Introduction

Peanut Butter Brownie Swirl Cookies combine the rich, fudgy taste of brownies with the creamy, nutty flavor of peanut butter. These cookies offer a fun marbled look and a perfect balance of two classic favorites in every bite.

A close-up view of several swirl cookies arranged together on a white plate, each cookie showing two main layers: a light beige, soft cookie dough base twisted with a dark rich brown chocolate dough forming a spiral pattern. The top of each cookie has thick, glossy swirls of melted chocolate spread unevenly across the surface, adding a shiny, smooth texture. The cookies have a slightly cracked edge, showing their soft, chewy inside, and they are stacked closely on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Peanut Butter Dough:

½ cup creamy peanut butter
¼ cup butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

For the Brownie Dough:

½ cup butter, melted
1 cup white sugar
⅓ cup cocoa powder
1 large egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips

Instructions

Step 1: Prepare the Peanut Butter Dough. In a large mixing bowl, cream the peanut butter, softened butter, and brown sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture, stirring until a soft dough forms. Cover the dough and set aside.
Step 2: Prepare the Brownie Dough. In another mixing bowl, whisk the melted butter and sugar until smooth. Stir in the cocoa powder, then add the egg and vanilla extract, mixing well. In a separate bowl, mix the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture until the dough is thick and cohesive. Gently fold in the chocolate chips.
Step 3: Form the Swirled Cookies. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop a small amount of peanut butter dough and a small amount of brownie dough. Gently press them together to form a swirled ball. Roll the combined dough into a ball, keeping the swirls distinct. Place the dough balls on the prepared baking sheets, leaving 2 inches between each. Flatten slightly with your hand.
Step 4: Bake the Cookies. Bake for 10–12 minutes, or until edges are firm but centers remain soft. Let cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra peanut butter flavor, add a handful of chopped peanuts to the peanut butter dough.
Use semi-sweet or dark chocolate chips depending on your preferred chocolate intensity.
To enhance texture, chill dough balls for 15 minutes before baking to reduce spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm them in a low oven or microwave briefly until soft.

How to Serve

A close-up of a round cookie with a bite taken from the side showing a soft inside, layered with swirls of dark chocolate and cream-colored cookie dough on top, giving a marbled effect. The cookie has a slightly cracked texture around the edges and is placed on a white marbled surface. Around the cookie are some smooth, dark chocolate chips scattered casually. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds a nice texture to the peanut butter dough and works well in this recipe.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure.