Peanut butter, sugar and brownie cookie dough all swirled together into one delicious, oversized cookie! These slice-and-bake treats are going to be a new favorite during the holidays and beyond.
- 2 1/4 cups all-purpose flour, divided
- 3/4 teaspoon baking soda, divided
- 1/2 teaspoon + 1/8 teaspoon salt, divided
- 1 cup (2 sticks) softened butter, divided
- 1/2 cup plus 2 tablespoons brown sugar, divided
- 3/4 cup granulated sugar, divided
- 2 eggs*
- 1/4 cup creamy peanut butter (preferably not natural peanut butter)
- 1 1/2 teaspoons vanilla
- 1/4 cup Dutch-process cocoa powder
- First, make the peanut butter cookie dough: In a medium bowl, whisk together 1 cup flour, 1/4 teaspoon baking soda and 1/4 teaspoon salt.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 5 tablespoons butter, 1/4 cup brown sugar and 1/4 cup granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 egg (*see Notes) until completely combined. Scrape down sides of the bowl, then beat in peanut butter and 1/2 teaspoon vanilla until creamy. Reduce speed to medium; stir in flour mixture until completely combined.
- Turn out dough onto a lightly floured surface; roll and press into a 3/4-inch-thick rectangle. Wrap in plastic wrap; set aside.
- Next, make the sugar cookie dough: In a medium bowl, whisk together 1 cup flour, 1/4 teaspoon baking soda and 1/4 teaspoon salt.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 stick (8 tablespoons) butter and 1/2 cup granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add 1/2 egg and 1/2 teaspoon vanilla; beat until just combined. Scrape down sides of bowl and reduce speed to medium; stir in flour mixture until just combined.
- Turn out dough onto a lightly floured surface; roll and press into a 3/4-inch-thick rectangle. Wrap in plastic wrap. Transfer to freezer along with peanut butter cookie dough; freeze 30 minutes (no longer).
- Finally, make the brownie batter: In a medium bowl, whisk together cocoa powder, 1/4 cup flour, 1/4 teaspoon baking soda and 1/8 teaspoon salt until combined.
- Melt remaining 3 tablespoons butter; whisk in a medium bowl with 6 tablespoons brown sugar until combined. Whisk in 1 egg and 1/2 teaspoon vanilla until mixture is smooth and no large clumps of sugar remain. Fold the dry mixture into the wet mixture; stir for 15-20 seconds until batter is thick and smooth. Refrigerate 15 minutes to firm up slightly (no longer).
- Now, assemble the cookies: Generously flour two large pieces of parchment paper. Using a floured rolling pin, roll the chilled peanut butter dough on one sheet of parchment to an 8×12-inch rectangle. Repeat with sugar cookie dough on second piece of parchment. Using parchment to help you, gently flip the sugar cookie dough onto the peanut butter dough, parchment side-up, so that edges of both doughs are lined up. Brush off excess flour; trim edges with a knife or bench scraper to square off sides.
- Evenly spread brownie batter on top of sugar cookie dough all the way to the edges. Turn the dough so one short side is facing you. Working from the bottom edge closest to you and using parchment to help, roll up dough tightly, peeling back parchment as you go. Continue to roll until you reach the end, then place seam side-down. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from freezer; gently roll log on counter to shape into more of a circle, then cover in plastic wrap. Freeze until solid, at least 6 hours and up to 1 day.
- To bake, preheat oven to 375°F; line 2 baking sheets with parchment paper.
- Slice half of the frozen dough with a sharp knife into six 1/2-inch slices (keep remaining dough frozen until ready to bake). Place sliced dough rounds on one lined baking sheet spaced 2 inches apart. Bake until golden and just set, about 15-20 minutes. Cool 15 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
- Store cookies in an airtight container at room temperature for up to 4 days.
- *You’ll need to “split” the eggs for this recipe. Thankfully, it’s easy to do! Simply whisk the eggs together with a fork in a bowl until completely combined; then, measure out as needed (about 2 tablespoons per half-egg).
- Recipe adapted from The Food Network.
- If the dough seems to be too difficult to slice through after freezing, let it rest 5 minutes at room temperature. You can also use a serrated knife to very gently “saw” through the log.
Keywords: peanut butter cookie dough, sugar cookie dough, brownie batter, brownie cookies, slice and bake cookies