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Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies: Irresistibly Chewy Bliss

Indulge in these Peanut Butter Brownie Swirl Cookies that blend the rich texture of brownies with creamy peanut butter for deliciously chewy treats.
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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 Almond butter is a great nut-free alternative.
  • 1/2 cup Softened Butter Ensure it’s at room temperature for the best texture.
  • 1 cup Brown Sugar Coconut sugar can be used for a refined sugar-free option.
  • 1 large Egg For vegan, use a flax or chia egg substitute.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 1/2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for gluten-free.
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
Brownie Dough
  • 1/2 cup Melted Butter
  • 1 cup White Sugar A natural sweetener or sugar substitute can work.
  • 1/2 cup Cocoa Powder Always use unsweetened for the best results.
  • 1/2 teaspoon Baking Powder
  • 1 cup Chocolate Chips Go for dairy-free chips for vegan.

Equipment

  • Mixing bowl
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Refrigerator

Method
 

Peanut Butter Brownie Swirl Cookies Instructions
  1. Prepare Peanut Butter Dough: In a large mixing bowl, beat together peanut butter, softened butter, and brown sugar until fluffy. Add egg and vanilla, then mix smooth. Gradually incorporate flour, baking soda, and salt.
  2. Prepare Brownie Dough: In a separate bowl, whisk melted butter and white sugar until smooth. Stir in cocoa powder, egg, and vanilla. Fold in flour, baking powder, salt, and chocolate chips.
  3. Chill Doughs: Cover both doughs with plastic wrap and refrigerate for 30 minutes.
  4. Scoop and Swirl: Preheat oven to 350°F. Line a baking sheet with parchment. Scoop tablespoon-sized balls of each dough onto the sheet and swirl gently with a toothpick.
  5. Bake: Bake cookies for 9-11 minutes until tops are crackly and edges are set. Avoid overbaking.
  6. Cool: Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chilling the dough helps maintain shape and ensures a chewy center. Keep an eye on baking time for the best texture.

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