If you’ve ever found yourself torn between making a pan of fudgy brownies or whipping up a batch of soft peanut butter cookies, you’re not alone. But what if you didn’t have to choose? Peanut Butter Brownie Swirl Cookies combine the best of both worlds—each bite is a harmonious blend of rich chocolate brownie and creamy, nutty peanut butter cookie dough.
They’re chewy, gooey, soft in the middle, and lightly crisped at the edges. These cookies look impressive with their marbled swirls but are surprisingly easy to make. Whether you’re baking for a potluck, a holiday tray, or simply indulging your sweet tooth, this cookie delivers on flavor, texture, and visual appeal.
In this blog post, you’ll get a full walkthrough of how to make Peanut Butter Brownie Swirl Cookies from scratch—including ingredients, step-by-step directions, tips to get those perfect swirls, variations to try, storage suggestions, and more.
Why These Cookies Work
There are dozens of brownie-cookie hybrids out there, but here’s why this particular peanut butter brownie swirl cookie recipe stands out:
- Flavor Combo: Deep chocolate meets creamy peanut butter—the ultimate pairing.
- Texture Heaven: A chewy brownie center, tender peanut butter edge, and crisp top.
- Visual Appeal: The swirls are not only delicious but also gorgeous.
- Flexible Doughs: Easy to make ahead, chill, or even freeze for future baking.
- Crowd-Pleaser: These cookies are always a hit at parties, bake sales, and gifts.
Ingredients Breakdown: What You’ll Need
For the Peanut Butter Cookie Dough:
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour (sifted)
- ½ tsp baking soda
- ¼ tsp salt
For the Brownie Batter:
- ½ cup unsalted butter
- ½ cup semi-sweet chocolate chips (or chopped chocolate)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp salt
- Optional: ¼ cup mini chocolate chips for added texture
Step-by-Step Instructions: How to Make Peanut Butter Brownie Swirl Cookies
Step 1: Prepare the Peanut Butter Dough
Start by creaming together the softened butter, peanut butter, and sugars in a large mixing bowl. Use an electric hand mixer or stand mixer fitted with a paddle attachment and beat until light and fluffy (about 2–3 minutes).
Add the egg and vanilla, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
Set aside or chill for later if working in stages.
Step 2: Prepare the Brownie Batter
In a small saucepan over low heat, melt the butter and chocolate chips together until smooth. Remove from heat and cool slightly.
Transfer to a large bowl and stir in the granulated sugar.
Beat in the eggs one at a time, then stir in vanilla.
Sift in cocoa powder, then add flour and salt. Mix until just combined. The batter should be thick and glossy.
Optional: Fold in mini chocolate chips for extra fudginess.
Step 3: Assemble the Swirl
Now for the fun part! Grab a tablespoon of peanut butter dough and a tablespoon of brownie batter. Press them gently together and swirl slightly with your hands, careful not to overmix the two colors. Roll into a ball.
Repeat with remaining doughs until all are used. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
Preheat the oven to 175°C (350°F).
Bake for 10–12 minutes. The cookies should be slightly underbaked in the center for that soft, chewy bite. They will firm up as they cool.
Let cookies sit on the tray for 5 minutes before transferring to a wire rack.
Expert Tips for Success
- Chill Time: If your dough feels too soft, chill it for 20–30 minutes before forming the cookies. This helps keep the shapes intact while baking.
- Perfect Swirl: Don’t over-blend the two doughs. You want visible contrast for the best swirl effect.
- Pan Tips: Use a light-colored baking sheet to prevent the bottoms from getting too dark.
- Scoop Consistently: Use a cookie scoop to ensure even baking.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Variations to Try
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter or almond butter if allergies are a concern.
- Add-ins: Mix chopped peanuts or chocolate chunks into either dough for a twist.
- Salted Finish: Sprinkle a little flaky sea salt on top before baking to balance sweetness.
- Brown Butter: Brown the butter in the brownie batter for a nuttier depth of flavor.
Serving Suggestions
These cookies are indulgent enough on their own, but if you’re looking to serve them in a special way:
- Ice Cream Sandwiches: Sandwich with vanilla or chocolate ice cream.
- Cookie Platter: Add to a mixed tray with snickerdoodles, oatmeal cookies, and truffles.
- Gift-Worthy: Stack and tie with a ribbon for a sweet homemade gift.
- Pair with Drinks: Serve warm with a glass of milk, cold brew coffee, or a chocolate stout.
Why This Recipe Deserves a Spot in Your Baking Repertoire
Peanut Butter Brownie Swirl Cookies are more than just cookies—they’re a mashup of two iconic desserts in one irresistible package. Whether you’re a chocolate lover, peanut butter fanatic, or someone who just wants to wow guests with a bakery-style treat, this recipe checks all the boxes.
It’s rich without being overwhelming, pretty enough for gifting, and versatile enough for year-round baking. Best of all, it’s incredibly satisfying to make. Seeing those perfect chocolate-peanut butter swirls develop in the oven? Pure joy.
Final Thoughts
If you’re craving a cookie that’s just a little extra—extra flavor, extra texture, extra love—Peanut Butter Brownie Swirl Cookies are it. They’re easy enough for beginner bakers but impressive enough to become your signature dessert.
So preheat that oven, grab your mixing bowls, and treat yourself to one of the most addictive cookie recipes you’ll ever bake. Once you try these, you’ll never look at peanut butter cookies (or brownies) the same way again.
Peanut Butter Brownie Swirl Cookies
Description
These Peanut Butter Brownie Swirl Cookies combine the fudgy richness of a brownie with the nutty depth of peanut butter, creating a marbled masterpiece in every bite. Perfectly soft, chewy, and visually stunning, they’re ideal for cookie lovers who can’t choose between two favorites.
Ingredients
For the Peanut Butter Dough:
For the Brownie Batter:
Instructions
Prepare the Peanut Butter Cookie Dough
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add peanut butter and beat until combined. Mix in the egg and vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Set aside.
Make the Brownie Batter
- In a small saucepan, melt butter over low heat. Remove from heat and stir in sugar and cocoa powder until well mixed. Allow to cool for a couple of minutes, then whisk in the egg and vanilla extract. Stir in flour and salt until a thick, smooth batter forms.
Chill the Doughs
- Cover both the peanut butter dough and the brownie batter and chill in the refrigerator for 30 minutes. This step ensures the doughs are firm enough to swirl and scoop.
Preheat and Prepare
- Preheat the oven to 175°C and line two baking sheets with parchment paper or silicone baking mats.
Create the Swirl
- Scoop about 1 tablespoon of peanut butter dough and 1 teaspoon of brownie batter. Gently swirl them together using your hands or a small spoon, being careful not to overmix. Place on the prepared baking sheet, spacing cookies about 2 inches apart.
Bake the Cookies
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake—cookies will continue to cook slightly on the hot baking sheet.
Cool and Serve
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Note
For extra richness, fold in 1/3 cup of chocolate chips into the brownie batter.
You can use chunky peanut butter for added texture.
Dough can be frozen in pre-scooped balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Store cookies in an airtight container at room temperature for up to 5 days.
