Name: Peanut Butter Brownie Swirl Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: For the Peanut Butter Dough:; ½ cup creamy peanut butter; ¼ cup butter, softened; ½ cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; For the Brownie Dough:; ½ cup butter, melted; 1 cup white sugar; ⅓ cup cocoa powder; 1 large egg; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup chocolate chips

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When you can’t decide between a peanut butter cookie and a brownie, why not have both? These Peanut Butter Brownie Swirl Cookies combine the best of both worlds—rich, fudgy brownie dough swirled with soft, nutty peanut butter cookie dough. Each bite is the perfect contrast of chewy and crisp, sweet and salty, chocolatey and nutty.

These cookies are visually stunning and taste even better. Whether you’re baking for a holiday tray, a party platter, or just because you’re craving something indulgent, this cookie recipe is guaranteed to please everyone who tries them.

Peanut Butter Brownie Swirl Cookies

Why You’ll Love This Recipe

These cookies are a total showstopper. They’re thick and chewy, with a marbled look that makes them instantly eye-catching. The peanut butter dough brings a cozy, nostalgic sweetness, while the brownie dough delivers deep chocolate flavor and gooey centers thanks to the chocolate chips.

Even better? You don’t have to choose between your two favorite cookies anymore. The swirled dough balls give you a bite of both in every mouthful—perfectly balanced and incredibly satisfying. This is the kind of cookie people ask you for the recipe after just one bite.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

For the Peanut Butter Dough:

½ cup creamy peanut butter
¼ cup butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

For the Brownie Dough:

½ cup butter, melted
1 cup white sugar
⅓ cup cocoa powder
1 large egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips

Instructions

Step 1: Make the Peanut Butter Dough

In a large mixing bowl, cream together the peanut butter, softened butter, and brown sugar until the mixture is smooth and fluffy. Add the egg and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry mixture into the wet until a soft dough forms. Set aside.

Step 2: Make the Brownie Dough

In another mixing bowl, whisk the melted butter and sugar until smooth. Stir in the cocoa powder until well combined. Add the egg and vanilla extract, mixing thoroughly.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix the dry ingredients into the chocolate mixture until it thickens into dough. Fold in the chocolate chips.

Step 3: Form the Swirled Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Scoop a small ball of peanut butter dough and a small ball of brownie dough. Press them gently together and roll into a single ball, keeping the doughs visually distinct.
Place the cookie balls on the prepared sheets about 2 inches apart. Lightly flatten each one with your hand to help them bake evenly.

Step 4: Bake and Cool

Bake the cookies for 10–12 minutes, just until the edges are set but the centers still look soft.
Let them cool on the baking sheets for 5 minutes before transferring to a wire rack. They’ll continue to firm up as they cool, giving you the perfect chewy bite.

Variations

Add a crunch: Fold in chopped peanuts or pretzel pieces for extra texture.
Drizzle magic: Top with melted chocolate or peanut butter after baking for a finishing touch.
Use dark chocolate: Swap the chips for dark chocolate chunks if you like a richer flavor.
Mini version: Make smaller balls and bake for 8–9 minutes for bite-sized treats.

Heating & Storage

To store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.

To freeze dough: Roll the swirled dough balls and freeze on a tray. Once frozen, store in a bag or container for up to 2 months. Bake from frozen, adding an extra 1–2 minutes to the baking time.

To freeze baked cookies: Freeze in layers with parchment between them. Thaw at room temp or microwave for a warm, just-baked feel.

Frequently Asked Questions

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily or dry. The texture of the dough might change slightly.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works great here. You can also use Dutch-processed for a richer color and smoother flavor.

Do I need to chill the dough?

It’s not required, but chilling for 15–30 minutes can help the dough hold its shape better while baking.

Can I double the recipe?

Absolutely! Just use larger bowls and rotate the trays halfway through baking for even cooking.

How do I keep the swirls distinct?

Try not to over-roll or over-mix the two doughs when combining them into one ball. Press them gently together before rolling.

Can I make these without chocolate chips?

Yes, they’ll still be delicious. You could also swap them for white chocolate or peanut butter chips.

Why are my cookies spreading too much?

Make sure your butter isn’t too warm, and consider chilling the dough slightly before baking.

Can I use almond or other nut butters?

You can, but the flavor and texture will be slightly different. Almond butter makes a good substitute.

Can I make this recipe gluten-free?

Yes, use a good 1:1 gluten-free flour blend. Avoid almond flour as it will change the dough’s structure.

How many cookies does this recipe make?

You should get about 18–20 standard-size cookies, depending on how large you roll each one.