White chocolate peanut butter cookies layered over fudgy brownies come together to make irresistible brookies.
A few weeks ago I received a complimentary box of flavored peanut butters from Peanut Butter and Co. While I eat a lot of peanut butter, this was my first time trying their varieties. I was pleasantly surprised to learn every jar is made with all-natural ingredients that are fully listed on the label.
I sampled five flavors: Mighty Maple, White Chocolate Wonderful, The Bee’s Knees, Dark Chocolate Dreams, and Cinnamon Raisin Swirl. My personal favorite was The Bee’s Knees, and my son loved it too because he’s a fan of peanut butter and honey. For this recipe I picked White Chocolate Wonderful because it feels like dessert in a jar.
Peanut butter blended with white chocolate is a lovely combination: rich, sweet, and creamy.
This White Chocolate Wonderful peanut butter contains no cholesterol, trans fats, hydrogenated oils, or high-fructose corn syrup. It is gluten-free, certified vegan, and certified kosher pareve. The shelf life is about six months after opening if stored in a cool, dry place—though most jars never last that long in my kitchen.
I wanted to highlight the white chocolate, so I made a peanut butter cookie dough studded with white chocolate chips and spread it over a dark chocolate brownie base. Brownies plus cookies = brookies!
They take a little time to bake, but the result is worth the wait: a fudgy brownie base with a tender, peanut-butter-and-white-chocolate cookie layer on top.
White Chocolate Peanut Butter Brookies
Ingredients
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (113 g) butter (1 stick)
- ½ cup (132 g) White Chocolate Wonderful Peanut Butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup (150 g) all-purpose flour (stir, spoon & level)
- 1 ½ tsp baking soda
- ⅛ tsp salt
- 1 cup (170 g) white chocolate chips
- 18.2 oz (515 g) box 13×9 family-size dark chocolate fudge brownie mix
- 1 large egg (for brownie mix)
- ⅓ cup (80 ml) water (for brownie mix)
- ⅓ cup (80 ml) oil (canola or vegetable, for brownie mix)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch pan with cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the granulated and brown sugars with the butter. Add the White Chocolate Wonderful peanut butter, 1 egg, and vanilla. Mix until combined, scraping the bowl as needed.
- Add the flour, baking soda, and salt to the mixer and mix until incorporated. Fold in the white chocolate chips.
- Prepare the brownie batter: whisk the brownie mix with the egg, water, and oil in a large bowl. Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Scoop portions of the cookie dough, flatten them slightly with your hands, and gently place them over the brownie batter until the surface is covered.
- Bake for about 45 minutes, covering with foil after the first 20 minutes to prevent over-browning. Bake until the cookie layer is set and a toothpick inserted into the brownie portion comes out with a few moist crumbs but not wet batter.
Notes
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