Description
Just wait until you try these outrageously delicious Peanut Butter Brownie Swirl Cookies!
Ingredients
- For the Peanut Butter Dough:
- 1⁄2cup creamy peanut butter
- 1⁄4cup butter,softened
- 1⁄2cup brown sugar
- 1egg
- 1teaspoon vanilla extract
- 1cup all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- For the Brownie Dough:
- 1⁄2cup butter,melted
- 1cup white sugar
- 1⁄3cup cocoa powder
- 1egg
- 1teaspoon vanilla
- 3⁄4cup all-purpose flour
- 1⁄4teaspoon baking powder
- 1⁄4teaspoon salt
- 1⁄2cup chocolate chips
Instructions
Make the Peanut Butter Dough
In a bowl, beat the peanut butter, butter, and brown sugar until light and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix into the wet ingredients until just combined.
Make the Brownie Dough
Whisk together the melted butter and white sugar.
Beat in the cocoa powder until smooth, then add the egg and vanilla.
Fold in the flour, baking powder, salt, and chocolate chips until no dry streaks remain.
Chill the Doughs
Chill both doughs for 30 minutes.
Form the Cookies
Scoop 1-2 tablespoon portions of each dough and place them side by side on a parchment-lined baking sheet.
Use a toothpick or skewer to gently swirl the doughs together in a marble pattern.
Bake
Preheat oven to 350°F (175°C).
Bake for 9-11 minutes, until the tops are lightly crackly and the edges are just set. The centers will still be soft.
Cool and Serve
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
Make it gluten-free by using a 1:1 gluten-free flour blend.
For dairy-free, use vegan butter and dairy-free milk.
For a vegan version, choose certified vegan butter, milk, and chocolate.
Nutrition
- Serving Size: 1cookie
- Calories: 210kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg