Peanut Butter Brownie Swirl Cookies Recipe
Peanut Butter Brownie Swirl Cookies combine the creamy nuttiness of peanut butter dough with the rich, fudgy texture of brownie dough, swirled together for a visually stunning marbled effect and a delicious flavor fusion. These cookies are chewy and indulgent with a perfect balance of peanut butter and chocolate, ideal for cookie lovers looking for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Peanut Butter Dough:
- ½ cup creamy peanut butter
- ¼ cup butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Brownie Dough:
- ½ cup butter, melted
- 1 cup white sugar
- ⅓ cup cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Make the Peanut Butter Dough: A Creamy, Nutty Base
In a medium bowl, beat together creamy peanut butter, softened butter, and packed brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture on low speed or with a rubber spatula until just combined. Cover and refrigerate for at least 30 minutes to chill.
- Make the Brownie Dough: A Rich and Fudgy Counterpart
In another medium bowl, whisk melted butter and white sugar until well combined. Add cocoa powder and beat until smooth with no lumps. Incorporate egg and vanilla extract by whisking until combined. In a small bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients and chocolate chips into wet mixture until no dry streaks remain. Cover and refrigerate for at least 30 minutes to chill.
- Assemble the Cookies: Creating the Marbled Effect
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 1-2 tablespoons of each dough and place side by side on baking sheets. Use a toothpick or skewer to gently swirl the peanut butter and brownie doughs together, creating a marbled effect without over-mixing. Leave about 2 inches between cookies for spreading.
- Bake to Perfection: Achieving a Chewy and Fudgy Texture
Bake cookies in the preheated oven for 9-11 minutes. They are done when the tops are lightly crackly and edges are set, while centers remain soft. Avoid overbaking to maintain moistness.
- Cool and Enjoy: Savoring the Flavor Fusion
Let cookies cool on baking sheets for 5-10 minutes to firm up slightly before transferring to a wire rack to cool completely. Serve and enjoy your Peanut Butter Brownie Swirl Cookies!
Notes
- You can bake cookies a day or two ahead and store in airtight container at room temperature.
- Leftover cookies keep for up to 5 days at room temperature in airtight container.
- Freeze baked cookies up to 3 months; thaw before serving. Dough can also be frozen.
- Substitute almond, cashew, or sunflower seed butter for peanut butter.
- Any type of chocolate chips such as milk or white chocolate chips can be used.
- If you don’t have an electric mixer, mix doughs by hand, ensuring softened butter.
- Add mix-ins like chopped nuts, toffee bits, or candies to either dough.
- Try gluten-free all-purpose flour for gluten-free variation; texture may vary.
- Use vegan butter and egg substitutes for a vegan version, though texture and flavor may differ.
- Chilling dough for at least 30 minutes prevents excessive spreading.
- This recipe can easily be doubled for larger batches.
Keywords: peanut butter cookies, brownie swirl cookies, marbled cookies, chewy cookies, chocolate peanut butter, dessert recipe, homemade cookies
