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Peanut Butter Brownie Swirl Cookies

Indulge in the delicious combination of creamy peanut butter and rich chocolate brownie in these decadent swirl cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 120 g creamy peanut butter adds a rich, nutty base
  • 60 g unsalted butter, softened for smooth, rich texture
  • 100 g light brown sugar adds caramel sweetness
  • 1 large egg contributes tenderness
  • 1 teaspoon vanilla extract enhances flavors
  • 125 g all-purpose flour ensures soft texture
  • 1/2 teaspoon baking soda for lift and chewiness
  • 1/4 teaspoon fine salt balances flavors
For the Brownie Swirl
  • 120 g unsalted butter, melted incorporates a luxurious feel
  • 200 g white granulated sugar classic sweetener
  • 35 g unsweetened cocoa powder provides rich chocolate flavor
  • 1 large egg makes brownies gooey
  • 1 teaspoon vanilla extract harmonizes flavors
  • 95 g all-purpose flour gives structure to brownies
  • 1/4 teaspoon baking powder ensures brownies rise
  • 1/4 teaspoon fine salt maintains salty-sweet balance
  • 90 g chocolate chips for melting chocolate pockets

Method
 

Preparation
  1. Beat together the creamy peanut butter, softened butter, and light brown sugar until the mixture turns pale and fluffy.
  2. Add in the egg and vanilla extract, mixing until fully incorporated.
  3. Gently fold in the all-purpose flour, baking soda, and fine salt until just combined.
  4. In a separate bowl, whisk together the melted unsalted butter and granulated sugar until smooth.
  5. Blend in the unsweetened cocoa powder, followed by the egg and vanilla extract.
  6. Add the all-purpose flour, baking powder, and salt into the brownie mix, stirring until no dry pockets remain.
  7. Fold in the chocolate chips, ensuring they’re evenly distributed.
  8. Chill the doughs in the refrigerator for 30 minutes.
Baking
  1. Scoop small portions of each dough and place them next to one another on a lined baking sheet.
  2. Use a toothpick to gently swirl the two doughs together.
  3. Bake in a preheated oven at 175°C for 9-11 minutes or until the edges are set.
  4. Let the cookies cool completely on the tray before transferring.

Notes

For a lighter option, consider using natural peanut butter or half coconut sugar. To store, keep in an airtight container and freeze uncooked dough as needed.