Peanut Butter Brownie Swirl Cookies

You know those recipes you make once and immediately know they’re going to be “that one”? The one people ask for at every party, the one your friends text you about a week later like, “Hey, can you make those again?” Yeah. That’s these cookies.

I made them the first time on a Sunday afternoon when I couldn’t decide between peanut butter cookies or brownies. I figured I’d just make both and see what happens — and honestly, that kind of chaotic decision ended up being one of my best baking ideas ever. These are rich, soft, and chewy with a little crackle on top, and every bite tastes like a perfect mix of salty peanut butter and dark chocolate. They don’t even need frosting or glaze or anything — they’re just right as they are.

There’s something kind of hypnotic about swirling the doughs together, too. The peanut butter side is smooth and golden, and the brownie one is dark and glossy. You press them together, twist the spoon or knife just enough, and they turn into these little works of art before they even hit the oven. The whole house smells like a bakery while they bake — that warm, chocolatey, nutty smell that basically screams comfort.

And the best part? They stay soft for days (if they last that long). I like keeping a few in a tin on the counter because there’s always someone who happens to “wander” into the kitchen and spot them. They never last long enough to go stale anyway.

Ingredients

Peanut Butter Cookie Dough:

• ½ cup creamy peanut butter (smooth, not natural)
• ¼ cup unsalted butter, softened
• ½ cup packed light brown sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt

Brownie Dough:

• ½ cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder (Dutch-process preferred)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• ¾ cup all-purpose flour
• ¼ tsp baking powder
• ¼ tsp fine sea salt
• ½ cup semi-sweet chocolate chips

Instructions

1. Make the Peanut Butter Dough:
   Beat peanut butter, softened butter, and brown sugar together until light and creamy. Add the egg and vanilla — mix until smooth. In another bowl, whisk the flour, baking soda, and salt. Gradually add that to the wet mix, just until combined. Don’t overmix. Cover and stick it in the fridge.
2. Make the Brownie Dough:
   In a larger bowl, whisk the melted butter and sugar until smooth.
   Add the cocoa powder and stir until it’s dark and thick. Mix in the egg and vanilla until shiny. Fold in the flour, baking powder, salt, and chocolate chips. Don’t overwork it just enough to bring it together. Cover and refrigerate this one too.
3. Chill Both Doughs:
   Let them firm up for about 30 minutes. It makes them easier to scoop and helps keep that swirl nice and clean.
4. Assemble the Cookies:
   Line your baking sheets with parchment paper. Scoop about a tablespoon of each dough and place them side by side on the sheet, touching but not mixed yet.
5. Swirl:
   Use a toothpick, skewer, or the tip of a knife to gently swirl the two doughs together — just a few figure-eights. Don’t go crazy or they’ll just blend into one uniform color.
6. Bake:
   Pop them in at 350°F (175°C) for 9–11 minutes. The edges should be set and the tops crackly, but the centers should still look a little soft — that’s what makes them perfect.
7. Cool:
   Let them rest on the baking sheet for 5–10 minutes before transferring to a wire rack. Try not to eat one right away…. but you probably will.

Prep Time:** 25 minutes
Chill Time:** 30 minutes
Bake Time:** 10 minutes
Total Time:** About 1 hour
Yields:** 20–24 cookies

Recipe FAQs

2. Do they stay soft after baking?
Yes! These cookies stay soft for a few days if you store them in an airtight container. If you like them a little firmer, leave the lid cracked open overnight.

3. Can I freeze the dough?
Absolutely. Roll your dough balls, swirl them, then freeze on a tray. Once solid, toss them in a freezer bag. Bake straight from frozen — just add a couple of minutes to the bake time.

4. What kind of cocoa powder should I use?
If you can, go for Dutch-process. It gives that deep, smooth chocolate flavor that plays beautifully with peanut butter. But if all you’ve got is regular unsweetened cocoa, that works too — they’ll just be a bit lighter.

5. What’s the best part about making these?
Honestly? Watching people bite into them for the first time. They always expect “just another cookie,” and then their eyes widen like — wait… there’s peanut butter AND brownie in here? It’s that little moment of surprise that makes it all worth it.

Peanut Butter Brownie Swirl Cookies

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Peanut Butter Cookie Dough:

• * ½ cup creamy peanut butter (smooth, not natural)

• * ¼ cup unsalted butter, softened

• * ½ cup packed light brown sugar

• * 1 large egg, room temperature

• * 1 tsp pure vanilla extract

• * 1 cup all-purpose flour

• * ½ tsp baking soda

• * ¼ tsp fine sea salt

• Brownie Dough:

• * ½ cup unsalted butter, melted and slightly cooled

• * 1 cup granulated sugar

• * ⅓ cup unsweetened cocoa powder (Dutch-process preferred)

• * 1 large egg, room temperature

• * 1 tsp pure vanilla extract

• * ¾ cup all-purpose flour

• * ¼ tsp baking powder

• * ¼ tsp fine sea salt

• * ½ cup semi-sweet chocolate chips

Directions

• Make the Peanut Butter Dough:
• Beat peanut butter, softened butter, and brown sugar together until light and creamy. Add the egg and vanilla — mix until smooth. In another bowl, whisk the flour, baking soda, and salt. Gradually add that to the wet mix, just until combined. Don’t overmix. Cover and stick it in the fridge.
• Make the Brownie Dough:
• In a larger bowl, whisk the melted butter and sugar until smooth.
• Add the cocoa powder and stir until it’s dark and thick. Mix in the egg and vanilla until shiny. Fold in the flour, baking powder, salt, and chocolate chips. Don’t overwork it just enough to bring it together. Cover and refrigerate this one too.
• Chill Both Doughs:
• Let them firm up for about 30 minutes. It makes them easier to scoop and helps keep that swirl nice and clean.
• Assemble the Cookies:
• Line your baking sheets with parchment paper. Scoop about a tablespoon of each dough and place them side by side on the sheet, touching but not mixed yet.
• Swirl:
• Use a toothpick, skewer, or the tip of a knife to gently swirl the two doughs together — just a few figure-eights. Don’t go crazy or they’ll just blend into one uniform color.
• Bake:
• Pop them in at 350°F (175°C) for 9–11 minutes. The edges should be set and the tops crackly, but the centers should still look a little soft — that’s what makes them perfect.
• Cool:
• Let them rest on the baking sheet for 5–10 minutes before transferring to a wire rack. Try not to eat one right away…. but you probably will.