Peanut Butter Brownie Swirl Cookies Recipe

Introduction

Peanut Butter Brownie Swirl Cookies combine the rich flavors of peanut butter and chocolate brownie in a delightful, chewy treat. These cookies offer a perfect balance of sweetness and texture that’s sure to satisfy any dessert craving.

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup butter (softened)
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter (melted)
• 1 cup white sugar
• 1/3 cup cocoa powder
• 1 egg
• 1 tsp vanilla
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the 1/2 cup creamy peanut butter, 1/4 cup softened butter, and 1/2 cup brown sugar until smooth. Add 1 egg and 1 teaspoon vanilla extract, mixing well.
3. Step 3: Stir in 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until fully combined to form the peanut butter dough.
4. Step 4: In a separate bowl, combine 1/2 cup melted butter and 1 cup white sugar. Add 1 egg and 1 teaspoon vanilla, beating until smooth.
5. Step 5: Sift in 1/3 cup cocoa powder, 3/4 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Stir until just combined, then fold in 1/2 cup chocolate chips to create the brownie dough.
6. Step 6: Drop spoonfuls of peanut butter dough and brownie dough alternately onto the prepared baking sheet. Use a knife or skewer to gently swirl the two doughs together, creating a marbled effect.
7. Step 7: Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra peanut crunch, consider adding chopped peanuts to the peanut butter dough before baking.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
• Swirling the dough gently prevents overmixing and keeps the marbled pattern distinct.
• If you prefer cakier cookies, bake for a slightly longer time but watch closely to keep moisture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before enjoying. Reheat gently in the microwave for a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add extra texture and a nutty crunch to the cookies, which can be a delicious variation.

What can I do if my dough is too sticky to handle?

If the dough feels too sticky, chill it in the refrigerator for 30 minutes to firm up, making it easier to shape and swirl.

Peanut Butter Brownie Swirl Cookies Recipe

Print Recipe

★★★★★

5 from 632 reviews

Peanut Butter Brownie Swirl Cookies combine the rich, fudgy texture of brownies with the creamy, nutty flavor of peanut butter in a delightful swirl pattern. These cookies are perfect for chocolate and peanut butter lovers seeking a soft, chewy treat with a satisfying balance of sweetness and texture.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Cookie Dough

• 1/2 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Brownie Swirl Batter

• 1/2 cup butter, melted
• 1 cup white sugar
• 1/3 cup cocoa powder
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Prepare the Peanut Butter Dough: In a mixing bowl, cream together the softened butter, peanut butter, and brown sugar until smooth and fluffy. Add in the egg and vanilla extract, mixing well to combine. Gradually add the flour, baking soda, and salt, mixing until a soft dough forms. Set aside.
2. Make the Brownie Batter: In a separate bowl, whisk the melted butter with white sugar and cocoa powder until smooth. Beat in the egg and vanilla extract thoroughly. Stir in the flour, baking powder, and salt until just combined. Fold in the chocolate chips gently.
3. Combine the Doughs: Lightly grease or line a baking sheet with parchment paper. Drop spoonfuls of the peanut butter dough and brownie batter alternately onto the sheet, swirling slightly with a knife or skewer to create a marbled effect but avoiding over-mixing to maintain distinct swirls.
4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes or until the edges are set but the centers remain soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the butter for the peanut butter dough is softened, not melted, for best texture.
• Do not over-swirl the doughs to keep distinct peanut butter and brownie ribbons.
• Use parchment paper for easy removal and cleanup.
• Cookies can be stored in an airtight container at room temperature for up to 4 days.
• For extra richness, add chopped peanuts or nuts to the peanut butter dough if desired.

Keywords: peanut butter cookies, brownie swirl cookies, chocolate peanut butter dessert, marbled cookies, chewy cookies