Before we dive into gooey bites of chocolate and peanut butter bliss, let me just take a second to say THANK YOU for being here. Whether you’re a longtime reader or just stumbled in searching for a cookie that’s part brownie, part peanut butter dream — I’m so glad you found this sweet little corner of the internet. You’re in for a treat today (literally)!
Because ohhh my goodness — these Peanut Butter Brownie Swirl Cookies are next-level. Imagine a soft, chewy cookie that perfectly marries rich chocolatey brownie with creamy, nutty peanut butter. Like two desserts fell in love and made the most delicious cookie baby. I’m obsessed, and I can’t wait for you to be, too.
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Why You’ll Love These Cookies
These cookies are the best kind of mashup — indulgent, nostalgic, and so much fun to make. They’re everything we love about brownies and peanut butter cookies, twisted (literally!) into one beautiful bite.
Here’s why you’ll fall hard for these:
- Two flavors in one – brownie + peanut butter = dessert harmony.
- Soft, fudgy, and chewy with slightly crisp edges.
- Visually stunning swirl pattern (you’ll feel like a cookie artist!).
- Make-ahead friendly – the dough holds well in the fridge or freezer.
- Crowd-pleasing – perfect for bake sales, parties, or just because.
So… what do they taste like?
Imagine the best corner brownie — dense, rich, and chewy — swirled with the salty-sweet creaminess of a classic peanut butter cookie. Each bite gives you a little surprise: a patch of pure chocolate, a peanut buttery swoosh, or that magical combo of both. Basically? They’re anything but boring!!
Benefits of This Recipe
Besides being wildly delicious:
- Freezer-friendly: Make ahead, freeze, bake whenever the craving hits.
- Kid-approved: Swirls are FUN to make, and little hands love helping.
- Customizable: Add chocolate chips, chopped nuts, or sea salt flakes on top!
- No stand mixer needed: A couple of bowls and a spatula will do the trick.
Ingredients You’ll Need
For the brownie dough:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup all-purpose flour
For the peanut butter dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
Tools You’ll Need
- Mixing bowls (2 medium-sized)
- Rubber spatula or wooden spoon
- Whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Wire cooling rack
Optional Add-Ins & Substitutions
Want to get fancy? Try these:
- Add 1/3 cup mini chocolate chips to either dough
- Sprinkle with flaky sea salt before baking
- Sub almond butter for peanut butter for a twist
- Make them gluten-free with a 1:1 GF flour blend
How to Make Peanut Butter Brownie Swirl Cookies
Step 1: Make the brownie dough
In a medium bowl, whisk together the melted butter and sugar. Add the egg and vanilla, mix well. Stir in cocoa powder, baking powder, salt, and flour. Set aside.
Step 2: Make the peanut butter dough
In a separate bowl, cream together butter, peanut butter, and both sugars until smooth. Add egg and vanilla, then mix in baking soda, salt, and flour until fully combined.
Step 3: Swirl time!
Take about a tablespoon of each dough and gently press them together, rolling into a ball. Give it a little twist for that swirled look — don’t overmix!
Step 4: Bake
Place cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers are just slightly soft.
Step 5: Cool
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or eat one warm. I won’t tell. 😉
What to Serve with These Cookies
- A tall glass of cold milk
- Hot coffee or cold brew
- Vanilla ice cream (make cookie sandwiches!)
- Warm them up and drizzle with chocolate syrup… I mean, why not?
Tips for the Best Swirl Cookies
- Don’t over-swirl the doughs — gentle is the key to those pretty marbled patterns.
- Use a cookie scoop for even portioning.
- Chill dough balls for 10 minutes before baking if your kitchen is warm.
- Slightly underbake for extra fudgy centers — trust me on this.
Storage Instructions
Room temp: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.
To bake from frozen: Add 1–2 minutes to bake time (no thawing needed!).
Frequently Asked Questions
Can I use natural peanut butter?
You can, but the texture might be slightly drier. Stick with creamy, no-stir PB for best results.
Can I double the recipe?
Absolutely! These are perfect for sharing (or hoarding… no judgment).
Can I use boxed brownie mix?
You can, but homemade brownie dough is thicker and works better for swirling. Totally your call!
Final Thoughts
These Peanut Butter Brownie Swirl Cookies are more than just cookies — they’re a mashup of comfort, creativity, and pure chocolate-peanut butter magic. Whether you make them for a party, a lunchbox treat, or a cozy night in with a movie, I promise they’ll be remembered (and requested again and again!).
If you try them, I’d love to hear what you think. Leave a review, tag me in your cookie photos on Pinterest, and don’t forget to subscribe for more sweet surprises!
More Recipes to Love
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Nutritional Information (approx. per cookie)
- Calories: 210
- Fat: 11g
- Carbs: 24g
- Sugar: 15g
- Protein: 3g
💬 Have a swirl success story or a creative twist on this recipe? Share it in the comments or tag me on Pinterest. I love seeing your kitchen creations!