Advertisements

Peanut Butter Brownie Swirl Cookies: A Decadent Mashup of Two Favorites

Advertisements

The Best of Both Worlds in One Delicious Cookie

Peanut Butter Brownie Swirl Cookies are a dream come true for anyone who loves both brownies and peanut butter cookies. This recipe features two distinct doughs – a rich, fudgy brownie batter and a creamy, peanut butter cookie dough – swirled together to create a beautiful marbled effect and a delightful combination of flavors and textures. Each bite offers a mix of chocolatey goodness, peanut butter richness, and a satisfying chewiness. They’re perfect for satisfying your sweet cravings, sharing with friends and family, or bringing to a party or potluck.

Advertisements

A Recipe That’s Sure to Impress

I first made these Peanut Butter Brownie Swirl Cookies when I was looking for a unique and delicious cookie recipe to bring to a bake sale. I wanted something that would stand out from the usual chocolate chip cookies and brownies. The combination of peanut butter and chocolate is always a winner, and the swirled effect made these cookies look extra special. They were a huge hit at the bake sale, and I had several people ask me for the recipe. Since then, these cookies have become one of my go-to desserts for any occasion. They’re always a crowd-pleaser, and they’re surprisingly easy to make, even though they look like they took a lot of effort. I love that they’re a fun and creative twist on classic flavors.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these cookies lies in the careful balance of ingredients for both the brownie and peanut butter doughs. Here’s what you’ll need:

For the Peanut Butter Dough:

  • Creamy Peanut Butter (1/2 cup): The star of the peanut butter dough, providing a rich, nutty flavor and creamy texture.
    • Tip: Use a smooth, creamy peanut butter for the best results. Natural peanut butter can be used, but you may need to adjust the consistency of the dough.
  • Butter (1/4 cup, softened): Adds richness, tenderness, and flavor to the dough.
    • Tip: Make sure the butter is softened to room temperature for easy creaming.
  • Brown Sugar (1/2 cup, packed): Provides sweetness and a hint of molasses flavor that complements the peanut butter.
  • Egg (1): Binds the ingredients together and adds richness.
  • Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
  • All-Purpose Flour (1 cup): The main structural component of the peanut butter dough.
  • Baking Soda (1/2 teaspoon): The leavening agent that helps the cookies rise slightly and creates a soft texture.
  • Salt (1/4 teaspoon): Balances the sweetness and enhances the other flavors.

For the Brownie Dough:

  • Butter (1/2 cup, melted): Provides richness, moisture, and flavor to the brownie batter.
  • White Sugar (1 cup): Sweetens the brownie batter.
  • Cocoa Powder (1/3 cup): Adds a rich, chocolatey flavor to the brownie batter.
    • Tip: Use unsweetened cocoa powder for the best results.
  • Egg (1): Binds the ingredients together and adds richness.
  • Vanilla Extract (1 teaspoon): Enhances the chocolate flavor.
  • All-Purpose Flour (3/4 cup): The main structural component of the brownie batter.
  • Baking Powder (1/4 teaspoon): The leavening agent for a slightly fudgier texture.
  • Salt (1/4 teaspoon): Balances the sweetness and enhances the chocolate flavor.
  • Chocolate Chips (1/2 cup): Add an extra burst of chocolate flavor and a melty texture.
    • Tip: You can use semi-sweet, dark, or milk chocolate chips, depending on your preference.

Essential Equipment: Tools for Cookie Baking Success

  • Mixing Bowls (various sizes): For preparing the peanut butter dough, the brownie batter, and for chilling the doughs.
  • Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the doughs.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Rubber Spatula: For folding in ingredients and scraping down the sides of the bowls.
  • Baking Sheets: You’ll need at least two large baking sheets.
  • Parchment Paper: Lining the baking sheets prevents sticking and makes cleanup easier.
  • Cookie Scoop (Optional): A cookie scoop helps create uniformly sized cookies.
  • Toothpick or Skewer: For swirling the two doughs together.

The Recipe: A Step-by-Step Guide to Peanut Butter Brownie Swirl Cookies

Ingredients with Measurements

For the Peanut Butter Dough:

  • ½ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Brownie Dough:

  • ½ cup butter, melted
  • 1 cup white sugar
  • ⅓ cup cocoa powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips

Detailed Instructions

1. Make the Peanut Butter Dough: A Creamy, Nutty Base

  1. Cream Butter and Sugar: In a medium bowl, beat together the creamy peanut butter, softened butter, and packed brown sugar with an electric mixer (handheld or stand mixer) until the mixture is light and fluffy, about 2-3 minutes.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a rubber spatula until just combined. Be careful not to overmix.
  5. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps prevent the cookies from spreading too much during baking.

