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Peanut Butter Brownie Swirl Cookies

Indulge in the ultimate cookie experience with Peanut Butter Brownie Swirl Cookies—a perfect blend of rich, fudgy brownie dough and creamy peanut butter cookie dough, swirled together into a soft, chewy treat. These marbled cookies are as beautiful as they are delicious, making them a must-try for chocolate and peanut butter lovers alike!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 18
Calories 180 kcal

Ingredients
  

For the Brownie Dough:

  • ½ cup 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

For the Peanut Butter Cookie Dough:

  • ½ cup 1 stick unsalted butter, softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

Step 1: Prepare the Brownie Dough

  • In a mixing bowl, whisk together melted butter and sugar until smooth.
  • Add egg and vanilla extract, mixing well until fully incorporated.
  • Sift in cocoa powder, flour, salt, and baking powder. Stir gently until combined (do not overmix).
  • Cover and refrigerate for 30 minutes to firm up.

Step 2: Prepare the Peanut Butter Cookie Dough

  • In another bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until fluffy.
  • Add egg and vanilla extract, mixing until smooth.
  • Gradually mix in flour, baking soda, and salt until a soft dough forms.
  • Cover and refrigerate for 30 minutes.

Step 3: Create the Swirls

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Take 1 tablespoon each of brownie dough and peanut butter dough, gently pressing them together.
  • Lightly twist the dough ball to create a marbled swirl effect, but do not over-mix.
  • Place on baking sheet, spacing cookies 2 inches apart.

Step 4: Bake and Cool

  • Bake for 10–12 minutes, or until edges are set but centers remain soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough helps the cookies retain a thick, chewy texture.
  • Do not over-swirl the doughs—keeping the marbled effect intact ensures each bite has distinct flavors.
  • Customize the recipe by adding chocolate chips, chopped nuts, or a sprinkle of sea salt.
  • Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.