Irresistible Peanut Butter Cookie Dough Brownies: Your Ultimate Fudgy Chocolate & Edible Cookie Dough Treat

Few desserts evoke such universal delight as cookie dough, that irresistible, sweet, unbaked treat. For many, the simple act of sneaking a spoonful of raw cookie dough is a cherished guilty pleasure. But what if you could indulge in that pure, unadulterated joy without any of the guilt? Our Peanut Butter Cookie Dough Brownies offer precisely that experience, elevating a classic fudgy brownie base with a generous, egg-free layer of creamy peanut butter cookie dough. Think of it as pure heaven, a safe-to-eat delight that combines two beloved desserts into one extraordinary creation.

The combination of chocolate and peanut butter is, in my humble opinion, a match made in culinary heaven. It’s a classic pairing that consistently delivers unmatched flavor and satisfaction. While Cookie Dough Truffles are indeed heavenly, offering guilt-free edible cookie dough in bite-sized form, and Brownie Cupcakes with cookie dough frosting are delightful, these Peanut Butter Cookie Dough Brownies take that experience to an entirely new level. Imagine a rich, dense, and deeply fudgy chocolate brownie, generously crowned with a thick, luscious layer of smooth, egg-free peanut butter cookie dough, and then drizzled with even more chocolate. It’s a symphony of textures and flavors that will captivate your taste buds.

Why These Peanut Butter Cookie Dough Brownies Are a Must-Try

What makes this dessert truly special is the perfect harmony between its components. The fudgy brownie base provides a rich chocolate foundation, while the peanut butter cookie dough layer offers a creamy, sweet, and distinctly nutty contrast. Every bite is an explosion of complementary flavors and satisfying textures. The edible cookie dough tastes exactly as you’d expect—sweet, peanut-buttery, and wonderfully familiar—but with the added benefit of being completely safe to consume raw.

The Secret to Safe Edible Cookie Dough: Heating the Flour

Many people know that raw eggs are a concern when eating traditional cookie dough due to the risk of salmonella. However, a lesser-known fact is that raw flour can also pose a health risk due to potential bacteria like E. coli. While many might not think twice about it, it’s technically recommended to avoid raw flour. To ensure our peanut butter cookie dough is entirely safe and worry-free, we take a simple, crucial step: baking the flour. By spreading the flour evenly on a baking sheet and heating it in the oven for a few minutes, we eliminate any harmful bacteria, making the cookie dough perfectly safe and ready for enjoyment without needing to bake it further. This simple step ensures you can indulge in every spoonful without a second thought.

Crafting Your Perfect Peanut Butter Cookie Dough Brownies

I’ve experimented with various chocolate peanut butter brownie recipes over the years. My Peanut Butter Stuffed Brownies are incredibly popular, but these cookie dough brownies are truly something extraordinary. If you’re one of those people who bakes cookies primarily for the joy of eating the raw dough, then this recipe was made for you! It delivers all the nostalgic pleasure of cookie dough combined with the deep satisfaction of a perfectly fudgy brownie.

For the brownie base, you have flexibility. You can use your favorite Homemade Brownie Recipe or opt for a convenient box mix. The key is to prepare enough batter for an 8-inch square baking pan to ensure a perfect foundation for our delicious layers. Once your brownies are baked and cooling, you’ll prepare the peanut butter cookie dough, much like you would if you were making cookies, ensuring the flour has been heat-treated for safety.

A crucial step for successful layering is allowing the brownies to cool completely before you spread on the cookie dough. Patience here is paramount! Attempting to spread the sticky cookie dough onto warm brownies will not only tear them apart but also create an unappealing mess. Once the brownies are cool, apply the luscious cookie dough layer, then pour on the melted chocolate glaze. This chocolate layer sets beautifully, adding another dimension of flavor and texture. For an extra touch of elegance and flavor, a peanut butter drizzle on top is completely optional but highly recommended. In my book, more peanut butter is always a good idea, and it certainly makes these brownies look even more enticing!