2. Make the Brownie Dough: A Rich and Fudgy Counterpart

  1. Combine Melted Butter and Sugar: In a separate medium bowl, whisk together the melted butter and white sugar until well combined.
  2. Add Cocoa Powder: Beat in the cocoa powder until the mixture is smooth and there are no lumps.
  3. Incorporate Egg and Vanilla: Add the egg and vanilla extract and whisk until well combined.
  4. Add Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients along with the chocolate chips, mixing until no dry streaks remain. Be careful not to overmix.
    • Tip: The brownie batter will be thicker than the peanut butter dough.
  5. Chill Dough: Cover the bowl of brownie batter with plastic wrap and refrigerate for at least 30 minutes.

3. Assemble the Cookies: Creating the Marbled Effect

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Line Baking Sheets: Line two baking sheets with parchment paper.
  3. Scoop Dough: Once both doughs are chilled, scoop out portions of each dough, using about 1-2 tablespoons of each.
    • Tip: You can use a cookie scoop for uniform size, or simply use a spoon.
  4. Place Side by Side: Place a scoop of peanut butter dough and a scoop of brownie dough side by side on the prepared baking sheet.
  5. Swirl Together: Use a toothpick or a skewer to gently swirl the two doughs together, creating a marbled effect. Don’t over-swirl, or the colors will become muddy.
    • Tip: You can also slightly roll the two dough balls together before placing on the baking sheet.
  6. Space Apart: Repeat with the remaining dough, leaving about 2 inches between each cookie to allow for spreading.

4. Bake to Perfection: Achieving a Chewy and Fudgy Texture

  1. Bake: Bake in the preheated oven for 9-11 minutes.
  2. Check for Doneness: The cookies are done when the tops are lightly crackly and the edges are just set. The centers will still be quite soft.
    • Tip: Don’t overbake, or the cookies will be dry.

5. Cool and Enjoy: Savoring the Flavor Fusion

  1. Cool on Baking Sheet: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This allows them to firm up slightly.
  2. Cool Completely: Transfer the cookies to a wire rack to cool completely.
  3. Serve: Enjoy your Peanut Butter Brownie Swirl Cookies!
Advertisements

Troubleshooting Common Problems: Tips for Success

  • Cookies Too Flat:
    • Problem: The cookies spread too much during baking.
    • Solutions: Make sure to chill both doughs for at least 30 minutes.
  • Cookies Too Dry:
    • Problem: The cookies are dry and crumbly.
    • Solutions: Don’t overbake the cookies. They should still be soft in the center when you take them out of the oven.
  • Doughs Difficult to Swirl:
    • Problem: The two doughs are difficult to swirl together.
    • Solutions: Make sure both doughs are chilled but still pliable.

Tips and Variations: Customize Your Swirl Cookies

  • Add Nuts: Incorporate ½ cup of chopped peanuts, walnuts, or pecans into the peanut butter dough for added texture and flavor.
  • Different Chocolate: Use milk chocolate chips, white chocolate chips, or a combination of different types of chocolate in the brownie batter.
  • Peanut Butter Cups: Chop up mini peanut butter cups and add them to the peanut butter dough.
  • Espresso Powder: Add 1 teaspoon of espresso powder to the brownie batter to enhance the chocolate flavor.
  • Sea Salt: Sprinkle a pinch of flaky sea salt on top of the cookies before baking for a sweet and salty contrast.
  • Make them Bars: Press half of the peanut butter dough into the bottom of a greased 9×13 inch baking pan. Spread the brownie batter over the top, then dollop and swirl in the remaining peanut butter dough. Bake for 25-30 minutes, or until set.

Serving Suggestions: A Versatile Treat for Any Occasion

  • Dessert: Serve these cookies on their own or with a scoop of vanilla ice cream for an extra indulgent dessert.
  • Afternoon Snack: Enjoy with a glass of milk or a cup of coffee for a delightful afternoon treat.
  • Parties: A guaranteed crowd-pleaser at any party or gathering.
  • Bake Sales: These cookies are sure to be a popular item at any bake sale.
  • Gifts: Package them in a decorative tin or box for a thoughtful homemade gift.

Pairing Recommendations: Drinks and Complements

  • Drinks:
    • Milk: A cold glass of milk is a classic pairing for cookies.
    • Coffee: The bitterness of coffee balances the sweetness of the cookies.
    • Hot Chocolate: A perfect pairing for a cozy winter treat.
  • Sides:
    • Ice Cream: Vanilla, chocolate, or peanut butter ice cream are all delicious choices.
    • Whipped Cream: A dollop of whipped cream adds a touch of lightness.
    • Fresh Fruit: A side of fresh berries provides a refreshing contrast.

