Description
These Peanut Butter Brownie Swirl Cookies combine creamy peanut butter cookie dough with rich brownie dough for a marbled, chocolatey treat!
Ingredients
Scale
- For the Peanut Butter Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- For the Brownie Dough:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Set aside.
- For the brownie dough, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Stir in the egg and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips.
- Take small portions of each dough and gently press them together, twisting slightly to create a marbled effect. Roll into balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze baked cookies for up to 3 months. To freeze dough, roll into balls and freeze on a baking sheet before transferring to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Carbohydrates: 26g
- Protein: 3g
Keywords: Peanut Butter Cookies, Brownie Swirl Cookies, Chocolate Cookies