Peanut Butter Brownie Swirl Cookies are a delightful mix of rich chocolate brownie bits and creamy peanut butter all baked into chewy, soft cookies. These treats combine two favorite flavors in one—chocolate and peanut butter—with a beautiful swirl that makes each bite exciting and delicious.
I love making these cookies when I want a little something special that’s both chocolatey and nutty. The swirl pattern is fun to create, and it always feels like a mini dessert show every time I pull the tray out of the oven. Plus, the peanut butter adds just the right amount of creamy flavor without overpowering the chocolate.
These cookies are perfect for sharing with friends or keeping around when you have a sweet craving. I usually enjoy them with a glass of milk, but they’re just as tasty on their own. If you want to make snack time extra cozy or impress guests with a homemade bake, these peanut butter brownie swirl cookies are definitely the way to go!
Key Ingredients & Substitutions
Butter: Softened unsalted butter is best for creaming with sugar. It gives cookies a tender texture. If you’re out, margarine or vegan butter works but may change flavor slightly.
Peanut Butter: Use smooth peanut butter for easy mixing and creamy swirls. Natural peanut butter can work but might be thinner, so adjust flour slightly if dough feels too soft.
Cocoa Powder: Unsweetened cocoa powder creates that deep chocolate flavor in the brownie part. You can swap Dutch-processed cocoa but might need to adjust baking soda since it reacts differently.
Chocolate Chips: Semi-sweet chips add texture and extra chocolate bursts. Feel free to use dark or milk chocolate chips depending on your preference.
How Do You Create the Perfect Swirl Without Overmixing?
The swirl is the star here! To keep the pretty marbled look:
- Scoop equal amounts of chocolate and peanut butter dough.
- Press them gently together with your hands just a few times—don’t knead or mix thoroughly. This keeps the colors distinct.
- A light fold or press is enough. Too much mixing will blend the dough, losing the swirl effect.
- Place the swirled dough on the tray and add chocolate chips on top for extra flair.
Working quickly helps keep dough firm, making it easier to swirl and shape cookies. Chill dough for 10 minutes if too soft before scooping.
Equipment You’ll Need
- Mixing bowls – you’ll need two to keep the peanut butter and chocolate dough separate before swirling.
- Electric mixer or hand whisk – makes creaming butter and sugars quick and easy for smooth dough.
- Measuring cups and spoons – to get your ingredients just right for consistent cookies every time.
- Baking sheets – a flat, sturdy pan that helps cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Spoon or cookie scoop – helps portion the dough evenly to get uniform cookie sizes and swirls.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped peanuts or peanut butter chips for extra crunch and deeper peanut flavor.
- Swap semi-sweet chocolate chips for white chocolate to add a creamy, sweet contrast to the swirl.
- Try almond or cashew butter instead of peanut butter for a nutty twist everyone might enjoy.
- Mix mini marshmallows into the chocolate dough for a gooey surprise inside the cookies.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 1 cup semi-sweet chocolate chips or chopped chocolate
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 10-12 minutes baking time per batch. Cooling for around 5 minutes on the baking sheet, then additional time on a rack before serving, makes the total process around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking and for easy cleanup.
2. Make the Base Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is well mixed before adding the next. Stir in the vanilla extract.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter and sugar mixture. Mix just until combined—don’t overmix to keep your cookies tender.
4. Divide and Flavor:
Divide the cookie dough evenly into two bowls. Add the cocoa powder to one bowl and mix well to create the chocolate dough. Add the peanut butter to the other bowl and fold it in until fully blended.
5. Create the Swirls:
Scoop roughly equal portions of chocolate dough and peanut butter dough. Gently press and fold them together just enough to create a marbled swirl effect—don’t overmix or the colors will blend.
6. Shape and Bake:
Place rounded tablespoons of the swirled dough onto the prepared baking sheets, spaced a couple of inches apart. Press a few chocolate chips on top of each cookie for extra chocolate goodness. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
7. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy and beautiful peanut butter brownie swirl cookies!
Can I Use Natural Peanut Butter Instead of Smooth?
Yes! Natural peanut butter works fine but may make the dough a bit softer. If so, chill the dough for 15-20 minutes before baking to help it firm up and hold its shape.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, swirl, and shape the cookies, then refrigerate for up to 24 hours before baking. Just add a minute or two to the baking time if baking from chilled dough.
What Can I Substitute for Cocoa Powder?
You can use Dutch-processed cocoa powder as a substitute, but reduce or omit baking soda slightly since the acidity differs. Or, for a milder chocolate flavor, mix in some melted chocolate instead.
