Description
Swirled Brownie Cookies with a Peanut Butter Twist offer the ultimate combination of rich, fudgy brownies and creamy peanut butter in a portable cookie form. Each bite melds dark, decadent chocolate with a sweet, nutty swirl for irresistible flavor and a luscious, chewy texture. Perfect for snacking, sharing, or special occasions, these cookies are easy to prepare and sure to become a favorite treat for chocolate and peanut butter lovers alike.
Ingredients
- 1/2 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a heatproof bowl over simmering water or in the microwave, melt the butter and chopped chocolate. Stir until smooth, then let it cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until thick and pale.
- Slowly pour the cooled chocolate mixture into the egg mixture and stir until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until a thick, glossy batter forms.
- In another bowl, mix peanut butter with powdered sugar until smooth.
- Scoop tablespoons of brownie batter onto the prepared baking sheets. Drop half a teaspoon of peanut butter mixture on each and swirl gently with a toothpick.
- Bake for 10 to 12 minutes, until tops are crackly and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container.
Notes
Substitute dark or milk chocolate for a different flavor profile or use almond butter for a peanut-free version. Dough can be prepared ahead and refrigerated for up to 24 hours; bake directly from fridge, adding 1–2 minutes to baking time. Store cooled cookies in an airtight container for up to 4 days or freeze for up to 2 months. If cookies spread too much, chill the dough briefly before baking. Overbaking will yield a firmer texture; remove from oven when centers are still slightly soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg