What happens when you combine the best parts of brownies and cookies? Pure magic! These Peanut Butter Brownie Swirl Cookies are fudgy, chewy, and loaded with the perfect balance of rich chocolate and nutty peanut butter. They’re a crowd-pleaser and perfect for any occasion.
Why You’ll Love This Recipe?
- It’s a two-in-one treat: cookies meet brownies with a peanut butter twist!
- The swirled effect makes them as gorgeous as they are delicious.
- Easy to make and freeze well for a make-ahead dessert option.
Ingredients
Here’s a glimpse at what you’ll need:
- All-purpose flour
- Unsweetened cocoa powder
- Sugar and brown sugar
- Peanut butter
- Butter (unsalted)
- Chocolate chips
Find the full list of ingredients and measurements in the recipe card below!
Directions
- Make the Brownie Dough: Whisk together dry ingredients, then cream butter and sugar until fluffy. Add eggs and vanilla, followed by the dry ingredients and chocolate chips.
- Prepare the Peanut Butter Dough: Combine peanut butter, sugar, and eggs until smooth. Fold in a touch of flour for structure.
- Swirl the Doughs: Scoop portions of both doughs, gently press together, and roll into balls.
- Bake: Arrange on a baking sheet and bake until just set. Let cool slightly before diving in!
Expert Tips and Tricks
- For the best swirl, don’t overmix the two doughs; you want distinct peanut butter and brownie sections.
- Use natural peanut butter for a less sweet, more nutty flavor.
- Chill the dough for 30 minutes before baking for thicker cookies.
Recipe Variations and Possible Substitutions
- Add a sprinkle of sea salt on top for a sweet-salty combo.
- Swap chocolate chips for peanut butter chips in the brownie dough for an extra peanut butter punch.
- Prefer a crunch? Stir in chopped roasted peanuts or walnuts.
Serving and Pairing Suggestions
Enjoy these cookies warm with a cold glass of milk, or serve alongside a scoop of vanilla or peanut butter ice cream. They’re also perfect with a hot cup of coffee or cocoa.
Storage and Reheating Tips
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: These freeze beautifully. Place cooled cookies in a zip-top bag and freeze for up to 3 months.
- Reheating: Warm in the microwave for 10-15 seconds to bring back that fresh-baked feel.
FAQs
Q: Can I use store-bought brownie mix for the brownie dough?
Yes, just prepare the mix according to the package directions for cookie dough consistency.
Q: Can I make these cookies gluten-free?
You can substitute gluten-free all-purpose flour in both doughs for a gluten-free version.
Q: Can I make the dough ahead of time?
Absolutely! Both doughs can be made and stored in the fridge for up to 48 hours before baking.
Q: Can I skip the chocolate chips?
Of course, but they add an extra layer of decadence. Try substituting them with chopped nuts or dried fruit if desired.
Conclusion
Peanut Butter Brownie Swirl Cookies are everything you could ask for in a dessert—fudgy, nutty, and impossibly delicious. Whether you bake them for a party, a gift, or just because you deserve a treat, they’re guaranteed to bring smiles all around.
Feeling inspired? Scroll down to the recipe card and get baking!
Let me know if you’d like help completing the recipe card details or need further adjustments!
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BEST RECIPE for Peanut Butter Brownie Swirl Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fusion of fudgy brownies and creamy peanut butter in a cookie form, perfect for lovers of both flavors. These marbled treats are ideal for any occasion.
Ingredients
Peanut Butter Dough:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Brownie Dough:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Prepare the Peanut Butter Dough:
- Cream peanut butter, softened butter, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Gradually add flour, baking soda, and salt, stirring just until the dough comes together.
- Prepare the Brownie Dough:
- Whisk melted butter and granulated sugar until smooth.
- Mix in cocoa powder, egg, and vanilla until fully incorporated.
- Gradually fold in flour, baking powder, salt, and chocolate chips until the dough is smooth.
- Chill the Doughs:
- Chill both doughs for at least 30 minutes for easier handling and swirling.
- Shape and Swirl:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop equal portions of each dough, press them together gently, and form a ball. Use a toothpick or knife to swirl the two doughs for a marbled effect.
- Bake:
- Arrange cookies on the baking sheet about 2 inches apart. Bake for 9–11 minutes until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra chocolatey cookies, add more chocolate chips to the brownie dough.
- Use crunchy peanut butter for added texture in the peanut butter dough.
- To make these cookies gluten-free, use a 1:1 gluten-free flour substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg