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Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies for Happy Tastebuds

Enjoy delectable Peanut Butter Brownie Swirl Cookies, a perfect balance of chewy brownie and creamy peanut butter bliss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 0.5 cups Unsalted Butter Consider using reduced-fat for a lighter version.
  • 0.5 cups Granulated Sugar Provides sweetness and chewy texture.
  • 0.5 cups Brown Sugar Offers moisture and caramel flavor.
  • 1 large Egg Binds ingredients together.
  • 1 teaspoon Vanilla Extract Pure vanilla preferred for rich flavor.
  • 1 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 0.25 teaspoon Baking Soda Helps cookies rise.
  • 0.5 teaspoon Salt Balances sweetness.
For the Swirl
  • 0.5 cups Peanut Butter (Creamy or Crunchy) Star ingredient; use creamy for smoothness.
  • 0.33 cups Cocoa Powder Dutch-processed for a richer flavor.
For Extra Decadence
  • 1 cups Chocolate Chips Add for melty chocolate bites.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Whisk
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Cream together ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar in a large mixing bowl for 2-3 minutes until light and fluffy.
  2. Add 1 large egg and 1 teaspoon of vanilla extract and mix until fully combined.
  3. In a separate bowl, whisk together 1 cup of all-purpose flour, ¼ teaspoon of baking soda, ⅓ cup of cocoa powder, and ½ teaspoon of salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
  5. Gently swirl in ½ cup peanut butter to create a marbled effect.
  6. Fold in 1 cup chocolate chips evenly through the dough.
  7. If dough is too soft, chill in the refrigerator for about 30 minutes.
  8. Preheat your oven to 350°F (175°C).
  9. Scoop the dough onto a baking sheet lined with parchment paper, spaced 2 inches apart.
  10. Bake for 12-15 minutes, until edges are set but centers remain soft.
  11. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for longer freshness and freeze unbaked dough balls for up to 2 months.

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