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Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies: Pure Indulgence Awaits

These Peanut Butter Brownie Swirl Cookies combine rich brownies with creamy peanut butter for a delicious dessert.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peanut Butter Dough
  • 0.5 cup creamy peanut butter substitute with almond butter if you have nut allergies
  • 0.5 cup butter (softened) make sure it’s at room temperature for better mixing
  • 1 cup brown sugar sweetens the dough
  • 1 unit egg binds everything together, use room temperature
  • 1 teaspoon vanilla extract almond extract can provide a lovely twist
  • 1 cup all-purpose flour swap with gluten-free flour blend for gluten-free version
  • 0.5 teaspoon baking soda helps the cookies rise
  • 1 pinch salt balances sweetness
Brownie Dough
  • 0.5 cup butter (melted) ensure it’s not too hot
  • 1 cup white sugar sweetens the brownie batter
  • 0.5 cup unsweetened cocoa powder provides intense chocolate flavor
  • 0.5 cup chocolate chips opt for dairy-free chips for dairy-free version

Equipment

  • Mixing bowl
  • Whisk
  • cookie scoop
  • Baking sheet
  • parchment paper

Method
 

Preparation Steps
  1. In a mixing bowl, cream together peanut butter, softened butter, and brown sugar until fluffy, about 2-3 minutes.
  2. Blend in the egg and vanilla extract, then gradually mix in the flour, baking soda, and salt until combined.
  3. In a separate bowl, whisk melted butter with white sugar until smooth, then stir in cocoa powder, the egg, and vanilla extract.
  4. Gently fold in flour, baking powder, salt, and chocolate chips until just incorporated.
  5. Cover both doughs with plastic wrap and refrigerate for about 30 minutes.
  6. Line a baking sheet with parchment paper and use a cookie scoop to portion out both doughs side by side.
  7. Gently swirl the two doughs together with a toothpick for a marbled effect.
  8. Bake for 9 to 11 minutes, then cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For a gluten-free version, use gluten-free flour and baking powder. Make sure to watch the cookies carefully as they bake.

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