Easy Peanut Butter Brownie Swirl Cookies – If you’re craving the perfect mix of chocolate. And peanut butter. This Easy Peanut Butter Brownie Swirl Cookies recipe. Is a dream come true. Combining the rich decadence of a brownie. With the classic flavor of a peanut butter cookie. These swirled treats. Are the best of both worlds. Ready in just 40 minutes. You’ll have a batch of soft, chewy cookies. That are great. For any occasion.
The first time I made these cookies. I was trying to decide. Between making peanut butter cookies. Or brownies. For my family. My husband loves peanut butter. And my child. Is obsessed with chocolate. So, I thought. Why not combine the two? The result was a hit! They couldn’t stop eating them. And now this recipe. Has become a staple. In our home. Whenever we want a sweet treat. That satisfies everyone.
What makes this Easy Peanut Butter Brownie Swirl Cookies truly stand out?
These cookies stand out. Because they combine two beloved flavors. Into one decadent bite. The swirl of peanut butter. And brownie dough. Creates not only a stunning visual. But also a perfect balance of rich, chocolatey goodness. And creamy peanut butter. Plus, they’re incredibly easy to make. Meaning you can whip up a batch. Even when you’re short on time.
What You Need To Make This Easy Peanut Butter Brownie Swirl Cookies Recipe?
Peanut Butter: Creamy peanut butter works best here. Giving the cookie a smooth texture. If you’re a fan of a crunchier texture. You could experiment. With chunky peanut butter.
Butter: For both doughs. Unsalted butter gives you full control. Over the saltiness. Make sure the butter is softened. For the peanut butter dough. And melted. For the brownie dough. To get the right consistency.
Cocoa Powder: Go for unsweetened cocoa powder. For that intense chocolate flavor. In the brownie dough.
Egg: Since this recipe calls for half an egg. Crack an egg into a bowl. Whisk it. And then use half. It ensures the right amount of moisture. In the cookies.
Steps To Make Easy Peanut Butter Brownie Swirl Cookies:
Step 1: Peanut Butter Cookie Dough: In a large bowl. Beat together softened butter, and peanut butter. Granulated sugar, and brown sugar. Until fluffy. Add the egg and vanilla extract. And mix. Until fully incorporated. In a separate bowl. Whisk flour. With baking soda, and salt. Gradually add dry ingredients. To the wet mixture. Stirring just until combined. Set aside.
Step 2: Brownie Cookie Dough: In another bowl. Combine melted butter. And sugar. Whisking until well combined. Add the egg and vanilla. And mix thoroughly. Sift cocoa powder. With flour, baking powder, and salt. Into the bowl. Stirring until smooth.
Step 3: Shape the Cookies: Preheat the oven to 350°F (175°C). And line a baking sheet. With parchment paper. Take 1 tablespoon each of the peanut butter. And brownie doughs. Roll them together. Into a ball. And gently twist. To create a swirl. Place on the prepared baking sheet.
Step 4: Bake: Bake the cookies. For 10-12 minutes. Until the edges are set. But the centers are soft. Cool the cookies. On the baking sheet. For 5 minutes. Then transfer them. To a wire rack. To finish cooling.
Step 5: Serve: Enjoy warm, gooey cookies. With a perfectly balanced peanut butter-chocolate flavor swirl.
Tip:
For the best swirls in these cookies. Handle the dough gently when combining. Over-mixing the two doughs. Will cause them to lose their distinct patterns. A light twist between your fingers. Is all you need. And if you’re in the mood to experiment. Try adding chopped peanuts. To the peanut butter dough. For a little crunch. Or sprinkle sea salt on top of the cookies. Just before baking. For that sweet. And salty finish.
Frequently Asked Questions:
Can I make these cookies ahead of time?
Yes! You can make the dough ahead. And refrigerate it for up to 3 days before baking. Just make sure to let it come to room temperature. Before shaping the dough into balls.
Can I freeze the cookie dough?
Absolutely! Shape the dough into balls. Then freeze them on a baking sheet. Once frozen. Transfer to an airtight container. You can bake them. Straight from frozen—just add a couple of minutes. To the baking time.
Can I use crunchy peanut butter instead of creamy?
Yes. You can substitute crunchy peanut butter. If you prefer a bit of texture. In your cookies. It will add a nice bite. Alongside the soft, chewy brownie swirl.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Easy Peanut Butter Brownie Swirl Cookies
Ingredients
Peanut Butter Cookie Dough:
- 1/4 c unsalted butter softened
- 1/3 c creamy peanut butter
- 1/4 c white sugar
- 1/4 c packed light brown sugar
- 1/2 large egg
- 1/2 tsp vanilla extract
- 3/4 c all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
Brownie Cookie Dough:
- 1/4 c unsalted butter melted
- 1/2 c granulated sugar
- 1/2 large egg
- 1/2 tsp vanilla extract
- 1/3 c cocoa powder unsweetened
- 1/2 c all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
Instructions
- Peanut Butter Cookie Dough: In a large bowl. Beat together the softened butter. With peanut butter, granulated sugar, and brown sugar. Until light and fluffy—this takes around 3-4 minutes. Next, add the egg and vanilla. Mixing until well combined. In another bowl. Whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients. Into the wet mixture. Stirring until just combined. Be careful. Not to overmix. Set the dough aside.
- Brownie Cookie Dough: In a separate bowl. Mix the melted butter. And granulated sugar. Until smooth. Add the egg. And vanilla extract. Stirring until fully incorporated. Sift together the cocoa powder, flour, baking powder, and salt. Then gradually fold these dry ingredients. Into the wet mixture. Until a smooth dough forms.
- Assembling the Cookies: Preheat the oven to 350°F (175°C). And line a baking sheet. With parchment paper. Take about 1 tablespoon each of the peanut butter dough. And the brownie dough. Gently combine the two doughs. By rolling them together. Into a ball. Creating a marbled effect. Avoid overmixing. To keep the swirl distinct.
- Baking the Cookies: Place the dough balls. Onto the prepared baking sheet. Leaving about 2 inches between each. Bake for 10-12 minutes. Until the edges are set. But the centers remain soft. This will ensure the cookies are soft. And chewy inside.
- Cooling and Serving: Allow the cookies to rest. On the baking sheet. For 5 minutes. Then transfer them to a wire rack. To cool completely. This helps the cookies firm up. While staying soft.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
