Name: Swirled Brownie Cookies with a Peanut Butter Twist
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup semi-sweet chocolate chips; 1/2 cup creamy peanut butter

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These swirled brownie cookies with a peanut butter twist are the perfect combination of rich, fudgy chocolate and nutty creaminess. Each bite melts in my mouth with a decadent brownie texture and a luscious swirl of peanut butter running through. They’re soft in the center, slightly crisp on the edges, and packed with deep cocoa flavor that pairs beautifully with the salty-sweet peanut butter.

Why You’ll Love This Recipe

I love how these cookies satisfy both my chocolate and peanut butter cravings all at once. They’re quicker than making a full pan of brownies, yet they offer the same rich taste. The beautiful swirls make them look impressive, and they always disappear fast whenever I share them. Whether for a party, a cozy weekend bake, or just a treat for myself, this recipe never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Semi-sweet chocolate chips
Creamy peanut butter

directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt, then gradually add the dry ingredients into the wet mixture.
Once the dough is well combined, I fold in the chocolate chips.
I drop spoonfuls of dough onto the baking sheets and then dollop a small spoon of peanut butter on each.
Using a toothpick or knife, I gently swirl the peanut butter into the cookie dough for a marbled effect.
I bake them for 9–11 minutes until the edges are set but the centers are still soft.
I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. I usually finish everything in around 30 minutes — with 15 minutes for prep and about 10–12 minutes for baking each batch. Cooling adds a few extra minutes, but I often sneak one warm from the tray.

Variations

Sometimes I switch up the filling by using almond butter or Nutella instead of peanut butter for a different flavor. I’ve also tried adding chopped peanuts or walnuts to the batter for a little crunch. When I’m in the mood for something extra decadent, I use dark chocolate chunks instead of chips.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer in a zip-top bag — they thaw quickly at room temp. If I want to reheat them, I pop one in the microwave for about 10–15 seconds for that fresh-out-of-the-oven softness.

FAQs

How do I get a perfect swirl on each cookie?

I use a toothpick or the tip of a knife to gently swirl the peanut butter into the dough without overmixing — just a few small turns gives a nice marbled look.

Can I use natural peanut butter?

Yes, but I make sure it’s well-stirred and not too oily or runny, or it might spread too much during baking.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 2 days or freeze it in scoops, ready to bake whenever I want fresh cookies.

Why did my cookies come out too flat?

That usually means the butter was too soft or warm. I chill the dough for 15–20 minutes before baking if I notice it’s too loose.

Are these cookies gluten-free?

Not as written, but I’ve swapped the all-purpose flour with a 1:1 gluten-free baking flour with great results.

Conclusion

These swirled brownie cookies with a peanut butter twist always hit the spot when I want something indulgent but easy. They’re rich, gooey, and have that irresistible balance of chocolate and peanut butter. Whether I’m baking for myself or sharing with friends, they always bring smiles.