If you’re searching for the ultimate treat that combines two irresistible classics, look no further than these Peanut Butter Brownie Swirl Cookies. Imagine sinking your teeth into a tender, peanut butter cookie with a fudgy bite of brownie peeking through every swirl — it’s the perfect harmony of salty, sweet, buttery, and chocolatey in every mouthful. These show-stopping cookies always disappear in minutes at gatherings, and once you taste them, you’ll know why!
Ingredients You’ll Need
The ingredient list for Peanut Butter Brownie Swirl Cookies is refreshingly simple, made up of pantry staples that work together to create their signature flavor and texture. Every component has a role to play, whether it’s adding chewiness, moisture, or that picture-perfect swirl.
- Unsalted Butter (1/2 cup, softened): Provides richness and ensures a soft, tender cookie structure.
- Creamy Peanut Butter (1/2 cup): Lends the cookie its signature nutty flavor and creamy consistency.
- Granulated Sugar (1/2 cup): Adds sweetness and helps with crisp edges.
- Brown Sugar, packed (1/2 cup): Introduces moisture for chewiness and a subtle molasses richness.
- Large Egg (1): Binds everything together and gives the cookies their tender crumb.
- Vanilla Extract (1 teaspoon): Adds warmth and rounds out the flavors.
- All-Purpose Flour (1 1/4 cups): Provides structure and just the right amount of heft.
- Baking Soda (1/2 teaspoon): Offers lift so the cookies don’t end up too dense.
- Salt (1/4 teaspoon): Balances sweetness and intensifies all the flavors.
- Brownie Batter (1 1/2 cups, prepared and cooled slightly): The star swirl; use your favorite homemade or boxed mix for convenience.
- Semisweet Chocolate Chips (1/2 cup, optional): A finishing touch for a gooey, indulgent bite in every cookie.
How to Make Peanut Butter Brownie Swirl Cookies
Step 1: Prep the Baking Environment
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper for easy clean-up and to keep those precious cookies from sticking. This stage sets you up for baking success and ensures every cookie bakes up perfectly golden on the outside and tender within.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar. Mix until the combination is light, fluffy, and noticeably lighter in color—this airy base ensures the peanut butter cookie dough will bake up soft and flavorful with just the right amount of spread.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract to your creamed mixture, blending until just combined. This deepens the flavor and gives your Peanut Butter Brownie Swirl Cookies their dreamy, tender texture.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture, stirring gently until you have a cohesive, slightly sticky dough. Don’t overmix, or you risk tough cookies—just once the flour disappears, you’re done!
Step 5: Swirl in the Brownie Batter
Scoop out tablespoon-sized portions of the cookie dough and flatten slightly in your hand. Place about a teaspoon of prepared (and slightly cooled) brownie batter in the center, then carefully fold the peanut butter cookie dough around the brownie. Roll the stuffed dough into a ball, ensuring you leave just a little brownie peeking through for that showy swirl effect. Place the dough balls onto your prepared baking sheets, spacing them about 2 inches apart.
Step 6: Add Chocolate Chips (Optional) and Bake
If you want extra decadence, press a few semisweet chocolate chips on top of each cookie ball before baking. Slide the trays into your preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still a touch soft—these cookies continue to firm up as they cool.
Step 7: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 minutes (they’ll be delicate straight from the oven), then transfer to a wire rack to cool completely. Now revel in the delicious swirls and treat yourself to that first, unforgettable bite!
How to Serve Peanut Butter Brownie Swirl Cookies
Garnishes
Dress up your Peanut Butter Brownie Swirl Cookies with a sprinkle of flaky sea salt while they’re still warm—this adds both sparkle and that delightful salty finish. For a sweeter touch, drizzle a little melted chocolate or dust lightly with powdered sugar right before serving. Either option enhances the cookie’s visual appeal and flavor complexity.
Side Dishes
Pair these decadent cookies with a tall glass of cold milk for the ultimate classic combo, or serve alongside scoops of vanilla ice cream for a richer dessert moment. Coffee and hot cocoa are also fantastic partners, especially if you’re enjoying the cookies as an afternoon pick-me-up or cozy evening treat.
Creative Ways to Present
For a fun twist, try stacking the cookies in glass jars or wrapping them in parchment for sweet, homemade gifts. If you’re making a dessert platter, alternate these cookies with classic chocolate chip or oatmeal varieties. For parties, serve them slightly warm and let guests discover that gooey fudgy center for themselves—guaranteed crowd pleaser!
Make Ahead and Storage
Storing Leftovers
Store your Peanut Butter Brownie Swirl Cookies in an airtight container at room temperature for up to four days. If you want them to stay extra-soft, tuck a slice of sandwich bread or a piece of apple into the container—the cookies will soak up just enough moisture to resist drying out.
Freezing
These cookies are fantastic for freezing! Once completely cooled, lay them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or container. They keep beautifully for up to 2 months and are perfect for pulling out whenever you need an on-demand treat.
Reheating
If you love a warm, gooey center, pop a thawed Peanut Butter Brownie Swirl Cookie in the microwave for about 10 seconds, or in a 300°F oven for 2-3 minutes. The brownie core softens, and those swirly chocolate chips melt just enough to create that irresistible, just-baked taste.
FAQs
Can I use store-bought brownie mix for the swirl?
Absolutely! A good boxed brownie mix works perfectly and saves time. Just prepare according to package directions, let it cool slightly, and swirl away. Homemade brownie batter is great, but not at all required for fantastic Peanut Butter Brownie Swirl Cookies.
Is natural peanut butter okay to use?
While you can use natural peanut butter, keep in mind that cookies may be a bit more crumbly and less sweet. Creamy, shelf-stable peanut butter creates the best texture and cohesive dough.
How do I keep the brownies from running out of the cookies?
It helps to chill the brownie batter slightly before assembling. This makes it easier to handle and less likely to ooze, resulting in that perfect, bakery-worthy swirl.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough up to 24 hours in advance and refrigerate it. When you’re ready to bake, shape and fill with brownie batter as usual, then bake straight from the fridge with no need to adjust the bake time.
How do I know when the cookies are done baking?
They’re ready when the edges are lightly golden and set, while the centers still look just a bit underdone. This keeps the middle gooey and prevents overbaking. Letting them cool briefly on the tray finishes the job.
Final Thoughts
If you’re in the mood for a truly memorable mashup, you can’t go wrong with these Peanut Butter Brownie Swirl Cookies. Whether you’re baking for a special occasion or just because, their charming swirls and decadent bites are sure to earn rave reviews. Give them a try, and get ready for everyone to ask for your secret recipe!
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 marriage of two beloved treats. Rich, fudgy brownie batter is enveloped in a soft and chewy peanut butter cookie, creating a delightful swirl effect that is as visually appealing as it is delicious.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups brownie batter, prepared from a mix or homemade and cooled slightly
- 1/2 cup semisweet chocolate chips (optional)
Peanut Butter Cookie Dough:
Brownie Batter:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the cookie dough: In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla until combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and mix until just combined.
- Assemble the cookies: Scoop tablespoon-sized portions of dough and flatten slightly in your hand. Place about 1 teaspoon of brownie batter in the center, then fold the peanut butter dough around it. Roll gently into a ball, leaving some brownie batter peeking through for a swirl effect.
- Bake: Place on the prepared baking sheets about 2 inches apart. If desired, press a few chocolate chips on top. Bake for 10 to 12 minutes, until the edges are golden but the centers are still soft.
- Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For easier handling, chill the brownie batter before using.
- These cookies keep well in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
