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Peanut Butter Brownie Swirl Cookies

Peanut Butter Brownie Swirl Cookies That You’ll Crave Daily

These Peanut Butter Brownie Swirl Cookies combine rich flavors with dietary versatility, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Dough
  • ½ cup creamy peanut butter can be substituted with almond butter for nut allergies
  • ¼ cup butter (softened) use dairy-free butter for a dairy-free option
  • ¾ cup brown sugar light or dark brown sugar can be used interchangeably
  • 1 large egg for vegan version, use flax egg or applesauce
  • 1 teaspoon vanilla extract pure extract is preferred
  • 1¼ cups all-purpose flour use a gluten-free blend for a gluten-free option
  • ½ teaspoon baking soda ensure it is fresh for optimal rise
  • ¼ teaspoon salt balances sweetness and enhances overall flavor
For the Brownie Dough
  • ¼ cup butter (melted) stick to dairy-free butter for a dairy-free version
  • ½ cup white sugar substitute coconut sugar for a refined sugar-free option
  • ¼ cup cocoa powder use unsweetened cocoa powder for maximum taste
  • ¼ teaspoon baking powder provides consistency and leavening for brownie texture
  • ½ cup chocolate chips can be substituted with dairy-free chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Cookie Scoop
  • Baking sheet
  • Parchment paper
  • toothpick or skewer

Method
 

Step-by-Step Instructions
  1. Prepare Peanut Butter Dough by beating together peanut butter, softened butter, and brown sugar until light and fluffy.
  2. Incorporate egg and vanilla extract, then mix in dry ingredients until just combined.
  3. Prepare Brownie Dough by whisking melted butter and white sugar until smooth. Then add cocoa powder, egg, and vanilla extract.
  4. Fold in flour, baking powder, and salt, then mix in chocolate chips.
  5. Chill both doughs covered with plastic wrap in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C). Drop portions of both doughs on a baking sheet and swirl together.
  7. Bake for 9-11 minutes until tops are crackly and edges are set. Allow to cool on baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

These cookies can be stored at room temperature for up to one week or refrigerated for two weeks. Freeze for up to three months.

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