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Peanut Butter Brownie Swirl Cookies

Deliciously chewy cookies swirled with rich chocolate brownie batter, combining the nutty taste of peanut butter with fudgy chocolate for a delightful treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup peanut butter creamy or chunky—your choice!
  • 1/2 cup butter softened, at room temperature
  • 1 cup brown sugar for that delightful caramel flavor
  • 1/2 cup granulated sugar adds sweetness
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract for a hint of warmth
  • 1 1/2 cups all-purpose flour spooned and leveled for accuracy
  • 1/2 teaspoon baking soda for that perfect rise
  • 1/4 teaspoon salt to balance the sweetness
For the Brownie Swirl
  • 1 cup chocolate brownie batter store-bought or homemade
  • optional chocolate chips for extra chocolate flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy—about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture, mixing until just combined.
  5. Drop spoonfuls of brownie batter into the peanut butter dough, then swirl with a knife to create a marbled effect.
Baking
  1. Place rounded tablespoons of the dough onto greased or lined baking sheets, spacing them about 2 inches apart.
  2. Sprinkle chocolate chips on top if desired.
  3. Bake for 10-12 minutes, until the edges are golden brown.
Cooling
  1. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days, or keep them in the fridge for a longer shelf life. You can prepare the dough in advance and freeze it for up to 3 months.