Recipes and Cooking Peanut Butter and "Oreo" Brookies Part cookies and cream brownies, part peanut butter cookies, this delicious cookie recipe is going to be the star of your dessert table. By Jessica (Havel) Anderson Jessica (Havel) Anderson Website Jessica (Havel) Anderson is a baking entrepreneur and the owner of Jess Desserts. She is also a former recipe developer and food stylist for Better Homes & Gardens. Since she was young, she grew up with a passion for baking, a trait passed down from her grandfather, who worked as a caterer. While in college, she attended culinary science school in order to learn how to develop her own recipes. As a result, she has been able to simultaneously work as a freelance writer in addition to owning her own bakery. Jessica graduated from the University of Iowa with a bachelor of science degree in culinary science. Learn about BHG's Editorial Process Published on November 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 7 mins Cool Time: 5 mins Total Time: 37 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients Cookies and Cream Brownies ¾ cup butter, softened ¾ cup packed brown sugar ½ teaspoon baking soda ½ teaspoon salt 1 egg 1 ½ teaspoon vanilla ¼ cup unsweetened cocoa powder 1 cup all-purpose flour 1 ½ cup chopped chocolate sandwich cookies with white filling (about 15 cookies) Peanut Butter Cookies ½ cup creamy peanut butter ¾ cup butter, softened ¾ cup packed brown sugar ½ teaspoon baking soda ½ teaspoon baking powder 1 egg ½ teaspoon vanilla 1 cup all-purpose flour ½ cup chopped peanuts Directions Preheat oven to 375°F. For brownies, in a large bowl beat butter on medium to high 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg and vanilla until combined. Add cocoa powder and beat in as much of the flour as you can with the mixer. Stir in remaining flour. Carefully stir in chopped cookies. Set dough aside. For cookies, in a large bowl beat peanut butter and butter with a mixer on medium to high 30 seconds. Add brown sugar, baking soda, and baking powder. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and chopped peanuts. For each cookie, press tablespoon-size pieces of each dough together and roll into a ball. Place 2 inches apart on ungreased baking sheets. Bake 7 to 9 minutes or until edges are light brown and firm. Gently tap baking sheets on the counter to flatten cookies. Let cool on cookie sheets 5 minutes. Remove; cool on a wire rack. Rate it Print Nutrition Facts (per serving) 186 Calories 12g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 186 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 31mg 10% Sodium 173mg 8% Total Carbohydrate 19g 7% Total Sugars 11g Protein 3g Calcium 21mg 2% Iron 1.2mg 7% Potassium 85mg 2% Folate, total 25.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.