Prep Time 25 mins
Cook Time 10 hrs
Rest Time 30 mins
Total Time 10 hrs 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 24
Best Season: All Seasons
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:
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 0.5 cup (130g) creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (160g) all-purpose flour, spooned and leveled
  • 0.5 tsp baking soda
  • 0.25 tsp salt
    • For the Brownie Batter:
  • 0.25 cup (57g) unsalted butter
  • 0.5 cup (100g) granulated sugar
  • 0.25 cup (25g) unsweetened cocoa powder
  • 1 large egg
  • 0.5 tsp 0.5 vanilla extract
  • 0.25 cup 30g) all-purpose flour, spooned and leveled
  • 0.25 tsp 0.25 salt
Instructions
    Prepare the Peanut Butter Cookie Dough
  1. 1
    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.
    2. Make the Brownie Batter
  2. 2
    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.
    3. Chill the Doughs
  3. 3
    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.
    4. Preheat and Prepare
  4. 4
    Preheat the oven to 175°C and line two baking sheets with parchment paper or silicone baking mats.
    5. Create the Swirl
  5. 5
    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.
    6. Bake the Cookies
  6. 6
    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.
    7. Cool and Serve
  7. 7
    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.

Keywords: peanut butter brownie cookies, swirl cookies, chocolate peanut butter dessert, soft chewy cookies, homemade cookies
Read it online: https://petitepanini.com/recipe/peanut-butter-brownie-swirl-cookies/