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Peanut Butter Brownie Swirl Cookies

Delicious cookies combining peanut butter and brownie dough for a rich, sweet treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Dough
  • 0.5 cup ½ cup creamy peanut butter
  • 0.25 cup ¼ cup butter, softened Ensure butter is at room temperature.
  • 0.5 cup ½ cup brown sugar
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup all-purpose flour
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.25 teaspoon ¼ teaspoon salt
For the Brownie Dough
  • 0.5 cup ½ cup butter, melted
  • 1 cup 1 cup white sugar
  • 0.33 cup ⅓ cup cocoa powder
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.75 cup ¾ cup all-purpose flour
  • 0.25 teaspoon ¼ teaspoon baking powder
  • 0.25 teaspoon ¼ teaspoon salt
  • 0.5 cup ½ cup chocolate chips

Method
 

Preparation of Peanut Butter Dough
  1. In a mixing bowl, combine ½ cup of creamy peanut butter, ¼ cup of softened butter, and ½ cup of brown sugar. Mix until creamy.
  2. Add 1 large egg and 1 teaspoon of vanilla extract, and mix well.
  3. Gradually stir in 1 cup of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well combined.
Preparation of Brownie Dough
  1. In another bowl, mix ½ cup of melted butter with 1 cup of white sugar until smooth.
  2. Add in ⅓ cup of cocoa powder, 1 large egg, and 1 teaspoon of vanilla extract, blending well.
  3. Gently fold in ¾ cup of all-purpose flour, ¼ teaspoon of baking powder, and ¼ teaspoon of salt.
  4. Finally, mix in ½ cup of chocolate chips.
Forming and Baking Cookies
  1. Preheat your oven to 350°F (175°C).
  2. On a baking sheet, drop spoonfuls of both the peanut butter dough and brownie dough next to each other.
  3. Use a skewer or a knife to swirl the doughs together gently for a marbled effect.
  4. Bake in the preheated oven for about 10-12 minutes, or until the edges are firm but the centers remain soft.
  5. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months, separating layers with parchment paper to prevent sticking. Room temperature ingredients result in a smoother dough.