Peanut Butter Brownie Swirl Cookies
These Peanut Butter Brownie Swirl Cookies combine the rich, fudgy texture of brownies with the nutty warmth of peanut butter cookies, creating a visually stunning and deliciously indulgent treat. They’re perfect for birthdays, holidays, or any time you want to impress with minimal fuss.
Equipment
- Mixing bowls (2)
- Whisk
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Parchment-lined baking sheet
- Butter knife or offset spatula
- Wire cooling rack
Ingredients
For the Brownie Dough:
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Peanut Butter Dough:
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare Brownie Dough: In a microwave-safe bowl, melt the butter. Whisk in sugar, then cool slightly. Add eggs one at a time, whisking well. Stir in vanilla. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet until just combined. Set aside.
- Prepare Peanut Butter Dough: Cream softened butter and peanut butter together until smooth. Beat in both sugars until fluffy. Add egg and vanilla. Whisk flour, baking soda, and salt in a separate bowl, then stir into wet ingredients until just combined.
- Chill Both Doughs: Optional but recommended for easier handling—chill both doughs for 30 minutes.
- Form Cookies: Scoop 1 tablespoon of each dough. Place side by side on lined baking sheet. Use a butter knife to gently swirl the two doughs together, creating a marbled effect.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and centers look slightly underbaked.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
For extra chocolate, add chocolate chips to both doughs.
Enhance flavor with a sprinkle of flaky sea salt before baking.
Dough can be made 3 days ahead and chilled. You can also freeze pre-scooped dough balls for up to 3 months.
For holiday flair, press a chocolate kiss into each cookie immediately after baking.
Enhance flavor with a sprinkle of flaky sea salt before baking.
Dough can be made 3 days ahead and chilled. You can also freeze pre-scooped dough balls for up to 3 months.
For holiday flair, press a chocolate kiss into each cookie immediately after baking.
Nutrition
Calories: 180kcalCarbohydrates: 21gProtein: 3gFat: 10gCholesterol: 30mgSodium: 110mgPotassium: 60mgFiber: 1gSugar: 14g
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