Craving the perfect blend of peanut butter and chocolate? These Peanut Butter Brownie Swirl Cookies are soft, gooey, and utterly irresistible! With rich brownie batter swirled into creamy peanut butter cookie dough, each bite is like a peanut butter cup in cookie form. These Swirl Cookies are not only gorgeous to look at, but they pack big flavor in a small, snackable treat. Whether you’re baking for a party, a lunchbox surprise, or just treating yourself, these Brownie Swirl Cookies deliver the ultimate Peanut Butter Brownie experience in every bite.
Why You’ll Love These Peanut Butter Brownie Swirl Cookies
These cookies combine two all-time favorite desserts—brownies and peanut butter cookies—into a single, swoon-worthy bite. Here’s why they’re so special:
- Fudgy brownie layers made with rich cocoa and melty chocolate chips.
- Creamy peanut butter cookie dough that’s perfectly sweet and nutty.
- A gorgeous swirled look that’s as impressive as it is delicious.
- Easy to customize for gluten-free, dairy-free, or vegan diets.
Seriously, once you taste these, you’ll wonder why you didn’t try this combo sooner.
Ingredients You’ll Need To Make Peanut Butter Brownie Swirl Cookies
For the Peanut Butter Dough:
- ½ cup creamy peanut butter
- ¼ cup softened butter
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Brownie Dough:
- ½ cup melted butter
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour¼ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
How to Make Peanut Butter Brownie Swirl Cookies
1. Make the Peanut Butter Dough
In a mixing bowl, cream together the peanut butter, softened butter, and brown sugar until fluffy. Add the egg and vanilla, beating until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
2. Make the Brownie Dough
Whisk melted butter with sugar, then stir in cocoa powder. Add the egg and vanilla extract. Fold in flour, baking powder, salt, and chocolate chips until just mixed.
3. Chill the Doughs
Refrigerate both doughs for about 30 minutes. This step ensures cleaner swirls and helps prevent excess spreading.
4. Create the Swirls
Scoop 1–2 tablespoons of each dough side by side on a parchment-lined baking sheet. Use a toothpick or skewer to gently swirl the doughs together into a marbled pattern—don’t overmix!
5. Bake to Perfection
Bake at 350°F (175°C) for 9–11 minutes, or until edges are just set and tops are slightly crackly. Let cool on the sheet for 5–10 minutes, then transfer to a wire rack.
Swirl Success Tips
- Room temperature ingredients make smoother dough and better swirls.
- Use a cookie scoop to get evenly sized portions for prettier cookies.
- Don’t over-swirl—less is more for that stunning marble effect.
- Cookies will look slightly underbaked in the center—that’s what makes them soft and gooey!
Easy Variations & Substitutions For Peanut Butter Brownie Swirl Cookies
Want to tweak the recipe? Here are some fun and functional swaps:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Opt for dairy-free butter and chocolate chips.
- Vegan-Friendly: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Nut-Free: Try sunflower seed butter for a school-safe version.
- Lower Sugar: Substitute coconut sugar or monk fruit sweetener.
You can even experiment with white chocolate chips, dark chocolate chunks, or cacao nibs for added texture and flavor.
Serving Ideas
These Peanut Butter Brownie Swirl Cookies are best enjoyed warm, when the chocolate is melty and the peanut butter is perfectly gooey. Here are some serving suggestions:
- Pair with a cold glass of milk or creamy oat milk.
- Serve with a scoop of vanilla or peanut butter ice cream for dessert.
- Enjoy with a cup of coffee or chai for a cozy evening snack.
- Plate them with fresh berries like strawberries or raspberries for a fresh contrast.
Storage & Reheating
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
- To reheat, microwave for 10 seconds or warm in the oven at 300°F for 2–3 minutes.
Air Fryer Option:
- Reheat in the air fryer at 300°F for 1–2 minutes for warm, crispy edges.
FAQs About Peanut Butter Brownie Swirl Cookies
Can I make the dough ahead of time?
Yes! Both doughs can be made up to 3 days in advance and stored in the fridge.
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred to avoid oily separation.
Why chill the dough before baking?
Chilling helps the cookies hold their shape and enhances the swirl pattern.
Can I make this nut-free?
Absolutely—swap in a nut-free butter like sunflower seed butter.
How do I get the perfect swirl?
Use a skewer or butter knife to swirl gently—just enough to combine the two doughs without blending them fully.
More Fun Snack Recipes You’ll Love
- Savory Keto Breakfast Cookies
- Crispy Zucchini Chips: The Ultimate Healthy Snack
- Crispy Potato Balls: The Ultimate Crunchy Snack
- Honey Butter Cornbread Poppers: The Perfect Easy Snack
Conclusion
These Peanut Butter Brownie Swirl Cookies are the kind of snack recipe that brings instant joy with every bite. Whether you’re baking for a party, treating yourself, or looking for a dessert everyone will love, these cookies deliver big on flavor, texture, and visual appeal. So go ahead—swirl it up and enjoy the magic of peanut butter and chocolate like never before.
Peanut Butter Brownie Swirl Cookies
Ingredients
For the Peanut Butter Dough:
- ½ cup creamy peanut butter
- ¼ cup softened butter
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Brownie Dough:
- ½ cup melted butter
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Make the Peanut Butter Dough: In a mixing bowl, cream together the peanut butter, softened butter, and brown sugar until fluffy. Add the egg and vanilla, beating until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
- Make the Brownie Dough: Whisk melted butter with sugar, then stir in cocoa powder. Add the egg and vanilla extract. Fold in flour, baking powder, salt, and chocolate chips until just mixed.
- Chill the Doughs: Refrigerate both doughs for about 30 minutes. This step ensures cleaner swirls and helps prevent excess spreading.
- Create the Swirls: Scoop 1–2 tablespoons of each dough side by side on a parchment-lined baking sheet. Use a toothpick or skewer to gently swirl the doughs together into a marbled pattern—don’t overmix!
- Bake to Perfection: Bake at 350°F (175°C) for 9–11 minutes, or until edges are just set and tops are slightly crackly. Let cool on the sheet for 5–10 minutes, then transfer to a wire rack.
Notes
- Room temperature ingredients make smoother dough and better swirls.
- Use a cookie scoop to get evenly sized portions for prettier cookies.
- Don’t over-swirl—less is more for that stunning marble effect.
- Cookies will look slightly underbaked in the center—that’s what makes them soft and gooey!
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