Description
Irresistible peanut butter brownie swirl cookies blend chocolatey richness with creamy peanut butter in one delightful treat. Sweet and indulgent bites promise pure dessert satisfaction when you crave a perfect homemade cookie.
Ingredients
Scale
Peanut Butter Layer:
- ½ cup (113 g / 4 ounces) unsalted butter, softened
- ½ cup (120 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Brownie Layer:
- ½ cup (113 g / 4 ounces) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Chocolate Addition:
- ½ cup (90 g) semisweet chocolate chips
Instructions
- Create peanut butter cookie mixture by thoroughly blending softened butter, peanut butter, and both sugars until achieving a smooth, airy texture.
- Incorporate egg and vanilla extract, mixing until ingredients are fully integrated.
- Separately combine flour, baking soda, and salt using a whisk.
- Gently fold dry ingredients into wet mixture, stirring just until incorporated.
- Refrigerate peanut butter dough for minimum 30 minutes to enhance flavor development.
- Melt butter in microwave-safe container, allowing slight cooling.
- Whisk granulated sugar into melted butter until smooth.
- Add eggs and vanilla extract, ensuring thorough integration.
- Sift cocoa powder, flour, baking powder, and salt directly into wet ingredients.
- Carefully fold chocolate chips into brownie dough mixture.
- Chill brownie dough for 30 minutes to stabilize consistency.
- Heat oven to 350F (175C) and line baking sheets with parchment paper.
- Extract tablespoon-sized portions of both peanut butter and brownie doughs.
- Delicately merge dough portions, rolling into unified balls to create marbled appearance.
- Arrange cookie balls on prepared sheets, maintaining two-inch spacing.
- Bake 10-12 minutes until edges firm and centers remain slightly soft.
- Rest cookies on baking sheet for 5 minutes before transferring to cooling rack.
Notes
- Chill the dough thoroughly to prevent spreading and ensure a perfect texture during baking.
- Use room temperature ingredients for smoother, more evenly mixed cookie dough that blends seamlessly.
- Avoid overmixing the dough to keep the cookies tender and prevent a tough, dense texture.
- Experiment with different nut butters like almond or cashew for unique flavor variations that add exciting twists to the classic recipe.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg