Description
Delight in the rich fusion of chocolate and peanut butter flavors with these Peanut Butter Brownie Swirl Cookies. Featuring two distinct doughs – a creamy peanut butter base and a fudgy brownie counterpart – these cookies are marbled together to create an irresistible swirl. Perfectly soft, chewy, and packed with chocolate chips, they’re an easy yet decadent treat to bake for any occasion.
Ingredients
Scale
Peanut Butter Dough
- 1/2 cup creamy peanut butter
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Brownie Dough
- 1/2 cup melted butter
- 1 cup white sugar
- 1/3 cup cocoa powder
- 1 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
Instructions
- Prepare Peanut Butter Dough: Beat together peanut butter, softened butter, and brown sugar until the mixture becomes light and fluffy, ensuring it’s well combined and smooth.
- Mix Egg and Vanilla: Add the egg and vanilla extract to the peanut butter mixture and blend thoroughly until fully incorporated.
- Add Dry Ingredients: Gradually sift in the all-purpose flour, baking soda, and salt into the peanut butter mixture and stir until just combined. Avoid overmixing to keep the dough tender. Set this dough aside.
- Prepare Brownie Dough: In a separate bowl, whisk melted butter with white sugar until smooth and glossy.
- Add Cocoa, Egg, and Vanilla: Stir in the cocoa powder followed by the egg and vanilla extract, mixing until fully incorporated and smooth.
- Incorporate Dry Ingredients: Mix in all-purpose flour, baking powder, and salt until the dough comes together smoothly without lumps.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the brownie dough ensuring even distribution throughout.
- Chill Doughs: Refrigerate both the peanut butter and brownie doughs for 30 minutes to firm up, making them easier to handle and swirl.
- Form Cookies: Preheat your oven to 350°F (175°C). Scoop small blobs of each dough onto a baking sheet lined with parchment paper. Using a toothpick or skewer, gently swirl the two doughs together to create a marbled effect.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes until they are set around the edges but still soft in the center.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure the doughs are well chilled before forming cookies to prevent spreading during baking.
- You can use natural or Dutch-processed cocoa powder based on your flavor preference; just note that Dutch-processed will give a smoother taste.
- If you prefer a crunchier cookie, bake for the full 11 minutes at 350°F; for softer cookies, lean towards 9 minutes.
- Substitute chocolate chips with chopped nuts or peanut butter chips to add extra texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
