As a longtime fan of Easy Cookies, I combined fudgy brownie batter with nutty peanut butter cookie dough to create Peanut Butter Brownie Swirl Cookies that showcase a dramatic marbled pattern and come together from simple pantry staples.

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I bake a lot, but these Peanut Butter Brownies meets Gourmet Cookies swirl cookies actually made me pause. At first glance they look like a pretty marbled accident, but the flavor hits unexpected and stubborn, chocolate folding into peanut butter in a way that makes you curious what just happened.

The dough leans on creamy peanut butter and unsalted butter so there’s a nutty backbone and rich weight that sneaks up on you, not the usual sugar rush. I kept telling myself one would be enough, then I ate three, and now I can’t stop wondering who invented this mashup.

Ingredients

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Peanut butter: high in protein and healthy fats, its calorie dense, adds creamy nutty flavor.
Butter: adds richness and moisture, mostly saturated fat, help cookies spread and brown.
Granulated sugar: pure carbs, gives sweetness and crisp edges, no fiber or protein.
Cocoa powder: bitter chocolate flavor, low calories, some antioxidants but little fat.
Eggs: add protein and structure, help bind dough, give a tender crumb and lift.
All purpose flour: mostly carbs and some protein, creates chew and holds shape.
Chocolate chips: add melty pockets of sweetness, extra sugar and fat, super indulgent.

Ingredient Quantities

Peanut butter dough: 1/2 cup (115g) unsalted butter, softened

Peanut butter dough: 1/2 cup (100g) granulated sugar

Peanut butter dough: 1/2 cup (110g) packed light brown sugar

Peanut butter dough: 1 cup (240g) creamy peanut butter room temp

Peanut butter dough: 1 large egg

Peanut butter dough: 1 tsp vanilla extract

Peanut butter dough: 1 1/4 cups (155g) all purpose flour

Peanut butter dough: 1/2 tsp baking soda

Peanut butter dough: 1/4 tsp salt

Brownie batter: 1/2 cup (115g) unsalted butter, melted

Brownie batter: 3/4 cup (150g) granulated sugar

Brownie batter: 2 large eggs

Brownie batter: 1 tsp vanilla extract

Brownie batter: 1/3 cup (35g) unsweetened cocoa powder

Brownie batter: 1/2 cup (65g) all purpose flour

Brownie batter: 1/4 tsp salt

Optional: 1/2 cup (85g) semisweet chocolate chips or chopped chocolate

Optional: flaky sea salt or coarse sugar for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Make the peanut butter dough: beat 1/2 cup unsalted butter softened with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, add 1 cup creamy peanut butter, 1 large egg and 1 teaspoon vanilla and mix till combined, then fold in 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt just until no dry streaks remain. If the dough feels too soft, chill 10 to 15 minutes.

3. Make the brownie batter: whisk together 1/2 cup melted unsalted butter and 3/4 cup granulated sugar until mostly smooth, whisk in 2 large eggs and 1 teaspoon vanilla, then stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 teaspoon salt until glossy and thick. Fold in 1/2 cup semisweet chocolate chips or chopped chocolate if using.

4. Portion the dough: using two small spoons or a 1 tablespoon scoop, drop roughly equal dollops of peanut butter dough and brownie batter next to each other on the prepared sheet, about 2 inches apart. Aim for about 1 tablespoon of each per cookie for even marbling.

5. Create the swirl: press the paired dollops together slightly and gently swirl once or twice with a toothpick or tip of a knife to marble them, do not overmix or the marbling will disappear. If dough gets sticky, chill the sheet for 10 minutes then finish swirls.

6. Bake cookies 9 to 12 minutes, until edges look set but centers still slightly soft; ovens vary so start checking at 9 minutes.

7. Right out of the oven sprinkle with flaky sea salt or a pinch of coarse sugar if you like contrast, and press a couple extra chocolate chips on top if you used them.

8. Let cookies cool on the baking sheet 5 to 8 minutes so they firm up, then transfer to a wire rack to cool completely for fudgy centers. Store in an airtight container at room temp for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets plus parchment paper or silicone baking mats
3. 2 medium mixing bowls (one for peanut dough, one for brownie batter)
4. Electric mixer or handheld mixer, or a sturdy wooden spoon if mixing by hand
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula
7. 1 tablespoon cookie scoop or two small spoons for portioning
8. Toothpick or tip of a knife for making the swirl
9. Wire cooling rack

FAQ

Do I need to chill the dough before baking, and for how long?

Yes. Chill the peanut butter dough at least 30 minutes, longer if your kitchen is warm. Chilling firms the dough so the cookies keep their shape and the brownie swirl stays defined. If you want even taller cookies chill 1 to 2 hours or briefly freeze scoops for 15 to 20 minutes before baking.

Can I use natural or crunchy peanut butter instead of creamy?

You can, but expect differences. Natural peanut butter is oilier so the dough may be softer and spread more, chill it longer and stir well before measuring. Crunchy will add texture and might make the cookie a bit more crumbly. For best, use a stable creamy peanut butter or chill extra when using natural.

Why did my cookies come out flat or greasy?

Usually from warm dough, too little flour, or too much peanut butter. Make sure butter and peanut butter are measured right, chill the dough, and don’t overwork it. Also don’t bake at too low a temp; a properly hot oven gives lift. If they look greasy after baking blot gently with a paper towel and let cool on a rack.

How do I get neat brownie swirls instead of a brown blob?

Use slightly thicker brownie batter and dollop rather than pour. Scoop peanut dough, flatten it a bit, add a small spoonful of brownie batter on top, then swirl with a toothpick or the tip of a knife in a few short strokes. Don’t over-swirl or the batters will fully combine. Piping the brownie batter from a small bag gives really clean swirls.