Nutritional Information: A Sweet Indulgence

Per serving (1 cookie, approximate, will vary based on size and specific ingredients): Calories: 200-250, Fat: 10-14g, Carbohydrates: 25-30g, Protein: 3-5g. (Note: This is an approximation and may vary based on the specific ingredients used).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Brownie Swirl Cookies: A Decadent Mashup of Two Favorites


  • Author: Jessica

Description

Learn how to make Peanut Butter Brownie Swirl Cookies! This recipe combines fudgy brownie batter and creamy peanut butter cookie dough for a truly irresistible treat.


Ingredients

Scale

For the Peanut Butter Dough:

  • ½ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Brownie Dough:

  • ½ cup butter, melted
  • 1 cup white sugar
  • ⅓ cup cocoa powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips

Instructions

1. Make the Peanut Butter Dough: A Creamy, Nutty Base

  1. Cream Butter and Sugar: In a medium bowl, beat together the creamy peanut butter, softened butter, and packed brown sugar with an electric mixer (handheld or stand mixer) until the mixture is light and fluffy, about 2-3 minutes.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a rubber spatula until just combined. Be careful not to overmix.
  5. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps prevent the cookies from spreading too much during baking.

2. Make the Brownie Dough: A Rich and Fudgy Counterpart

  1. Combine Melted Butter and Sugar: In a separate medium bowl, whisk together the melted butter and white sugar until well combined.
  2. Add Cocoa Powder: Beat in the cocoa powder until the mixture is smooth and there are no lumps.
  3. Incorporate Egg and Vanilla: Add the egg and vanilla extract and whisk until well combined.
  4. Add Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients along with the chocolate chips, mixing until no dry streaks remain. Be careful not to overmix.
    • Tip: The brownie batter will be thicker than the peanut butter dough.
  5. Chill Dough: Cover the bowl of brownie batter with plastic wrap and refrigerate for at least 30 minutes.

3. Assemble the Cookies: Creating the Marbled Effect

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Line Baking Sheets: Line two baking sheets with parchment paper.
  3. Scoop Dough: Once both doughs are chilled, scoop out portions of each dough, using about 1-2 tablespoons of each.
    • Tip: You can use a cookie scoop for uniform size, or simply use a spoon.
  4. Place Side by Side: Place a scoop of peanut butter dough and a scoop of brownie dough side by side on the prepared baking sheet.
  5. Swirl Together: Use a toothpick or a skewer to gently swirl the two doughs together, creating a marbled effect. Don’t over-swirl, or the colors will become muddy.
    • Tip: You can also slightly roll the two dough balls together before placing on the baking sheet.
  6. Space Apart: Repeat with the remaining dough, leaving about 2 inches between each cookie to allow for spreading.

4. Bake to Perfection: Achieving a Chewy and Fudgy Texture

  1. Bake: Bake in the preheated oven for 9-11 minutes.
  2. Check for Doneness: The cookies are done when the tops are lightly crackly and the edges are just set. The centers will still be quite soft.
    • Tip: Don’t overbake, or the cookies will be dry.

5. Cool and Enjoy: Savoring the Flavor Fusion

  1. Cool on Baking Sheet: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This allows them to firm up slightly.
  2. Cool Completely: Transfer the cookies to a wire rack to cool completely.
  3. Serve: Enjoy your Peanut Butter Brownie Swirl Cookies!

Your Peanut Butter Brownie Swirl Cookie Questions Answered

  • Q: Can I make these cookies ahead of time?
    • A: Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature. You can also make the doughs ahead of time.
  • Q: How do I store leftover cookies?
    • A: Store leftover cookies in an airtight container at room temperature for up to 5 days.
  • Q: Can I freeze these cookies?
    • A: Yes, you can freeze the baked cookies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving. You can also freeze the cookie dough.
  • Q: Can I use a different type of nut butter?
    • A: Absolutely! Almond butter, cashew butter, or sunflower seed butter would all be delicious substitutes for the peanut butter.
  • Q: Can I use a different type of chocolate chip?
    • A: Yes, you can use milk chocolate chips, white chocolate chips, or a combination of different types.
  • Q: What if I don’t have an electric mixer?
    • A: You can mix the doughs by hand, but it will require more effort. Make sure the butter is very soft for the peanut butter dough.
  • Q: Can I add other mix-ins to the doughs?
    • A: Yes, feel free to add chopped nuts, toffee bits, or other candies to either the peanut butter or brownie dough.
  • Q: Can I make these cookies gluten-free?
    • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.
  • Q: Can I make these cookies vegan?
    • A: You would need to use vegan substitutes for butter and egg. There are many vegan butter and egg substitutes available on the market. The results may vary in texture and flavor.
  • Q: How do I prevent the cookies from spreading too much?
  • A: Make sure to chill both doughs for at least 30 minutes before baking.
  • Q: Can I double this recipe?
  • A: Yes, the recipe can easily be doubled.

Leave a Comment

Recipe rating

Advertisements