Ingredients
Cookies
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- ½ cup all-purpose flour
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
Peanut Butter Topping
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Chocolate Topping
- 8 ounces chocolate melting wafers (milk or dark)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Cookie Dough: In a large bowl or stand mixer fitted with the paddle attachment, combine the brownie mix, all-purpose flour, eggs, vegetable oil, and water. Mix well, scraping down the sides as needed, until you achieve a very sticky dough.
- Scoop Dough onto Baking Sheet: Using a small cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart. For larger cookies, use a medium scoop and add 1 to 2 minutes to the bake time.
- Bake Cookies: Bake the cookies for approximately 8 minutes. The cookies should develop a thin film on top, no longer appear glossy, and you should still see small ripples of darker batter. Avoid overbaking to prevent drying out.
- Prepare Peanut Butter Topping: While the cookies bake, beat together creamy peanut butter, powdered sugar, and vanilla extract in a large mixing bowl until smooth and combined.
- Add Peanut Butter Topping: Once cookies are out of the oven, use a medium cookie scoop to portion the peanut butter mixture. Divide each scoop in half, roll into a ball, then gently flatten and press it onto the hot cookies.
- Cool Cookies: Transfer the topped cookies to a cooling rack to allow them to set and cool before adding the final chocolate layer.
- Melt Chocolate Topping: Melt the chocolate melting wafers in a medium bowl by heating in 30-second intervals, stirring in between until fully smooth and melted.
- Top with Chocolate: Spread the melted chocolate over the peanut butter mixture on each cookie. Allow the chocolate topping to set completely before serving.
Notes
- Do not overbake the cookies, as they can dry out quickly.
- Using a medium cookie scoop will yield larger cookies and require slightly longer baking time.
- Chocolate melting wafers can be substituted with good quality chocolate chips if needed.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- Allow the chocolate to fully set before stacking or storing to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
