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.
