These cookies bring together the best parts of brownies and peanut butter cups in a single, swirled bite. They’re chewy at the edges, fudgy in the middle, and marbled with a creamy peanut butter ribbon that keeps every cookie exciting. If you love contrast—in texture and flavor—this recipe is a winner.
The dough comes together easily, and the swirl looks impressive without much effort. Perfect for parties, bake sales, or late-night cravings.
What Makes This Recipe So Good
- The texture is spot-on: Think crackly brownie tops with a cookie’s satisfying chew.
- Sweet-salty balance: The chocolate base is rich and deep, while the peanut butter brings a gentle, salty creaminess.
- Eye-catching swirl: Each cookie looks bakery-made thanks to the peanut butter marbling.
- Simple pantry ingredients: No special tools or hard-to-find items.
- Make-ahead friendly: The dough chills well, and the baked cookies freeze beautifully.
Shopping List
- Unsalted butter (1/2 cup, softened)
- Granulated sugar (3/4 cup)
- Brown sugar (1/2 cup, packed)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- All-purpose flour (1 cup + 2 tablespoons)
- Unsweetened cocoa powder (1/2 cup, Dutch-process or natural)
- Baking soda (1/2 teaspoon)
- Kosher salt (3/4 teaspoon)
- Espresso powder (optional, 1 teaspoon, to deepen the chocolate flavor)
- Semisweet chocolate chips or chunks (1 cup)
- Creamy peanut butter (1/2 cup; no-stir style works best)
- Powdered sugar (2 tablespoons, for the peanut butter swirl)
- Flaky sea salt (optional, for finishing)
Instructions
- Prep the basics: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make sure your butter is softened to room temperature.
- Make the peanut butter swirl: In a small bowl, mix the peanut butter with the powdered sugar until smooth and slightly thickened. Set aside. This helps the swirl hold its shape.
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Scrape the bowl as needed.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla. The mixture should look glossy and cohesive.
- Combine dry ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, kosher salt, and espresso powder (if using).
- Bring the dough together: Add the dry mixture to the wet ingredients and mix on low just until combined. Fold in the chocolate chips or chunks.
The dough will be thick and fudgy.
- Marble in the peanut butter: Dollop spoonfuls of the peanut butter mixture across the dough. Use a spatula to gently fold it through 2–3 times—no more. You want ribbons, not a fully blended dough.
- Portion the cookies: Scoop 2-tablespoon mounds (a medium cookie scoop works well) onto the lined sheets, spacing them about 2 inches apart.
For extra swirl on top, press a tiny dab of peanut butter onto each mound and swipe it lightly with a toothpick.
- Bake: Bake 9–11 minutes, until the edges are set but the centers look slightly soft. They’ll continue to firm up as they cool. Rotate the pans halfway through for even baking.
- Finish and cool: If you like, sprinkle with a pinch of flaky sea salt right out of the oven.
Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
How to Store
- Room temperature: Store in an airtight container for up to 4 days. Slip in a slice of bread to keep them soft.
- Freezer (baked cookies): Freeze in a single layer, then move to a freezer bag for up to 2 months. Thaw at room temperature for 20–30 minutes.
- Freezer (dough balls): Scoop and freeze unbaked dough mounds on a tray, then bag.
Bake from frozen at 350°F, adding 1–2 minutes.
Benefits of This Recipe
- Satisfies multiple cravings at once: You get brownie richness, cookie chew, and peanut butter creaminess.
- Scales easily: Double the batch for gatherings without extra fuss.
- Kid- and crowd-friendly: Familiar flavors with a fun swirl that looks special.
- Flexible ingredients: Works with regular or Dutch-process cocoa and different chocolate add-ins.
- Make-ahead options: Dough and baked cookies freeze well, saving time later.
Pitfalls to Watch Out For
- Overmixing the swirl: Too much folding turns the dough tan and muddy. Stop while you see streaks.
- Overbaking: If the centers look fully set in the oven, the cookies may turn cakey. Pull them when they’re still soft in the middle.
- Oily peanut butter: Natural peanut butter that separates can cause greasy pockets.
Use a no-stir style for best results.
- Hot pans: Baking on a still-warm sheet can over-spread the cookies. Use fully cooled pans between batches.
- Skipping salt: A little salt sharpens the chocolate and balances sweetness. Don’t omit it.
Variations You Can Try
- Crunchy swirl: Use crunchy peanut butter for extra texture.
- Chocolate-on-chocolate: Swap semisweet chips for dark chocolate chunks and add 1/4 cup mini chips on top before baking.
- Peanut butter cup style: Fold in chopped peanut butter cups instead of chocolate chips.
- Salted pretzel crunch: Press a few crushed pretzels onto each dough ball for a sweet-salty snap.
- Nut-free twist: Use sunflower seed butter or cookie butter for the swirl; reduce powdered sugar by half if it’s very sweet.
- Gluten-free option: Replace the flour with a 1:1 gluten-free baking blend.
Let the dough rest 10 minutes before scooping.
FAQ
Can I use natural peanut butter?
Yes, but stir it very well to reincorporate the oil, and add an extra teaspoon of powdered sugar if the mixture seems loose. For the cleanest swirl and best structure, a no-stir creamy peanut butter is more reliable.
Why did my cookies spread too much?
Warm dough or warm pans often cause over-spreading. Chill the portioned dough for 15 minutes before baking, and use fully cooled baking sheets.
If needed, add 1–2 tablespoons more flour to slightly thicken the dough.
Do I need espresso powder?
No, it’s optional. A small amount won’t make the cookies taste like coffee; it simply deepens the chocolate flavor. Skip it if you don’t have it.
How do I get the shiny, crackly brownie tops?
Beat the butter and sugars well, and don’t over-flour the dough.
Pull the cookies while the centers are still soft, and let them finish setting on the hot sheet. That contrast helps create a crackly surface.
Can I make them smaller or larger?
Absolutely. For smaller cookies, use a 1-tablespoon scoop and bake 7–9 minutes.
For bakery-size, use 3 tablespoons and bake 11–13 minutes. Watch the edges and keep the centers a touch soft.
What kind of cocoa works best?
Either Dutch-process or natural cocoa works. Dutch-process will give a smoother, darker chocolate flavor, while natural cocoa brings a slightly sharper cocoa note.
Final Thoughts
Swirled Brownie Cookies with a Rich Peanut Butter Twist are the kind of treat that makes people pause after the first bite.
They’re bold but balanced, pretty without being precious, and easy enough for a weeknight bake. Keep a stash in the freezer for quick desserts, gifts, or a well-earned reward at the end of the day. Once you master the swirl, you’ll find yourself making them again and again.