Description
These Peanut Butter Brownie Swirl Cookies combine the rich, nutty flavor of peanut butter with the fudgy delight of brownie mix in a marbled swirl design. Soft, chewy, and packed with chocolate chips optional for extra indulgence, they’re perfect for cookie lovers seeking a unique twist on classic treats.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dry brownie mix
Other
- 2 tablespoons water
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the Wet Ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until fully incorporated, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Prepare the Brownie Dough: Divide the dough evenly in half. To one half, mix in the dry brownie mix and water, stirring until well combined and forms a fudgy brownie dough.
- Create the Swirl: Gently fold the two doughs together a few times to create a marbled, swirl effect—be careful not to overmix to retain distinct swirls.
- Scoop and Bake: Using a tablespoon, scoop dough portions onto the prepared baking sheets spaced about 2 inches apart. If desired, press mini chocolate chips onto the top of each cookie. Bake for 10-12 minutes, until edges are set but the centers remain slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra fudginess, do not overbake; cookies should be soft in the center when removed from the oven.
- Feel free to substitute chunky peanut butter if you prefer texture in the cookies.
- Mini chocolate chips on top are optional but add extra bursts of chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
