Peanut Butter Cheesecake Brookie

This glorious Peanut Butter Cheesecake Brookie is made in celebration of Peanut Butter Lovers Day! To be honest, I’m not that crazy about peanut butter, but I guess when you throw on some chocolate, and then introduce cheesecake into the mix, add all that on top of a brookie, that is, a heavenly in-between of a cookie and a brownie, I think I’d be down for something like this, and I hope you are, too!


It’s incredibly easy, but best of all, it’s gluten free! Hope you enjoy!

You Will Need:

  • 1 pack Immaculate Baking Co.® refrigerated Fudge Brownie Cookie Dough
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup chunky peanut butter
  • 1 cup Hershey’s® milk chocolate baking chips
  • 3 tablespoons whipping cream
  • 1/4 cup peanuts, coarsely choppedbrookie2

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Lightly spray 8×8-inch pan with cooking spray.
  2. Let cookie dough stand in room temperature to soften. Break dough rounds apart in medium bowl, and mix in eggs. Pour batter into pan.
  3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add peanut butter; beat until smooth. (I added in a splash of milk to help give it a smoother consistency). Spoon mixture over batter; spread evenly.
  4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Turn down heat to 300°F and bake for another 5-10 minutes to make sure the middle is fully cooked. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
  5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with chopped up peanuts. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

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