a huge hit. Great step-by-step directions. The only thing I’d add is it took me more than 30 minutes … more like an hour of work and an extra hour to cool…
    Still, they tasted great!

  • wrote:

    These look flat out addictive! I love the dough-y idea. Super tasty.