Peanut Butter Brownie Swirl Cookies

These Peanut Butter Brownie Swirl Cookies combine two classic favorites — fudgy brownies and creamy peanut butter — in one irresistible treat. Each cookie is soft, chewy, and marbled with rich chocolate and nutty swirls that melt in your mouth. They’re perfect for bake sales, parties, or anyone who can’t decide between a brownie or a cookie.

This recipe came to life one afternoon when I was torn between baking a batch of brownies or peanut butter cookies. Instead of choosing, I decided to swirl the two together — and that little experiment turned out better than I imagined. Now, these cookies have become a family favorite. Every time I bake them, that smell of chocolate and peanut butter fills the kitchen, and everyone hovers around the oven waiting for the first batch to cool.

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Recipe Info

Cuisine: American / Dessert
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Total Time: 35 minutes
Servings: 18–20 cookies
Calories: ~180 per cookie

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Ingredients

Peanut Butter Dough:

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

Brownie Dough:

• ½ cup semi-sweet chocolate chips, melted
• 2 tbsp cocoa powder
• 2 tbsp butter, melted
• ¼ cup granulated sugar
• 1 egg yolk
• ¼ cup all-purpose flour
• Pinch of salt

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Instructions

1. Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Make Peanut Butter Dough
In a large bowl, beat together butter, peanut butter, and sugars until creamy. Add egg and vanilla. Mix in flour, baking soda, and salt until combined.

3. Make Brownie Dough
In a separate bowl, whisk melted chocolate, butter, cocoa powder, sugar, egg yolk, flour, and salt until smooth and glossy.

4. Combine the Doughs
Take a spoonful of each dough and gently twist or swirl them together — don’t overmix or you’ll lose the marbled effect.

5. Shape and Bake
Roll the swirled dough into balls and place on prepared baking sheets, leaving space between each. Bake for 12–14 minutes, or until the edges are set and the centers are slightly soft.

6. Cool and Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.

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Pro Tips

• Chill the dough for 15–20 minutes before baking for thicker cookies.
• Sprinkle a pinch of flaky salt on top before baking for a sweet-salty finish.
• Use natural peanut butter only if it’s well-stirred and not too oily.

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Storage

• Room Temperature: Store in an airtight container up to 5 days.
• Freezer: Freeze baked cookies for up to 2 months. Reheat briefly in the microwave to soften.

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FAQs

Q: Can I use store-bought brownie mix?
A: Yes! Use 1 cup of prepared brownie batter (slightly thickened) in place of the homemade brownie dough.

Q: Can I add chocolate chips or nuts?
A: Definitely. Add up to ½ cup of chocolate chips or chopped peanuts for extra crunch.

Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free flour blend for both doughs.

Q: Why are my cookies spreading too much?
A: The dough might be too warm. Chill it for 20 minutes before baking.

Q: Can I make bars instead of cookies?
A: Yes! Press both doughs into an 8×8-inch pan, swirl them, and bake for 25–28 minutes for easy brownie cookie bars.