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25 September, 2015

Peanut Butter Cookie Stuffed Brownies

Posted in : All, Desserts on by : hdcook

Peanutbutter Cookie Stuffed Brownie

Summer is truly going out with a BANG~though its fall and it suppose to be sweater season like SERIOUSLY!!!!! I want to take my sweaters and jackets out of my closet and wear then because I know for a fact they are getting dusty~and mybe some that I haven’t wash and probably should wash before I wear them. I want to start my fall cooking, you know cooking more inside the house~using my oven to warm the house down but I guess thats gotta wait till cooler temperatures arrive, but while all of us wait for the true arrival of fall~my peanut butter cookie stuffed brownies will fill the void of the non-existent cool weather~and yes~YES!!!~ I am aware that its not pumpkin recipe but truly~I did no want my pumpkin obsession to end soon or be tired of pumpkin because~first of~its the last week of September~and when October hits thats when I truly~TRULY~celebrate PUMPKIN Season and trust me~OCTOBER~will be the month of Pumpin and I have a recipe already prepared next week~but first~Peanut butter cookie top in a brownie and stuffed with butterfinger peanut cups~are a peanut butters lovers dream~delicious~and well you just have to make it if your a peanut butter lover like my husband who just LOVED it~very much~gooey brownie and topped with peanut butter cookies and butter fingers are like my husband kryptonite~HE is a peanut butter lover and just loved it though I am more partial to cookie butter and nutella, but it is truly good paring of both worlds together in a bar.

Peanut Butter Cookie Stuffed Brownies

Yield: 12 bars


  • Brownie
  • 1 Stick unsalted butter melted(8 tablespoons)
  • 1 Cup granulated sugar
  • 1/2 All-purpose flour
  • 1/3 Cup cocoa powder
  • 1 Teaspoon vanilla extract
  • 2 Eggs
  • 1/4 Teaspoon baking powder
  • 1/2 Teaspoon espresso powder
  • Pinch of Kosher salt
  • 8 oz bag of Mini butterfinger peanut butter cups
  • Peanut butter cookie
  • 1 Cup all purpose flour
  • 1/2 Cup granulated sugar
  • 2 Eggs
  • 1/2 Teaspoon vanilla extract
  • 1/4 Cup room temperature unsalted butter(4 tablespoons)
  • 1/4 Cup creamy peanut butter
  • 1/2 Teaspoon baking soda
  • Pinch of Kosher salt


  1. Preheat oven to 350 degrees, butter a 9x9 inch baking pan and butter and line with parchment paper for easy lift.Set aside. In a bowl combine melted butter and sugar and mix, add in eggs and whisk till light and pale, stir in vanilla extract.Set aside. In another bowl combine flour, cocoa powder, espresso powder, salt and baking soda, stir into the wet ingredients untill just mix and pour to prepared pan evenly. Place mini butterfinger peanut butter cups in a line into the brownie batter (using all the butterfinger penut butter mini cups). Set aside.
  2. Peanut butter cookie
  3. In medium bowl whisk together butter and sugar, stir in the eggs, vanilla extract and peanut butter and mix well, in another bowl whisk together flour, baking soda and salt, add into the wet ingredients and mix till a dough forms.
  4. using your hands take small hand fulls of peanut butter dough, roll and flatten and add onto the brownie batter spreading with hands or rubber spatula if needed to cover the top of the brownie batter and bake for 26-30 minutes, transfer to a cooling rack and cool completely before cutting into squares.


use your favorite mini candies for this recipe or just omit it


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