Peanut Butter Brownie Swirl Cookies are a delightful treat that bring together the rich, fudgy taste of brownies with the creamy, nutty flavor of peanut butter in every bite. These cookies have a soft, chewy texture with swirls of peanut butter that make them extra special and oh-so-comforting. The mix of chocolate and peanut butter always feels like a perfect team to me.
I love how easy these cookies are to make and how they always bring a smile to everyone’s face. I usually make a big batch because they disappear so fast whenever I bring them out! A little tip I like to share is to swirl the peanut butter gently, so you get those pretty marbled patterns in every cookie—it makes them look as good as they taste.
These cookies are great for sharing at gatherings or just enjoying with a glass of milk on a cozy afternoon. Whenever I make them, I feel like I’m giving a warm, homemade hug through food. They’re one of those recipes that always feel like a small celebration in your day, no matter the occasion.
Key Ingredients & Substitutions
Butter: Softened unsalted butter gives these cookies their tender, rich texture. You can swap salted butter but reduce added salt slightly to balance flavors.
Peanut Butter: Creamy peanut butter blends smoothly and swirls nicely. Natural peanut butter works too but may need a bit more mixing due to oil separation.
Cocoa Powder: Unsweetened cocoa powder provides the chocolate base. If you prefer, Dutch-process cocoa can add a deeper, less bitter chocolate flavor.
Flour: All-purpose flour keeps these cookies chewy yet sturdy. For gluten-free options, try a 1-to-1 gluten-free baking flour blend.
Sweeteners: The mix of granulated and brown sugar balances sweetness and moisture. Brown sugar keeps cookies soft and adds a subtle caramel hint.
How Do You Get Beautiful Peanut Butter and Brownie Swirls Without Overmixing?
Swirling the two doughs is key for the signature marbled look. Here’s how to do it right:
- After making the chocolate dough, remove about one-third and mix in the peanut butter.
- Scoop side-by-side blobs of each dough on the baking sheet—don’t mix or flatten yet.
- Use a toothpick or the back of a spoon to gently swirl the doughs together with light, twisting motions.
- Stop swirling as soon as you see a marbled effect; overmixing will blend the dough fully and lose the swirl.
- For a shiny, polished look, add a small dollop of peanut butter on top and swirl that lightly too.
This technique helps keep the distinct chocolate and peanut butter ribbons, making each cookie look as good as it tastes.
Equipment You’ll Need
- Baking sheet – a nonstick or lined sheet helps cookies bake evenly without sticking.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll need at least two for separating and mixing the peanut butter and chocolate doughs.
- Electric mixer or hand whisk – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Toothpick or small spoon – perfect for gently swirling the peanut butter and brownie dough without overmixing.
Flavor Variations & Add-Ins
- Swap creamy peanut butter for almond or cashew butter for a nutty twist with a milder flavor.
- Add mini peanut butter cups or chopped peanuts for extra crunch and gooey bites.
- Stir in a pinch of cinnamon or a drop of espresso powder to deepen the chocolate flavor.
- Use white chocolate chips instead of semi-sweet for a sweeter contrast to the peanut butter.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- ½ cup (115g) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup creamy peanut butter
- ¼ cup semi-sweet chocolate chips or chunks
- Optional: 2 tbsp peanut butter for swirling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll spend a few minutes mixing the doughs and swirling them together, then baking until the edges set but the center stays soft. Cooling time is around 5 minutes before enjoying your cookies warm or at room temperature.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to stop cookies from sticking and make cleanup easier.
2. Make the Chocolate Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined, forming a chocolate cookie dough.
3. Create the Peanut Butter Dough and Swirl:
Take about one-third of the chocolate dough and mix it with the creamy peanut butter until fully blended. On your prepared baking sheet, scoop tablespoon-sized portions of chocolate dough and peanut butter dough side by side. Use a toothpick or the back of a spoon to gently swirl the two doughs together to create a marbled pattern. You can press a few chocolate chips on top of each cookie, and optionally, add a small dollop of peanut butter and swirl it gently for a pretty finish.
4. Bake and Cool:
Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Enjoy!
These rich, chewy cookies with their beautiful peanut butter and chocolate swirls are best enjoyed with a glass of milk or your favorite beverage. Perfect for sharing or indulging yourself!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, natural peanut butter works well but may be a bit runnier. Stir it well before measuring and mix thoroughly with the dough to prevent separation.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, swirl, and shape the cookies, then refrigerate them in an airtight container for up to 2 days before baking. This helps flavors develop even more.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months—thaw at room temperature before enjoying.
Can I Use Peanut Butter Chips Instead of Dollops of Peanut Butter?
Yes, peanut butter chips or chunks are a great alternative that add bursts of peanut flavor without extra swirling. Just sprinkle them on top before baking or mix into the dough.
