Description
These Peanut Butter Brownie Swirl Cookies combine the rich, creamy flavor of peanut butter with a decadent swirl of brownie dough for a delightful treat. Perfectly soft with a marbled chocolate-peanut butter effect, these cookies are easy to bake and sure to satisfy any sweet tooth.
Ingredients
Scale
Base Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Brownie Swirl Dough
- 1 cup dry brownie mix
- 2 tablespoons water
Optional Topping
- 1/4 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream the Wet Ingredients: In a large bowl, use a mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until the batter is smooth and fully combined, ensuring even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning. Gradually add these dry ingredients into the wet mixture, stirring just until combined to avoid overworking the dough.
- Prepare the Brownie Dough: Divide the dough into two equal parts. Into one half, mix the dry brownie mix and water until fully incorporated, creating a rich brownie-flavored dough.
- Create the Swirl: Gently fold the peanut butter dough and the brownie dough together a few times to achieve a marbled effect, being careful not to overmix so that distinct swirls remain visible.
- Scoop and Bake: Using a tablespoon, scoop portions of the swirled dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press mini chocolate chips on top of each cookie. Bake in the preheated oven for 10-12 minutes until the edges are set and the centers are slightly soft for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- Do not overmix the dough after combining brownie and peanut butter doughs, to maintain visible swirl patterns.
- Optional mini chocolate chips add extra chocolate flavor and texture but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls before baking to enjoy fresh cookies anytime; bake directly from frozen adding an extra minute or two to baking time.
