Peanut Butter Brownie Swirl Cookies bring together two classic dessert favorites in one irresistible bite. These soft, chewy cookies combine deep chocolate flavor with creamy peanut butter swirls, creating a bakery-style treat that feels indulgent yet comforting. Perfect for holidays, parties, or everyday baking, this recipe delivers rich flavor, beautiful marbling, and crowd-pleasing results every time.
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Ingredients
Cookie Dough
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Swirl & Topping
- ½ cup creamy peanut butter
- ¾ cup semi-sweet chocolate chips
Instructions For Peanut Butter Brownie Swirl Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars in a large bowl until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix the dry ingredients in a separate bowl, then gently fold them into the wet mixture until just combined.
- Prepare the peanut butter swirl by stirring the peanut butter until smooth.
- Scoop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Melt the chocolate chips until smooth and drizzle over each dough mound.
- Create swirls using a toothpick or knife for a marbled effect.
- Bake for 9–11 minutes, until edges are set and centers remain slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Pro Tips
- Use room-temperature butter for even mixing and better texture
- Do not overbake — cookies firm up as they cool
- Chill dough briefly if it feels too soft to handle
- Swirl gently to keep defined chocolate and peanut butter patterns
Why This Recipe
- Combines brownie richness with classic peanut butter flavor
- Soft, chewy texture with crisp edges
- Visually stunning swirl design
- Easy to make with pantry-friendly ingredients
Substitutions & Variations
- Use crunchy peanut butter for added texture
- Swap semi-sweet chips for dark or white chocolate
- Add chopped peanuts or walnuts for crunch
- Sprinkle flaky sea salt on top before baking
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be prepared up to 24 hours in advance and refrigerated
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days
- Freezing: Freeze baked cookies for up to 3 months
- Reheating: Warm in the microwave for 8–10 seconds for a fresh-baked feel
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Serving Ideas For Peanut Butter Brownie Swirl Cookies
- Serve with cold milk or hot coffee
- Use as ice cream sandwich cookies
- Add to dessert platters or holiday cookie boxes
- Crumble over vanilla ice cream
Nutrition (Per Serving Estimate)
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 3g
- Fiber: 1g
- Sodium: 90mg
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum.
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Do these cookies freeze well?
Absolutely. Freeze baked cookies or raw dough balls for up to three months.
Can I use natural peanut butter?
Yes, but stir well before using to ensure a smooth swirl and consistent texture.
How do I keep cookies soft?
Store them with a slice of bread in the container to retain moisture.
Peanut Butter Brownie Swirl Cookies are the perfect fusion of chocolate and peanut butter in a soft, chewy cookie form. Easy to make and endlessly customizable, this recipe delivers bakery-quality results right from your kitchen. Whether for sharing or indulging, these cookies are guaranteed to become a favorite.
Peanut Butter Brownie Swirl Cookies
Equipment
- Mixing bowls
- electric mixer or hand whisk
- baking sheets
- parchment paper
- Spatula
- toothpick or knife
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gently fold into the wet mixture until just combined.
- Stir the peanut butter until smooth. Scoop cookie dough onto prepared baking sheets, spacing about 2 inches apart.
- Melt the chocolate chips until smooth and drizzle over each dough mound.
- Use a toothpick or knife to gently swirl the peanut butter and chocolate into the dough to create a marbled effect.
- Bake for 9–11 minutes, until edges are set and centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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