Description
These Peanut Butter Brownie Swirl Cookies combine the rich, creamy flavors of peanut butter with the deep, chocolatey goodness of brownie dough in a beautifully marbled, soft, and chewy cookie. Perfectly balanced with a tender texture and irresistible swirl design, these cookies make an excellent treat for chocolate and peanut butter lovers alike.
Ingredients
Scale
Peanut Butter Cookie Dough
- 1/4 cup unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Brownie Cookie Dough
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Start with the Peanut Butter Cookie Dough: In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, beating until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined; be careful not to overmix. Set aside.
- Prepare the Brownie Cookie Dough: In another large bowl, combine the melted butter with granulated sugar and whisk until well mixed. Add the egg and vanilla extract, mixing thoroughly. Sift together the cocoa powder, flour, baking powder, and salt, then gradually stir these into the wet ingredients until the dough is smooth and uniform.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of each dough (peanut butter and brownie) and roll together into a ball. Gently twist the doughs together to create a marbled effect but avoid overmixing to maintain distinct swirls.
- Bake the Cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just set but the centers remain soft for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without becoming too hard.
Notes
- Use room temperature butter for better creaming results in the peanut butter dough.
- Half an egg can be measured by lightly beating one egg and using approximately half the volume.
- Do not overmix the doughs to keep the marbled effect distinct.
- For chewier cookies, do not overbake; centers should stay soft.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, you can refrigerate the dough for 30 minutes before baking for thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Peanut Butter Brownie Swirl Cookies, peanut butter cookies, brownie cookies, swirl cookies, chocolate peanut butter cookies, soft chewy cookies
