Description
Peanut Butter Brownie Swirl Cookies combine the best of both worlds—rich, fudgy brownie dough and creamy, nutty peanut butter dough swirled into a beautifully marbled, chewy cookie. These bakery-style treats are easy to make and perfect for chocolate and peanut butter lovers.
Ingredients
Scale
Peanut Butter Dough
- ½ cup peanut butter
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Brownie Dough
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Make the peanut butter dough: In a mixing bowl, beat together peanut butter, softened butter, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Set aside.
- Prepare the brownie dough: In another bowl, whisk melted butter and sugar together until well combined. Stir in cocoa powder, then mix in the egg and vanilla extract. Fold in flour, baking powder, salt, and chocolate chips until no dry streaks remain.
- Chill the doughs: Cover both doughs and refrigerate for 30 minutes. This step ensures the cookies hold their shape while baking.
- Preheat the oven and prepare the baking sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Form the cookies: Scoop about 1-2 tablespoons of each dough and place them side by side on the baking sheet. Use a toothpick or skewer to gently swirl the two doughs together to create a marbled effect. Be careful not to overmix, as this will blend the colors too much.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the tops appear lightly crackled and the edges are set. The centers should still look slightly soft, as they will continue to firm up while cooling.
- Cool before serving: Let the cookies rest on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and develop the perfect chewy texture.
Notes
- If you prefer a crispier texture, bake the cookies for an extra 1-2 minutes.
- For a more intense chocolate flavor, add an extra tablespoon of cocoa powder to the brownie dough.
- These cookies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg