Monster Depot
Dessert PouchesLIFT DrinksRecipesSign in

Salted Peanut Butter Brownie Cookies

Fudgy peanut butter brownie cookies with a honey peanut butter drizzle. Eight ingredients, under 25 minutes active prep.

⏱ 35 min🔪 15 min prepeasy

How many?

What you need

512 gpeanut butter
340 gagave
4large eggs
56 gmelted butter
8 gvanilla flavoringabout 2 tsp
3-4 tspLorAnn peanut butter flavoringstart with 3, taste, add 4th only if you want it louder
100 gcacao powder
160 gregular flour
4 gbaking soda
9 gsaltabout 1½ tsp
200 gpeanut butterfor drizzle
80-100 ghoneyfor drizzle
20-25 gmelted butter or neutral oilfor drizzle
vanilla powdersmall dash, for drizzle
8-12 dropsLorAnn peanut butter flavoringfor drizzle
salttiny pinch, for drizzle

How to make it

Preheat oven to 325°F. Line sheet pans with parchment paper.

Mix peanut butter, agave, eggs, melted butter, vanilla flavoring, and LorAnn peanut butter flavoring until smooth, glossy, and fully combined.

Start with 3 tsp LorAnn, taste the dough, add the 4th only if you want it louder.

Add cacao powder, flour, baking soda, and salt. Mix until you get a thick, sticky brownie-cookie dough. It should be scoopable, not pourable.

Let the dough rest for 10–15 minutes. This helps the flour hydrate and makes the cookies hold their shape.

Scoop dough into portions — 55–60g for medium cookies (about 24) or 38–42g for smaller cookies (32–36). Roll each portion and flatten slightly into thick pucks about ½ to ¾ inch thick.

For a party or potluck, go with the smaller 40g size so more people can grab one.

Bake at 325°F. Medium cookies: 8.5–9.5 minutes. Smaller cookies: 7.5–8.5 minutes. Pull them when the tops crack, edges look set, and centers still look slightly soft.

The cracks are good. That is the brownie-cookie look.

Let cookies sit on the hot pan for 10–15 minutes before moving them. They finish setting on the tray. Then transfer to a cooling rack.

Do not move them right away or they will fall apart.

Make the drizzle: mix peanut butter, honey, melted butter, vanilla powder, LorAnn, and a pinch of salt until smooth. You want it to fall off a fork in a ribbon. If too thick, warm 5–8 seconds and stir, then add more honey or a little oil.

If the drizzle is too thick, warm it 5–8 seconds and stir. Add a little more honey or oil to loosen it.

Once cookies are fully cooled, drizzle back-and-forth over each cookie using a fork. Let them sit 20–30 minutes so the drizzle settles.