Description

These Peanut Butter Brownie Swirl Cookies are the ultimate treat for lovers of chocolate and peanut butter. Combining the best of both worlds, these cookies feature a beautiful swirl of creamy peanut butter dough and rich, fudgy brownie dough. The result is a visually stunning and irresistibly delicious cookie with a perfect balance of flavors and textures. Whether you enjoy them with a cold glass of milk or as an indulgent dessert with a scoop of ice cream, these cookies are sure to become a favorite in your baking repertoire.

Ingredients

Scale

For the Peanut Butter Dough:

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

For the Brownie Dough:

½ cup butter, melted
1 cup white sugar
⅓ cup cocoa powder
1 egg
1 tsp vanilla extract
¾ cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup chocolate chips

Instructions

Make the peanut butter dough: In a bowl, beat the peanut butter, butter and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk the flour, baking soda and salt. Gradually mix into the wet ingredients until just combined.
Make the brownie dough: Whisk together the melted butter and white sugar. Beat in the cocoa powder until smooth, then the egg and vanilla. Fold in the flour, baking powder, salt and chocolate chips until no dry streaks remain.
Chill both doughs for 30 minutes. Scoop 1-2 tbsp portions of each dough and place side by side on a parchment-lined baking sheet. Use a toothpick or skewer to gently swirl the doughs together in a marble pattern.
Bake at 350°F for 9-11 minutes, until the tops are lightly crackly and the edges are just set. The centers will still be quite soft.
Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Chilling the Dough: Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too much during baking and ensures they maintain a nice, thick texture.
Substitutions: Feel free to experiment with different mix-ins, like chopped nuts or white chocolate chips, to customize these cookies to your taste.
Storage: Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months; just thaw at room temperature or warm briefly in the oven before serving.