Brownie Swirl Peanut Butter Cookies

Brownie Swirl Peanut Butter Cookies

Fudgy brownie batter swirled into chewy peanut butter cookie dough for a rich, two-flavor treat.

Total 1 hr Makes 24 cookies Calories 185/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Peanuts

These cookies combine two doughs in one bite: a dense, cocoa-rich brownie base swirled with classic peanut butter cookie dough for a marbled look and layered flavor. The edges turn crisp while the centers stay soft and fudgy, making them a good match for a dessert tray or afternoon snack. A fork-tined crosshatch on top keeps the peanut butter side looking traditional even with the swirl mixed in.

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Method

  1. Make the brownie dough: in a medium bowl, whisk the melted butter, granulated sugar, and cocoa powder together until smooth.

  2. Whisk in the egg and vanilla until glossy, then stir in the flour, salt, and baking powder just until combined. Set aside.

  3. Make the peanut butter dough: in a large bowl, beat the peanut butter and softened butter together with an electric mixer until creamy, about 1 minute.

  4. Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes.

  5. Beat in the egg and vanilla until smooth, scraping down the bowl as needed.

  6. Add the flour, baking soda, and salt, and mix on low speed just until a soft dough forms.

  7. Drop a heaping tablespoon of peanut butter dough and a heaping teaspoon of brownie dough side by side onto a sheet of parchment, then gently swirl the two together with a toothpick or knife tip without fully blending them.

  8. Roll each swirled portion into a ball, place on a parchment-lined baking sheet 2 inches apart, and press lightly with a fork in a crosshatch pattern.

  9. Chill the shaped dough balls on the baking sheet for 15 minutes to help them hold their shape while baking.

  10. Preheat the oven to 350°F while the dough chills.

  11. Bake the cookies in batches until the edges are set but the centers still look slightly soft, 10 to 12 minutes.

  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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    Brownie Swirl Peanut Butter Cookies

    These cookies combine two doughs in one bite: a dense, cocoa-rich brownie base swirled with classic peanut butter cookie dough for a marbled look and layered flavor. The edges turn crisp while the centers stay soft and fudgy, making them a good match for a dessert tray or afternoon snack. A fork-tined crosshatch on top keeps the peanut butter side looking traditional even with the swirl mixed in.

    1 hr 24 cookies 185 cal

    Ingredients

    • 6 tablespoons unsalted butter, melted
    • 1 cup granulated sugar
    • 1/3 cup unsweetened cocoa powder
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 cup creamy peanut butter
    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt

    Method

    1. 1

      Make the brownie dough: in a medium bowl, whisk the melted butter, granulated sugar, and cocoa powder together until smooth.

    2. 2

      Whisk in the egg and vanilla until glossy, then stir in the flour, salt, and baking powder just until combined. Set aside.

    3. 3

      Make the peanut butter dough: in a large bowl, beat the peanut butter and softened butter together with an electric mixer until creamy, about 1 minute.

    4. 4

      Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes.

    5. 5

      Beat in the egg and vanilla until smooth, scraping down the bowl as needed.

    6. 6

      Add the flour, baking soda, and salt, and mix on low speed just until a soft dough forms.

    7. 7

      Drop a heaping tablespoon of peanut butter dough and a heaping teaspoon of brownie dough side by side onto a sheet of parchment, then gently swirl the two together with a toothpick or knife tip without fully blending them.

    8. 8

      Roll each swirled portion into a ball, place on a parchment-lined baking sheet 2 inches apart, and press lightly with a fork in a crosshatch pattern.

    9. 9

      Chill the shaped dough balls on the baking sheet for 15 minutes to help them hold their shape while baking.

    10. 10

      Preheat the oven to 350°F while the dough chills.

    11. 11

      Bake the cookies in batches until the edges are set but the centers still look slightly soft, 10 to 12 minutes.

    12. 12

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.