Name: Peanut Butter Brownie Swirl Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: ½ cup creamy peanut butter; ¼ cup butter, softened; ½ cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 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

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Introduction

Peanut Butter Brownie Swirl Cookies combine rich chocolate brownie dough with creamy peanut butter dough for a uniquely delicious treat. These cookies are soft, chewy, and perfectly swirled for a visually stunning and tasty dessert. Perfect for any occasion or just a sweet snack.

The image shows a close-up of a round cookie with a swirl pattern that mixes light golden brown dough with dark brown chocolate. The cookie has a soft, slightly cracked texture and a part of it is missing, revealing a dense, darker chocolate center. Around the cookie are a few shiny, smooth, dark chocolate chips scattered on crinkled white parchment paper. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup creamy peanut butter
¼ cup butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
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

Step 1: In a large mixing bowl, cream the peanut butter, softened butter, and brown sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture, stirring until a soft dough forms. Cover and set aside.
Step 2: In another bowl, whisk the melted butter and white sugar until smooth. Stir in the cocoa powder, then add the egg and vanilla extract, mixing well. In a separate bowl, mix the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture until thick and cohesive. Fold in the chocolate chips gently.
Step 3: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop a small amount of peanut butter dough and a small amount of brownie dough, then gently press them together to form a swirled ball. Roll the combined dough into a ball, keeping the swirls distinct.
Step 4: Place the dough balls on the prepared baking sheets, leaving about 2 inches between each. Flatten the cookies slightly with your hand. Bake for 10–12 minutes, or until edges are firm but centers remain soft. Let cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use crunchy peanut butter for added texture in the peanut butter dough.
Substitute chocolate chips with chopped nuts for extra crunch and flavor.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
For a vegan version, replace eggs with flax eggs and use dairy-free butter.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm them in a microwave for 10-15 seconds or in a preheated oven at 325°F (160°C) for 5 minutes.

How to Serve

The image shows a close-up view of several swirled cookies arranged closely on a white plate. Each cookie has two main layers: a light golden-brown dough forming the base and outer swirl, and a deep dark brown chocolate dough creating the inner swirl. On top of the cookies, there are glossy patches of melted chocolate that add a shiny texture and rich dark brown color contrast. The edges of the cookies are slightly cracked, showing a soft but firm texture. The plate rests on a white marbled surface, giving a clean and bright background to the warm colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter is thinner and can affect the dough’s texture. You might need to chill the dough longer to help it firm up.

Can I make the dough ahead of time?

Absolutely. Both doughs can be made up to 24 hours in advance and refrigerated. Bring to room temperature slightly before forming the cookies for easier handling.