Peanut Butter Brownie Swirl Cookies
These Peanut Butter Swirl Brownie Cookies are the ultimate combination of two irresistible treats—brownies and cookies.
Their rich, fudgy texture is balanced by the creamy peanut butter swirled on top, creating a decadent dessert perfect for sharing or savoring on your own. Enjoy the intense chocolate flavor with a hint of peanut butter in every bite.
Key Ingredients for Peanut Butter Swirl Brownie Cookies
- Dutch-process cocoa powder – Deepens the rich chocolate flavor and adds a dark, smooth color.
- All-purpose flour – Forms the base for the cookies, giving them structure.
- Unrefined cane sugar – Adds sweetness with a subtle molasses flavor; white sugar can be substituted.
- Large eggs – Helps bind the dough and contributes to the fudgy, moist texture.
- Vanilla extract – Enhances the flavor of both the chocolate and peanut butter.
- Natural, runny peanut butter – Perfect for swirling; its creamy texture blends into the dough for delicious pockets of flavor.
- Plant-based butter – Adds richness to the dough, keeping it soft and chewy.
- Chocolate chips – Melts into the cookies for an extra hit of chocolatey goodness.
- Baking powder – Helps the cookies rise slightly for a soft bite.
- Instant coffee granules (optional) – Intensifies the chocolate flavor without adding a coffee taste.
How to Make These Fudgy Brownie Cookies
Begin by whipping the eggs and sugar until thick and foamy, ensuring a light, tender crumb. Melt the chocolate chips with the butter, stirring in optional espresso powder for enhanced depth. Gently fold this rich mixture into the egg base, followed by dry ingredients like cocoa powder and flour.
After a quick rest, scoop the dough onto a prepared baking sheet, then swirl a bit of peanut butter on each cookie. Bake them until slightly underdone for a gooey center. Let them cool briefly before transferring to a rack, and enjoy your freshly baked delights.
Expert Tips for the Perfect Swirl
To get the ideal swirl, use a small utensil like a chopstick or toothpick. Avoid over-mixing the peanut butter into the dough; you want thick, creamy ribbons running through each cookie. If you’re feeling adventurous, try adding a pinch of sea salt on top to bring out the sweetness and richness of the chocolate.
For those who prefer an extra-crunchy cookie, bake for an additional minute or two, but be cautious not to dry them out—the fudgy texture is what makes these cookies truly special.
Storing and Enjoying Your Brownie Cookies
Store your Peanut Butter Swirl Brownie Cookies in an airtight container at room temperature for up to five days. Avoid using foil or plastic wrap, which can cause the peanut butter to stick. If freezing, layer the cookies between sheets of parchment paper and store in a freezer-safe container. When ready to enjoy, thaw at room temperature for 15–20 minutes or warm in the microwave for 10–15 seconds for a gooey, fresh-from-the-oven experience.
Peanut Butter Swirl Brownie Cookies Recipe
Zutaten
- 1/4 cup 20g Dutch-process cocoa powder (see Note 3)
- 3/4 cup + 2 Tbsp 114g all-purpose flour
- 3/4 cup 171g unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup 64g natural, runny peanut butter (see Note 4)
- 1/3 cup 74g plant-based butter (see Note 1)
- 1 cup 190g chocolate chips (dairy-free if necessary)
- 1/2 tsp baking powder
- 1/2 tsp instant coffee granules or espresso powder optional, see Note 2
Anleitungen
- To bring the eggs to room temperature, place them in a bowl of warm water for about 10 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until the mixture turns light in color and becomes thick and foamy, a process that takes roughly 3 to 5 minutes.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second bursts, stirring in between, until fully melted. Stir in the instant coffee or espresso powder if using, then let the mixture cool slightly.
- Once the egg and sugar mixture has reached the desired thickness, mix in the vanilla extract.
- Fold the cooled chocolate mixture into the egg and sugar combination, stirring until well incorporated. Add in the salt and baking powder. Sift the cocoa powder and flour into the bowl, then gently fold everything together until fully combined.
- Let the dough rest at room temperature for 30 minutes to thicken, making it easier to scoop.
- Preheat your oven to 350°F and line your baking sheet(s) with parchment paper.
- Using a 1.5 tablespoon scoop, portion the dough onto the baking sheet, placing 8 cookies per sheet.
- Drop about 1/2 teaspoon of peanut butter onto each cookie dough ball. With the small end of a chopstick or similar utensil, gently swirl the peanut butter into the dough, creating “C” and “S” patterns. Avoid over-swirling to retain some thick peanut butter pools.
- Bake the cookies for 5-6 minutes, until the centers still appear slightly wet. Remove them from the oven before they are fully baked to maintain a fudgy texture. If the cookies look uneven, gently press the edges with the back of a spoon to shape them into circles.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Repeat the process until all the dough is baked.
- Store the cookies in a single layer inside an airtight container at room temperature. Avoid using foil, plastic wrap, or parchment paper to prevent the peanut butter from sticking.