Description
Delight in these Peanut Butter Brownie Swirl Cookies that combine the rich flavors of creamy peanut butter and fudgy brownie in a beautifully marbled cookie. Perfectly soft with slightly crisp edges and optional mini chocolate chips to enhance every bite, these cookies are a delicious treat for any occasion.
Ingredients
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
Brownie Swirl
- 1 cup dry brownie mix
- 2 tablespoons water
Optional
- 1/4 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream the Wet Ingredients: In a large bowl, use a mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Prepare the Brownie Dough: Divide the cookie dough evenly into two portions. To one half, add the dry brownie mix and water, stirring until well combined to form the brownie-flavored dough.
- Create the Swirl: Gently fold the peanut butter dough and brownie dough together a few times in the bowl, creating a marbled effect without fully blending the two doughs.
- Scoop and Bake: Spoon tablespoons of the swirled dough onto the prepared baking sheets, spacing them about 2 inches apart. Press mini chocolate chips onto the tops if desired. Bake for 10-12 minutes until the edges are set and the centers remain slightly soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up perfectly.
Notes
- For best results, do not overmix the dough once the brownie and peanut butter doughs are combined to maintain the swirl effect.
- You can substitute crunchy peanut butter if you prefer added texture.
- The optional mini chocolate chips add extra chocolate bursts but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be chilled for 30 minutes before baking for thicker cookies.
