Description
Enjoy a delightful twist on classic cookies with these Peanut Butter Brownie Swirl Cookies. Combining creamy peanut butter cookie dough with rich brownie batter creates a beautiful marbled effect and a perfect balance of flavors. These cookies feature a soft, chewy texture with optional mini chocolate chips for extra indulgence, perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dry brownie mix
Additional Ingredients
- 2 tablespoons water
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Wet Ingredients: In a large bowl, use a mixer to cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and to maintain cookie tenderness.
- Prepare the Brownie Dough: Divide the cookie dough evenly into two halves. In one half, add the dry brownie mix and 2 tablespoons of water, stirring well until fully combined into a consistent batter.
- Create the Swirl: Gently fold the two doughs together a few times to create a marbled or swirled effect. Be careful not to overmix, as you want to see the distinct peanut butter and brownie sections.
- Scoop and Bake: Using a tablespoon or cookie scoop, place dollops of dough onto lined baking sheets, leaving about 2 inches of space between each cookie. If desired, press mini chocolate chips on top for extra chocolate flavor. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough after combining the brownie mix to maintain the swirl appearance.
- Mini chocolate chips are optional but add delicious chocolate bursts.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- For chewier cookies, slightly underbake, removing them when edges are set but centers are soft.
- If peanut allergies are a concern, this recipe is not suitable unless peanut butter is substituted with a safe alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
