Peanut Butter Brownie Swirl Cookies are a delicious treat that combines the rich, chocolatey goodness of brownies with the creamy, nutty flavor of peanut butter. These cookies have a soft and chewy texture with beautiful swirls of peanut butter running through a fudgy brownie base, making each bite a perfect mix of sweet and nutty.
I love making these cookies because they bring two of my favorite flavors together in one bite. The peanut butter adds a wonderful creaminess that balances the intense chocolate, and the swirls not only look pretty but add a bit of fun as you bake. I like to scoop the dough with a cookie scoop to get those perfect swirled shapes every time.
These cookies are great for sharing at gatherings or packing in lunchboxes since they stay soft and fresh for days. I often enjoy them straight from the oven with a glass of milk, but they’re also fantastic at room temperature. They’re one of those sweet treats that everyone seems to love, so I always keep the ingredients on hand when I want to make something easy and crowd-pleasing.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control salt better. Softened butter creams nicely with sugars to create tender cookies. If needed, you can use margarine, but the flavor and texture may change a bit.
Sugars: A mix of granulated and brown sugar gives chewiness and depth of flavor. Brown sugar adds moisture and a slight caramel taste, making the cookies soft and rich.
Peanut Butter: Creamy peanut butter works best for smooth swirls. Natural peanut butter can be used but may make the texture a bit oily. For allergy-friendly, try sunflower seed butter as a substitute.
Cocoa Powder: Unsweetened cocoa brings chocolate richness without extra sugar. Dutch-processed or natural cocoa can be used; just note Dutch-processed is milder in acidity and flavor.
Chocolate Chips: Semi-sweet chips add bursts of chocolate. Feel free to swap for dark or milk chocolate chips depending on your sweetness preference.
How Do I Create Perfect Peanut Butter and Brownie Swirls?
Swirling is key for the cookie’s look and flavor balance. The goal is to mix the two doughs just enough so they join but don’t fully blend.
- Scoop equal parts of peanut butter and plain brownie dough close together on the baking sheet.
- Use a butter knife or spoon handle to gently draw through the two dollops in a few sweeping motions, creating marbled patterns.
- Avoid overmixing — too much swirling blends the dough into one color and flavor, losing that fun contrast.
- Adding a small dollop of peanut butter on top before baking makes the swirl more defined and adds extra creamy flavor.
Taking time with the swirl creates cookies that look as good as they taste, with every bite showing a delightful peanut butter and chocolate blend.
Equipment You’ll Need
- Mixing bowls – for beating the dough and mixing dry ingredients separately.
- Electric mixer or hand whisk – makes creaming butter and sugars easier and quicker.
- Measuring cups and spoons – to get the ingredient amounts just right.
- Baking sheet – a flat tray to bake cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Butter knife or spoon handle – perfect for creating those pretty peanut butter and brownie swirls.
- Wire cooling rack – so cookies cool evenly and don’t get soggy underneath.
Flavor Variations & Add-Ins
- Swap creamy peanut butter for crunchy to add a nice texture contrast with little peanut pieces.
- Mix in chopped roasted peanuts or pecans for extra crunch and nutty flavor.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier twist that pairs nicely with peanut butter.
- Add a sprinkle of sea salt on top before baking to balance sweetness and enhance flavors.
How to Make Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup creamy peanut butter (plus extra for swirling)
- 1/2 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus 10-12 minutes to bake. You’ll spend time mixing, swirling the two doughs, and then wait while they bake. Cooling takes another 5 minutes, so plan for roughly 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully combined.
In another bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until all is combined.
3. Divide and Add Peanut Butter and Chocolate Chips:
Split the dough roughly in half. To one half, gently fold in the creamy peanut butter and chocolate chips.
4. Form and Swirl the Cookies:
On your prepared baking sheet, scoop tablespoon-sized portions of both plain dough and peanut butter chocolate chip dough side by side. Using a butter knife or spoon handle, gently swirl the two together to create a pretty marbled effect — be careful not to overmix!
Add a dollop of extra peanut butter on top of each cookie for an extra swirl and tasty touch.
5. Bake and Cool:
Bake cookies for 10-12 minutes until the edges look set but centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
6. Enjoy!
Now, savor the rich, fudgy brownies with sweet, creamy peanut butter swirls in every bite. Perfect for chocolate and peanut butter lovers alike!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can! Natural peanut butter works but may make the dough a bit oilier and softer. Stir well before measuring, and consider chilling the dough slightly before baking to help it hold its shape.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough up to 24 hours in advance and keep it refrigerated. Let it sit at room temperature for about 15 minutes before scooping and swirling, then bake as usual.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 months — just thaw at room temperature when you’re ready to enjoy.
Can I Substitute the Flour or Cocoa Powder?
All-purpose flour works best for texture, but you can try a gluten-free blend if needed. For cocoa powder, both natural and Dutch-processed can be used; just know they differ slightly in flavor and acidity.
