Description
Indulge in the decadent combination of peanut butter and brownie with these irresistible Peanut Butter Brownie Swirl Cookies. A fusion of rich, fudgy brownie batter swirled into classic peanut butter cookie dough creates a delightful treat that is perfect for any occasion.
Ingredients
Scale
Peanut Butter Cookie Dough:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Brownie Batter:
- 1 cup prepared brownie batter (from mix or homemade)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Add Chocolate Chips: Stir in chocolate chips.
- Form Cookies: Portion dough into balls and place on baking sheets. Flatten slightly and top with brownie batter. Swirl with a toothpick.
- Bake: Bake for 10–12 minutes until edges are set but centers are soft. Cool on baking sheets before transferring to a wire rack.
Notes
- For an extra indulgent version, sprinkle cookies with flaky sea salt before baking.
- You can also use chunky peanut butter for added texture.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
