Why You’ll Love This Recipe

These cookies are a mashup of two favorites: peanut butter and brownies. They’re soft, slightly crispy on the edges, and full of rich, chocolatey goodness. The marble effect makes them beautiful as well as delicious, and they’re quick to whip up for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown 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 cup dry brownie mix
2 tablespoons water
1/4 cup mini chocolate chips (optional)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.
Divide the dough in half. Mix the brownie mix and water into one half of the dough until well combined.
Gently fold the two doughs together a few times to create a marbled effect—don’t overmix.
Scoop tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Press a few mini chocolate chips on top if using.
Bake for 10-12 minutes, until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and Timing

Yield: 18 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 27 minutes

Variations

Nutty Additions: Add chopped peanuts or pecans for extra crunch.
Different Chips: Try white or dark chocolate chips for flavor variety.
Marbled Look: Swirl the doughs together just a few times for a bolder visual contrast.

Storage/Reheating

Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
Reheating: Warm frozen cookies in the oven at 350°F for 5-7 minutes.

FAQs

1. Can I use natural peanut butter?

Yes, but it may alter the texture slightly due to its oil content.

2. Can I substitute a different brownie mix?

Absolutely. Try chocolate fudge or even salted caramel brownie mix.

3. My dough is too sticky. What should I do?

Chill the dough in the fridge for 30 minutes before baking.

4. Can I skip the chocolate chips?

Yes, they’re optional but add an extra chocolate punch.

5. How do I get the perfect swirl?

Gently fold the brownie dough into the peanut butter dough just a few times to avoid overmixing.

6. Are these gluten-free?

Not as written, but you can use gluten-free flour and brownie mix.

7. Can I make the dough ahead of time?

Yes, store the dough in the fridge for up to 3 days or freeze it for later.

8. What if I don’t have brownie mix?

Use a small batch of homemade brownie batter or even chocolate cake mix.

9. How do I know when they’re done?

When the edges are set and the center is slightly soft—they’ll firm up as they cool.

10. Can I add other mix-ins?

Yes! Try toffee bits, marshmallows, or caramel chunks for extra flavor.

Conclusion

Peanut Butter Brownie Swirl Cookies are the perfect mashup of two classic treats. With a chewy texture, rich chocolate flavor, and just the right amount of peanut butter, these cookies are a guaranteed hit for any occasion.

Peanut Butter Brownie Swirl Cookies

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Author: Chef Sara
Total Time: 27 minutes
Yield: 18 cookies

Print Recipe

Description

Peanut Butter Brownie Swirl Cookies are the perfect combination of chewy peanut butter cookie dough and rich brownie batter, baked into a soft, indulgent treat. These cookies offer the best of both worlds with a marbled effect and rich chocolatey flavor, making them an irresistible dessert for any occasion.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the Wet Ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Prepare the Brownie Dough: Divide the dough in half. Mix the brownie mix and water into one half of the dough until well combined.
Create the Swirl: Gently fold the two doughs together a few times to create a marbled effect—don’t overmix.
Scoop and Bake: Scoop tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Press mini chocolate chips on top if desired. Bake for 10-12 minutes until the edges are set and the centers are slightly soft.
Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crunch, add chopped peanuts or pecans to the dough.
Swap in white or dark chocolate chips for different flavors.
Adjust the marbled look by swirling the dough more or less, depending on your preference.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American