Description
Delight in these Swirled Brownie Cookies with a Peanut Butter Twist, combining rich chocolatey brownie flavor with a creamy peanut butter swirl. These cookies are soft, fudgy, and perfect for satisfying your sweet tooth with a unique twist that blends classic brownie taste and luscious peanut butter.
Ingredients
Scale
Brownie Cookie Dough
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Swirl
- ½ cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate Mixture: In a microwave-safe bowl, melt the semi-sweet chocolate chips and ½ cup melted unsalted butter together in 30-second intervals, stirring after each until smooth and fully combined.
- Mix Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and 1 teaspoon vanilla extract together until the mixture is light and fluffy, indicating aeration and proper blending.
- Combine Chocolate Mixture: Slowly add the melted chocolate and butter mixture to the sugar and eggs mixture, stirring gently to incorporate without deflating the batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening agents and flavorings.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Prepare Peanut Butter Swirl: In a small bowl, blend the creamy peanut butter, powdered sugar, 1 tablespoon melted butter, and ½ teaspoon vanilla extract until smooth and creamy for the swirl topping.
- Scoop Cookie Dough: Using a spoon or cookie scoop, place approximately 2 tablespoons of the brownie cookie dough onto the prepared baking sheet, spacing them adequately for spreading during baking.
- Add Peanut Butter Dollops and Swirl: Drop small spoonfuls of the peanut butter mixture onto each cookie dough mound. Using a toothpick or the tip of a knife, gently swirl the peanut butter into the cookie dough to create a marbled effect.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly firm, but the centers remain soft and fudgy.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure not to overbake to maintain a fudgy center.
- Use room temperature eggs for better mixing.
- For a crunchier texture, chill the dough before baking.
- Substitute peanut butter with almond butter for a different nutty flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
