Peanut Butter Brownie Swirl Cookies are the ultimate mashup of two classic desserts! These cookies feature a soft and chewy brownie cookie dough swirled with rich, nutty peanut butter cookie dough. The result is a decadent treat that’s perfect for any occasion, whether it’s a family gathering, holiday party, or just satisfying a sweet craving.
If you love the combination of chocolate and peanut butter, these cookies will become your new favorite!
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
Ingredients
For the Peanut Butter Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Brownie Dough:
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Peanut Butter Dough: In a mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add flour, baking soda, and salt, mixing until combined. Set aside.
- Make the Brownie Dough: In a microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring until smooth. Let cool slightly.
- In another bowl, whisk together sugar, eggs, and vanilla. Stir in the melted chocolate mixture.
- Gradually add flour, cocoa powder, baking powder, and salt, mixing until a soft dough forms.
- Combine the Doughs: Scoop equal portions of peanut butter dough and brownie dough. Gently press them together, forming a single ball of dough with a marbled appearance. Do not overmix to maintain the swirl effect.
- Shape and Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time
20 minutes
Cook Time
10-12 minutes per batch
Total Time
40-50 minutes
Nutrition (per cookie, approx. 24 cookies)
Calories: ~180
Protein: 3g
Carbohydrates: 20g
Fat: 10g
Fiber: 1g
Sodium: 90mg
Expert Tips
- Use a cookie scoop for evenly sized dough balls.
- Chill the brownie dough for 10-15 minutes if it feels too soft to handle.
- Avoid overbaking; these cookies are best when slightly underbaked for a fudgy texture.
FAQs
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter for consistency, but natural peanut butter can work if well-stirred.
Can I freeze the dough?
Yes, freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days.
Storing & Reheating
Storing: Keep cookies in an airtight container at room temperature for 4-5 days or in the refrigerator for up to a week.
Reheating: Warm in the microwave for 5-10 seconds for a gooey texture.
Substitutions & Variations
- Add chocolate chips or peanut butter chips for extra indulgence.
- Use almond butter or sunflower seed butter instead of peanut butter for a nut-free option.
- Sprinkle a pinch of sea salt on top before baking for a salty-sweet flavor.
Peanut Butter Brownie Swirl Cookies
Equipment
- Mixing bowls
- - Electric mixer or stand mixer
- - Rubber spatula
- - Baking sheets
- Parchment paper
Ingredients
- **For the Peanut Butter Dough:**
- - ½ cup unsalted butter softened
- - ½ cup creamy peanut butter
- - ½ cup granulated sugar
- - ½ cup light brown sugar packed
- - 1 large egg
- - 1 tsp vanilla extract
- - 1 ½ cups all-purpose flour
- - ½ tsp baking soda
- - ¼ tsp salt
- **For the Brownie Dough:**
- - ½ cup unsalted butter
- - 1 cup semi-sweet chocolate chips
- - ¾ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup all-purpose flour
- - ¼ cup unsweetened cocoa powder
- - ½ tsp baking powder
- - ¼ tsp salt
Instructions
- **Preheat the Oven:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- **Make the Peanut Butter Dough:** In a mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add flour, baking soda, and salt, mixing until combined. Set aside.
- **Make the Brownie Dough:** In a microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring until smooth. Let cool slightly.
- - In another bowl, whisk together sugar, eggs, and vanilla. Stir in the melted chocolate mixture.
- - Gradually add flour, cocoa powder, baking powder, and salt, mixing until a soft dough forms.
- **Combine the Doughs:** Scoop equal portions of peanut butter dough and brownie dough. Gently press them together, forming a single ball of dough with a marbled appearance. Do not overmix to maintain the swirl effect.
- **Shape and Bake:** Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- **Cool:** Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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