Peanut Butter Brownie Swirl Cookies Recipe: Rich and Chewy Treat

Peanut butter brownie swirl cookies
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Are you searching for a cookie recipe that perfectly combines the rich, chocolatey goodness of brownies with the creamy, nutty flavor of peanut butter? Look no further! Peanut Butter Brownie Swirl Cookies are the answer.

These cookies are soft, chewy, and have a beautiful marbled look that will impress anyone who sees them. Not only do they taste amazing, but they are also easy to make. In this guide, you will learn everything you need to know about making these irresistible cookies at home.

The combination of peanut butter and chocolate is a classic. It brings together sweet, salty, and rich flavors in every bite.

By swirling brownie batter and peanut butter cookie dough together, you get the best of both worlds. These cookies are perfect for sharing at parties, including in holiday cookie boxes, or enjoying with a glass of cold milk.

Ingredients You’ll Need

Peanut butter brownie swirl cookies ingredients

Before you start baking, gather all your ingredients. Having everything ready will make the process smoother and more enjoyable.

For the Brownie Batter

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Peanut Butter Dough

  • 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

Optional Add-Ins

  • 1/2 cup chocolate chips
  • 1/2 cup chopped peanuts

Equipment Needed

  • 2 large mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Brownie Batter

  1. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  2. Add the eggs and vanilla extract. Mix until fully combined.
  3. Sift in the cocoa powder, flour, baking powder, and salt. Stir until you have a thick brownie batter.
  4. Set aside while you prepare the peanut butter dough.
  1. In another large bowl, beat the softened butter and peanut butter together until creamy.
  2. Add the granulated sugar and brown sugar. Mix until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Gradually add the flour, baking soda, and salt. Mix until a soft dough forms.
  5. If you like, fold in chocolate chips or chopped peanuts for extra texture and flavor.

Step 3: Combine and Swirl

  1. Using a spoon or cookie scoop, take a small amount of brownie batter and a small amount of peanut butter dough.
  2. Gently press them together and roll into a ball, being careful not to overmix so you keep the swirled pattern.
  3. Place each cookie dough ball onto the prepared baking sheet, leaving space between each one.
  4. Repeat with the remaining doughs.

Step 4: Bake

  1. Preheat your oven to 350°F (175°C).
  2. Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.
  3. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Peanut butter brownie swirl cookies served

Tips for Perfect Peanut Butter Brownie Swirl Cookies

  • Do not overbake. The cookies will continue to bake on the hot sheet after you take them out of the oven.
  • For a more intense chocolate flavor, use dark cocoa powder or add chocolate chips to the brownie batter.
  • For neatly swirled cookies, handle the doughs gently when combining.
  • For larger cookies, use a bigger cookie scoop and add 1-2 minutes to the baking time.
  • Store cookies in an airtight container to keep them fresh for up to a week.

Variations to Try

  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
  • Vegan Version: Use plant-based butter and egg replacers.
  • Chunky Style: Add chopped peanuts or mini marshmallows to the dough.
  • Double Chocolate: Swirl in white chocolate chips for extra sweetness.

How to Store and Freeze

  • Room Temperature: Keep cookies in an airtight container for up to 7 days.
  • Freezing Dough: Roll the dough into balls and freeze on a baking sheet. Once frozen, move to a freezer bag and store for up to 3 months.
  • Freezing Baked Cookies: Place cooled cookies in a freezer-safe container with parchment between layers. Thaw at room temperature when ready to enjoy.

Serving Suggestions

  • Serve these cookies warm with a scoop of vanilla ice cream for a delicious dessert.
  • Pack them in lunchboxes for a sweet treat.
  • Pair with a cup of hot coffee or a glass of milk.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, you can use chunky peanut butter if you want extra peanut pieces in your cookies. The texture will be slightly different but still delicious.

Can I make these cookies ahead of time?

Absolutely. You can prepare the dough up to 48 hours in advance and keep it in the refrigerator until ready to bake.

My cookies turned out dry. What did I do wrong?

Dry cookies are usually the result of overbaking or using too much flour. Make sure to measure your ingredients carefully and bake just until the edges are set.

Can I use a boxed brownie mix?

Yes, you can use a boxed brownie mix to save time. Prepare the mix as directed for brownies, then use as you would the homemade brownie batter.

Are these cookies safe for people with peanut allergies?

No, these cookies contain peanut butter. For a nut-free version, you can try using sunflower seed butter as a substitute, but always check for allergies.

Peanut butter brownie swirl cookies

Peanut Butter Brownie Swirl Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

These soft and chewy Peanut Butter Brownie Swirl Cookies combine the rich, chocolatey flavor of brownies with the creamy, nutty goodness of peanut butter. Perfectly marbled and irresistibly delicious, they’re great for sharing, gifting, or treating yourself.

Ingredients

For the Brownie Batter:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Peanut Butter Dough:

  • 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

Optional Add-Ins

  • 1/2 cup chocolate chips
  • 1/2 cup chopped peanuts

Instructions

  1. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar for the brownie batter until smooth.
  2. Add eggs and vanilla extract. Mix until fully combined.
  3. Sift in cocoa powder, flour, baking powder, and salt. Stir until a thick batter forms. Set aside.
  4. In another large bowl, beat softened butter and peanut butter together until creamy.
  5. Add granulated sugar and brown sugar. Mix until light and fluffy.
  6. Beat in egg and vanilla extract.
  7. Gradually add flour, baking soda, and salt. Mix until a soft dough forms.
  8. Fold in chocolate chips or chopped peanuts, if using.
  9. Using a spoon or cookie scoop, take a small amount of brownie batter and a small amount of peanut butter dough.
  10. Gently press them together and roll into a ball, being careful not to overmix to maintain the swirl pattern.
  11. Place cookie dough balls onto a parchment-lined baking sheet, leaving space between each.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 10–12 minutes, until edges are set but centers remain soft.
  14. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Do not overbake; cookies continue baking on the hot sheet.
  • Use dark cocoa powder for a more intense chocolate flavor.
  • For larger cookies, use a bigger scoop and add 1–2 minutes to baking time.
  • Store in an airtight container at room temperature for up to 7 days.
  • To freeze dough: roll into balls and freeze on a baking sheet. Store in a freezer bag for up to 3 months.
  • To freeze baked cookies: place cooled cookies in a freezer-safe container with parchment between layers.

    • Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving:Calories: 262Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 131mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 4g

    The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

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    © Kayden Sanders
    Category: Sweet Desserts
    Peanut butter brownie swirl cookies served
    Kayden sanders
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