Go Back
–+ servings
Peanut Butter Brownie Swirl

Peanut Butter Brownie Swirl Cookies: Irresistible Bliss!

Indulge in Peanut Butter Brownie Swirl Cookies that blend rich chocolate with creamy peanut butter for a heavenly treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peanut Butter Dough
  • 1 cup Creamy Peanut Butter Substitute with almond or cashew butter for nut allergies.
  • ½ cup Butter (softened and melted) For dairy-free option, use dairy-free butter.
  • 1 cup Brown Sugar Coconut sugar can be used for a refined sugar-free treat.
  • 1 large Egg Substitute with a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract No direct substitutes; pure or imitation works.
  • 1 ½ cups All-Purpose Flour Substitute with a gluten-free baking blend for gluten-free cookies.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
Brownie Dough
  • ½ cup Cocoa Powder Ensure it's unsweetened.
  • 1 cup White Sugar Coconut sugar is a healthier alternative.
  • ½ cup Butter (melted)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • ½ cup All-Purpose Flour
  • ½ teaspoon Baking Powder
  • 1 cup Chocolate Chips Use dairy-free chocolate chips for a dairy-free option.
  • 1 pinch Salt

Equipment

  • mixing bowls
  • Baking sheet
  • Parchment paper
  • cookie scoop or tablespoon
  • whisk

Method
 

Peanut Butter Brownie Swirl Cookies Instructions
  1. In a large mixing bowl, beat together creamy peanut butter, softened butter, and brown sugar until light and fluffy.
  2. Add in egg and vanilla extract, mixing well until fully incorporated.
  3. In a separate bowl, whisk together all-purpose flour, baking soda, and salt, then combine with the wet ingredients until smooth.
  4. In another bowl, whisk melted butter and white sugar until smooth, then stir in cocoa powder, another egg, and vanilla extract.
  5. Fold in flour, baking powder, salt, and chocolate chips until well combined and thick.
  6. Cover both doughs with plastic wrap and chill in the refrigerator for about 30 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Line a baking sheet with parchment paper and place portions of both doughs side by side.
  9. Gently swirl the two dough portions with a toothpick, careful not to overmix.
  10. Bake for 9-11 minutes until tops are crackly and edges are set, centers remain soft.
  11. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 110mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!