Can I freeze the dough or baked cookies, and how do I bake from frozen?

Yes to both. Scoop cookies onto a tray, freeze until solid, then store in a freezer bag up to 3 months. Bake from frozen, add 2 to 4 minutes to the bake time and watch closely. For baked cookies freeze on a tray then transfer to airtight container, they keep great for several weeks.

Any quick swaps or add ins I should know about?

You can add 1/2 cup chocolate chips or chopped chocolate to the brownie batter for extra richness. For gluten free use a 1 to 1 cup-for-cup GF flour blend with xanthan gum if it doesn't already have it. If you need dairy free swap butter for a firm vegan stick butter and check your chocolate. Sprinkle flaky sea salt right after baking for a pro touch.

Peanut Butter Brownie Swirl Cookies Recipe Substitutions and Variations

Peanut butter (1 cup): swap for natural peanut butter or almond butter, use the same weight (240g). Natural can be thinner so chill the dough 20 to 30 min if it’s too sticky, sunflower seed butter works 1:1 for a nut free option.
Unsalted butter (1/2 cup): use salted butter 1:1 and omit any added salt, or replace the melted butter in the brownie batter with melted coconut oil 1:1. Coconut oil will change flavor a bit and make the texture slightly more crumbly.
All purpose flour (peanut dough 1 1/4 cups, brownie 1/2 cup): use a 1:1 gluten free all purpose blend that contains xanthan gum, same volumes. You can also try whole wheat pastry flour 1:1 for a nuttier, denser cookie.
1 large egg: replace with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min) for binding, or use 1/4 cup applesauce for moisture. Flax gives chewier cookies, applesauce makes them softer and slightly cake like.

Pro Tips

1) Chill when needed. If either dough feels too soft, don’t muscle it, pop the bowl or tray in the fridge for 10 to 15 minutes. That little pause makes scooping neater, keeps the swirl defined, and prevents giant flat cookies.

2) Swirl smart, not hard. Press the two dollops together and drag a toothpick or the tip of a knife through once or twice only. Overworking the batters kills the marbling and makes them blend into one brown blob. If it gets sticky mid-swash, chill the sheet for a few minutes and finish.

3) Keep sizes equal. Use the same scoop for both doughs so each cookie has a balanced peanut butter to brownie ratio and bakes at the same rate. Even sizes = even baking and less guesswork watching the oven.

4) Little finishing tricks matter. Sprinkle flaky sea salt right out of the oven so it sticks, press a couple extra chips on top for looks, and let cookies sit on the hot sheet 5 to 8 minutes before moving to a rack so the centers set but stay fudgy. Also, let melted butter cool a bit before mixing with eggs so you don’t accidentally cook them.

Peanut Butter Brownie Swirl Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

502

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheets plus parchment paper or silicone baking mats
3. 2 medium mixing bowls (one for peanut dough, one for brownie batter)
4. Electric mixer or handheld mixer, or a sturdy wooden spoon if mixing by hand
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula
7. 1 tablespoon cookie scoop or two small spoons for portioning
8. Toothpick or tip of a knife for making the swirl
9. Wire cooling rack

Ingredients

Peanut butter dough: 1/2 cup (115g) unsalted butter, softened
Peanut butter dough: 1/2 cup (100g) granulated sugar
Peanut butter dough: 1/2 cup (110g) packed light brown sugar
Peanut butter dough: 1 cup (240g) creamy peanut butter room temp
Peanut butter dough: 1 large egg
Peanut butter dough: 1 tsp vanilla extract
Peanut butter dough: 1 1/4 cups (155g) all purpose flour
Peanut butter dough: 1/2 tsp baking soda
Peanut butter dough: 1/4 tsp salt
Brownie batter: 1/2 cup (115g) unsalted butter, melted
Brownie batter: 3/4 cup (150g) granulated sugar
Brownie batter: 2 large eggs
Brownie batter: 1 tsp vanilla extract
Brownie batter: 1/3 cup (35g) unsweetened cocoa powder
Brownie batter: 1/2 cup (65g) all purpose flour
Brownie batter: 1/4 tsp salt
Optional: 1/2 cup (85g) semisweet chocolate chips or chopped chocolate
Optional: flaky sea salt or coarse sugar for sprinkling

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Make the peanut butter dough: beat 1/2 cup unsalted butter softened with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, add 1 cup creamy peanut butter, 1 large egg and 1 teaspoon vanilla and mix till combined, then fold in 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt just until no dry streaks remain. If the dough feels too soft, chill 10 to 15 minutes.
Make the brownie batter: whisk together 1/2 cup melted unsalted butter and 3/4 cup granulated sugar until mostly smooth, whisk in 2 large eggs and 1 teaspoon vanilla, then stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 teaspoon salt until glossy and thick. Fold in 1/2 cup semisweet chocolate chips or chopped chocolate if using.
Portion the dough: using two small spoons or a 1 tablespoon scoop, drop roughly equal dollops of peanut butter dough and brownie batter next to each other on the prepared sheet, about 2 inches apart. Aim for about 1 tablespoon of each per cookie for even marbling.
Create the swirl: press the paired dollops together slightly and gently swirl once or twice with a toothpick or tip of a knife to marble them, do not overmix or the marbling will disappear. If dough gets sticky, chill the sheet for 10 minutes then finish swirls.
Bake cookies 9 to 12 minutes, until edges look set but centers still slightly soft; ovens vary so start checking at 9 minutes.
Right out of the oven sprinkle with flaky sea salt or a pinch of coarse sugar if you like contrast, and press a couple extra chocolate chips on top if you used them.
Let cookies cool on the baking sheet 5 to 8 minutes so they firm up, then transfer to a wire rack to cool completely for fudgy centers. Store in an airtight container at room temp for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.