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Peanut Butter-Brownie Cookies

Peanut Butter-Brownie Cookies
Total Time:
about 1 hour
Active Time:
30 minutes


1/4 cup unsalted butter
Nonstick aluminum foil
1/2 cup whole milk Greek yogurt
1 large egg (or 1/4 cup egg substitute)
1 box chocolate fudge brownie mix (17.6–19 oz)
3/4 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup lightly salted roasted peanuts, coarsely chopped (optional)
1/4 cup heavy whipping cream
3/4 cup semi-sweet chocolate morsels


  1. Soften butter. Preheat oven to 350°F. Line 2 baking sheets with nonstick foil.
  2. Whisk yogurt, butter, egg, and fudge packet (from brownie mix) until combined. Gently stir (fold) in brownie mix until just combined. Scoop 24 (1-inch) round balls of brownie mixture and place on baking sheets 2 inches apart.
  3. Combine peanut butter, powdered sugar, and vanilla; stir until smooth dough forms. Form peanut butter dough into 24 equal balls and lightly press one into the center of each brownie dough ball while slightly flattening cookies.
  4. Bake cookies 10–12 minutes or until edges are crisp, then cool on baking sheet 2–3 minutes before transferring to cooling rack until cooled completely. Meanwhile, chop peanuts (if using).
  5. Pour cream in microwave-safe bowl; microwave on HIGH for 30 seconds or until hot. Add chocolate, then allow to sit and melt 2 minutes. Stir chocolate mixture until smooth and combined. Spread about 1 tablespoon chocolate mixture over each cookie, then sprinkle with chopped peanuts if desired. Serve. (Makes about 24 cookies.)

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Nutritional Information

CALORIES (per 1/24 recipe) 270kcal; FAT 16.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 30mg; SODIUM 150mg; CARB 29g; FIBER 1.00g; SUGARS 21g; PROTEIN 5g; CALC 2%; VIT A 0%; VIT C 0%; IRON 6%

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