Peanut Butter Brownie Swirl Cookies are the best of both worlds—rich, fudgy brownie flavor combined with the creamy, salty goodness of peanut butter. These cookies offer the perfect balance of chewy and gooey textures, with a delicious swirl of peanut butter that melts into the brownie batter.

They’re perfect for peanut butter lovers and chocolate fanatics alike, making them an irresistible treat for any occasion. Whether you’re making a batch for a special event or simply craving a sweet snack, these cookies will be gone in no time!

Peanut Butter Brownie Swirl Cookies Recipe

Necessary Kitchen Equipment

Mixing bowls (medium and large)
Hand mixer or whisk
Spatula
Baking sheets
Parchment paper
Measuring cups and spoons
Cooling rack

Ingredients

For the Brownie Base:

½ cup unsalted butter (113 g), melted
1 cup granulated sugar (200 g)
2 large eggs
1 tsp vanilla extract
¾ cup all-purpose flour (90 g)
½ cup unsweetened cocoa powder (50 g)
¼ tsp baking powder
Pinch of salt

For the Peanut Butter Swirl:

½ cup creamy peanut butter (125 g)
¼ cup powdered sugar (30 g)
1 tbsp unsalted butter (14 g), melted
1 tsp vanilla extract

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
In a medium bowl, melt the butter for the brownie base in the microwave or on the stove. Set aside to cool slightly.

Make the Brownie Base:

In a large bowl, whisk together the sugar and melted butter until smooth.
Add the eggs and vanilla extract to the bowl, mixing well to combine.
In another bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt. Gradually add this dry mixture into the wet ingredients, stirring until well combined. The dough should be thick and slightly sticky.

Prepare the Peanut Butter Swirl:

In a small bowl, combine the peanut butter, powdered sugar, melted butter, and vanilla extract. Stir until smooth and well blended.

Assemble the Cookies:

Drop spoonfuls of the brownie dough onto the prepared baking sheets, leaving about 2 inches of space between each one.
Using a spoon or a toothpick, make a small indentation in the center of each dough ball. Add a spoonful of the peanut butter mixture to the center of each cookie.
Use a toothpick, knife, or skewer to gently swirl the peanut butter into the brownie dough, creating a marbled effect.

Bake the Cookies:

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still slightly soft. They will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Serve:

Once cooled, enjoy these decadent Peanut Butter Brownie Swirl Cookies with a glass of milk or your favorite beverage.

Recipe Tips

Peanut Butter: For best results, use creamy peanut butter. If you prefer a bit of crunch, you can use chunky peanut butter instead.
Swirl Technique: Don’t worry if the swirl doesn’t look perfect! The marbled effect adds a rustic, homemade charm to the cookies.
Cookie Texture: For softer, gooier cookies, reduce the baking time slightly. For firmer, more cookie-like textures, bake a bit longer.
Storage: Store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze the dough for up to 2 months and bake as needed.

What to Serve with Peanut Butter Brownie Swirl Cookies

These cookies are delicious on their own, but they pair perfectly with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra indulgent treat.

Frequently Asked Questions

1. Can I use natural peanut butter?
Natural peanut butter can be used, but it may be a bit more runny. You might need to adjust the amount of powdered sugar to thicken it up.

2. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your cocoa powder and baking powder are also gluten-free.

3. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Roll it into balls, place them on a baking sheet, freeze them until solid, and then transfer them to an airtight container or freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.