Description
Peanut Butter Brownie Swirl Cookies: Irresistible cookies with a decadent swirl of peanut butter and brownie batter. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter (use commercial brands like Jif or Skippy for best results)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- Pinch of salt
Instructions
- Step 1: Prepare the Peanut Butter Dough Begin by beating the softened butter and peanut butter together in a large bowl until completely smooth, about 1-2 minutes. Add both granulated and brown sugars, then cream the mixture until light and fluffy, approximately 2-3 minutes. This creates air pockets essential for the perfect texture in your Peanut Butter Brownie Swirl Cookies. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, baking soda, baking powder, and salt, then gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender.
- Step 2: Create the Brownie Mixture In a medium saucepan over low heat, melt the butter, sugar, and milk, stirring constantly until the sugar dissolves. Remove from heat and immediately stir in the chocolate chips until melted and smooth. Add vanilla extract, then stir in the flour, cocoa powder, and salt until just combined. Allow this mixture to cool for about 10 minutes until it thickens slightly but remains workable.
- Step 3: Form the Marbled Dough Once both components have reached similar consistencies, place the peanut butter dough in a large bowl. Add spoonfuls of the brownie mixture on top. Using a rubber spatula or butter knife, gently swirl the two doughs together with 4-5 fluid motions. The goal is to create visible ribbons of chocolate throughout the peanut butter base—not to fully mix them. Cover the marbled dough and refrigerate for at least 30 minutes.
- Step 4: Shape and Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, portion the chilled dough into 1.5-tablespoon balls, placing them about 2 inches apart on the prepared sheets. For a more pronounced marbled effect on your Peanut Butter Brownie Swirl Cookies, avoid rolling the dough too much. Slightly flatten each ball with your palm. Bake for 9-11 minutes until the edges are set but the centers still look slightly underdone. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 12g sugar
- Sodium: 135mg sodium
- Fat: 10g total fat
- Saturated Fat: 5g saturated fat
- Unsaturated Fat: 4g unsaturated fat
- Trans Fat: 0g trans fat
- Carbohydrates: 20g total carbs
- Fiber: 1g fiber
- Protein: 3g protein
- Cholesterol: 20mg cholesterol