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–+ servings

Peanut Butter Brownie Cookies

Indulge in rich, fudgy Peanut Butter Brownie Swirl Cookies. Easy to make and perfect for any occasion. Combine chocolate and peanut butter for a heavenly treat.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 37 minutes
Servings: 12 cookies
Calories: 150kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Baking sheet
  • Parchment paper

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the egg and vanilla extract; whisk until smooth, then stir in cocoa powder, flour, salt, and baking powder.
  • In a separate bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth, then gradually mix in flour, baking soda, and salt until a soft dough forms.
  • Scoop a tablespoon of the peanut butter dough and a tablespoon of the brownie batter, gently swirl them together, and form into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until edges are set and centers are slightly soft.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free option, substitute butter with coconut oil or margarine. For gluten-free, use a gluten-free flour blend.
Add a sprinkle of sea salt on top before baking to enhance flavors.
These cookies can be stored in an airtight container for up to 5 days or refrigerated for 2 weeks. Freeze for long-term storage.
To keep cookies soft, place a piece of bread in the container with them.
Experiment with mix-ins like chocolate chips or nuts for added texture.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Calcium: 2mg | Iron: 6mg
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