Connect with Our Baking Community

I’ve created a fantastic group on Facebook, and I would absolutely love for you to join us! It’s a vibrant space where you can share YOUR favorite recipes, ask any baking or cooking questions you might have, and stay updated on all the new delicious creations from Dinners, Dishes and Desserts, ensuring you never miss a new recipe! If you’d like to explore it and become a part of our growing community, you can request to join HERE.

Also, be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU bring to life! Your culinary creations inspire me and the entire community.

Stay connected with Dinners, Dishes, and Desserts!

Don’t miss out on any posts! Be sure to follow me on my social media channels:

Facebook | Twitter | Pinterest | Instagram

Peanut Butter Cookie Dough Brownies

By Erin Sellin

Peanut Butter Cookie Dough Brownies – Fudgy brownies with a layer of egg free peanut butter cookie dough topped with even more chocolate!

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 16

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

Brownies:

2 oz unsweetened chocolate, melted
1/3 cup canola oil
1 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling:

1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup light brown sugar
2 Tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt

Glaze:

1 cup semi-sweet chocolate chips
2 Tablespoons shortening

Drizzle (Optional):

1/2 cup powdered sugar
1 Tablespoon milk
2 Tablespoons creamy peanut butter
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F (175 C). Prepare an 8×8 baking pan by lining it with parchment paper or spraying it with non-stick spray. Set aside.
To make the fudgy brownies, start by blending the melted unsweetened chocolate and canola oil together in a medium bowl until smooth.
Next, whisk in the eggs and granulated sugar until thoroughly combined. The mixture should be glossy.
Gently stir in the all-purpose flour, baking powder, and salt until just combined. Be careful not to overmix, as this can lead to tough brownies.
Pour the brownie batter evenly into the prepared 8×8 inch pan. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely on a wire rack. This is crucial for clean layers.
Meanwhile, prepare the flour for the edible cookie dough filling. Spread the 3/4 cup all-purpose flour evenly on a separate baking sheet. Bake it in the preheated oven for 5 minutes to heat-treat and kill any potential bacteria. Allow the flour to cool completely before using.
To make the peanut butter cookie dough filling, cream together the softened butter and light brown sugar in a mixing bowl until light and fluffy.
Mix in the creamy peanut butter, vanilla extract, and milk until well combined and smooth.
Gradually stir in the heat-treated and cooled flour along with the salt until a thick, uniform dough forms.
Once the brownies are completely cool, carefully spread the peanut butter cookie dough filling over the top. The dough can be sticky; a useful tip is to lightly spray your spatula with non-stick spray or slightly dampen your hands to help spread it smoothly and evenly without tearing the brownie layer.
For the chocolate glaze, melt the semi-sweet chocolate chips and shortening together in a microwave-safe bowl (in 30-second intervals, stirring in between) or over a double boiler until smooth and glossy.
Pour the melted chocolate glaze over the peanut butter cookie dough layer, spreading it gently to cover the entire surface.
Place the pan in the refrigerator for at least 30 minutes to allow the chocolate glaze and cookie dough layer to set and harden slightly.
For the optional peanut butter drizzle, whisk together the powdered sugar, milk, creamy peanut butter, and vanilla extract in a small bowl. Adjust the amount of milk gradually until you achieve your desired drizzling consistency.
Drizzle this peanut butter mixture decoratively over the set chocolate layer.
Store the Peanut Butter Cookie Dough Brownies in the refrigerator in an airtight container. Enjoy this decadent treat!

Notes

This recipe was adapted from Farm Girl Dabbles. For the fudgiest brownies, be careful not to overbake them. The edges should be set, but the center can still be slightly soft. Cooling completely is essential for neat layers. You can also press a layer of mini chocolate chips into the cookie dough before adding the chocolate glaze for extra texture and chocolatey goodness!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Serving: 1g
Calories: 387kcal
Carbohydrates: 44g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Polyunsaturated Fat: 12g
Cholesterol: 36mg
Sodium: 242mg
Fiber: 2g
Sugar: 28g

Additional Info

Author: Erin Sellin
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 16
Calories: 387

Like this recipe? We’d love to hear from you! Leave a comment below and share your thoughts. Your feedback helps us grow and inspires other home bakers.