Peanut Butter Brownie Swirl Cookies are the delightful marriage of nutty, creamy peanut butter and decadently rich brownie dough. Imagine the best of both worlds in one glorious bite: a soft, chewy center, with irresistible swirls of chocolate and peanut butter dancing together in every mouthful. These cookies are stunning on a dessert tray, yet simple enough to whip up for a midnight snack or a cozy coffee break. Whether you’re sharing with friends or sneaking an extra one for yourself, Peanut Butter Brownie Swirl Cookies are cookie bliss for any occasion.
Ingredients You’ll Need
This recipe uses pantry staples but each ingredient is absolutely crucial—think of them as your ticket to scrumptious, bakery-worthy cookies. The balance of sugars, the meltiness of chocolate chips, and the creaminess of peanut butter all create the magic that is Peanut Butter Brownie Swirl Cookies.
- All-purpose flour: Gives structure to your cookies and holds the swirls together beautifully.
- Baking soda: Adds that gentle lift, ensuring the cookies are soft but not flat.
- Salt: Just a pinch brightens all the sweet and nutty flavors, making each bite sing.
- Unsalted butter (softened): For rich flavor and the perfect, tender chew.
- Granulated sugar: Adds sweetness and helps with that slightly crisp cookie edge.
- Brown sugar (packed): Gives depth and a touch of caramel, making the cookies moist and chewy.
- Large egg: Binds everything together and adds a touch of richness.
- Vanilla extract: Enhances all the other flavors, adding a cozy, warm aroma.
- Creamy peanut butter: The star ingredient for that nutty flavor and creamy texture.
- Semi-sweet chocolate chips (melted and slightly cooled): Melty chocolate is the key to decadent brownie swirls.
- Unsweetened cocoa powder: Doubles down on the chocolate, making the brownie portion rich and fudgy.
How to Make Peanut Butter Brownie Swirl Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C), which is the perfect temperature for baking up soft, chewy cookies. Line two baking sheets with parchment paper to prevent sticking, and set them aside—this tiny step makes cleanup a breeze and ensures your swirls keep their gorgeous marbled look.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This not only evenly distributes the leavening but also helps create cookies that rise uniformly and have just the right hint of salt to complement the sweetness and peanut butter richness.
Step 3: Cream the Butters and Sugars
In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step introduces air, providing that tender texture. Don’t rush—creaming well at this stage truly pays off in irresistible Peanut Butter Brownie Swirl Cookies.
Step 4: Add Egg, Vanilla, and Peanut Butter
Once your butter and sugar mixture is creamy, add in the egg and vanilla extract, mixing until fully combined. Then stir in the creamy peanut butter, ensuring the dough takes on that signature nutty aroma and golden color. Be thorough, so every bite has luscious peanut butter flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, mixing until a soft dough forms. At this point, the dough should be thick but not dry, making it easy to handle later in the swirling stage.
Step 6: Create the Brownie Swirl Dough
Divide the dough in half, placing one part in a separate bowl. Add the melted (and slightly cooled) chocolate chips along with the unsweetened cocoa powder to one half, mixing until you have a gloriously chocolatey brownie dough to contrast the peanut butter half.
Step 7: Swirl and Shape
This is where the Peanut Butter Brownie Swirl Cookies come to life! Pinch off a bit of each dough—about a tablespoon of each—press them gently together, then roll into a ball. The magic happens in your hands as the two doughs swirl without fully mixing. Lightly flatten and place on your prepared baking sheets, leaving room for the cookies to spread.
Step 8: Bake and Cool
Bake the cookies for 10–12 minutes, just until the edges are set and the centers are still soft. The cookies firm up as they cool, so resist overbaking for the ultimate chewiness. Let them sit on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely—if you can wait that long!
