Peanut Butter Brownie Swirl Cookies are a perfect mix of two all-time favorites in one bite! You get the rich, fudgy texture of a brownie paired with the creamy, nutty flavor of peanut butter, swirled together in a soft and chewy cookie. These cookies are a little bit gooey, a little bit dense, and totally satisfying.
I love making this recipe when I want something that’s a bit different but still comforting. The swirl pattern is fun to make, and no two cookies look exactly the same. Plus, the combination of peanut butter and chocolate is a classic that never gets old. I always find myself sneaking extra dough before baking – it’s just too good to resist!
These cookies are great on their own or served with a cold glass of milk. I like to bake them for friends and family because they bring so many smiles and can turn any day into a little treat day. If you’re looking for a snack that hits both the peanut butter craving and the brownie craving, this recipe will not disappoint.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter gives these cookies that smooth, rich nutty flavor. If you prefer, natural or unsweetened peanut butter works too, but it may change the sweetness slightly.
Cocoa Powder: Unsweetened cocoa adds that deep chocolate flavor. Dutch-processed cocoa works well if you have it, but regular cocoa powder is fine too.
Butter: Use softened unsalted butter for creaminess and structure. Salted butter is okay—just reduce added salt slightly.
Sugars: Brown sugar gives moisture and chewiness to the brownie dough, while granulated sugar in the peanut butter dough helps it crisp a little on the edges. This balance creates great texture.
Chocolate Chips: Semi-sweet chocolate chips or chopped chocolate add melty, gooey pockets in the swirl. Feel free to experiment with dark or milk chocolate depending on your sweetness preference.
How Do I Get a Clear, Beautiful Swirl Without Overmixing?
The swirl is what makes these cookies special, but it can be tricky to get nice and distinct without blending the doughs too much. Here’s what I do:
- Scoop equal portions of each dough side by side.
- Press them gently together to form one ball, but don’t fully combine.
- Use a spoon or butter knife to gently swirl the two doughs once or twice—just enough to create a marbled effect.
- Avoid over-stirring or mixing too much or the flavors will blend and lose the contrast.
This light swirling will give you those pretty patterns and keep the peanut butter and chocolate flavors distinct in every bite.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two to keep the peanut butter and brownie doughs separate before swirling.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth, but a strong spoon works too.
- Measuring cups and spoons – for accuracy with ingredients, especially baking soda and powder.
- Baking sheets – use rimmed ones lined with parchment paper to prevent sticking and easy cleanup.
- Spoon or small spatula – perfect for gently swirling the two doughs together without overmixing.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap peanut butter with almond or cashew butter for a different nutty twist and creamier texture.
- Add chopped peanuts or walnuts to the peanut butter dough for extra crunch and nut flavor.
- Mix mini chocolate chips or white chocolate chips into the brownie dough for bursts of sweetness.
- Sprinkle a pinch of sea salt on top before baking to balance the sweetness and enhance flavors.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
For the Peanut Butter Dough:
- 1 cup creamy peanut butter (unsweetened or sweetened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Brownie Dough:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg (additional)
- 1 teaspoon vanilla extract (additional)
- 1¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt (additional)
For Swirling and Topping:
- 1 cup semi-sweet chocolate chips or chopped chocolate
How Much Time Will You Need?
Prepare yourself for about 20 minutes of hands-on work mixing and swirling the doughs, plus 10-12 minutes baking time for the cookies. Add an extra 5 minutes to cool the cookies on the baking sheet before moving them. Altogether, about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Peanut Butter Dough:
In a medium bowl, combine peanut butter, granulated sugar, 1 egg, vanilla extract, baking soda, and salt. Stir until the mixture is smooth and well combined. This will be your peanut butter dough.
2. Make the Brownie Dough:
In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the second egg and vanilla extract and mix well. In a separate small bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined. This is your brownie dough.
3. Combine and Swirl the Doughs:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out equal-sized portions (around 1 tablespoon each) of the peanut butter dough and the brownie dough. Place them side by side and press gently together. With a spoon or butter knife, swirl the two doughs just enough to create a marbled effect without fully mixing—this keeps the swirl pattern distinct.
4. Shape the Cookies:
Arrange the swirled dough balls on your prepared baking sheet, spacing them about 2 inches apart. Press a few chocolate chips or chunks onto the top of each cookie, gently swirling them into the surface for extra melty chocolate goodness.
5. Bake:
Bake in the preheated oven for 10-12 minutes until the edges set but the centers remain soft. Peanut butter dough may puff slightly, and brownie dough will come out rich and fudgy.
6. Cool and Serve:
Remove from oven and let cookies rest on the baking sheet for 5 minutes so they can firm up a bit while remaining soft inside. Then transfer to a wire rack to cool completely.
7. Enjoy Your Cookies:
These cookies taste best fresh with a cold glass of milk or your favorite drink. Store any leftovers in an airtight container for up to 3 days to keep their fudgy, chewy texture.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter works well but may make the dough a bit less sweet and slightly looser. You might want to chill the dough a bit before shaping to make handling easier.
Can I Freeze the Cookie Dough?
Absolutely! Scoop and swirl the dough balls, then freeze them on a baking sheet until solid. Transfer to a freezer bag and bake directly from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months.
What Can I Substitute for Semi-Sweet Chocolate Chips?
You can use milk chocolate, dark chocolate, or white chocolate chips depending on your preference. Chopped chocolate bars also work great for bigger melty pockets.
