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Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies That Wow Every Bite

These Peanut Butter Brownie Swirl Cookies are decadent, delicious, and can cater to various dietary needs, making every bite an indulgent delight.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Dough
  • 1 cup Creamy Peanut Butter substitute with almond butter if desired
  • 0.5 cup Butter (softened) opt for dairy-free butter for dairy-free version
  • 1 cup Brown Sugar coconut sugar works for refined sugar-free option
  • 1 large Egg use a flax egg or egg substitute for vegan option
  • 1 teaspoon Vanilla Extract no substitute required
  • 1.5 cups All-Purpose Flour swap with gluten-free flour for gluten-free version
  • 1 teaspoon Baking Soda no alternative needed
  • 0.5 teaspoon Salt ensure it's included for flavor enhancement
For the Brownie Dough
  • 0.5 cup Melted Butter use dairy-free butter for dietary needs
  • 1 cup White Sugar substitute with a sweetener of choice for refined sugar-free option
  • 0.33 cup Cocoa Powder unsweetened cocoa is best for this recipe
  • 1 cup Chocolate Chips dairy-free chips can be used for vegan treats
  • 0.5 teaspoon Baking Powder no substitute required

Equipment

  • mixing bowls
  • Baking sheet
  • parchment paper
  • electric mixer
  • spatula
  • cookie scoop

Method
 

Preparation
  1. In a mixing bowl, cream together 1 cup of creamy peanut butter, ½ cup softened butter, and 1 cup brown sugar until light and fluffy, about 2-3 minutes. Beat in 1 egg and 1 teaspoon vanilla extract until combined.
  2. In another bowl, combine ½ cup melted butter and 1 cup white sugar, mixing until smooth. Stir in ⅓ cup cocoa powder, then beat in 1 egg and 1 teaspoon vanilla extract. Fold in ½ cup flour, ½ teaspoon baking powder, ¼ teaspoon salt, and 1 cup chocolate chips.
  3. Cover both doughs and refrigerate for 30 minutes.
  4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  5. Scoop about 1 to 2 tablespoons of both doughs onto the baking sheet, swirling them together to create a marbled effect.
  6. Bake for 9 to 11 minutes, until tops are crackly and edges are set.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

These cookies can accommodate dietary restrictions with variations for gluten-free, dairy-free, and vegan options. Ensure to follow cooling and chilling times for perfect texture.

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