Introduction

Peanut Butter Brownie Swirl Cookies bring together the rich flavors of peanut butter and chocolate in a soft, chewy treat. These marbled cookies are as fun to make as they are delicious to eat, perfect for any sweet craving or sharing with friends.

The image shows close-up of four round cookies with two main colors swirled together in a spiral pattern; the lighter beige dough contrasts sharply with the darker brown chocolate dough, creating a marble effect; the cookies have a slightly cracked and soft texture, and they are placed on crumpled white parchment paper over a white marbled surface; the arrangement is slightly overlapping with the largest cookie in the middle and others partially visible around it, emphasizing the swirled design and baked texture; photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Peanut Butter Cookie Dough:

1/4 cup unsalted butter, softened
1/3 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 large egg
1/2 teaspoon vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

For the Brownie Cookie Dough:

1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 large egg
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt

Instructions

Step 1: Start with the Peanut Butter Cookie Dough. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, beating until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing. Set aside.
Step 2: Prepare the Brownie Cookie Dough. In another large bowl, combine the melted butter with granulated sugar and whisk well. Add the egg and vanilla extract, mixing thoroughly. Sift together the cocoa powder, flour, baking powder, and salt, then gradually stir these into the wet ingredients until smooth and uniform.
Step 3: Assemble the Cookies. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of each dough (peanut butter and brownie) and roll together into a ball. Gently twist the doughs to create a marbled effect, being careful not to overmix so the swirls remain distinct.
Step 4: Bake the Cookies. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft, ensuring chewy cookies.
Step 5: Cool and Serve. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time helps the cookies set without becoming too firm.

Tips & Variations

For a more pronounced swirl, gently roll the combined dough balls between your palms before placing them on the baking sheet.
To measure half an egg consistently, lightly beat one egg and divide it roughly in half.
Avoid overbaking to keep the cookies chewy; they will continue to set as they cool.
Try substituting crunchy peanut butter for added texture and flavor variation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to keep them moist and fresh. If you want to keep them longer, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat briefly in the microwave for a soft, just-baked feel.

How to Serve

The image shows a close-up of several round cookies with a swirl pattern. Each cookie has two layers – a light tan dough mixed with a rich dark brown chocolate dough, forming a spiral that goes from the edge to the center. The cookie texture looks soft with some cracks on the surface, and they rest on a crinkled white parchment paper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole egg instead of half?

Using a whole egg will increase moisture and may affect the cookie texture, making them softer and larger. For best results, stick to the half egg measurement or adjust flour slightly to compensate.

Why are my cookies not chewy?

Chewiness depends on baking time and ingredient ratios. Avoid overbaking and ensure you measure ingredients accurately. Using half an egg and not overmixing the dough helps maintain a soft, chewy texture.