Peanut Butter Brownie Swirl Cookies are a delicious treat that brings together the rich, fudgy goodness of brownies with the creamy, nutty flavor of peanut butter. These cookies have a lovely swirl pattern that makes them look as good as they taste, with soft and chewy edges and a slightly gooey center. If you love chocolate and peanut butter together, these are going to be a new favorite.
I really enjoy making these cookies because the swirling of peanut butter and brownie batters feels a bit like a fun kitchen experiment, but the results are always a crowd-pleaser. I like to take my time gently stirring the two batters just enough to get those pretty swirls—this little step makes baking feel extra special to me.
One of my favorite ways to enjoy these cookies is fresh out of the oven while they’re still a bit warm, paired with a cold glass of milk or your favorite cozy drink. They’re perfect for sharing with friends or saving a few for yourself when you need a little pick-me-up. Honestly, every bite feels like a comforting hug in cookie form.
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the salt level better, but if you only have salted butter, reduce added salt slightly. Melted butter helps give the brownie swirl a fudgy texture.
Peanut Butter: Creamy peanut butter creates a smooth, rich flavor and good texture. Natural peanut butter can be used, but it may be a bit thinner, so consider chilling the dough before baking.
Cocoa Powder: Use unsweetened cocoa for a deep chocolate flavor. Dutch-processed cocoa adds richness but may affect rise a bit. Regular baking cocoa works fine too.
Flour: All-purpose flour is great for structure. You can swap with a gluten-free blend if needed, adjusting liquids slightly as gluten-free flours absorb more moisture.
How Do I Get Those Beautiful Swirls Without Overmixing?
The swirl effect looks amazing but can easily become a mud mess if you mix too much. Here are some tips:
- Spoon the brownie and peanut butter doughs side by side on the baking sheet, not mixed together.
- Use a toothpick or skewer to gently drag through the two doughs just 4-5 times—slow and light is key.
- Avoid pressing down; just swirl the top layers to keep distinct patterns.
- If you want sharp, clear swirls, colder dough helps as it holds shape better.
- Practice first with small batches; swirling is fun but takes little patience!
Equipment You’ll Need
- Baking sheet – a flat one helps cookies bake evenly and hold their shape.
- Parchment paper – stops cookies from sticking and makes clean-up easy.
- Mixing bowls – two medium bowls to keep brownie and peanut butter dough separate.
- Whisk or spoon – for mixing the brownie batter smoothly.
- Toothpick or skewer – perfect for creating the pretty swirl pattern without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture.
Flavor Variations & Add-Ins
- Swap creamy peanut butter with almond or cashew butter for a nutty twist that’s just as creamy.
- Add chopped peanuts or peanut butter chips for extra crunch and bursts of peanut flavor.
- Mix in mini chocolate chips or chunks for more gooey chocolate bites in every cookie.
- Try sprinkling sea salt on top before baking to balance sweetness and boost flavor.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
For the Brownie Batter:
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup (40g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
For the Peanut Butter Cookie Batter:
- 1/2 cup (120g) creamy peanut butter
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup (90g) all-purpose flour
For Swirling and Garnish:
- 1/3 cup creamy peanut butter (extra, to swirl on top)
- 1/4 cup melted semi-sweet chocolate or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus a little time to cool. So, plan for roughly 30 minutes total from start to finish. It’s a quick and rewarding bake!
Step-by-Step Instructions:
1. Mix the Brownie Batter:
In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the egg and vanilla extract, whisking again until combined. Sift in the flour, cocoa powder, baking powder, and salt, then gently stir until everything is just mixed. Set this aside.
2. Make the Peanut Butter Cookie Dough:
In a separate bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Mix until creamy. Add baking soda, salt, and the egg, stirring well. Slowly add the flour and blend everything into a firm cookie dough.
3. Preheat the Oven and Prepare the Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
4. Create the Cookie Swirls:
Scoop about one tablespoon of peanut butter dough and one tablespoon of brownie batter side by side onto the baking sheet. Using a toothpick or skewer, gently swirl the two doughs together just a few times to make pretty marbled patterns. Don’t overmix or the swirls will blend into one color.
5. Add Swirled Toppings:
Put a small dollop of extra creamy peanut butter on top of each cookie mound. If you like, drizzle some melted chocolate over the peanut butter. Use a toothpick to swirl the peanut butter and chocolate gently for an artistic finish.
6. Bake the Cookies:
Bake in the preheated oven for 10 to 12 minutes, or until the edges look set but the centers are still soft. This will keep the cookies chewy and gooey inside—just perfect!
7. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Serve slightly warm or at room temperature, and enjoy the delicious peanut butter and chocolate combination.
Store leftovers in an airtight container to keep them fresh longer.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can! Natural peanut butter tends to be thinner and oilier, so chilling the dough for 30 minutes before baking can help it hold its shape better.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare the dough and swirl the batters onto the baking sheet, then refrigerate the unbaked cookies for up to 24 hours. When ready, bake as usual, adding a minute or two if needed.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months – thaw at room temperature before enjoying.
Can I Substitute the Flour for Gluten-Free Flour?
Yes! Use a 1-to-1 gluten-free baking flour blend to replace the all-purpose flour. Keep an eye on the dough’s consistency and adjust as needed, since gluten-free flours sometimes absorb more moisture.
