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Irresistible Peanut Butter Brownie Swirl Cookies You Have to Try - Featured Image

Irresistible Peanut Butter Brownie Swirl Cookies You Have to Try

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Learn how to make delicious Peanut Butter Brownie Swirl Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup (225g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (200g) creamy peanut butter, divided
  • ½ cup (90g) semi-sweet chocolate chips (optional, for extra richness)

Substitution tips: If you’re gluten-free, you can swap the all-purpose flour for a 1:1 gluten-free baking flour blend—just make sure it includes xanthan gum for structure. For a dairy-free version, use coconut oil instead of butter, but keep in mind this might slightly alter the texture. And if you prefer crunchy peanut butter for a bit of texture, go for it—my mum often added a pinch of nostalgia with her favourite crunchy jar.

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. A well-prepped baking tray is the foundation of good cookies — I’ve learned that from many a sticky-fingered morning in my mum’s kitchen.
  2. In a large bowl, whisk together the melted butter with the granulated and brown sugars until smooth and glossy, about 2-3 minutes. This step sets the stage for your cookies’ tender crumb.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. I always let my eggs come to room temperature first — it helps everything blend more harmoniously, a little trick my mum shared when I was ten and still mastering the whisk.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures no lumps sneak into your batter, just like the smoothness of a well-tended kitchen.
  5. Gradually fold the dry ingredients into the wet mixture until just combined — resist the urge to overmix or you’ll end up with tougher cookies, a lesson learned after one too many chewy batches in my early baking days.
  6. Gently fold in the chocolate chips, if using. These add delightful pockets of melted chocolate, making these cookies even more indulgent.
  7. In a small bowl, warm the peanut butter slightly to make it more pliable — a quick 15 seconds in the microwave usually does the trick. Dollop spoonfuls of peanut butter onto the brownie batter and use a butter knife or skewer to swirl it through the dough in a marbled pattern. Don’t over-swirl; you want distinct ribbons of peanut butter and chocolate.
  8. Using a tablespoon or cookie scoop, drop mounds of the swirled dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake for 10-12 minutes, until the edges are set and the centers look slightly soft but not wet. The smell at this point is divine — one of those moments I find myself sneaking a quick taste of warm dough (don’t tell Mum!).
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool, giving you that perfect chewy yet tender bite.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://deliciouslovers.com/peanut-butter-brownie-swirl-cookies/