Peanut Butter Brownie Swirl Cookies
These Peanut Butter Brownie Swirl Cookies combine fudgy brownie dough and tender peanut butter cookie dough into a marbled,
chewy cookie with an irresistible chocolate-peanut flavor. Each cookie bakes up soft in the center with a lightly crackled top—
perfect for cookie trays, bake sales, or an indulgent weekend bake.
Ingredients
Peanut Butter Dough
- 1/2 cup creamy peanut butter
- 1/4 cup (56 g) unsalted butter, softened
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Brownie Dough
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (85 g) chocolate chips (optional)
Equipment
- Mixing bowls
- Electric mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Scoop (1–1.5 tbsp) or tablespoon for portioning
- Spatula
Step-by-Step Instructions
Step 1 — Make the Peanut Butter Dough
- In a medium bowl, beat the peanut butter and softened butter until smooth.
- Add the brown sugar and beat until the mixture is light and slightly fluffy.
- Mix in the egg and vanilla until combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the peanut butter mixture and stir until just combined. Do not overmix.
- Cover and refrigerate while you make the brownie dough if desired.
Step 2 — Make the Brownie Dough
- In a medium bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth and glossy.
- Add the egg and vanilla; whisk until fully incorporated.
- Stir in the flour, baking powder, and salt until just combined. Fold in chocolate chips if using.
- If the brownie dough seems very soft, refrigerate 10–20 minutes to firm slightly so it is easier to portion and swirl.
Step 3 — Portion & Swirl
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Using two small scoops or spoons (about 1 tablespoon each), portion 1 scoop of peanut butter dough and 1 scoop of brownie dough and place them side by side on the prepared baking sheet. Alternatively, roll a small ball of peanut butter dough and a slightly smaller ball of brownie dough, then press them together and roll gently to create a marbled ball; do not fully homogenize—the swirl should remain visible.
- Space the cookie balls 2 inches apart. Repeat until all dough is used. If the dough softens while shaping, chill the sheet for 10–15 minutes before baking.
Step 4 — Bake
- Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Best Results
- Chill when needed: If either dough becomes too soft to handle, refrigerate briefly. Slightly chilled dough holds swirls better and produces a neater marbled effect.
- Do not overmix: When combining the two doughs, gently press or roll and avoid blending them into a uniform color—the contrast is the point.
- Uniform scoops: Use a cookie scoop for consistent size and even baking.
- Watch bake time: For chewy centers, remove cookies when the centers are just set. For firmer cookies, add 1–2 minutes.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Variations & Add-ins
- Peanut butter cup center: Press a mini peanut butter cup into the center of each cookie before baking for an extra indulgence.
- Crunchy twist: Stir 1/4 cup chopped peanuts into the peanut butter dough for texture.
- Nut-free option: Replace peanut butter dough with cookie dough made from sunflower-seed butter for a nut-free alternative.
- Double chocolate: Fold extra chocolate chips into both doughs for a more intense chocolate experience.
Serving & Storage
Serve cookies slightly warm or at room temperature. They pair beautifully with a glass of milk, coffee, or a scoop of vanilla ice cream.
Room temperature: Store in an airtight container up to 4 days.
Refrigerator: Up to 2 weeks (may firm the cookie texture).
Freezer: Freeze cooled cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
Notes & Variations
If you prefer larger cookies, increase scoop size and add 2–3 minutes to baking time. To keep the peanut butter flavor bold, use a full-flavored creamy peanut butter. For a lighter sweetness, reduce the granulated sugar in the brownie dough by 1–2 tablespoons.