How to Serve Peanut Butter Brownie Swirl Cookies
Garnishes
Try a light sprinkle of flaky sea salt on the cookies just as they come out of the oven for a sophisticated touch. Or melt a little extra chocolate and drizzle it over cooled cookies for beautiful shine and even more chocolatey goodness—these little extras really make Peanut Butter Brownie Swirl Cookies pop!
Side Dishes
Cold milk is always a classic, but don’t stop there. These cookies pair wonderfully with creamy hot chocolate, strong brewed coffee, or even a scoop of vanilla ice cream on the side. The contrast between warm, gooey cookies and a cool, creamy scoop makes dessert irresistible.
Creative Ways to Present
For parties or holiday trays, stack the cookies so the swirls show off their gorgeous marbling. You can also tuck them into glass jars tied with ribbon for a homemade gift or box them up with parchment for a thoughtful treat swap. Peanut Butter Brownie Swirl Cookies are as delightful to give as they are to eat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Peanut Butter Brownie Swirl Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days, so you can enjoy a sweet treat all week long. If you like your cookies a bit chewier, add a slice of bread to the container—the bread helps keep the moisture just right.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet to freeze individually, then pop them in a freezer bag or airtight container. They’ll keep their delicious flavor and texture for up to 2 months. Cookie dough balls can be pre-shaped and frozen, too—just bake from frozen, adding an extra minute or two to the bake time.
Reheating
If you love a warm, just-baked cookie experience, pop your Peanut Butter Brownie Swirl Cookies in the microwave for 10–15 seconds straight from the container or freezer. The swirls get gooey, the kitchen smells heavenly, and it’ll feel like you’ve just pulled them from the oven.
FAQs
Can I use chunky peanut butter instead of creamy?
You absolutely can! Chunky peanut butter adds little bursts of peanut crunch in every bite. Just know your dough may be a bit harder to swirl, but the flavor is still unbeatable.
Can I substitute gluten-free flour to make these cookies gluten-free?
Yes, a good 1-for-1 gluten-free flour blend will work in this recipe. The cookies may be a bit more delicate, but you’ll still enjoy those fabulous swirls and textures.
Do I need to chill the dough before baking?
No chilling is required for these Peanut Butter Brownie Swirl Cookies, which means you can enjoy them even faster! If your kitchen is especially warm, a 15-minute chill in the fridge won’t hurt, but it isn’t necessary for great results.
How do I get the perfect swirl without overmixing?
The key is to pinch together equal portions of each dough, gently press, then give the ball a single roll—just enough to create a visible marbled effect without fully blending. Overmixing will muddy the colors instead of keeping the dramatic swirls.
Can I double this recipe for a big group?
Definitely! Simply double all the ingredients, and use two baking sheets per batch. These cookies disappear fast at parties, so making more is always a wise idea.
Final Thoughts
If you’ve never baked Peanut Butter Brownie Swirl Cookies, there’s no better time to try. Every bite is a celebration of chocolate and peanut butter, crafted with love and simple pantry basics. Bake a batch for yourself or share them with someone special—these cookies always inspire smiles and cravings for just one more.
Print
Peanut Butter Brownie Swirl Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Brownie Swirl Cookies are the perfect combination of rich, chocolatey brownie and creamy peanut butter in cookie form. With a soft, chewy texture and a delightful swirl of flavors, these cookies are a delicious treat for any occasion.
Ingredients
For the Peanut Butter Dough:
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
For the Brownie Dough:
- ½ cup semi-sweet chocolate chips, melted and slightly cooled
- ¼ cup unsweetened cocoa powder
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Make the peanut butter dough: In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the egg and vanilla extract, mixing well. Stir in the peanut butter until fully combined.
- Combine the doughs: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Divide the dough in half. To one half, mix in the melted chocolate and cocoa powder to create the brownie dough.
- Form the cookies: Pinch off a bit of peanut butter dough and a bit of brownie dough, pressing them gently together and rolling into a ball. Slightly flatten and place on the prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer chocolate flavor, use dark chocolate chips in the brownie dough.
- Cookies can be frozen for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
