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–+ servings
Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies You’ll Crave Again!

These Peanut Butter Brownie Swirl Cookies combine fudgy brownie and creamy peanut butter, making them an irresistible treat that everyone will love.
Print Recipe Pin Recipe
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
  • 1 cup Creamy Peanut Butter Substitute with almond butter if you have nut allergies.
  • 0.5 cup Butter (Softened) Replace with dairy-free butter for a dairy-free option.
  • 1 cup Brown Sugar No direct substitution recommended for the best flavor.
  • 1 large Egg Use aquafaba or a flax egg for vegan alternatives.
  • 1 teaspoon Vanilla Extract No substitutions necessary.
  • 1.5 cups All-Purpose Flour Swap for a 1:1 gluten-free flour blend for a gluten-free treat.
  • 0.5 teaspoon Baking Soda Ensure it’s fresh for maximum effectiveness.
  • 0.25 teaspoon Salt No substitutions required.
Brownie Dough
  • 0.5 cup Butter (Melted) Opt for dairy-free butter for a vegan variant.
  • 1 cup White Sugar No direct substitutions for optimal flavor.
  • 0.67 cups Cocoa Powder No substitutions here.
  • 1 cup Chocolate Chips Dark chocolate chips can enhance the cocoa richness.

Equipment

  • Mixing Bowls
  • whisk
  • cookie scoop
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat together peanut butter, softened butter, and brown sugar until fluffy and well combined. Next, mix in an egg and vanilla extract until smooth.
  2. In another large mixing bowl, whisk melted butter and white sugar until blended. Stir in cocoa powder, then add the remaining egg and vanilla extract. Gently fold in flour, baking powder, salt, and chocolate chips.
  3. Cover both bowls and refrigerate the doughs for about 30 minutes to firm up the doughs.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1-2 tablespoons of each dough side by side on the sheet, then swirl them together using a toothpick.
  5. Bake the cookies for 9-11 minutes until the tops look slightly crackly and edges are just set. Watch closely to prevent overbaking.
  6. Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 20mgIron: 1mg

Notes

Ensure both doughs are at similar consistencies for easier swirling. Use fresh ingredients for the best results.

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