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Peanut Butter Brownie Swirl Cookies are the ultimate treat for dessert lovers who can’t decide between a rich brownie and a chewy peanut butter cookie. These marbled cookies offer the best of both worlds—soft and gooey centers with golden, slightly crisp edges. Each bite delivers the bold flavor of cocoa and the nutty sweetness of peanut butter in one irresistibly swirled cookie.

Why You’ll Love This Recipe

This recipe is perfect for those who love baking and crave flavor contrast in every bite. These cookies are visually stunning with their swirled appearance and taste even better than they look. With two classic cookie doughs in one, they offer a unique twist on traditional cookies. Ideal for bake sales, gifting, or simply satisfying a sweet craving, they’re easy to make and always a hit.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Peanut Butter Dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Brownie Dough:

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt

directions

Prepare the Peanut Butter Dough

1. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract. Beat until fully combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the peanut butter mixture. Mix until just combined and set aside.

Prepare the Brownie Dough

1. In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
2. Stir in the egg and vanilla extract until well incorporated.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet mixture, stirring until a smooth dough forms.

Create the Swirl and Bake

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Take 1 tablespoon of each dough (peanut butter and brownie) and gently press them together. Roll into a ball, keeping the swirl visible. Do not overmix.
3. Place the cookie balls on the baking sheet, spaced about 2 inches apart.
4. Bake for 12–15 minutes or until the edges are set. The centers may appear slightly underdone.
5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yield: About 20–24 cookies
Prep Time: 25 minutes
Cook Time: 12–15 minutes
Total Time: 1 hour 10 minutes (includes cooling)

Variations

• Add chocolate chips: Stir in chocolate chips or chunks to the brownie dough for extra richness.
• Use crunchy peanut butter: For added texture and nutty crunch.
• Add sea salt: Sprinkle sea salt on top before baking for a sweet-salty flavor contrast.
• Gluten-free version: Use a 1:1 gluten-free flour substitute for both doughs.
• Nut-free version: Substitute sunflower seed butter in the peanut butter dough.

storage/reheating

• Storage: Store in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm in the oven for a fresh-baked feel.
• Reheating: Briefly microwave (5–10 seconds) or warm in a 300°F (150°C) oven to soften.

FAQs

Can I make the dough ahead of time?

Yes, both doughs can be made ahead and refrigerated for up to 2 days. Let them soften slightly before forming into balls.

Can I freeze the dough?

Yes, freeze pre-formed dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.

Do I have to use both doughs?

You can bake either dough on its own, but the swirl effect is what makes this recipe unique.

Why did my cookies spread too much?

Make sure the butter is not too warm and chill the dough for 15–30 minutes if it’s too soft before baking.

Can I double this recipe?

Yes, both doughs can be doubled. Make sure to use multiple baking sheets or bake in batches.

What if I don’t have cocoa powder?

You can substitute with melted dark chocolate, but it will change the consistency and flavor of the brownie dough.

Can I make these cookies larger?

Yes, use 2 tablespoons of each dough per cookie. Increase baking time to 15–18 minutes.

How do I get the best swirl effect?

Avoid overmixing when combining the doughs. Lightly press them together to keep the distinct patterns.

Are these cookies chewy or crisp?

They are soft and chewy with slightly crisp edges when baked as directed.

Can I add nuts?

Yes, chopped peanuts or walnuts can be added to either dough for added crunch.

Conclusion

Peanut Butter Brownie Swirl Cookies are the perfect marriage of two classic flavors, offering a chewy, gooey, and visually striking treat. With simple ingredients and easy steps, this recipe is ideal for cookie lovers looking to try something a little different. Whether you’re baking for a special occasion or just indulging at home, these cookies are sure to impress with every bite.