Peanut Butter Brownie Swirl Cookies are a delicious mashup of rich, fudgy brownie and creamy peanut butter swirled together in a soft, chewy cookie. With each bite, you get a perfect mix of chocolate and peanut butter flavors that melt in your mouth. The swirled effect not only looks pretty but makes every cookie a little unique.
I love making these cookies when I want a treat that feels like a special dessert but in cookie form. What’s fun is how easy it is to swirl the brownie and peanut butter batters together—you don’t have to be perfect, because the casual swirls give each cookie its own style. I find it hard to stop after one because the flavors just work so well together!
These cookies are great for sharing with friends or taking to parties because they stand out from the usual cookie crowd. I like to serve them with a cold glass of milk or a warm cup of coffee. Plus, they bake up soft but hold their shape nicely, so they’re easy to pack in a lunchbox or cookie tin without falling apart.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best for smooth swirls, but chunky gives nice texture. If you’re allergic, try sunflower seed butter as a tasty substitute.
Cocoa Powder: Unsweetened cocoa powder keeps the brownie flavor strong without extra sweetness. Dutch-process cocoa works too and gives a richer taste.
Butter: Use unsalted butter so you can control salt levels. Make sure it’s softened for the peanut butter dough but melted for the brownie batter—this helps create the right texture.
Sugars: Combining granulated and brown sugar in the peanut butter dough adds sweetness and chewiness. Brown sugar’s molasses also adds moisture, which helps keep cookies soft.
How Do I Create Perfect Swirls Without Overmixing?
Swirling the two doughs is the fun part but tricky if you mix too much. You want a marbled look, not one solid color.
- Place spoonfuls of each dough side by side on the baking sheet.
- Use a toothpick or the back of a spoon to gently drag through both doughs once or twice—don’t stir vigorously.
- Some irregular swirls make each cookie unique and more appealing.
- If you flatten and stack doughs, fold gently just a couple of times before shaping.
Less is more here—it’s better to under-swirl than overblend for that signature look and texture!
Equipment You’ll Need
- Mixing bowls – you’ll need separate ones for each dough to keep flavors distinct.
- Electric mixer or hand whisk – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – for accurate amounts of ingredients, especially baking powder and cocoa.
- Baking sheet – a sturdy one to hold your cookies and keep them from burning underneath.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Toothpick or small spoon – perfect for creating the pretty swirl without overmixing.
- Wire rack – lets cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap peanut butter for almond or cashew butter if you want a nutty twist or need a peanut-free option.
- Mix in chocolate chips or chunks with the brownie batter for extra melty chocolate bites.
- Add chopped roasted peanuts on top before baking for a crunchy texture contrast.
- Stir a pinch of cinnamon or chili powder into the brownie batter for a warm, spicy flavor lift.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
For the Peanut Butter Cookie Batter:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1/2 cup peanut butter (creamy or chunky based on preference)
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Brownie Batter:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 10-12 minutes for baking. You can also chill the peanut butter dough for 15 minutes to make it easier to handle, but this is optional. In total, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Peanut Butter Cookie Dough:
In a large bowl, use an electric mixer or hand whisk to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then beat in the egg and peanut butter until everything is well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms. If you like, cover and chill the dough for 15 minutes to firm up.
2. Make the Brownie Batter:
In another bowl, mix the melted butter and sugar until smooth. Beat in the egg and vanilla extract. Sift in the flour, cocoa powder, baking powder, and salt. Stir just until everything is combined and you have a thick brownie batter.
3. Form the Swirled Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Scoop about 1 tablespoon of peanut butter dough and 1 tablespoon of brownie batter. Place both blobs side by side on the sheet. Use a toothpick or the back of a spoon to gently swirl the two together, creating a pretty marbled effect. Repeat with the remaining doughs, leaving 2 inches of space between cookies.
4. Bake and Cool:
Bake the cookies for 10 to 12 minutes. They should have set edges but still look a little soft in the center. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
5. Serve and Store:
Enjoy your Peanut Butter Brownie Swirl Cookies warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to 4 days.
Can I Use Natural Peanut Butter Instead of Regular Peanut Butter?
Yes! Natural peanut butter works well but can be a bit runnier. You might want to chill the peanut butter dough slightly longer to help it firm up before swirling and baking.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare both doughs a day in advance and keep them covered in the fridge. Bring them to room temperature for about 15 minutes before shaping and baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze in a sealed container for up to 3 months and thaw overnight before enjoying.
What’s the Best Way to Get Beautiful Swirls?
Place small scoops of each dough side by side on the baking sheet, then gently swirl once or twice with a toothpick or spoon. Avoid overmixing to keep the marbled look intact!
