Description
These Peanut Butter Brownie Swirl Cookies are a delightful combination of rich, fudgy brownie batter swirled into classic peanut butter cookie dough. The perfect treat for any peanut butter and chocolate lover!
Ingredients
Scale
Peanut Butter Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Brownie Batter:
- 1/2 cup brownie batter (prepared from a box mix or homemade, cooled and thick)
- Optional: flaky sea salt for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter, egg, and vanilla, and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms.
- Form Cookies: Scoop tablespoon-sized balls of dough onto the baking sheet. Press a small spoonful of brownie batter into the center of each dough ball, then swirl lightly using a toothpick or knife.
- Bake: Bake for 10–12 minutes until the edges are set and the centers look slightly underdone.
- Cool and Serve: Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Ensure brownie batter is thick and cooled to prevent spreading.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
