Peanut Butter Brownie Swirl Cookies are a delightful treat that bring together the best of two worlds: rich, fudgy brownie goodness and creamy, nutty peanut butter. These cookies have a beautiful swirl pattern that not only looks fun but also blends the flavors perfectly in every bite. The chewy texture of the brownie combined with the smooth peanut butter makes these cookies truly special.
I love making these cookies when I want something a little different from the usual chocolate chip. They’re a hit every time I bring them to a gathering, and honestly, I always find myself sneaking a few while they’re still warm. One tip I’ve learned is to be gentle when swirling the peanut butter and brownie batter together so you get those pretty marbled patterns without mixing everything completely.
These cookies are perfect with a glass of cold milk or a cup of coffee. I like to pack them up for lunch or share them with friends because they’re so easy to enjoy anywhere. If you’re a fan of both peanut butter and chocolate, I think you’ll find these cookies hard to resist—they have that perfect balance of sweet and nutty that just feels like a cozy hug in cookie form.
Key Ingredients & Substitutions
Creamy Peanut Butter: This gives the cookies a smooth, rich nutty flavor. You can swap it with natural peanut butter if you prefer less sugar, but the texture might be a little drier. For a change, try almond or cashew butter.
Cocoa Powder: Unsweetened cocoa delivers the deep chocolate taste. Dutch-processed cocoa works too and gives a milder, less acidic flavor. Avoid using hot cocoa mix as it has added sugar and dairy.
Sugars (Granulated and Brown): Granulated sugar adds sweetness while brown sugar keeps the cookies chewy and moist. Light brown sugar is fine, and you can try coconut sugar as a natural substitute but expect a slightly different taste and texture.
Flour and Leavening: All-purpose flour is the best for structure. Baking soda and baking powder help cookies rise and get light. If gluten-free, try a 1:1 gluten-free flour blend with xanthan gum.
Butter: Melted unsalted butter enriches the brownie part with flavor and softness. You could use melted coconut oil as a dairy-free option, but the taste changes a bit.
How Do You Create the Perfect Swirl Pattern Without Overmixing?
Swirling two doughs can be tricky if you mix too much—everything can blend into one color and lose the marbled look. Here’s how I do it:
- Use equal amounts of peanut butter and brownie dough for each cookie.
- Place them side by side gently on the baking sheet without pressing them flat.
- Take a butter knife or toothpick and slowly twist through the two doughs, making swirled patterns. Stop as soon as you see good marbling.
- Don’t over-stir—you want to keep the two flavors distinct.
- If you like, add a little extra peanut butter or chocolate spread on top and swirl lightly for more visual appeal.
These steps help keep your cookies looking as good as they taste, with both rich peanut butter and chocolate shining through.
Equipment You’ll Need
- Baking sheets – flat and sturdy ones help the cookies bake evenly without warping.
- Parchment paper or silicone baking mats – keep cookies from sticking and make cleanup easier.
- Mixing bowls – two medium bowls are helpful to mix the peanut butter and brownie doughs separately.
- Spoons or spatulas – for mixing and folding — a silicone spatula is great for scraping the bowl clean.
- Measuring cups and spoons – accurate measuring ensures the right cookie texture.
- Toothpick or butter knife – perfect for creating the beautiful swirl effect without overmixing.
Flavor Variations & Add-Ins
- Swap creamy peanut butter for chunky peanut butter to add a little crunch in each bite.
- Add chopped peanuts or walnuts into the peanut butter dough for extra texture.
- Mix mini chocolate chips into the brownie batter to increase chocolate melty goodness.
- Try using almond or cashew butter for a different nut flavor, which pairs well with chocolate too.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
Peanut Butter Dough:
- 1 cup (230g) creamy peanut butter
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Brownie Dough:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon baking powder
Optional Topping:
- Extra peanut butter or chocolate spread, for swirling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add a few minutes to cool the cookies after baking, making the total time about 30 minutes from start to finish. Perfect for a quick, delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Make the Peanut Butter Dough:
In a medium bowl, mix together the creamy peanut butter, granulated sugar, egg, and 1 teaspoon vanilla extract until smooth. Stir in the flour, baking soda, and salt until everything is combined well. Set this dough aside.
3. Make the Brownie Dough:
In another bowl, whisk together the melted butter and brown sugar until smooth. Beat in the egg and the additional teaspoon of vanilla extract. Add the cocoa powder, flour, and baking powder, and mix until you have a thick chocolate batter.
4. Form and Swirl Your Cookies:
Scoop out roughly equal portions of peanut butter dough and brownie batter. Place these side by side and gently fold or swirl them together to create a marbled effect. Put each swirled dough ball onto the prepared baking sheet, leaving enough room between each cookie to spread.
5. Add Optional Swirl Topping:
If you like, use the back of a spoon or a toothpick to add a small swirl of extra peanut butter or chocolate spread on top of each cookie. This adds a lovely design and extra flavor.
6. Bake Your Cookies:
Bake in the oven for 10-12 minutes. The edges should be set, but the centers slightly soft – this keeps your cookies chewy and moist. Be careful not to overbake.
7. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature, maybe with a glass of milk or a cup of coffee!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can! Just make sure to stir it well before measuring since natural peanut butter separates. The texture might be a bit less smooth, but the flavor will still be delicious.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare both doughs and store them separately in airtight containers in the fridge for up to 2 days. Let them soften a bit at room temperature before scooping and swirling.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To enjoy, thaw frozen cookies at room temperature or warm briefly in the microwave.
Can I Add Nuts or Chocolate Chips?
Definitely! Adding chopped peanuts or walnuts to the peanut butter dough or mini chocolate chips to the brownie batter adds great texture and flavor. Just fold them in before swirling the doughs together.