Ingredients
Peanut Butter Dough
- 1/2 cup creamy peanut butter
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Brownie Dough
- 1/2 cup butter, melted
- 1 cup white sugar
- 1/3 cup cocoa powder
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Make the peanut butter dough: In a bowl, beat the creamy peanut butter, softened butter, and brown sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined, being careful not to overmix.
- Make the brownie dough: Whisk together the melted butter and white sugar until well combined. Beat in the cocoa powder until the mixture is smooth. Add the egg and vanilla extract, mixing thoroughly. Finally, fold in the all-purpose flour, baking powder, salt, and chocolate chips until no dry streaks remain, forming a smooth dough.
- Chill both doughs: Cover both the peanut butter dough and the brownie dough and refrigerate for 30 minutes. This chilling step helps the dough firm up making it easier to scoop and swirl together later.
- Form the swirl cookies: Using a spoon or cookie scoop, take 1–2 tablespoon-sized portions from each dough. Place one portion of peanut butter dough and one portion of brownie dough side by side on a parchment-lined baking sheet. Use a toothpick or skewer to gently swirl the two doughs together in a marble pattern, being careful not to over-mix so the swirls remain distinct.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes, or until the tops are lightly crackly and the edges just set. The centers should remain soft for a fudgy texture.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 to 10 minutes to set further, then transfer them to a wire rack to cool completely. Enjoy the balanced flavor and texture of these peanut butter brownie swirl cookies!
Notes
- For best results, do not overmix the doughs to maintain the marbled swirl effect.
- You can substitute creamy peanut butter with natural peanut butter if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate dough for longer chilling if you want firmer dough for shaping.
- Chocolate chips can be replaced with chopped nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American