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Peanut Butter Brownie Swirl Cookies
Caroline

Peanut Butter Brownie Swirl Cookies

Soft, chewy swirl cookies made with rich brownie dough and creamy peanut butter dough. These marbled cookies combine two classic flavors into one indulgent treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Equipment

  • mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • Wire cooling rack

Method
 

  1. Cream peanut butter, softened butter, and brown sugar until light and fluffy. Beat in egg and vanilla. Mix dry ingredients separately, then stir into wet ingredients until just combined.
  2. Whisk melted butter and sugar. Mix in cocoa powder, egg, and vanilla. Fold in dry ingredients and chocolate chips until smooth.
  3. Cover and refrigerate both doughs for 30 minutes.
  4. Scoop equal portions of each dough and place side by side on a parchment-lined baking sheet. Gently swirl with a toothpick.
  5. Bake at 350°F (175°C) for 9–11 minutes until edges are set and tops appear crackly.
  6. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Do not overbake—cookies continue to firm as they cool. Chilling the dough helps create cleaner swirls and thicker cookies. Flavors deepen even more the next day.