Introduction

Peanut Butter Brownie Swirl Cookies combine the rich, fudgy taste of brownies with the creamy, nutty flavor of peanut butter in one delightful treat. These cookies offer a beautiful marble swirl that’s as fun to make as it is to eat. Perfect for satisfying cravings with a unique twist on classic flavors.

The image shows a close-up of a cookie with a bite taken out of it, revealing three distinct layers: a crumbly light brown outer edge, a smooth swirled top layer blending dark brown chocolate and tan dough in a marbled pattern, and a moist, dark chocolatey center. Around the cookie, a few shiny dark brown chocolate chips are scattered on crinkled parchment paper. In the background, partially visible are more cookies with the same swirled design. The entire setup is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 extract
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips

Instructions

Step 1: Make the peanut butter dough by beating the peanut butter, softened butter, and brown sugar together in a bowl until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually fold into the wet ingredients until just combined.
Step 2: For the brownie dough, whisk melted butter and white sugar until smooth. Mix in the cocoa powder thoroughly, then add the egg and vanilla extract. Fold in the flour, baking powder, salt, and chocolate chips until the batter has no dry streaks.
Step 3: Chill both doughs in the refrigerator for 30 minutes. Once chilled, scoop 1 to 2 tablespoon portions of each dough and place them side by side on a parchment-lined baking sheet. Use a toothpick or skewer to gently swirl the two doughs together into a marble pattern.
Step 4: Bake the cookies in a preheated oven at 350°F (175°C) for 9 to 11 minutes, until the tops appear lightly crackled and the edges are just set. The centers will remain soft.
Step 5: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful peanut butter and brownie swirl cookies!

Tips & Variations

For a crunchier texture, add chopped peanuts or walnuts to the peanut butter dough.
Use natural peanut butter for a more intense peanut flavor, but adjust sugar to taste if desired.
Try swapping chocolate chips for peanut butter chips or white chocolate chips for different sweetness profiles.
Chilling the dough longer than 30 minutes can help achieve a firmer texture and more defined swirls.

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. To reheat, warm briefly in the microwave for 10-15 seconds to restore softness and enhance the flavors.

How to Serve

The image shows swirled cookies with two clear layers: one light golden brown layer that looks soft and slightly cracked, and a thick dark chocolate layer with a smooth, rich texture. There are swirls of peanut butter mixed in with the chocolate, giving a mix of creamy light brown and dark brown colors. The cookies are arranged on white parchment paper on a white plate, with chocolate chunks scattered around the plate on a white marbled surface. The cookies have a round shape with uneven edges and a close-up view that highlights their moist texture. Photo taken with an iphone --ar 4:5 --v 7

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 a nice texture to the cookies, though the dough may be slightly less smooth.

Do I need to chill the dough before baking?

Chilling helps the dough firm up, making the swirl easier to create and preventing excessive spreading during baking. It’s recommended for best results.