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
Units
Scale
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