Peanut Butter Brownie Swirl Cookies Recipe

Okay, so I had a wild idea—what if brownies and cookies and peanut butter all got swirled together? Yep, that happened. And now I can’t stop making these.

These cookies are soft, rich, and full of peanut butter and fudgy brownie swirls. It’s like biting into two desserts at once. My family calls them “the magic cookies.”

You don’t need anything fancy—just a few simple things and a big spoon to swirl the fun. They look pretty, taste amazing, and feel like a treat from a bakery. Totally worth it.

Wanna swirl some cookies with me? I’ll walk you through every step. Let’s bake something fun and chocolatey!

Why You’ll Love This Recipe

• Two Favorites in One: Classic brownie richness meets creamy peanut butter in every single bite.
• Soft, Chewy Texture: Both doughs bake up tender and moist without being overly cakey or crumbly.
• No Chill Required: You can bake these straight after mixing—no wait time needed.
• Perfect for Sharing: Great for parties, gifting, or enjoying with a glass of milk.
• Freezer Friendly: Freeze raw dough or baked cookies for an easy dessert anytime.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Bake Time: 10–12 minutes
• Total Time: Around 45 minutes

Yields:
About 22–24 cookies, depending on the size you roll. Enough for a family or small gathering.

Difficulty Level:
Beginner-friendly but fun for experienced bakers looking for a little swirl action.

Required Kitchen Tools

Here’s what you’ll need for smooth baking:

• 2 Mixing bowls (one for each dough)
• Hand or stand mixer
• Whisk and spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop (optional but helpful)
• Wire rack for cooling

Ingredients for Peanut Butter Brownie Swirl Cookies

This recipe uses two doughs—chocolate brownie dough and peanut butter cookie dough. Each brings its own flavor and texture, but together? They’re magic.

For the Chocolate Dough:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• ⅓ cup (30g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon milk
• ½ cup (90g) chocolate chips

For the Peanut Butter Dough:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ cup (130g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (90g) chocolate chips

Serving and Decoration

How to Serve Peanut Butter Brownie Swirl Cookies

These cookies are best served slightly warm or at room temperature. Here are a few ideas:

• With a glass of milk: Classic, simple, and perfect.
• As an ice cream sandwich: Sandwich vanilla or chocolate ice cream between two cookies for a fun twist.
• Crumbled into a sundae: Add texture and flavor to any bowl of ice cream.
• Boxed for gifting: These cookies hold up well in treat boxes and make a thoughtful homemade gift.

Storing Peanut Butter Brownie Swirl Cookies

Proper storage keeps the cookies soft and flavorful for days.

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Not necessary unless your kitchen is very warm. If chilled, bring to room temperature before eating.
• Freezer (Baked): Freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.
• Freezer (Unbaked): Roll the dough balls and freeze them raw. Bake straight from frozen—just add 1–2 minutes to the bake time.

Variations for Peanut Butter Brownie Swirl Cookies

• Add chopped peanuts: For extra crunch in the peanut butter dough.
• Use dark chocolate chips: To reduce sweetness and boost cocoa flavor.
• Mix in mini marshmallows: For a s’mores-inspired version.
• Add espresso powder: Just a pinch in the chocolate dough for mocha flavor.
• Try almond butter: A good substitute if you’re avoiding peanuts.

Tips and Tricks for Success

• Use room temperature ingredients: Helps both doughs mix evenly without overworking.
• Don’t overmix the swirl: Gently roll together the doughs without blending them too much—this preserves the visual contrast.
• Bake one sheet at a time: For the most even results, especially if your oven has hot spots.
• Don’t overbake: Cookies should look slightly soft in the middle; they’ll continue to firm up as they cool.
• Chill if it’s warm: If your kitchen is hot and the dough feels sticky, a 15-minute chill can make shaping easier.

Nutrition (Per Cookie – Approximate)

Nutrient	Amount
Calories	215 kcal
Carbohydrates	26 g
Protein	3 g
Fat	11 g
Saturated Fat	5 g
Cholesterol	25 mg
Sodium	105 mg
Sugar	17 g
Fiber	1 g

Note: Nutrition values are estimates and may vary based on exact ingredients used.

Peanut Butter Brownie Swirl Cookies FAQs

Can I make these gluten-free?
Yes. Use a 1:1 gluten-free baking flour substitute for all-purpose flour in both doughs.

Can I use natural peanut butter?
It’s not recommended, as the oils in natural peanut butter can make the dough too loose. Stick to traditional creamy peanut butter for best results.

Do the cookies freeze well?
Absolutely. You can freeze the dough balls or the baked cookies. Both reheat beautifully.

Can I double the recipe?
Yes. It scales up well—just make sure to work in batches so you don’t overmix.

Conclusion

Peanut Butter Brownie Swirl Cookies are the best of both worlds—decadent, chewy, and balanced with just the right amount of sweetness and peanutty saltiness. Whether you’re baking for yourself, your family, or your next cookie exchange, these cookies always satisfy.