Short Description
Peanut Butter Brownie Swirl Cookies combine the rich, fudgy taste of brownies with the creamy, nutty goodness of peanut butter cookies. These beautifully swirled treats offer the perfect balance of chocolate and peanut butter in every bite. Whether you enjoy them as an afternoon snack or a decadent dessert, they are sure to impress!
Why You’ll Love This Recipe
- A perfect combination of chocolate and peanut butter flavors.
- Soft, chewy texture with a slight crisp on the edges.
- Visually stunning with a beautiful swirl effect.
- Easy to customize with chocolate drizzle or sea salt.
- Great for special occasions or everyday indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Dough:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Peanut Butter Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Directions
-
Prepare the Brownie Dough:
- In a bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Mix in the egg and vanilla extract.
- Stir in the cocoa powder, flour, baking soda, and salt until fully incorporated.
- Cover and chill the dough in the refrigerator for 30 minutes.
-
Prepare the Peanut Butter Dough:
- In a separate bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Mix in the egg and vanilla extract.
- Stir in the flour, baking soda, and salt until a dough forms.
- Cover and chill for 30 minutes.
-
Form the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take equal amounts of brownie and peanut butter dough. Roll each into small balls, then gently press them together and swirl slightly to create a marbled effect. Flatten slightly with your hand.
-
Bake:
- Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
-
Cool & Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or allow to cool completely before storing.
Servings and Timing
- Servings: Makes about 18-20 cookies
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
- Baking Time: 10-12 minutes
- Total Time: About 1 hour
Variations
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cookies for extra indulgence.
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Salted Caramel: Add a caramel drizzle and a pinch of sea salt for a sweet-salty twist.
- Stuffed Cookies: Place a chocolate chunk or peanut butter cup inside each dough ball before baking for a surprise filling.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend as a 1:1 replacement.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 1 week.
- Refrigeration: Keep in the fridge for up to 10 days for a firmer texture.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a soft, fresh-from-the-oven texture.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can be used, but it may slightly change the texture. Stir well before using to prevent excess oil separation.
How do I get the best swirl effect?
Gently press the two doughs together and twist slightly before rolling them into a ball to create a distinct marbled pattern.
Can I skip chilling the dough?
Chilling helps control the spread of the cookies and improves their texture. It is highly recommended for the best results.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but you can also use Dutch-processed cocoa for a deeper chocolate flavor.
Can I make the dough ahead of time?
Yes! The dough can be made in advance and stored in the refrigerator for up to 48 hours before baking.
Why did my cookies turn out dry?
Overbaking is the most common cause. Remove the cookies when the edges are set but the centers are still slightly soft.
Can I add chocolate chips or nuts?
Absolutely! Stir in ½ cup of chocolate chips, chopped peanuts, or walnuts for extra texture.
What is the best way to measure flour for this recipe?
Use the spoon-and-level method: spoon flour into a measuring cup and level it off with a knife to avoid using too much.
Can I use a hand mixer instead of whisking by hand?
Yes, a hand or stand mixer will make the mixing process faster and ensure a smooth dough consistency.
How do I make these cookies extra thick and chewy?
Chill the dough longer (up to 1 hour) and bake the cookies at a slightly lower temperature (325°F) for an extra soft, chewy texture.
Conclusion
Peanut Butter Brownie Swirl Cookies are the ultimate treat for chocolate and peanut butter lovers. Their beautiful marbled appearance and rich flavors make them a standout dessert for any occasion. Whether you enjoy them plain, drizzled with chocolate, or sprinkled with sea salt, these cookies are sure to be a new favorite. Try them today for a delicious homemade treat!
Print
Peanut Butter Brownie Swirl Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: ~55 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter Brownie Swirl Cookies combine the rich, fudgy flavor of brownies with the creamy, nutty goodness of peanut butter cookies. The perfect balance of chocolate and peanut butter in every bite—soft, chewy, and absolutely irresistible!
Ingredients
For the Brownie Dough:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Peanut Butter Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Prepare the Brownie Dough:
In a bowl, whisk together melted butter, granulated sugar, and brown sugar.
Mix in the egg and vanilla extract.
Stir in cocoa powder, flour, baking soda, and salt until combined.
Chill the dough for 30 minutes.
Prepare the Peanut Butter Dough:
In a separate bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
Mix in the egg and vanilla extract.
Stir in flour, baking soda, and salt until a soft dough forms.
Chill for 30 minutes.
Form the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Take equal amounts of brownie and peanut butter dough, roll them into small balls, and gently swirl them together. Flatten slightly.
Bake & Cool:
Place cookies on the prepared baking sheet and bake for 10-12 minutes, until edges are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy!
Serve warm or store in an airtight container.
Notes
- For extra indulgence, drizzle with melted chocolate or sprinkle with sea salt.
- For thicker cookies, chill the dough longer before baking.
- Store in an airtight container at room temperature for up to a week.
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