There’s something truly irresistible about the combination of peanut butter and chocolate. As a baker, I’ve tried countless variations, but these Peanut Butter Brownie Swirl Cookies are one of my absolute favorites. I still remember the first time I tested this recipe — the aroma of rich cocoa mingling with warm peanut butter filled my kitchen, and I knew I had stumbled upon something special. The moment I pulled them out of the oven, their golden edges and glossy swirls had me hooked. And when I took that first bite, the chewy, fudgy texture was everything I had hoped for. These cookies have since become a staple in my baking rotation, and my customers can’t seem to get enough of them.
What sets this recipe apart is the perfect balance between the two flavors. The deep chocolatey richness of the brownie dough complements the creamy, nutty goodness of the peanut butter, creating a swirl effect that looks just as stunning as it tastes. Whether you’re baking for a holiday tray, a school bake sale, or just a cozy weekend treat, this recipe is bound to become a go-to favorite.
You’ll love these Peanut Butter Brownie Swirl Cookies for so many reasons. They’re indulgent, yes — but they’re also incredibly simple to make. The dough doesn’t need chilling, which means you can go from mixing to baking in no time. Each bite offers the perfect combination of soft and slightly crisp textures, with a marbled design that makes every cookie unique.
These cookies are wonderfully versatile. You can make them smaller for snack-sized portions or bigger for a more dramatic presentation. They travel well, store beautifully, and taste even better the next day. They’re great for gifting too — pop them in a cellophane bag with a ribbon, and you have an instant homemade present.
Another plus: they’re affordable. With ingredients you likely already have in your pantry — peanut butter, cocoa powder, flour, sugar, eggs — you won’t need any specialty items. You can also customize the base by swapping in gluten-free flour or using natural peanut butter.
Ingredients for the recipe:
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Vanilla extract
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Creamy peanut butter
How to Prepare This Recipe
These Peanut Butter Brownie Swirl Cookies come together easily, even if you’re short on time. You’ll be making two simple doughs — one chocolate-based and one peanut butter-based — and swirling them together into perfect little mounds before baking. The result is a chewy, soft cookie with a marbled look that always impresses.
Let’s break it down into easy-to-follow steps.
Step-by-Step Instructions for Preparation
1. Preheat and Prepare the Baking Sheets
Start by preheating your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Set them aside.
2. Prepare the Brownie (Chocolate) Cookie Dough
In a medium mixing bowl, beat ½ cup (115g) unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until light and fluffy. This usually takes about 2–3 minutes using a hand mixer or stand mixer. Add in 1 egg and 1 teaspoon of vanilla extract, then mix until well incorporated.
In a separate bowl, whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined. Set this chocolate dough aside.
3. Prepare the Peanut Butter Cookie Dough
In a clean bowl, cream together ½ cup creamy peanut butter, ¼ cup unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar. Beat until smooth and creamy. Add 1 egg and 1 teaspoon vanilla extract, then beat until fully blended.
In another bowl, whisk 1 cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Slowly incorporate this into the peanut butter mixture, mixing just until the dough forms.
4. Swirl and Shape the Dough
Scoop a heaping tablespoon of each dough and press them lightly together in your palms to form a marbled ball. Roll gently to combine without overmixing — you want to see the swirls. Repeat with the remaining doughs.
5. Bake the Cookies
Place each cookie ball onto your prepared baking sheets, spacing them about 5 cm (2 inches) apart. Slightly flatten the tops with your fingers or the back of a spoon. Bake for 10–12 minutes, or until the edges are set and the centers are just slightly underdone.
6. Cool and Set
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, giving you that perfect chewy interior.
Quick and Easy
This recipe is designed to be quick and easy, perfect for busy weekdays or last-minute baking cravings. There’s no chilling required, and both doughs come together in under 20 minutes. From start to finish, you’ll have warm cookies on the table in less than 45 minutes. You don’t need any special tools or techniques — just basic ingredients and a love for baking.
Customizable
These cookies are also highly customizable. If you’d like to make them more decadent, fold chocolate chips or peanut butter chips into either dough. Want to add a crunch? Chopped peanuts or mini pretzels are fun additions.
For a healthier twist, try using natural peanut butter and cutting back slightly on the sugar. You can also use gluten-free flour for a wheat-free version, or try almond flour for a softer texture. Every variation still delivers those signature rich swirls and bold flavors.
Popular with Many People
These cookies are incredibly popular with everyone who tries them. Kids love the bold peanut butter taste and chocolatey chew, while adults appreciate the visual appeal and balanced sweetness. They’re ideal for parties, picnics, lunchboxes, and gift boxes.
Because they don’t contain any uncommon ingredients, they’re perfect for sharing without worrying about picky eaters. Whether served warm with a glass of milk or cooled with coffee on the side, they never disappoint.
This recipe has quickly become one of my most requested, and for good reason. It’s simple, indulgent, visually stunning, and endlessly adaptable — a winning combination for bakers at any skill level.
PrintPeanut Butter Brownie Swirl Cookies
These Peanut Butter Brownie Swirl Cookies blend two classic favorites — rich chocolate brownies and creamy peanut butter — into one chewy, irresistible cookie. The marbled design is eye-catching, the texture is perfectly balanced between soft and crisp, and the flavor combination is deeply satisfying. This is a no-chill, easy-to-make recipe that delivers bakery-quality results straight from your kitchen.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 20 1x
Ingredients
For the Brownie Cookie Dough:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
For the Peanut Butter Cookie Dough:
- ½ cup (125g) creamy peanut butter
- ¼ cup (60g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
- Make the brownie dough: In a bowl, beat butter with both sugars until light and creamy. Add egg and vanilla, then mix well. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture. Mix until combined.
- Make the peanut butter dough: In a separate bowl, cream peanut butter, butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mixing until incorporated. Combine flour, baking soda, and salt in another bowl, then slowly add to the peanut butter mixture. Stir until dough forms.
- Shape the cookies: Take 1 tbsp of each dough, gently press together, and roll into a ball without overmixing the swirl. Place on baking sheets about 5 cm apart. Slightly flatten tops.
- Bake for 10–12 minutes or until edges are set and centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake — the centers will continue to firm as they cool.
For more contrast, use dark cocoa powder.
You may add chocolate chips or chopped peanuts for texture.
Store at room temperature in an airtight container for best freshness.
FAQs
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but make sure it’s well stirred and not too oily or dry. The texture of the dough may be slightly different, so you might need to adjust the flour quantity slightly to achieve the right consistency.
Can I make the dough ahead of time?
Absolutely. You can prepare both doughs in advance and store them separately in airtight containers in the refrigerator for up to 48 hours. Let the dough sit at room temperature for about 15–20 minutes before shaping and baking.
How do I store these cookies?
Once baked and cooled, store the cookies in an airtight container at room temperature for up to 5 days. To maintain their chewy texture, place a slice of bread in the container — it helps retain moisture.
Can I freeze the cookies or the dough?
Yes, both options work well. Freeze the cookie dough balls on a tray, then transfer them to a zip-top bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes. Baked cookies can also be frozen and thawed at room temperature when ready to enjoy.
Can I double this recipe?
Yes, the recipe can easily be doubled for a larger batch — perfect for events, gifts, or bulk baking.