Description
Delight in the perfect blend of rich peanut butter cookie dough swirled with decadent brownie batter. These Peanut Butter Brownie Swirl Cookies offer a chewy texture and two-tone chocolate-peanut butter flavor that’s ideal for dessert or an indulgent snack.
Ingredients
Scale
Peanut Butter Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Brownie Swirl
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the peanut butter cookie dough: In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add the dry ingredients to the wet mixture, stirring until a soft, cohesive dough forms.
- Make the brownie swirl: In a microwave-safe bowl, melt the semisweet chocolate chips and butter in 20-second increments, stirring after each interval until smooth. Stir in the unsweetened cocoa powder and powdered sugar, then mix in the egg yolk. Finally, fold in the flour until a thick brownie batter consistency is achieved.
- Combine and shape: Portion about 1 tablespoon of peanut butter dough and flatten it slightly in your hand. Place 1/2 teaspoon of brownie batter in the center, then fold the peanut butter dough around it and roll into a ball. Give each ball a gentle swirl by twisting it lightly between your fingers to create a marbled effect. Repeat this process with the remaining dough and batter.
- Bake: Arrange the cookie balls about 2 inches apart on the prepared baking sheets to allow spreading. Bake for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Notes
- For a more pronounced swirl effect, lightly press extra brownie batter on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 4 days to retain freshness and chewiness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
