These fudgy brownie cookies topped with dark chocolate peanut butter cups combine the best two flavors into one delicious bite. Made with 10 simple ingredients and so addicting!
Brownie Cookies
If you’ve been following my stories on Instagram, you already know these cookies took about 9 batches to perfect. Baking is so complex, and even the slightest difference in measurements can change the end product of your baked good.
I can happily say these cookies are exactly what I was hoping for!
- fudgy center
- crisp edges
- not overly sweet
- easy to make!
They take 10 minutes to whip up, only require 20 minutes of chill time, and have the most decadent fudgy centers just like a true brownie would.
These cookies are made with just a few simple ingredients. Here’s what you’ll need:
- Oat flour- I highly suggest using a pre-made oat flour. The texture is a lot finer and yields the best result.
- Cocoa powder- for a richer chocolate cookie, I suggest using extra dark cacao powder
- Coconut sugar
- Coconut oil- I always opt for refined coconut oil which has a neutral taste
- Eggs- when baking with coconut oil, always make sure your eggs are at room temperature to prevent oil clumps
- Vanilla extract
- Baking soda + salt
- Dairy-free chocolate chips + peanut butter cups
Since I haven’t tested any flour substitutes, I suggest sticking to the recipe as listed for best results.
You only need to chill the dough for 20 minutes before baking them. Once they’re baked, you’ll press the peanut butter cups onto the top of the cookies to let them set.
These brownie cookies have the perfect crispy edges, with the fudgiest brownie centers. Plus, you’ll only need one bowl to make them!
Dunk them in your favorite milk and you’ve got the ideal dessert. I can’t wait to hear what you guys think!
Other cookie recipes you’ll love:
Gluten-free Monster Cookies
Gluten-free Birthday Cake Cookies
Double Chocolate Peppermint Brownie Cookies
Chocolate Chunk Tahini Cookies
Peanut Butter Cup Brownie Cookies
Ingredients
- 1 cup oat flour *store-bought is ideal
- 1/4 cup + 1 tbsp unsweetened cocoa powder, I used extra dark cacao
- 3/4 cups coconut sugar
- 1/2 cup soft coconut oil, use refined for a neutral taste
- 1 egg, at room temp
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dairy-free chocolate chips
- 5 -6 dairy-free peanut butter cups, cut into quarters
- Sea salt, to top
Directions
- In a large bowl, whisk together the egg, sugar, coconut oil, and vanilla extract until smooth.
- Add in the oat flour, cocoa powder, baking soda, salt and chocolate chips and stir together with a rubber spatula until evenly incorporated.
- Chill the dough for 25-30 minutes.
- While the dough chills, preheat your oven to 350 F.
- After 20 minutes, line a large baking sheet with parchment paper and scoop two tbsp worth of dough onto the tray, about 1″ apart. If you don’t have a cookie scoop, you can spoon out two tbsp and roll the mixture with your hands into balls.
- Bake the cookies for 8-10 minutes (8 minutes for a more fudgy texture), then remove the pan from the oven and tap it gently on the counter 1-2 times to flatten the cookies.
- Gently press a couple of chopped peanut butter cup pieces into the top of the cookies while they’re still warm, and let them set for 10 minutes.
- Sprinkle with sea salt and enjoy!
- Leftovers will stay fresh in an airtight container for up to a week.
Hi Gal!
Will this recipe work if I omit the peanut butter cups?
Yes definitely! I made them this weekend without any, and added in chocolate chunks to the batter instead.